COOKERY.

Waipa Post, Volume VII, Issue 321, 9 June 1914, Page 3

COOKERY.

Fried Eggs and Rice.—Parboil some rice in salted water, then simmer till quite cooked in some good gravy, add half a teaspoonful of curry powder. When done arrange 0:1 a hot dish. In the meantime fi nany eggs as required in hot 1 taking care not to break the y Lift them out and place on the- ! scatter some finely chopped pars! ." all, and serve hot.

Plum Cake.- .vlix with one pound of flour, a dessertspoonful of baking-pow-der, and a pinch of salt. Rub into this one quarter of a pound of good beef dripping-, add a quarter of a pound of sugar, half a pound of picked and dried currants, a quarter of an ounce of finely-minoed lemon-peel, and half a grated nutmeg. Make this mixture into a stiff dough with new milk, pour it into a buttered tin, and bake for one hour.

Beef Stew.—Place two finely chopped onions in a saucepan with Hifficient dripping to cook them without browning, then add about one pound of cold roast beef, and salt and pepper. Cover and cook for ten minutes, stirring occasionally. Have ready a cupful of rice which has been placed in cold water and allowed to boil for five minutes. Drain this, rinse in cold water, and add to the beef. Cover with stock, add some chopped tomatoes, and cook until the rice is tender. Serve with fried potatoes.

Tomato Puree.—Mince finely a shallot and a small onion and fry with a slice of bacon or one or two strips of bacon rind. Add to this a two-pound tin of preserved tomatoes or half* a dozen fresh ones cut into slices. Then pass the tomato through a hair sieve. Boil about three pints of flavoured stock, and when boiling stir in two tablespoonfuls of crushed tapioca, and keep stirring until the tapioca looks clear. Add the tomatoes, etc., and make all quite hot. Season with salt and pepper, and serve.

Pie Without Crust.—This recipe is economical, as no shortening is required ; healthful, for those whose stomachs cannot digest pastry, and saves the time necessary to make pie crust. Mix together three tablespoonfuls of sugar and two generous ones of flour, add three well-beaten eggs and one quart of milk, a little salt. Flavour to taste. Turn into a pie plate and bake exactly as if a crust were used. It will look, cut and taste the same as an ordinary custard pie, the flour settling to tbe bottom, but without forming a soggy, indigestible crust.

Potato Saiad. —Cut raw potatoes into long narrow strips and boil them in salted water until they are tender, but not soft enough to break. Before they get cold make a dressing of a tablespoonful of salad oil—or more according to the amount of potatoes used—a teaspoonful of lemon juice, - and about half a teaspoonful of onion juice. Pour this over the potatoes, and let them stand until ready to serve, when they should be arranged in little nests on leaves of lettuce. In the centre of each nest place little balls of cream cheese rolled in'crated yellow cheese. Serve with mayonnaise.

Baked Macaroni and Asparagus.— Break some ribbon macaroni into short lengths and boil till tender in salted water. Then drain. In the meantime prepare a sauce' of flour made into a cream with milk and stirred into boiling- milk, adding a piece of butter, salt, pepper, a small squeeze of lemonjuice, a spoonful of cream, and a little grated cheese. Have ready also a cupful of asparagus tops. Spread a layer of macaroni at the bottom of a greased fireproof dish. Cover with a layer of asparagus, add a seasoning of salt and pepper, and pour a little of the sauce over the top. Repeat the layers, the last one being of the sauce. Place in the oven, and serve when brown.

Tuscan Veal. —A pound of cooked cold veal, and half that amount of really well-cured ham. Chit there into dice, but on no account use a minc'mgl machine. Put this in an earthenware marmite or casserole with four hardboiled eggs in quarters, a good large dose of chopped parsley, the same of cut-up spring unions, or one largo Spanish onion. If the former be failing, pepper, salt, • and a pinch ofl nutmeg. Add a half-pint of sound stock. Over this put a crust of grated bread and cheese, into which at least a couplo of yolks of eggs have been well stirred. It wants now a fairly slow oven and about forty minutes' careful cooking.

Beefsteak Pie.—Materials:—Two or three pounds of tender beef steak, two sheep's kidneys, or £lb of bullock's kidney, some light suet paste, pepper, and salt, a pint of good stock for gravy. Process:—Stew the steak for a quarter of an hour after cutting it into small pieces, putting the meat over the fire in a stewpan, with just sufficient cold water to cover it. Cut the kidney into small slices. Line the sides of the piedish with paste, and then lay in the meat and kidney, dredging each layer lightly with pepper and salt. Fill the dish three parts full with stock gravy, or the gravy in which the moat has been stewed. Cover with a substantial layer of paste, ornament tho edges with a teaspoon, make a hole in the top, which may bo surrounded with loaves or other ornaments cut in paste rolled thin, and bake for an hour or an hour and a half, according to the size of the nie.