COOKERY

Waipa Post, Volume VII, Issue 329, 10 July 1914, Page 3

COOKERY

Kidneys ant! Tomatoes- Cut twfi sheep kidneys in slices a quarter oi an inch thick, fry two rashes of fat bacon, and then the slices of kidney in the fat. When slightly cooked add two sliced tomatoes. Sprinkle all with salt and cayenne pepper, and do not overcook the kidneys (use very little pepper). Place on a hot dish/ and pour a little gravy round.

Pork Balls. —Chop half a pound of lean pork, and add to it pepper, salt, a slice of bread soaked in milk, and an egg with the white and yolk beaten separately. Mix well. Form balls by rolling about a teaspoonful of the mixture upon a well-floured board. Melt butter in a pan, and when it sizzles, put in the balls and fry. Serve them on a hot dish, with pickles cut into rounds.

Brown Curry of Beef.— Fry a large sliced onion in two tablespoonfuls of butter till browned. Add two pounds >f beef, cut in small pieces and cook gently for a few minutes before stirring in a paste made of a tablespoon:ull of. curry powder and water. Stir and mix thoroughly, and add half a pint of water, and simmer for twe hours, or until the meat is tender. When half done season slightly with salt. Add the juice of half a lemoD just before serving.

Jam Tartlets. —Take some puffpaste, roll it out half an inch thick, and line some patty-pans with it. Cul some rounds ,out of the bottom of a stale loaf one inch in diameter less than the pattv-pans, put one in each pan exactly in the midcXe, and press it down; bake in a qyick oven until the paste has well risen—about fifteen .minutes. Remove the pieces of bread and fill each tartlet with either apricot, strawberry, or currant and raspberry jam.

Roasted Stuffed Tomatoes. —Cut off the top and scoop out the centres of as many tomatoes as required. Then make a mixture of breadcrumbs, a teaspoonful of butter, salt and chopped parsley, mixed with a little of the tomato pulp, removed from the cases. Almost fill the cases wi.th this, then arrange a little finely-chopped ham or bacon on the top of each, and roast on a dish slowly for half an hour, arranging the rest of the tomato pulp around the cases.

Pumpkin J’m.— When the fruit is perfectly ripe cut it and put it in a dry place for a few weeks, that the sap may evaporate. Peel the pumpkin and remove the seeds. To every six pounds of pulp cut in squares ad inch thick, allow pounds of preserving sugar and two lemons sliced through. Let these ingredients stand for 24 hours, then put into a preserving pan with two ounces of bruised ginger, and one drachm of chillies, tied in a piece of muslin. Take out the ginger, after one hour’ boiling. Boil the rest slowly till all is clear.

Plum Fool. —This is very easily made, though rarely served. Take one pound and a-half of plums, threequarters of a pound of caste?. sugar, "one pint of milk, and the yolks of three eggs. Put the,fruit and sugar intp an earthen jar, stand it in the oven, and cook ■ till the fruit is tender. Press the pulp through a. sieve. Crack the stones ffhd add the kernels to the fruit. Beat the egg yolks up with the milk and boil gently until thick. When cold mix ... custard smoothly with the pulped plums and turn into a glass dish. •

Pork and Beans. —Take a shoulder of young pork which has been pickled, a carrot, a quarter of a turnip, and ten peppercorns. Put the pork in a stewpan, containing sufficient warm water to cover it, bring it to the boil, add vegetables and peppercorns', and cook very gently for two hours. Half an hour before the pork is done, boil some broad beans in salt and water for about thirty minutes. Drain them well, put them in a vegetable dish, and cover with parsley sauce. Send the pork to table on a separate dish.

Oatmeal Biscuits.— These little biscuits are sure to be liked by those who appreciate anything crisp. Put one pound of flour into a bowl with half a pound of oatmeal. Rub in a quarter of a pound of butter, six ounces of sugar, and half a teaspoonful of carbonate of soda. Mix all these well together, add two well-beat-en fresh eggs, knead lightly with flour, roll out, and cut into rounds. You'should, cut them out on a sheet of white-baking paper, floured, and ■.ift paper and all on to the baking tray or tin. Let them cook for about half an hour in a moderate oven.

Parsnip Croquettes. Boil one pound of parsnips and press them through a fine sieve or mash with a fork until they are smooth. Pour half x cupful of boiling milk over half a pound of breadcrumbs, add the parsnip puree, an ounce of butter, a teaspoonful of grated cheese, the yolks of two eggs, and a few drops of lemon juice. Mix the mass thoroughly, and form it into balls. Roll each ball into the whites of the eggs, 'slightly beaten ; then roll it in breadcrumbs, plunge into boiling oil, and fry to a light brown. Drain, and serve on a folded napkin. The croquettes arc excellent with gravy and roast pork.