THE KITCHEN.

Observer, Volume XL, Issue 3, 20 September 1919, Page 51

THE KITCHEN.

SOME DISHES WITH TINNED SALMON. Fresh fish is not procurable in all parts of the country. In other parts it is -often very expensive. However, with tinned salmon one can work wonders, as the following recipes will show:— Hot Salmon. Take the tin of salmon and put it into a saucepan of boiling water for about half an hour; the tin must not be opened. Let the water keep at boiling point. When wanted, open the tin in the usual way and put the salmon on a very hot dish. Have ready a good parsley sauce to serve with it. This is an excellent dish for winter or summer. In the winter serve mashed potatoes with it, and in summer new potatoes and sliced cucumber. Salmon Pie. Take a small tin of salmon, pepper, salt, a small piece of butter, mashed potatoes. Grease the bottom of a piedish, pnt a layer of the mashed jwtatoes, then a layer of salmon, which should be roughly flaked. Season each layer with pepper and salt, put a top layer of potatoes, .and stroke it with a fork. Over all put little dabs of butter and bake in a quick oven until the potatoes are a nice brown. * * * Potted Salmon or Potted Paste. Take a small tin of salmon, or the remains of one, a tablespoon of cream, mace, pepper, and salt, a small piece of butter. Mash the salmon well, then mix it into a paste with the cream and seasonings. Put the butter in a small saucepan, let it heat; add the salmon paste and stir well round until the mixture thoroughly heats up, but does not boil. Put into glass jars, and when cold pour over some liquid butter. This paste when covered with butter will keep four or five days; it makes delicious sandwiches, and is most useful for breakfast or tea. * * * Salmon Cutlets. Take a small tin of salmon or the remains of one, two tablespoonfuls of breadcrumbs, the same quantity of mashed cold potatoes as salmon, a tablespoonful of flour, a pinch of mace, pepper, salt, a little chopped parsley, and a little milk. Mash the salmon well, add the crumbs and potatoes, then the seasonings and flour, bind with a little milk. If there is a fair amount of gravy from the salmon, milk is not necessary. Mix all well together, then form into cullet shapes with the hands; roll in flour, and fry in boiling fat. Drain well on paper, and serve very hot, with white or parsley sauce. ® $ ® Golden Pudding. Mix Jib. each of breadcrumbs, finely-minced, suet, marmalade, and sugar; beat four eggs to a froth, and moisten the pudding with them. Put into a buttered mould, tie down with a floured cloth, and boil for two hours. * * * Golden Drops. Make a thick sauce of loz. of butter, 2oz. flour, and 1 gill of water; then add 3oz. of cheese; season with cayenne or white pepper, beat all together; put into a colander; hold it over a pan of very hot fat, and rub the mixture through. It will fall in small drops; fry for five minutes till a golden-brown; drain on to paper, and sprinkle with salt. Pile high on a dish. * * * Gold Cake. Take 2 cups flour, 1 cup sugar, 5 cup butter, % cup milk, the yolks of eight eggs, a pinch of salt, £ teaspoon soda, one teaspoon cream of tartar. ' Beat the butter and sugar to a light cream, add the yolks of j,eggs well-beaten; then a little of .the milk; sift in the flour in which you have previously mixed the cream of tartar and salt, then the rest of the milk and the soda dissolved in it. Bake about an hour.

Pickled Beetroot. Wash the roots very clean, but do not scrape them; put them into boiling water, and/keep them boiling from two to three hours, till perfectly tender. t Take them out and let them remain till cold; then pare and slice the root; cover it with vinegar, which has been boiled and cooled, and in which a teaspoonful of salt, and half the quantity of cayenne, has been boiled; put the pickle into jars; and in a few days it will be fit for use. Gluten Bread. To make gluten bread, a strong flour should be used, arid made into a stiff paste with water only. Allow to stand for nearly an hour, and then carefully knead, small pieces at

a time, in a vessel of water. The starch escapes, and the gluten remains. Care is necessary in performing this operation, otherwise the lumps of dough will not hold .together. It could be put into a muslin bag if there is any difficulty. The gluten must be washed in. successive waters until all the starch is gone and the water remains clear. When properly washed it is ready for the oven. It is usually baked in small rolls or buns, as it rises very much while cooking. @> © ® Treacle Pudding. Ingredients:—6oz. flour or 4oz. flour and 2oz. breadcrumbs, 2oz. suet, 2oz. treacle, \ teaspoonful carbonate of soda, i teaspoonful ground ginger, a pinch of salt, about 1 gill milk or water. Method: —1. Put flour, breadcrumbs, salt, ginger, and soda into a basin. 2. Shred* the suet, sprinkle some of the dry ingredients' over it and chop it finely. 3. Put it into the basin, and mix with the milk and treacle. If too dry add more milk.

4. Beat very well and pour the pudding into a greased pudding bowl, cover with greased paper, and steam for 2or 2i hours. 5. When done, turn on to a hot plate. o\ Serve hot with a sweet sauce or hot milk. Marzipan. Take white of 1 egg, $-lb. of icing sugar, quarter of a pound of ground almonds. Sieve the sugar, add one tablespoonful of water to the egg; mix in sugar and almonds alternately. When a stiff paste is formed make into bars, or cut into small squares. If you like you can divide the mixture into two parts, colouring the one pink and the other green with vegetable colouring. Have ready some dates or glaoe cherries, cut open, but do not quite separate them. Remove any stones, and fill with a portion of the marzi-

pan. Press the fruit into shapes, allowing a small portion of the sweet to show and dip in caster sugar. * * * Fig Toffee. Boil together 1 breakfastcupful of fine brown sugar and half a teacupful of water. Do not stir it, and when a clear golden colour, add a pinch of cream of tartar. -Now stir briskly and remove from the fire. Have ready a few figs, washed, dried, and cut in strips. Arrange these on a buttered dish; pour the toffee over, and mark in squares. ■•■ • 9 ■ Peppermint Creams. Break the white of an egg into a bowl and add a few drops of peppermint extract. Stir into this sifted icing sugar, adding it gradually until the mixture can easily be moulded. Then either form it into small balls-and flatten these into round shapes, or roll it out with a rollingpin, and ,cut it into rounds with a small cutter. Place the creams on waxed paper, and leave them to dry.