HOME COOKERY

Waipa Post, Volume 43, Issue 3392, 24 December 1931, Page 4 (Supplement)

HOME COOKERY

GOOD RECIPES.

•i" STEAMED BANANA PUDDING. One cup flour, 1 teaspoon baking powder, 1 tablespoon sugar; L tablespoon butter', 4 ripe: bananas, pinch of •;■«■■ salt; Sift flour, baking:powder and salt, add sugar, rufi, butter and bananas. If the bananas' are well ripened ho milk will be required for mixing. Steam from li to 2 hours and, serve with boiled custard. S , CUP CAKE.. &•':"- ' Half cup butter, 1 2,cups flour, 1 cup raisins,, 3; eggs, 1 "tea^ •> tartar, ;B biV a little nutmeg and a "ofsrsalt. Mix all d^4hgredi- ■"' Tern v well >eateh:eggs, and a - • : : little mM'-if too-.'stiff. Ptf*£m: a tin ' l with greased paper in the bottom and bake, for i hour in moderate 1 oven. MOC]£: WHITEBAIT., pItTIES. Cut prepared boiled tripe into 2 inch or 3 inch squares,, then; slice into narrow strips U 'resemble whitebait, dip. in an egg batter and put a tablespoonful at a time into a pan of fat. Cook till slightly browned and serve on hot plates. A garnish* of parsley makes the dish resemble whitebait patties. |i^^^K^^:^',;.' : . - /^' : ''"■.■■■'.':-;■;'■. AN OLD FASHIONED FAVOURITE When this dish 5s insipid and uni > terestihg'it is ;the>£ault?of the;maker, for Shepherd's Pie, carefully made, 'and served-with plenty of gruvy, is most Try this recipe and negk Taiw j, pound and a half of moat, .two pounds of cooked potatoes, some '""'■ good gra\y, three tablespoon?.of chopped onion, two ounces of butted three--quarters on an ounce of flour, one egg, salt and pepper. Rub the potatoes through a sieve or mash#hem fine;y v " • with a fork. Melt half th&butter, acd ■ • the pc atoes with salt and pepper t . .■ - : taste, and, if top dry, add, a little v-' milk. -Put lay of potatoes in l a "'•-' ; '=- :'■-..,'., '■'■ " ,-i'ii. '■'•-• : .-' : V--'. , Vv;.'.V ■[''■!■} •:

buttered pie-dish and cut the meat into fairly large squares, after trimming off all skin and gristle. Melt the rest of the butter in a saucepan, add the flour and onion, and fry them a pale brown.. Then add the stock and stir till it boils. Season it carefully. Let the sauce cool, then fill the dish to within on e inch of the top with meat and gravy. Cover the top with the rest of the potato. Smooth it with a knife. Ornament it with a fork and brush over with beaten egg. Bake in a moderate oven until it is a .golden brown. -FOR THE OVER-FATIGUED. Here is>,a most nutritious beef and , sago broth; a very good thing to give ito one who coma's home "too tired to eat." 'V-7..V:']f . J|?f Take 'a pound of gr>yy'beef, two pints of; water;'? two .tablespoons of sago, two arid pepper. Remove all skin and fat from the meat and scrape the lean finely with a sharp knife or pass it through a mincing machine twice. Put the meat in a basin with, the water and half a teaspoon of salt*. Let it stand for an hour, then put it "into a saucepan, just as it is,- and /let it simmer gently for two hours, but do not boil. Next s{ ain it through a ; coarse strainer.: Put the broth back in,the saucepan, let it boii, then sprinkle in the sago, and cook it until it is ..'quite clear, wb'ch will be in about 15 minutes. Season nicely with pepper and salt. When it is well off the boil pour it on the beaten yolks of the two eggs, 1 stirring briskly allithe time. Or you may gradually add :a, spoonful or two oi the broth to the eggs, then add them'to the broth.; ;;Mix carefully or they will curdle. :;.§erve very hot with | neat sippets of;toaifc "■•"'.. : •■• ■ SCRAMBLED BRAINS ON TOAST. : : iSoak 2 sets sheep's brains in salty w%ter for 15 minutes, drain, put in a saUcepH of boiling water and cook for "5 minutes. Strain off water, beat egg, pepper and salt to taste, 1 teaspoon butter and! a little chopped brains forfeand add 1 beaten ens- and' serve ; on hot, buttered toast, parsley'. Stir until the mixture thick-

TWO TOMATO SAVOURIES. Soon now tomatoes will be plentiful, and the following two savouries will be found to merit the attention of the household cook: —

TOMATOES WITH CHEESE. Slice some tomatoes and season them with pepper and salt. Dip the slices into white of egg, and crumb with grated cheese. Place the slices on a buttered baking sheet, cover them with buttered paper, and bake for 15 minutes. Have ready some macaroni, broken up small and cooked in milk. Arrange the macaroni in a border on a dish, and pile the baked tomatoes in the centre. Sprinkle the macaroni with finely-chopped parsley, garnish with croutons, and serve.

BARCELONA STEW. Cut into pieces two lbs of beef, a pig's foot, giblets of a fowl, a pint and a half of dried peas that have been soaked overnight, a large onion, and sweet herbs to taste. Half a pound of ham may be added. Cover and cook for two hours. Add a slice of pumpkin shredded, two leeks, a carrot, a head of lettuce, and half a dozen .small balls of sausage meat. Cook for another ho.ur. Strain off the liquid and serve the meat and vegetables on a-dish, and pour the gravy over them. Where,soup is made of this the gravy is; thickened v and served separately, the m|at beingcut up before cooking. When' it is to be served as a meat and gravy, the meat is usually cooked in one piece.

:.:'■>. TOMATOES ON TOAST. Cut six ripe tomatoes into , thick slices, put these in a single layer in a baking tin, season with pepper and isalt and a little lemon juice. Sprinkle !s|th white bread crumbs, put a small of butter on each of the slices, arid'bake.in a hot oven for 15 minutes. Prepare .some neatly-shaped pieces of buttered toast, dress the baked tomato'el upon these,, dish up,; and pour dv;er the gravy left in the pan.

•Thrifty folk have always recognised that stewing? is the most economical w&y of cooking meat. For more reasons than one this is the casei For one goodness extracted fifom the mea;#-ig'retained ;in the Then the cheaper cuts of, meat may be; used; time and labour are saved} and, these, cold vegetables and gravy Way,be utilised in the best way.'-; \X '''v?-'. •■ ■,•■" FRENCH STEW. ,_,

Cut up two pounds of neck of mutton it'** trim off 'the superfluous fat. Goat a stewpanr with some; clarified dripping ;and put in the: bhions, ;cut into thick slices, and meat. Fry • tout browning for Re. x +v e meat and stir in some flour. When mixed with the fat;,:in the ?*d about a pint of warm wa replace the meat. Cover the; stewpan and put if into a moderately not ovrri. Cut about two pounds of pt/L.tr -- into quarters and cut two carrotsvaijd and a stick of celery into rather large dice. " After the-:§tew'2ia's •;o >, " - i for about an hour, pu.t iri:tHe : '. ibles and let it simmer f hour, or rather long°a, according to reheat of the oven. £>sh ; meijjt m ? circle, with the; : and tnrnip inthe middle. Put ; c i/catoes, round i e dish. Adda t:';bibspooh of finely 'need parsley ' the sauce. r #Jjet it b M up, and pour ■ fc-nvar the meat and vegetables. *.