The Kitchen

Observer, Volume XL, Issue 14, 6 December 1919, Page 25

The Kitchen

[By Dolores]

Lyonaise Potatoes. One pint of cold boiled potatoes cut into small pieces, season with salt and pepper; one spoonful of butter, one slice of onion cut very fine, one teaspoonful chopped parsley ; add parsley to potatoes, fry onion brown in the butter, then add potatoes and fry; use fork to turn them instead of knife. ® ® ® Dublin Pie. This makes a delightful change. Grease a piedish and line it with mashed potatoes. On top of this, put a few sausages with four rolls of bacon or thinly-cut ham, and cover with mashed potatoes. Make a hole in centre, and bake in a brisk oven till cooked and browned. Make a gill of good gravy and pour it into centre of pie just before serving. Salmon Fritters. Take one and two-thirds cup of flour 2 teaspoonfuls of baking powder a pinch of salt, 1 egg, and 3 cup of milk. Sift the dry ingredients, add milk gradually, then the egg, well-beaten; season a tin of salmon with salt, cayunne, and lemon juice if desired; add to the batter, drop by spoonfuls into hot fat, and brown nicely. One tin of salmon done in this way is sufficient for a large family. ® © ® SOME CASSEROLE DISHES.

There is every reason why casserole cooking should be popular, for food cooked in this manner is always more tender and nutritous than when cooked any other way. The term casserole may be applied to any earthenware pot or jar that has a close-fitting lid. But, of course, the ware must be fireproof, as it has to stand the heat of the oven. © # <$ Oxtail. Take an oxtail, a carrot, turnip, two onions stuck with cloves, pepper and salt. Cut the tail into pieces, and fry them a light brown in good dripping. In the casserole pour a quart of stock or hot water, put the tail in, season the stock or water, and cover closely. Cook for two hours. Cut the carrot and turnip into dice, add" to the tail, also the onions; cook for another hour, then thicken the gravy with flour, and let it cook for another ten minutes. If suet dumplings are liked, add thorn half an hour before serving ; cover closely, and send the tail to table in the casserole. © ® ® Casserole Steak. For this dish, quite rough pieces of meat may be used, for when cooked slowly, they are as.-'tender as rump steak; onions and some potatoes are also needed, a sprinkling of flour, pepper and salt. Coat the meat, which should be cut into nice pieces, with flour seas.on.cd with pepper and salt. Line the bottom of the casserole with sliced onion, on this lay the meat, and on the top of that put another layer of -onions; add a little stock or water, and let this cook well covered for two hours, then put .slices of peeled potatoes on the top of all, and cook for another throe-quarters of an hour. © <$ © A Casserole Joint. Take two or three pounds of shin of beef, carrot, turnip, celery, oniom, salt and pepper. Lay the meat

whole in the bottom of a casserole, add stock or hot water to almost cover it; season, cover closely and cook for three hours. Gut the vegetables into small cubes, fry them, then add to the meat; cover and cook for another hour. Now thicken the gravy with flour and season with ketchup; let this cook for another fifteen minutes. The joint can be put on a hot dish and the vegetables arranged r.ou|nd. The beef thus, cooked will be as tender as chicken, and makes excellent cold meat. @> ®> &> Mixed Grill Casserole. Take one pound of stew meat, or cold cooked meat will do, two sheep's kidneys, two pork sausages, two slices of lean bacon or ham, a few sticks of macaroni, a tomato, onion, carrot, pepper, and salt. Out up the meat into nice pieces, halve the kidneys, roll them with the sausages in flour, salt and pepper. Place all in a casserole; add the vegetables .sliced and the macaroni broken up. cover with stock or hot water; season to taste. Cover closely and cook slowly for three hours. Only two hours are required if the meat has been previously cooked. Send to tablo in the casserole. {§> ®r &•■ Pork and Beans. Take one pound of pickled pork, one large cupful of butter beans, two tomatoes, an onion, pepper and salt. Soak the beans overnight, tho next morning cook in cold water for an hour and a half. Lay some of the beans thus half-cooked'" at the bottom of the casserole, on them put the pickled pork, which can be cut up into four or five pieces. On this again lay the rest of the beans, slices of tomato and onion. <& © ® Carrots Maitre D , Hotel. Rub young carrots with a coarse flannel and cook them till tender in water seasoned with «alt and pepper. When partially cooked, drain, and return to the saucepan with a little butter, chopped fresh parsley, minced shallot, salt, and freshly ground pepper. Toss over the fire until the shallot is cooked. Then serve. # <B ® Ham Salad. Chop some ham very fine and slice twice as much cold potatoes very thin. Arrange the ham and potatoes in a salad dish in layers and sprinkle each double layer with chopped celery, then pour French dressing over all. Garnish with hardboiled eggs, cut in slices or in fancy shapes. Dressing for Sandwiches. One-half lb. of nice butter, two tablespoonfuls of mixed mustard, three tablespoonfuls of salad oil, a little red or white pepper, a little salt, yolk of one egg; rub the butter to a cream, add the other ingredients and mix thoroughly, set away to cool; spread the bread with this mixture, and put in the ham, chopped fine. @> ® ■ ® Lemon Vinegar for Fish. Mix 1 pint of the best vinegar, the thin rind and the juice of 2 ripe lemons, cork tightly, and leave for 2 weeks. Then .strain and bottle. Cork tightly; it is then ready for xise, and is very nice. # .<& ®. " Potatoes with Cheese. Pare and cut into small cubes enough potatoes to make a pint; lay them in cold water half an hour, drain and cook in salted water until tender. Place a layer in a buttered baking dish, sprinkle thickly with grated cheese, popper and salt, with bits of butter and a little celery salt; fill the dish in this way, pour over a cupful of milk, bake fifteen minutes, and serve hot,