HOME COOKERY

Waipa Post, Volume 81, Issue 3691, 29 November 1935, Page 3

HOME COOKERY

a, corned;beef surprise. "^fake*|jbp corned beef, loz butter, loz flour, 1 cup milk, 3 eggs, salt, pepper, small' onion. Put beef and onjop through mincing machine, make ?i. thick" sauce with the butter, flour, 3D$ milk, ; add beef , salt, and pepper, ;Then add beaten eggyplks and cook for 5 minutes. Allow $o cool, tlien f old in stiffly-beaten eggwhjt&s fhd bake in a deep buttered ■piedish for ;!■ hour. Serve at once. • STUFFED.BREAST OF LAMB. • -Take a lean breast of lamb about 2|Jb, 2oz -breadcrumbs, loz suet, 1 degs.ertspQonfdl chopped parsley, £ grated lemon rind, 1 egg, salt, pepper, i teaspoonful sweet herds. Prepare forcemeat with breadcrumbs, suet, chopped,;, parsley, herbs, lemon rind, salt and', pepper. Bind with beaten eggs, riiik:well, and spread over the breast. Roll up and skewer and bake in a fairly hot oven "for li hours. FISH AND MACARONI. Four ounces well-cooked macaroni, 2 cups cooked fish, i pint white sauce, anchovy jessence, chopped parsley, crumps, £ cup dry grated cheese, 1 dessertspoon butter. Mix fish, sauce, % cup cheese, salt, pepper, and flavouring. Grease a casserole, place a little macaroni in the bottom, place fish, etc; ? !in, i*nd cover with a layer of the macaroni. ' Sprinkle a few crumbs oveiyiadd .the Remainder of the cheese to the top; add a little butter, and bake in a quick oven until crisp and pale brown on top. Serve hot. Salmon may be substituted for cold fish. CARAMEL CUSTARD. Wfith two teaspoons of granulated sugar, make.a caramel, and pour into a buttered mould. Beat slightly 2 egg yolks, add 2 cups milk, 1 teaspoon butter, 1 dessertspoon sugar, and pour into the mould when the caramel has hardened. Cover the mould, stand in a pot of hot water, cover the pot, and steam for about twenty minutes. Turn out when cold and serve with whipped cream. BROAD BEAN AU GRATIN. One and arhalf lbs broad beans, 3oz dry chee,se, cayenne, Soz butter, 11 gjljls milk, salt, Soz flour, I pint water. put- water with a little salt in it into

saucepan, and when boiling put in the beans. When cooked, strain, and put in fireproof dish whkh has been buttered. Melt butter in saucepan; stir in flour and blend with about 3 gills of liquid (using half milk and half water) in which beans have been cooked. Stir into this the grated cheese, and when boiling see it is well seasoned. Then pour over beans and bake in oven, or put under the grill till all is hot and nicely browned (about 10 minutes). C INDIAN FRITTERS. These fritters make a very tempting dessert course :< —Two tablespoons of floiu*, boiling water, four eggs, jam. Sift flour into a basin and pour in sufficient boiling water to make a stiff paste, stirring and beating well all the time. When thoroughly mixed and smooth put aside to cool, then break in (without previously beating) the yolks of four eggs and the whites of two. Have ready some very hot fat, drop the mixture in by spoonfuls, fry golden brown, drain, and serve with maple syrup or jam and cream, or with lemon and sugar. CORNFLOUR SOUFFLE. Half an ounce of cornflour, i pint of milk, loz of castor sugar, vanilla essence, 2 eggs. Blend the cornflour smoothly with a little cold milk. Boil the rest of the milk, and pour it on to the blended cornflour, stirring all the time. Cook for 3 minutes, then add the sugar, the beaten yolks of the eggs, and a few drops of vanilla essence (off the fire). Whisk the whites of the eggs to a stiff meringue, and stir in lightly. Put the mixture into a fireproof souffle dish, round which a band of greased paper should first be pinned. Bake in a fairly hot oven for about 30 minutes. Dredge with sugar and serve chocolate sauce. APRICOT FOOL SERVED IN GLASSES. Take l\h dried apricots, sugar to taste, cream, glace cherries. Wash apricots in several waters, then soak them" overnight in a basin, just covering them with water. Put them to cook in a saucepan with sugar to taste. When sufficiently cooked put them through a wire sieve and leave until cold. The pulp, which should be fairly thick, is served in custard glasses, filling each glass 'i way up. Take a bottle of cream and pour it very carefully on top of apricot pulp, almost filling the glass. Place half a glace cherry on top of each glass.