COOKERY

Waipa Post, Volume VII, Issue 323, 16 June 1914, Page 3

COOKERY

Cocoanut Buns.—Required: Half a pound of flour, three ounces of butter, four ounces of castor sugar, three ounces of dessicatcd cocoanut, one "egg, milk, half a teaspoonful of baking-powder. Rub the butter into the flour, then add the dry ingredients, lastly the egg and milk. Bake in greased bun tins in a quick oven from ten to fifteen minutes.

Gingerbread Wafers.—Take 1 pound of flour and work into it half a pound of butter, half a pound of castor sugar, also three-quarters of an ounce of ground ginger. Whisk up two eggs into a stiff froth and mix into the flour, etc., so as to form a stiff paste. Roll out very thin, trim with a fancy cutter, and bake in a sharp oven for five minutes. »

Bacon Rarebit.—Lay two, rashers of bacon in a baking-tin, .spread them with a flavouring of mustard, cover with a thick layer of shredded cheese, and dot with a little butter.- oafce m a moderate oven for half an hour. Have ready some slices of dry toast: use a slice for transferring the rarebit to the toast, and serve immedi ately.

Little Puddings —Take two eggs with their weight in flour and sugar. Whisk the eggs with the sugar, and when the puddings are about to be put into the oven, add the flour. Beat the mixture till it is light, frothy, and perfectly smooth, put it into small buttered cups, and bake these in a moderate even. When done enough, turn the puddings out carefully, sift sugar over them, and serve. Any flavouring may be used. Time to bake, about twenty minutes.

Washington Dumplings. Required: Half a pound of suet, breadcrumbs, one egg, raspberry jam, half a pint of sweet sauce. Mix the finelychopped suet with twice its bulk in breadcrumbs. Beat up an egg, or two, if desired, and stir into the dry ingredients. Then add enough raspberry jam to colour the whole mixture in buttered pudding-cups, and steam for two hours covered with buttered paper. Turn out to serve, and pour a nice sweet sauce round.

Savoury Mirttin.—Required: One pound and a half of cold mutton, two ounces of boiled rice,, half an ounce of flour, two chopped shallots, a small bunch of sweet herbs, two gherkins. Cut the mutton into neat slices. Dissolve the butter in 'a frying-pan, sprinkle it with flour, and stir till, all is heated through. Add salt and pepper, the chopped shallots, herbs, rice, and sufficient gravy to cover. Let the gravy boil up, stirring the while, then add the shots of meat, and stand the pot at the side of the fire so that the contents can simmer fot twenty minutes. Just before serving add a few drops of vinegar and a couple of sliced gherkins.

Scotch Woodcock.—Two hard-boiled eggs, three tablespoonfuls of grated cheese, one half-pint of milk, one tablespoonful of butter, one tablespoonful of flour, one half-teaspoon-ful of anchovy extract, salt, pepper, and red pepper, two rounds of buttered toast, and a little chopped parsley. Chop the whites of the eggs and place on one round of the toast with one tablespoonful of the cheese, pepper, salt, and red pepper; place the other round of toast on the top, put in the oven to heat through. Meanwhile, dissolve the butter in a saucepan, stir in the flour; when smooth, add the milk, stock, anchovy, remainder of the cheese, and seasoning-. Divide the toast into squares, pour over the sauce, garnish with chopped parsley and the yolks of eggs, rubbed through a wire sieve, and serve hot.

Steaecl Mutton Chops.—Take two pounds, of nice shoulder-chops from young mutton, scrape well the outside rim, or remove it if preferred; place in the bottom of an iron kettle, and sprinkle over them two rounded tablcspoonfuls of salt, if coarse, but if the salt is fine use less. Scrape, wash, and cut in halves half a dozen young or tender carrots, and place them - on the meat; then pare and wash six medium-sized potatoes, and lay on top of the carrots; cut in an ordinary tomato, turn in three-fourths of a pint of boiling water, and set over a good fire to cook. Do not give it so hot a place as to endanger its burning, and do not stir while cooking. When the chops are done the vegetables will be cooked. Lift out the potatoes,, carrots, and meat, add a little thickening to the gravy, and pour over the rest.

Small Veal and Ham Pies—lJ lbs. veal, -.'r lb. bacon, 2 hard-boiled eggs, f] teaspoonful salt, J teaspoonful pepper, a little nutmeg, 1 teacup ful water for gravy. Grease some patty tins, and line with tiw: following paste:—l« lbs. butter and 1 teaspoonful baking' powder. Mix the butler among the flour, add the baking- powder, and make into a stiff paste with water. When rolled out thinly Hue the tins with it, cut lids from the remainder of paste, and make a small hole in the centre of each. Cut the veal, bacon, and egg into very small pieces, add the seasoning and the water or stock. Fill the patty tins with the mixture, wet the edges of the paste, put on the lids, and brush the top with milk or beaten egg. Put in a hot oven, and bake for half an hour. These pies are very good eaten cold. '