HOME COOKERY

Waipa Post, Volume 47, Issue 3386, 28 October 1933, Page 10

HOME COOKERY

; PRESSED CORNED MUTTON. Boil a corned shoulder and neck of mutton until the meat will' Jift off the bones. Remove all bones, add a few pepper and spice corns, and a small quantity of the liquid. .-' Put into a bannr'and lay a heavy weight on top; leave . until next day to set. Serve cold with mashed potatoes and salad CURRIED PEAS. One .cup green peas, 2 small apples. ,2oz.■•.butter). 1 dessertspoon flouir, tomato sauce, 1 small onion, 2 carrots, i dessertspoon curry powder, 1 lemon, salt and pepper. Cook the peas till 'tender in salted water. Peel and mince? the onion, peel and chop the apples and carrots; then fry them in the butter. Now add the curry powder, and stir it well in, allowing it to cook ''thoroughly. Put all into a saucepan, when it is well fried and and the peas and the flour which has been blended with a pint of the water in which the peas were cooked. Stir this over a slow fire for ten minutes, then 'squeeze in the juice of the leman/ add pepper to taste, and a little tomato jsauce. ..' PLAIN SALAD DRESSING; •■!' One. teaspoon olive oil, I teaspoon each of mustard and salt, 1 yolk of egg (hard boiled), 2 teaspoons sugar. i culp lemon juice (or vinegar), i cup condensed milk. Mix sugar, salt and mustard with the egg yolk, stir in oil gradually, add milk while stirring, and, lastly, the lemon j.uice. CHOCOLATE RICE. •Make a rice pudding in the ordinary way, and when half-cooked stir in loz grated chocolate, which has been warmed in oven, also a few drops of vanilla, essence. When cooked spread the beaten, sweetened whites of two eggs oyer and brown in oven. Serve at once.

GOOSEBERRY JELLY.

Cook a pound of gooseberries to a pulp with half a. pint of water, the rind of* a'lemon in thin shavings, and two tablespoons of sugar. Pass the whole through a sieve or enamel strainer. Mix with it the juice of the lemon and a little cochineal.. Dissolve six or seven sheets (about three-quar-ters of «n ounce) of gelatine in a little hot water, and strain it in. The jelly rnay be set in one wetted mould or in dariol moulds. When set in egg-cups, it will be found an attractive addition to a blanc-mange of rice or cornflour.

X EGG JUNKET. Separate the whites from the yolks of two eggs, beat the whites till stiff and the yolks till lemon coloured. Add the yolkis to the whites and beat light • ly till mixed. Heat cue pint of milk till lukewarm (98 degrees Fahrenheit). Dissolve in this one tablespoonful of sugar and add half a teaspoonful of vanilla extract. Pour this over the beaten eggs and stir in one teaspoonful of liquid rennet. Pour into .a glass dish and let stand in a warm place till set. " EGG AND BACON " DESSERT. Half pint apricot juice, loz gelatine, half pint milk, 3oz sugar, 1 teaspoonful vanilla 1 small tin apricots (approximately 11 half apricots), halt raspberry, table jelly. X FRIED EGG. Soak the gelatine in 2 tablespoonfuls apricot juice. Boil the remainder, dissolve the sugar in it and allow to cool. Add the milk and vanilla. Pour two-thirds into a shallow tin, which has been dipped in water, and cool. 'When set, cut into rounds slightly larger than apricots . with pastry cutter. Place half apricot on eachround. '-'- . BACON. * - ; ; PqurVhali* of the remainder of the a; small bread tin and allow to cool. Make raspberry jelly up to half pint with boiling water. Stir to; dissolve. Cool' until begin-

ning to set. Whip until frothy. Pour a thin layer on to the white in the baking tin. Allow to set and repeat, adding another layer of. white and pink. ,_ __. CHERRY JELLY. One pint packet of cherry jelly, 1 tin of cherries (3 pint size), 2 eggwhites*- if pint of hot water, cream. Dissolve the jelly in hot -water and make it up to a pint with cherry syrup. Leave it till almost beginning to set, and whisk all together for a few minutes. Put a few cherries in individual glasses and fill them up with frothed jelly. When set, decorate tastefully and serve with cream. The jelly may be flavoured with a little cooking sherry or rum if liked. • '■ ; STRAWBERRY JAM. Clean and weigh the.fruit and put on a slow heat, let boil, and boil all the water out of them, about 20 minutes to half an hour. To every lb of fruit add lib "of sugar, let this boil until a little will set on a saucer—ls minutes or so. Sago is sometimes added if wanted thick. Use own judgment. TWO CAKES AND A BUN. " Easter Cakes " is the name given to plain l'ound biscuits with currants, but the recipe given below can ibe varied in many ways. Ingredients: Six oz flour, 4 oz butter, 3 oz castor sugar, 1 egg, 2 oz currants. 'Rub the butter into the flour until it is quite evenly mixed, stir in the sugar, and the currants previously cleaned and stalked. Then mix to a dough with a well-beaten egg. Knead until quite smooth. Roll out thinly, cut into rounds with a wine-glass, and bake in a moderate oven about ten minutes. Instead of currants, stoneless raisins can be used, or carraway seeds, spice, ginger, or cinnamon. Alternately, these biscuits can be made plain and iced in various ways, either singly or put together in pairs with lemon curd or jam between.

Spring Blossom Cakes: Ingredients: Six oz flour, 4 oz castor sugar, 2 egg whites, 2 oz butter, 3 tablespoons milk, 1 teaspoon baking powder, grated rind of half a lemon.

For Decoration: Half lb icing sugar, lemon juice, egg-white, candied violets, mimosa„ and lilac petals, piece of angelica. Beat butter and sugar to a very soft cream; beat the whites of the eggs to a very stiff froth, and stir them in. Then gradually stir in the milk. Add the lemon rind, then the flour a spoonful at a'time, mixing the baking powder with the last spoonful. Beat smooth. Half fill patty pans with the mixture, and bake twenty minutes in a moderate oven. When cold cut off any rough edges. Rub the icing sugar through a fine sieve. Add a dessertspoon of lemon juice and enough whipped white of egg to fonm a soft paste. Spread evenly on the top of each cake, and leave in a warm, place to dry. When almost set, decorate with violet, mimosa, or lilac petals, forming wee leaves with the angelic?:. Hot Buns: Two lb flour, I lb butter, J teaspoon mixed spice, 1 pinch each of ginger and cinnamon, 3 oz currants, 3 oz stoneless raisins, 1 breakfast cup almost full of milk, 6 oz granulated sugar, saltspoori salt, and I teacup of yeast.

Well mix together the sugar and flour and the fruit, cleaned and free from stalks, the mixed spice, ginger, cinnamon, and salt. When thoroughly mixed, make a hollow in the centre of the dry ingredients and. pour into it the yeast, to which has been added the milk, made lukewarm. Mix the surrounding flour with the liquid to a thin paste, sprinkle it with dry flour, and set the bowl in a warm place near the fire to rise. When it has risen well, add the butter, previously melted, and, if necessary, add more milk to form the mixture into rather soft dough. Let this rise for half an hour, then form the dough into buns.

They will need about fifteen minutes in a fairly hot oven. When they are done, brush them: over with, a-mixture of liquid butter and milk.