COOKERY.

Waikato Times, Volume 121, Issue 20230, 26 June 1937, Page 24 (Supplement)

COOKERY.

A WINTER WORRY. What to do with the cold remains of the joint is one of the cook’s perennial minor worries. In the summer most families will eat it cold, and enjoy it, embellished with tempting salads, but on cold evenings these lose their attractiveness. When the days are shorter and the nights colder, a warm savoury smell sneaking alcmg passages and into rooms is the best dinner gong you could buy. In The Australian Journal for May the Cookery Expert has collected a variety of methods for reheating cold meat with the minimum of recooking which, we are told on good authority, destroys the meat’s food value. When one member of the family has missed a hot roast dinner, the meat can bo restored quite effectively by reheating the left-over gravy to boiling point, and laying in it slices of the meat for just long enough to heat it thoroughly. If it is needed for a number, the best vessel is a casserole, Served with mashed or chip potatoes, it is almost impossible to detect that it is not freshly cooked. Cold Meat Fritters. are savoury, and very economical. To make them, first of all cut the cold meat in slices, sprinkle it with lemon juice and pepper, and let it stand for half an hour. Then make a batter from: Quarter pound flour, 1 dessertspoon melted butter, a pinch of salt, J cup of tepid water, the white of an egg, and a dessertspoon of chopped parsley. The flour and salt is sifted into a basin, and into a depression in the middle goes the melted butter. Into this the flour is stirred gradually with a wooden spoon. Then the water, a little at a time, making a smooth batter. Then jjrcpara the fat for frying,

deep and smoking hot. Just before it is ready, fold into the batter the stiffly beaten white of egg and the parsley. Dip each piece of meat into the batter, covering completely, and fry a golden brown. Drain on kitchen paper and serve very hot, garnished with sprigs of parsley. If tomatoes are in season, make a variety in the fritters by doing a few made by dipping thin slices in the batter and frying. If there is definitely a meat shortage, chop it quite small, mix it with the batter, and put it into the fat in dessertspoonfuls. *2 Curry and Rice easily and quickly made from cold meat, recooks it hardly at all and is generally popular. Keep about these proportions: To Jib cooked meat, 1 apple, 1 onion, 1 dessertspoon each of sultanas, curry powder and flour, 1 tablespoon of fat, 1 teaspoon each of sugar and lemon juice, J teaspoon of salt, J of pepper and 1 cup of stock or water. Quarter pound rice, boiled, is served with it. First of all heat the fat, and while it is heating cut the apple and onion into dice, then fry them. Add all the' rest of the ingredients but the meat, rice and stock, and stir over the fire for a few minutes. Add the stock or water, and stir till it boils and thickens. Allow it to simmer 15 minutes. Then, In another saucepan, put on the rice, which should take 20 minutes. Cut up the meat into small pieces, removing any fat or gristle, and put it in the hot liquid till it is thoroughly heated, about ten minutes. Serve the curry on a hot meatdish bordered with the rice. If you want it rather more trimmed, grate the yolk of a hard-boiled egg over the rice, or else sprinkle it. with parsley, and stand half-slices of up all round, fence fashion. __ _

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