RECIPES FOR THE WEEK

Star (Christchurch), Volume XLIV, Issue 193, 15 August 1931, Page 24

RECIPES FOR THE WEEK

Some Savoury Dishes anc How to Cook Them. (By A ®*EF.) Here is a very appetising way of cooking a chicken—and & very nourishing dish into the bargain. Foie de Veau Braise. Cut the liver into thin slices. Put two tablespoonfuls of salad oil, or oth«T fat, in a saucepan, add two or three t-dices of bacon cut in dice, a teaspoufc* ful of finely chopped parsley, a bunrn of spring onions cut in slices, and four or five large mushrooms cut in slices and seasoned with salt and pepper. Lay the slices of liver on top of this, then “another layer of bacon, onions and mushroom*, and so on, until the liver is all used. Cover and simmer over »- slow fire until the liver is cooked, and serve with its own gravy. If desired, this gravy may be thickened by adding a tablespoonful of butter and flour creamed together, and diluted with a little hot gravy. Here is another way of braising liver: Ingredients: One small calf’s liver, four slices of bacon cut in strips, l-Bin thick and l-4in long, tw r o tablcspoonluls of butter, one onion sliced, one carrot sliced, one small slice of ham cut in strips, half a cup of stock, parsley, thyme, one bay-leaf, one blade of mace, six peppercorns, one clove, juice of half a lemon. Wipe the liver and insert strips of bacon in slits cut in the liver. Melt the butter in a frying pan, and add the onion, carrot and ham, and cook a little. Then odd the liver and brown sauce, stock and seasonings. Cover and simmer for an hour. Add the lemon juice and parsley, and simmer ten minutes. Remove the liver to a hot dish, and strain the sauce over it. Oeufs Brouilles. Recipe for Scrambled Eggß.—lngredients: Two eggs, four tablespoonfuls of milk, one tablespoojiful of butter, salt and pepper. Break the eggs into a bowl (break separately into a saucepan to test for quality). Beat well. Add milk, salt and pepper, melt butter in top of double boiler, or in saucepan. Add other ingredients, and cook over hot water, or over very low heat. Stir occasionally as egg begins to cook. Continue the cooking until of desired consistency. Remove from heat and serve at once. Use any of the following variations:— No. I.—Substitute one-fourth cup tomatoes for the milk, add one-half teaspoonful sugar, and one slice of onion minced. Saute the onion in the butter for three minutes, simmer the tomato juice five minutes, and strain into the onion. Season, and add the lightlybeaten eggs. Turn into the pot of a double boiler, and cook over hot water until soft and creamy. Serve on rounds of buttered toast. No. 2.—Spread one-half cup cooked, well-seasoned spinach, mixed with onehalf teaspoonful Worcestershire sauce, on toast before adding the egg. Poached instead of scrambled egg is also good with this combination. No. 3.—Substitute two tablespoonfuls cream and two of stock for milk, and add a dash of curry powder and four drops of Worcestershire sauce. No. 4. —Add two tablespoonfuls grated cheese. Serve on buttered toast, and garnish with halves of broiled tomatb. No. s.—Brown two or three flaked sardines or anchovies in the butter before adding the egg mixture. Proceed as in basic recipe. A New Salad. Chill thoroughly a cupful of half-inch pineapple cubes, one and a half cupfuls of finely-shredded cabbage, one-third cupful of broken walnut meats, and half a cupful of half-inch pieces of celery. Drain, then moisten with heavy mayon- . naise. Pack into a mould to shape, turn on to a platter, and smooth over with a spatula. Surround with shredded* green lettuce leaves, and garnish the top of the salad with poinsettiae made from pimientos. with centres of sifted egg-yolk, and stems of green pepper. ECONOMY COOKING. A reader has kindly furnished us with the following tried and economical dishes which may be of use to other housewives, who also may know recipes of a like nature. This is a nice, cheap pudding. No butter or eggs required. One large cup of flour, I cup of breadcrumbs, 1 small cup of milk, 2 table-t-spoonfuls of jam, 2 tablespoonfuls of sugar, 1 teaspoon ful of baking soda, a pinch of salt. Mix all together and steam one and a half hours. A nice brown pudding will result. Small Cakes. One and a half cups of flour, 3oz dripping, i cup sugar, 1 egg, 1 teaspoonful baking pow’der. Cream sugar and dripping together well, add egg, then flour and powder and a little milk and water. Bake for about 15 minutes on a greased paper in moderate oven. ANSWERS TO CORRESPONDENTS. MELON JAM.—lngredients: 151 bof melon, 21b of preserved ginger, 1 dozen lemons, 131 bof sugar. Method: Cut the melon into pieces, also the lemons and cover with 61b of sugar, let stand 24 hours. Boil together for one hour, add remainder of sugar, cook about two hours longer. WART. REMOVAL. A very good treatment for warts is to apply castor oil or vaseline twice a day. Another way to treat them is to apply cold cream in a ring round the warts, and then touch them with glacial acetic acid. A tooth pick, with a wisp of cotton wool wound round the tip, makes a handy applicator to dip in the acid. This treatment should be given two or three times a week, care being taken not to touch the normal skin with the acid. VINEGAR RINSE. A vinegar rinse does not interfere in any way with a satisfactory permanent wave. It gives a lovely lustre to the hair and bring* out all hidden glints. The vinegar rinse is made by adding three tablespoonfuls of pure cider vinegar to a glassful of cool water. After rinsing all soap from the hair with clear water, pour on the vinegar water, let it remain on for three or four minutes and then rinse it out with clear, cool water. Or if you wish, it may dry on the hair without injurious results.