HOME COOKERY

Waipa Post, Volume 44, Issue 3183, 28 May 1932, Page 4 (Supplement)

HOME COOKERY

Braised Mutton. —Braising is a method by which mutton can be made specially appetising. It is very suitable for small joints. The meat should be stewed for half the proper time required for cooking. Cut up vegetables should be stewed with it. When half-done, put in a fireproof dish or a saucepan with a tight fitting lid or even a meat dish. Thicken the liquid and season. Pour over the meat and bake slowly till it is thoroughly cooked. Of all ways of cooking tough meat this is the best.

Cornish Pasties.—Cut half a pound each of steak and potatoes into small dice and put them on a plate. Season with pepper, salt, a teaspoon of chopped parsley, and a grated onion. Sprinkle over the meat a tablespoon of water. Roll the paste out about a quarter of an inch thick; cut out pieces about six inches square or into rather large rounds. Put a small portion of the meat, etc., on each piece of paste. Wet the edges and fold the paste over the meat. Pinch the edges together. Bake for three-quar-ters of an hour on a greased tin. Brush over with egg when nearly done, and return to the oven to glaze. The paste may be either rough puff paste or dripping crust. Carrot Soup.—Grate up some large carrots and allow 13 ounces, then boil in water untL tender. Drain well, rub through a sieve, and add gradually a quart of stock. Season and reheat, stirring all the time.

Lentil Soup.—Soak a pint of lentils for 15 minutes in cold water. Then put in five pints of stock with a teaspoonful of celery seed, tied in a muslin bag, a small bunch of herbs and two ounces of shredded bacon. Simmer gently for two hours, rub through a sieve, add half a pint of milk, and season well. Add a little powdered mint just before serving.

Cottage Soup.—Cut up four ounces of any fresh meat and lightly brown in an ounce of dripping with two ounces of onion rings and two ounces of brown sugar. Add two ounces of cubed turnips, a pound of leeks cut into shreds, and two ounces of celery. Stir for ten minutes before adding a quart of stock and four ounces of rice. Add two more quarts of stock, season well and simmer for three hours.

Scrambled Eggs.—Take four pieces of buttered toast, two eggs, a dessertspoonful of butter, and two tablespoons of milk. Put the butter and milk into a saucepan to get hot. Drop in the eggs without beating, and stir until it begins to thicken, but do not allow it to become hard. Add pepper and salt, pile on the toast, and serve at once.

Egg Pie.—Grease and line a piedish with fine crumbs, and season with pepper and salt. Cover with a layer of tomatoes, and then with a thin layer of mashed potatoes. On this break four or five eggs, according to the size of your dish. Scatter chopped gherkins or capers lightly over, add some breadcrumbs and another layer of tomatoes, and so on until the dish is full, letting the last layer be fine bi’eadcrumbs. Place a few pieces of butter on the top and bake for 15 or 20 minutes in a hot oven.

Egg and Macaroni. Take six ounces of macaroni, three eggs, two ounces of butter, seasoning, two ounces of flour, three-quarters of a pint of milk, two tomatoes and a teaspoon of chopped pars-ey. Break the macaroni into small pieces and boil 15 or 20 minutes in salted water, and then strain. Boil two eggs hai'd, shell them, and divide the yolks from the whites. Chop the latteb and pass the former through a sieve. Cut the tomatoes into thin slices and bake for 10 minutes. Make the parsley sauce with the butter, flour, milk and parsley. Stir in the macaroni and mix well. Grease a pie-dish and pour in alternate layers of- macaroni sauce, chopped eggs, and tomato. Sprinkle the top with grated yolk of eggs. Brown in the oven and serve hot.

Sally Lunns. —lib flour, loz of butter -loz of compressed yeast, 1 egg, \ of a pint of lukewarm milk, 1 teaspoonful of castor-sugar, a little salt. Mix the flour and salt in a basin, making a ■well in the centre. Melt the

butter in the warm milk. Cream the yeast and sugar, add the beaten egg and stir in the milk. Add gradually to the flour and beat with the hand till smooth. Warm and butter two round cake tins the same size, ana put in the dough. Place a sheet oi paper over the top and stand in a warm place till the dough has risen to twice its original size. Bake in a quick oven 25 to 30 minutes.

Pancakes. —Sieve the flour and salt into a basin, make a well in the centre, and put the egg (unbeaten) into this with about half the milk. Gradually stir in the flour from the sides with a wooden spoon; when the flour is all mixed in beat well with the back of the spoon until the batter is perfectly smooth and full of air bubbles. Next add the rest of the milk by degrees, and let the batter stand for at least one hour, so that the starch grains in the flour may expand. Choose a small frying or omelette pan, make it hot, rub over with lard or butter, wipe it out with a piece of paper, then put in a piece of lard or butter the size of a walnut and when this is quite hot pour in half a gill of pancake mixture. Allow this to run all over the bottom of the pan, then cook brown. Loosen round the edges with a knife, and either toss or turn it over with the knife and brown the other side. Turn on to a piece of kitchen paper, over which a little castor sugar has been sprinkled, squeeze a little lemon juice over, and dredge with sugar, roll up, and keep hot while the remainder of the pancakes are fried. Arrange on a paper on a hot dish, and serve cut lemon and sugar.

Note: Fresh fat must be put into the pan for each pancake. The best way of keeping the pancakes hot is to put the dish on which they are placed over a pan of boiling water. Never use margarine for frying, as it is so apt to bum. Oranges may be used in place of lemons. Warmed j/im may be spread over the pancakes before rolling them. A meringue of stiffly whipped white of egg, sweetened and flavoured to taste, may be put on to the pancake before rolling it. In this case they should be eaten immediately. Some like pancakes mixed with cleaned sultanas or currants.

Chocolate Pudding.—Scald four cupfuls of milk, pour on to two cupfuls of breadcrumbs, and leave for 20 minutes. Add two-thirds of a cupful of sugar and a pinch of salt. Dissolve two ounces of grated chocolate, thin down with a Tittle of the milk strained from the breadcrumbs, and combine the two mixtures. Stir in two wellbeaten eggs, put into a greased piedish, set in a pan of hot water, and bake for an hour. Serve with hard sauce.