HOME COOKERY

Waipa Post, Volume 48, Issue 3471, 26 May 1934, Page 4

HOME COOKERY

• ; POTATO CHEESE. Mash lib of boiled potatoes while hot, add 2 tablespoons of milk, 3oz grated cheese, pepper and salt and «oz of cooking fat. Grease a pie dish with Soz of cocking fat and strew it thickly with breadcrumbs; fill with the potato and cheese and bake, for half an hour in a good oven. Turn out and serve very hot. An excellent dish. Food value about 1050 calories with over an ounce of protein. PINEAPPLE AND PRUNE PIE.' Mix 1 cup cf minced pineapple, fresh or tinned, 1 cup of cooked prune puree, l cup sugar, 1 tablespoon lemon juice, i teaspoon salt. Line a dish with pastry, pour in the mixture, hot, and bake in a. hot oven for 20 minutes. To puree the prunes, stone them, after cooking, and put through a sieve. This is an easy pudding to make on Saturday morning and ready-made pastry dough will ease the burden of cooking considerably. < SALT COD. Quarter pound of salt cod, 4 tablespoons of fat, 4 tablespoons flour, 2 cupfuls Of milk. Pick the codfish in pieces, cover with warm water, and allow to soak for about three hours, or until soft. Melt the fat, add the flour, and cook together for about three minutes. Add the milk and cook until it thickens. Drain the codfish and add to the white sauce. Heat and serve. SCOTCH EGGS. This is ; a .particularly excellent dish, which used to be called alternatively birds’ nests. Hard-boil as many eggs as you want, roll them when peeled in flour and coat them with raw sausage meat. Now flour them again, egg-and-breadcrumb them and fry them in deep fat. Cut them in half when they are served. Any sort of savoury forcemeat can be used in place of the sausage meat, and is preferred by some. FISH PIE. For using cold fish: Make sufficient white sauce to fill a dish after the fish is added. Bone the fish. Butter the bottom of the dish and put first a layer of sauce, then of fish, with sauce on top. Sprinkle with breadcrumbs, a few bits of butter, and bake in a moderate oven till slightly browned on top. The sauce may be flavoured with parsley or with anchovy sauce. RHUBARB PUDDING. Rhubarb pudding is just the thing for a hungry family. Line a basin with suet crust and fill it with rhubarb, wiped and cut into small pieces. Sprinkle with sugar, add a little grated lemon rind, then cover with a lid of crust. Tie down with a cloth and steam for three hours. Serve with custard and demerara sugar.

BAKED BANANAS. Bananas are plentiful. Try this pudding: 5 bananas, 2 tablespoons sugar, 11 tablespoons lemon juice. Remove the skins from the bananas, place in a pudding dish, sprinkle with lemon juice and sugar, and bake in a moderate oven till bananas are golden brown; about twenty minutes. CURRANT ROLLS. Here is an excellent recipe for a house where there are children: 2 cups, flour, 21 tablespoons prepared dripping, 2| tablespoons sugar, 3 tablespoons currants, 2 teaspoons baking powder, 2-3 cup milk, l teaspoon cinnamon. Sift together the flour, baking powder, and a pinch of salt. Wiork in the fat with the tips of the fingers. Add the milk gradually. Toss on a floured board and roll out to gin. in thichness. Have the currants washed and dried; brush over the dough with melted fat, sprinkle it all over with currants, sugar, and cinnamon. Roll like a jelly roll, and cut off slices % inch* thick. Bake these on a greased tin for about 15 minutes in a hot oven. DATE AND WALNUT CAKE. (Sweetened with Honey.) Half pound butter, 9oz flour, sib honey, lfb dates, 1 breakfastcup chopped walnuts, 3 eggs, 1 teaspoon grated nutmeg, S small spoon salt, 1 teacup water, 1 teaspoon carbonate soda. On to the stoned dates with the carbonate soda pour 1 cup boiling water, allow to stand till nearly cold; mix with a wooden spoon. Beat together butter, honey and eggs; add flour, dates and walnuts. Bake in greased cake tin li hours, moderate heat. IMPERIAL ALMOND SPONGE CAKE. Two cups honey, 1 cup butter, 2 eggs, 2 cups flour, 1 cup ground almonds, 2 teaspoons soda, 1 teaspoon ginger, 1 teaspoon lemon juice or almond flavouring. Sufficient milk to make into a rather stiff mixture Mix as for sponge. Bake in layer tin; moderate oven, 25 minutes. RHUBARB BAKED IN BATTER. A new batter pudding is made with rhubarb. Make the batter with 4oz flour, a pinch of salt, 2 eggs and i pint milk, and stand for one hour. Wipe and cut the rhubarb into twoinch lengths, place in a buttered piedish, splinkle with sugar, then pour over the batter. Bake in a hot oven until crisp and brown. Sprinkle with sugar and serve. EGG BAKED IN ONION. Parboil as many large onions as you want, and, when they are tender, scoop out the insides, chop them up and mix them with breadcrumbs salt and pepper. Make a little bed of this mixture for each emptied onion, put them on top and break an egg

info each, having first put in a very small piece of butter and a seasoning of pepper and salt. Put them into the oven and bake slowly till the egg is set, and the onion tender. Some like to add grated cheese to this dish, and it may be served with little rolls of bacon as a garnish.