COOKING HINTS

Taranaki Daily News, 9 August 1930, Page 7 (Supplement)

COOKING HINTS

RECOMMENDED RECIPES. A MIXED MENU. Chicken Soup.—Cut a chicken up into small pieces and split up .the bones. Soak in cold water for one hour, trimmer for two hours, seeing that the saucepan is tightly covered. Then boil for two hours. Strain the liquid and put aside to cool. When cold, skim oil the fat. Warm up as required, adding a little salt. The novel note about the. soup a«i prepared according to this recipe is the garnish. It consists of a slice or two of hard-boiled egg, cut tain and sprinkled with paprika.. It makes an ordinary plate of soup look so attractive. #** * . A Tasty -Savoury—Lay thin slices of bread and thin . slices of cheese alternately in a greased pie-dish. Sp*inkle each'layer with'.seasoned mince or saus-age-meat. Now make, a cimjmrd. of one egg to a cup of milk, seasoning it with a dash of salt, pepper, and a tiny saltspoon of made muotard. 'Pour it over the dish of bread. . Leave , until it is thoroughly soaked. Then .bake in pgood oven for half an hour, when it wiß be all puffy and brown. **- * i Sheep's Kidneys.--- I:kin six or eight sheep’s kidneys, remove the kernels aim slice them rather thinly; strew over them a large d^ser-kq,_>■ . q chopped parsley.., a little Uv? . ■ ' i" sert.spdonful of finely chopped shallots, a seasoning of pepper, and a'.luue-.su. q; iriclt 2oz'/of butter in a frying pan. pn-t in the kidneys, and brown Them quickly on both sides; when nearly done stir in dessertspoonful of flour and shake, theiji well in the pan; pour in -the third of a pint of good gravy, the juice of half a lemon, arid as much of Worcestershire sauce or mushroom ketchup, as will flavour pleasantly; place the kidneys on ,a dish garnished with fried bacon, give the sauce;a boil up, and strain over the. kidneys. This' is an old I'rencu recipe. ■ ’

Potato : Flutters.-—Required: , Three ounces, of flour, pinch of salt, one good dessertspoonful of 'salad oil, one gill of warm water, one or two egg. whites, potatoes as required, deep fat. Sift the ■'Hour with A pinch of salt’, make, a well in the centre, and. pour in the oil. .Add warm water gradually, and mix to a smooth batter. Beat it . well, and let stand for about an hour or more, and when you arc ready to fry the potatoes whisk the egg whites to a- stiff froth, and fold into’ the 'batter. Have the. potatoes ready' peeled, washed, 1 and sliced in water-like slices, and. dried in a-cloth. Coat each piece with batter; then place in a deep pan of hot fat,.arid fry till riolden. Drain and serve whilst crisp. ° . .. ..

Potato Scones. —Mash . Jib. o'f cooked potatoes, add to them a pinch of salt;, work in as much flour as the potatoes will take up—say, 2oz. or so—and a very - little' hot -inil-k to make a . stiff dough. Holl out very thinly on a flourell board. Cut into rounds and prick -with a fork. Bake on a hot. girdle, for about five minutes, turning when half cooked. . When baked,- butter, roll up, •and serve hot.' ' If there are any of these scoiles left over, they are delight’fill fried with’bacon. . , • .’ ■

Milk Soup.—This , nourishing soup forms an -appetising way of taking milk for .those- who do, riot 'like it neat. Ingredients: v Two slices .wholemeal bread, 1 a small iiandful rice, milk as re- ? quired, salt arid pepper to taste, .parsley, sugar if desired. Crumble the bread and put it!, into a . saucepan . with the washed rice and plenty of salt and pepper. ■ Add the milk arid boil till the rice is cooked. ' As the milk decreases add. more to bring up to the quantity of soup required. If you find this extravagant, substitute' water; the soup will still be nourislilhg, for' the milk contents will all be there, but concentrated;. Strain the soup, pressing well to extract all juice. Replace the liquid in the saucepan, add the chppped parsley, and bring to the .boil again, and serve at once with fingers, of fried bread. A little sugar may be added by those who like it. . #. * #

Fish Pudding!—Flake 21b. of cooked cod. 'Separate the whites from the yolks of two eggs. Beat the yolks and pour two -breakfastcupfuls of boiling milk over them.- Put a breakfastcupful of breadcrumbs into a basin, and pour the custard over these, adding the flaked fish, loz. of butter, pepper, salt, and a little chopped - parsley. Beat the whites of the stiffly, 'and gently fold these in With'the whole. Pitt into a greased pyrex and bake in a moderate oven for about half an hour.

Vegetable Soup (thick.):—Soak a good tablespoonful of fine sago or. seed tapioca in a little water for two or three hours. Slice about 21'b. of potatoes, cut two fairly large onions into small dice, and'grate finely one large carrot. Have ready melted in a saucepan in good condition a piece of butter the' size of a large egg, put in the vegetables and cover closely. Allow them to cook gently in their own steam for twenty minutes, then add in large pieces one or two outside, stems of . celery, salt and pepper, and boiling water tp j U3 t cover. Continue the slow cooking until the potatoes are completely broken up, then add whole or skim milk to increase, the quantity to three or four pints.' Wheii boiling take out the celery, stir in'the tapioca, boil gently, and stir frequently until it becomes elear, then thicken the soup slightly with moistened flour. Stir and simmer for a few minutes after adding the flour. •