COOKERY

Waipa Post, Volume VII, Issue 330, 14 July 1914, Page 3

COOKERY

Mutton Hot Pot.—Cut the best end pf a neck of mutton into neat joints. At the bottom of the hot-pot put a layer of sliced potatd, carrot, and onion, a sprig of parsley, and some cooked rice; then add a layer of meat. Repeat this process until the hot-pot is nearly full, and then moisten with stock, intq whi<sh a little red-currant jelly h$ been stirred. Put a thick layer pt rice on'the" top, and bake in ft slow QVen.

Rice and Fig Pudding.—.To two. cupfuls of rice add the well-beaten yolks of twp eggs, a pinch of salt, one-half cupful of sugar one and a half cupfuls of sWeet milk, and one teaspoonful of vanilla, Put half qf this mixture '"to a buttered pudding dish, add a generous layw of chopped figs, and add Lie remainder of the rice. Dot the top with bits of butter, bake for half an hour in a moderate oven, and serve ho' with a sweet sauce or with *rsam.

Cheese en Casserole.—Take about a gill of plain white sauce, some neat, rather thick, slices of bread, eggs, grated cheese, chopped parsley, grated nutmeg, pepper and salt. Put the sauce at the bottom of a fireproof dish, lay in layers of bread thickly sprinkled with grated cheese, and break one egg carefully over eacli slice, season to taste with nutmeg, pepper, and salt. Put the dish into quite a moderate oven, and when the eggs are cooked serve at once.

, Devilled Eggs.—Melt one ounce of butter in a saucepan, add half a teaspoonful of dry mustard, two tablespoonsful of tomato sauce, one tablespoonful of Worcester sauce, one ol mushroom ketchup, and one teaspoonful of chopped chutney. Make this very hot. Have ready four hard-boil-ed eggs, shelled and cut in thick slices; put them into the sauce and heat through gently. Arrange th<: eggs on slices of buttered toast, pour the sauce over, and serve immediately.

Pigeon Pudding.—This is an excellent way of using birds that are too ol<" to roast well. They must be cul into neat- joints, and some strips of beefsteak added to them. Line the sides and bottom of the pot with suet crust, put in the joints of pigeon and tin pieces of beefsteak, add seasoning to taste, and some chopped mushroofr and shallot. Add some good stock, ard then put on a covering of the su,?i cr st. Bake slowly for three hours. Serve very hot with plenty of good gravy.

Ginger and Apple Compote.—Pee! half a dozen apples, core them, and cut them in quarters. Cook half of them partially in a syrup of sugar and water with some preserved ginger. Keep the remainder in cold water till required. When the pulp begins to soften add the rest of the fruit, and cook until the whole is ready. Whs.' cold, turn out on to a glass dish. Covei with flnely-cbopped candied citron peel. Have ready a little wineflavoured sweet jelly; pour it over the top, and, when cold, decorate with whipped cream.

Moulded Beef.—Take one pound of lean beef and an onion and chop them finely. Add one teaspoonful of chopped mushrooms, an ounce of breadcrumbs, a dessert-spoonful of Worcester sauce, and pepper and salt to taste. Mix them together and leave for twenty minutes. Then mix one teaspoonful of stock in a teacupful of boiling water, and mix with the minced meat. Well butter a basin, and press the meat in. Cover with a plate and stand the basin in a pan of hot water. Bake for an hour in a moderate oven, turn out carefully, and serve with tomato sauce.

Ground Rice Pudding.—Mix very smooth four ounces of good ground rice with a quarter of a pint of warm milk, and set it over the fire with four ounces of sugar, three ounces of butter, v a drachm of salt, and an inch or two cf stick cinnamon. Stir It round for ten minutes. Cool it, and take out the cinnamon; beat up the yolks of six and the whites cf two eggs with a glass of sherry, and stir it into the mixture. Then pour the whole into a buttered dish, and bake for 20 minutes. Ice the top of the pudding with whipped white of egg, and return it to the oven for a few minutes to brown. Serve with wine sauce.

Malvern Roly Poly.—Required: Half a pound of flour, four ounces of chopped suet, half a teaspoonful of baking powder, half a teaspoonful of salt, one pound of apples, three ounces of raisins, three ounces o*f Demarara sugar, nutmeg. Mix the flour, salt, baiting powder, and chopped suet together then mix stiffly with cold water. Roll out this paste to an oblong shape, onethird of an inch thick. Peel, core, and chop the apples; mix them with the stoned raisins, sugar, and a dust of nutmeg. Spread this mixture over the pastry, but not up to the edge. Wet the edges with cold water, roll up the pudding, pressing tlis edges well together. Roll the pudding up in a. dry, floured cloih, tying the o.nc anl boll steadily for two hours. Then remove the cloth, turn the pudding on to a hoi dish, and serve