COOKERY.

Waipa Post, Volume VII, Issue 343, 25 August 1914, Page 2

COOKERY.

Cream of Cheeoo CoajJ.-—Put ono quart and a half of milk into a saucepan, add a quarter of a pound of grated cheese, salt and peppv l ' to taste. Hub together one heaping tablespoonful of flour; add it to the cheese mixture; stir till smooth and thick. Beat the yolks of three eggs with a little of the soup mixture, then add the rest of the soup.

Egg aiM Ham Titbit:,.—Lino twelve patty-pans with pr.if-paste ■or short crust; fill thos:." with ths foll.w.ng preparation: Chop finely six ounces of cooked ham and fjur -hard-boiled eggs. Mix with three yoliis of eggs, two tablespoonfuls of cream, and season with salt, celery, ■ salt, pepper," and grated nutmeg. Fill up the pans and bake in a moderately hot oven. Serve with white or tomato souce.

BzliOd Cabbage.—Boil the cabbage till tender • in two boiling salted waters; drain well and set aside until cold, then chop'very finely. Mix together two well-beaten eggs, two heaping tablespoonfuls of melted butter, three tablespoonfuls of ercv.m, a saltspoonful of salt and a dash of pepper. Stir this into the chopped cabbage, and put it into a well-buttered pud-ding-dish. Sprinkle fine breadcrumbs over the top, dot with butter and hake till brown.

Young Ducklings, Roasted. —Clean, wipe dry, and prepare the ducklings for roasting by putting in each an orange that has been peeled and sliced. Dust each one with salt and pepper, place on slices of salt pork to roast, and baste frequently with a little stock and melted butter. When the ducklings are done remove from the pan and make a sauce by adding to the liquid one tablespoonful of flour and the same quantity of .butter mixed together and one.huge glassful of port wine. ,

Spanish Sauce. —To one and a half cups boiling water add one teaspoonful chopped onion, one teaspoonful finely chopped carrots, ono bay leaf, two whole cloves, one half teaspoonful salt, and a dash of pepper. Allow this mixture to boil until it is partly' reduced and then thicken with two tablespoonfuls butter and one tablespoonful flour rubbed together. In the meantime soak a scant tablespoonful gelatine in two tablespoonfuls cold water, and after straining the sauce add to it the gelatine and strain a second time.

Tapioca Cream. —Wash two heaped tablespoonfuls of tapioca in boiling water, pour over it one pint of milk, let it soak for ten minutes, then boil until it is transparent and well cooked. Stir in a quarter of a pound of castor sugar and a few drops of vanilla or almond essence. Let the mixture cool. Meanwhile, beat the yolks and whites of two eggs separately. Add first the yolks, and when almost cold fold in the whites. Pour-into the dish in which the cream is to be served and stand in a cold place. Any kind of stewed fruit may be served with this dish.

Coffee Jolly.—The ingredients of this are half a pint of strong coffee, a few drops of gelatine,' an ounce of sugar, a few drops of vanilla, a gill of cream, sugar, a few pieces of angelica and cherry, and some flavoring-; Make the coffee strong, and let it be clear before it is used. Put it into a saucepan with the sugar and gelatine, and let the mass dissolve slowly over the fire. Then st -am into a basin, and add tho vanilla. Let it cool slightly. Rinse out a mould with cold water, and fill it with jelly. Set aside until it is firm. For the centre whip the cream until it is thick, and flavour to taste. A few nieces of preserved fruit should be used for decoration.

Pineapple Fudging.— Put half a cupful of sugar, half a cupful of butter, and one cupful of milk into a saucepan and allow to boil; remove it from the fire and stir in one cupful of flour; replace the saucepan on the fire and boil for ten minutes till it becomes a thick paste, stirring all the time. Remove from the fire and add the yolks of three eggs, one by one, stirring each in thoroughly; then add a quarter of a pound of pineapple cut into small dice, one teaspoonful of pineapple extract, and fold in the whites of the eggs beaten to a stiff froth. Pom into a well buttered mould, cover with buttered paper, and steam g-ently for one hour and a half. Turn out and decorate with small pieces of pineapple.

Vegotnbte S-jitj.—While vegetables are young- the fallowing will ho found extremely good. After cutting- into line strips tlio r.i»o and shape of matches foin- small ()]■ two carrots, two small or In If a me:lium-.*iz;cl turnip, and one onion of medium size, put them into a large saucepan, eontainin;v sufficient hot butter to form a thin layer at the bottom. Put on the rover and all.r.v them to cook slowly by the side of (he fire for about twenty minutes, giving an occasional gentle stir. As sain as they are ready add three breakf istcnpfiils—one pint and a half—of milk and the same amount or hot wale:-, a half teaspoonful of salt, and a little pepper. When it has boiled for five minutes mix in a tablespoonful of flour previously mixed smoothly with a little milk or water. Stir until it agcin boils, then cover and let it simmer very slowly for a few minutes or until the vegetables are quite soft, but not in the lesst broken. A little thick cream before serving is an improvement.