COOKERY.

Waipa Post, Volume VII, Issue 325, 23 June 1914, Page 3

COOKERY.

Vegetable. Irish. Stew. —Melt ounces of butter or good dripping it a stewpan, slice three large onions, two carrots, three turnips, and put it pan also. Cover closely, and steam till they begin to get tender. Add six potatoes, cut in slices, one pint of water, and seasoning of salt and pepper, and simmer slowly till all the vegetables are tender. Just beforA serving add a small piece more buttef and a sprinkling of parsley.

Cheese Omelet.—lngredients: On» breakfastcupful of milk, a quarter of a pound of clieddar cheese, and two eggs. Grate the cheese and put it in a pan over a fire with the milk until it is melted. Take the pan off the fire. Beat up the eggs, and add them to the mixture, also a little seasoning. Pour the mixture .into a buttered pie-dish and cook it till it is set, in a moderate oven. It will require cocking'for about 20 minutes. Serve on buttered toast.

Walnut Pudding. Take fourteen walnuts, sheT and blanch them, then chop finely and mix with one ounce tnd a half of brown breadcrumbs. Put them in a saucepan with two teaspoonsful of milk, boil up, and then simmer slowly for a few minutes. Remove from the fire and allow to cool for a little, then stir in the yolks of ‘hree eggs, one by one, add a teaspoonful of sugar and a teaspoonful. c-f pineapple flavouring, and stir thoroughly. Pour the mixture into a well-buttered mould and bake for half an hour.

Fried Onions. —These are very good as a separate dish or with meat. Take some small onions, flour, egg, fine white breadcrumbs, fat for frying, stock. Peel the onions and parboil them, drain off- the water, add a small quantity of stock or gravy, and cook till tender. Drain the onions and dry thoroughly, roll in flour, then in beaten egg, and final'y in fine crumbs. Drop the onions into smoking hot fat, and fry till brown. Serve round meat or with a sauce which may be brown, white, tomato, or curry.

Colcannon. —Ingredients: Half a pound cf cooked potatoes, half a pound of cooked cabbage, one ounce of butter, breadcrumbs, pepper, and salt. Method: Mash the potatoes with a fork after boiling them. Chop the cabbage small and mix the two vegetables together. Add fat, pep*per, and salt, and stir the mixture well. Grease a basin, cover the sides with breadcrumbs and then pour in the mixture. Bake it in a hot oven from 15 to 20 minutes. Turn it on to -a hot dish and serve it up hot.

Mincemeat.—Take three large lemons, three large tart cooking apples, half-pound stoned raisins, pound currants, pound finely chopped beef suet, Jib. moist sugar, one ounce minced candied peel„ two tablespoonsful orange marmalade. Grate the rind of the lemons, squeeze cut the juice and strain into a basin. Boil remainder of the lemons in water until tender enough to pulp. Bake the apples and pulp them also. Add the ret maining ingredients to the first pulp, and mix them all together. Fill the mincemeat into jars, cover each closely with parchment paper and tie upKeep in a cool Iwst dry place, and use as required. ■ • i ..... j *■%*■ J

Chocolate Fudge. —This is a delicious and wholesome sweetmeat for the children It Is very simple to make, and extremely inexpensive. One pound of best granulated sugar, two Id. bars of plain chocolate, a piece of butter the size of a walnut, and about half a cupful of milk. Put the sugar in a saucepan, and mix with it sufficient milk to form a thick paste. Grate the chocolate, and then add it with the butter to the sugar, and put the saucepan over a slow fire. Do not allow the mixture to boil before the sugar and the chocolate are quite dissolved, then let it boil for fivd or ten minutes, stirring it well all the time till it begins to crystallise on the surface and round the spoon. Tske the saucepan off the fire, and jjeat the mixture well till it becomes quite thick, then pour it out into buttered dishes. Before it is cold, take a knife and cut It Wo cubes.

Italian Salad.—Required: Four ozs. of cooked macaroni, eight sardines, three tablespoonsful each of cooked potato, peetroot, and carrot, all cut in cubes, one or two lettuce, six tablespoonsful of salad oil, two tablespoonsful of vinegar, one shallot, salt, pepper. 801 l the macaroni in boilfng well-salted water until tender, then drain it and cut it into convenient lengths. Skin, bone, and divide the sardines into 'four strips. Mix the macaroni with the carrot and potato. Rub the salad bowl, well with the cut shallot, and, if the flavour Is liked, grate a little on to the macaroni. Heap the macaroni, etc., in the bowl, and mix it with the dressing of oil, vinegar, and salt and pepper to taste. Lay strips of sardines on the macaroni with heaps of beetroot between. Put round a border of lettuce, and a tuft of the same In the centre. Finally sprinkle a little dressing over all, and serve.