Cookery.

Waipa Post, Volume VIII, Issue 354, 2 October 1914, Page 3

Cookery.

Lemon Pie, —One cup of sugar, two eggs, foui' tab'espoonslul of cold water, the juice and grated rind of one lemon, and or.e tablespoon-ful of butter. Mix well, place in a partlybaked crust, and bake until the filling is solid.

Emergency Soup.—Stir a dessertspoonful of pea flour into a cupful of milk till perfectly smooth. Put it into a saucepan with half an onion finely minced, one ounce of dripping, and one tcaspoonful of meat extract. Pour over one pint of boiling water, stirring all the time. Boil for five minutes, then serve, with pepper and salt to taste.

Salmon Loaf. —Take a pound tin of best salmon, remove the bones and break into flakes with a silver fork. Add four tablespoonsful of melted butter, one cup of breadcrumbs, one half teaspoonful of salt and four wellbeaten eggs. Put in a well-greased pudding dish and steam for one hour. This may bo served hot on a platter with riced potatoes and a cream gravy, or sliced cold with a garnishing of lettuce or parsley and lemon.

Boiled Apples.—Place a layer, or two if liecesarv, of rather tart apples in an agate saucepan, cover with cold water let come quickly to the boiling point, then cook slowly till tender. Remove to dish, sprinkle thickly with sugar, and pour over them the liquid remaining in the saucepan. It is especially convenient to prepare apples in this wav when a very hot fire is required, or when the oven is otherwise occupied. Bak:d Lemon Pudiing with Jam. — Line a dish with some flaky pastry and spread raspberry or strawberry jam in the centra. Put four tablespoonfuls of cake-crumbs or breadcrumbs into a bowl, add the grated rind of two lemons, one teaspoonful if milk, two tab'espoonsful of sugar, the lemon juke. tin* yoiks of three eggs, one by one, and t'-e whites of the eggs beaten stifF. Pour tbo mixture into the prepared dish and bake in a moderate oven for half an hour.

Pickled Gab'erge.—Take a red cab-bag-j and remove all outside leaves. Divide it into quarters, and cut each one into very fine rim'd:;. Cover well with coarse salt and allow to stand for twenty-four hours. Then drain away all liquid n::.:l d:y in a cloth. Prepare a pickle bv boiling vinegar and mixed pickling spices in the proportion of half a gallon of vinegar to'one quarter of a pound of mixed specs. Pour over cabbage and cover while hot. Keep for a month before using.

Orange Gs’sam Pie—Take one pint of milk and add to it one tablespoonful each of eor.ifioar and ordinary flour. Work thi.s together cold, then stir ovei the lire till it boils, and add the yolks of two well-beaten eggs Flavour with a little orange flower water. Bake a good crust in a piedish, and put in tho custard: bake steadily so that it does not boil. . Make a meringue of the whites of the eggs, flavour with a teaspoonfui of orange extract, place it on the custard, and bake it a delicate brown. It may bo served hot or cold.

Crumbed Pb’jatocs, Required : Potatoes, breadcrumbs, egg for coating, salt, pepper. Choose large, wellshaped potatoes. Wash, scrape and boil them in salted water, with a sprig or two of mint in it and a little salt. When cooked, lift them out and dry them in a clean cloth. With a sharp knifo cut each in half length ways, and dust them over with salt and pepper. Dip each piece in beaten egg, then cover with breadcrumbs which have been browned in the oven. Put tho potatoes on a greased baking tin, and ha Ice about ten minues. Servo on a lace paper. Garnish with fresh or fried parsley.

Boiled Rabbit. —Wash and dry the rabbit, skewer back tbo head and the legs along tho side; put into a saucepan of boiling water,' let it boil for five minutes, then draw or one side and simmer slowly for one hour. Serve with a good white sauce poured over made with one heaping teasponful of butler, one tabler.pooiiful of flour, rubbed together over a gentle heat until the butter is dissolved, then add half a cupful of milk, half a cupful of the lieuid in which the rabbit lias been boiled, and season with one teaspomful of salt and a quarter of a tcaspoonful of wliito pepper. Or it may be served with onion or parsley sauce.

Fish Omelet. —Remains ot cold boiled white fish, four eggs, a little white sauce, a tablespoonful of milk or cream, one ounce and a half of butter, pepper, salt, cayenne. Free the fish from all sk : n and bones, break it into small flakes, melt a piece of the butter in a small stewpan, add the fish seasonings and enough white sauce to moisten the fish; keep it hot, slightly beat the eggs in a basin, add the milk, and season to taste; melt a full ounce of butter in an omelet pan, pour in the eggs, stir over a hot fire till tbo mixture begins to set, then shake well: shape it in oval form, put the prepared fish in the noddle, and fold in die ends; allow it to color, then turn out on a hot dish and serve immediately.