FOR YOUR COOKERY BOOK

Waipukurau Press, Volume XXX, Issue 301, 28 December 1935, Page 2

FOR YOUR COOKERY BOOK

A pleasant change in serving mashed potatoes is to fry a cup .of soft bread-crumbs in two tablespoons of butter till crisp, then sprinkle over the mashed potatoes and serve.

Pound to a paste a small quantity of lobster-flesh, mix with it an equal quantity of butter, season with mace and cayenne pepper and a little salt, and when firm mould into pats. Serve like ordinary butter as an accompaniment to salads.

If half-cup water is added to the milk when making pancakes they will be much lighter and nicer than if all milk is used.

When stewing prunes or figs make a syrup first from sugar, water, shredded lemon-peel and a good dash of lemon-juice. Stew the soaked prunes or figs slowly in the syrup till soft. The addition of a dessertspoon of sago makes the dish more attractive and slightly thickens the syrup.

Before frying liver dip the slices into some fresh milk and put into boiling fat without draining. The flavour -will be much improved and the liver will not be tough or leathery.

Before serving dates and other dried fruits, place them on plates in a warm oven for a few minutes. By thus freeing the natural sugar in the fruit, they wil] be plump and juicy. When roasting a leg of mutton, sprinkle with a little sugar and flour, and put a teaspoonful of sugar in the dish. This gives mutton a delicious flavour, and the gravy, made with vegetable boilings, is rich, brown and nourishing. To make a good, cheap soup boil gently together for two hours a neck of mutton, 4 cup of split peas, five cups of water, an onion and a carrot (both grated), and a tomato. Add pepper and salt to taste, and, just before serving, add a cup of boiled milk.