In the Kitchen

Ladies' Mirror, Volume 5, Issue 1, 1 July 1926, Page 65

In the Kitchen

Swedish 3vleat 'Balls INGREDIENTS: Half cup milk -*■ two eggs, half teaspoon pepper, one teaspoon salt, lib. steak, one quart water, half cup rice, pepper sauce.

Add the milk, slightly beaten eggs and seasonings to the chopped meat. Make into balls about the size of walnuts, pressing them firmly in the hand. Have the water boiling, drop in the balls, and boil until tender. They should be kept in shape. Remove carefully with skimmer; then add to the water (if there is not at least a pint of water left, add more to make up the amount) the wellwashed rice, and cook until tender. Remove and season to taste. Arrange as a border around a platter and place the balls, rolled in minced parsley, in the centre. Serve with pepper sauce.

To make the pepper sauce, blend together in a double boiler two tablespoons butter and two tablespoons minced red pepper. Then stir in one tablespoon flour. Add one cup stock or tomato juice and cook until thick and smooth. Season with salt to taste.

Time in cooking, 35 minutes

Lemon Qheese rNGREDIENTS: Half cup but- * ter, li cups powdered sugar, three lemons, four eggs, two egg yolks. Melt the butter and add the sugar. Select lemons with clear, undamaged skins, grate the rinds, extract and strain the juice, and add to the first mixture. Beat the eggs lightly strain them, and add to the lemon mixture. Cook in a double boiler, stirring constantly, until as thick as honey. Pour into jars and cover when cold.

u\dade'ira Qake INGREDIENTS: Half cup but- * ter. three cups flour, four eggs, 1'• cups powdered sugar, one ounce mixed peel, one teaspoon almond flavouring. Cream the butter and gradually work the flour into it. Beat the yolks of the eggs until light and add the sugar. Combine the two mixtures, and fold in the stiffly beaten egg whites. Add the peel, cut fine, and the flavouring. Turn into a greased pan and hake in a moderate oven

lime 111 cooking, 11 hours

Stuffed Tomatoes six ripe tomatoes, and with a small cutter cut away the centre of each, hallway through. Mix together two ounces of breadcrumbs, two ounces of chopped ham, two finely-chopped shallots, one teaspoonful of chopped parsley, and some pepper and salt. Bind with a beaten egg and use the mixture to fill the cavities in the tomatoes, piling it rather high. Bake in a buttered dish for about a quarter of an hour.

Vouchees of Qheese /OOOK a quarter of a pound of macaroni ; strain and cut it in smal pieces. Melt an ounce of butter in a saucepan, add half an ounce of flour, a quarter of a pint of milk, a quarter of a pint of tomato puree, salt, pepper and a tablespoon of made mustard. Cook well, then stir in the macaroni and two ounces of grated cheese. Pour into buttered cases, sprinkle grated cheese on each, and brown in a hot oven. Serve very hot.

-A Sandwich Hint

"XT J ld EN cutting a large number * * of sandwiches, try mixing half pint of hot milk with every pound of butter used. Beat together with a wooden spoon, and the result will he a beautifully creamy mixture that will spread easily and go much further than butter only. The presence of the milk does not make the bread at all soggy; it just keeps it moist, and one is able to cut the sandwiches several hours before they are needed without risk of their becoming stale.

nipple C e /~"\NE cup of sugar, three-quar-tcrs cup 'shortening, one-half cup raisins, one egg, and one-half cup boiled apple, two and one-half cups flour, one teaspoon each soda, cloves, and allspice, one-half teaspoon baking powder.

Cream sugar and shortening. Add beaten egg. boiled apple and raisins, then the flour with soda, cloves, allspice, and baking-powder sifted in.

Ip pie Souffle

TyOUR tart apples, four tablespoons cornstarch, one table-

spoon flour, four tablespoons cold water, one tablespoon butter, onequarter tablespoon salt, one cup boiling water, one teaspoon lemon, three eggs, sugar to taste.

Pare, core, and cook the apples. Rub through a sieve. Dissolve flour and cornstarch in cold water. Add the pulp, sugar, and lemon, and beat well. Remove from fire and add beaten yolks. Fold in the stifflybeaten whites. Bake in a shallow dish until puffed and brown.

Orange Sandwich

INGREDIENTS—2 oranges, 2oz. A butter. 60z. pastor sugar, 3 eggs 6oz. flour, one small teaspoon cream of tartar, half small teaspoon bicarbonate of soda.

Mix flour and soda together. Rub in butter. Add 3oz. sugar and yolks of eggs beaten to a froth. Grate rind of one orange and squeeze the juice. Mix this with cream of tartar and stir into cake. Lastly, whisked whites of two eggs. Place in greased sandwich tins or soup plates. Bake in a moderately hot oven. When cold, split open or sandwich two pieces together with beaten white of remaining egg, 3oz. castor sugar, and rind and juice of other orange.

Food

'""pEN sheets gelatine, 1 quart of -»• milk, juice of 3 lemons, 3 eggs, 1 teacup of sugar, a few drops essence of vanilla. Soak the gelatine in the milk for half an hour, then gradually heat it over the fire, stirring well until dissolved. Be careful not to let it boil. Add the sugar, yolks of the eggs, well beaten, and the lemon juice. Bring the mixture almost to boiling point; then strain it into a dish and let it cool. When nearly cold add the stiffly-whipped whites of eggs and the vanilla. Beat well together and pour into a mould to set. Moulded Fish TI/TIX together 2 cups of shredded ■*-' -*■ fish, whites of 2 eggs, 1 i cups of cream, and season to taste. Turn into a well-buttered baking dish, cover with buttered paper, set in a pan of hot water, and bake till fish is firm. Turn into a hot serving dish, serve with sauce made as follows : Cook a little fish with 3 slices carrot, 1 slice onion, sprig of parsley, 1 bay leaf, a few peppercorns, 2 cups of water. Cook 1 hour, then strain. There should be 1 cup of liquid. Add the yolks of the 2 eggs, season, and serve hot. Meat -Mould TAKE lib. of cold roast beef (or pork), 2 tablespoons of mashed potatoes, 1 teaspoonful of parboiled and chopped onion, quar-ter-pint of milk, salt and pepper to taste, brown breadcrumbs, and half-pint of brown gravy. Remove part of fat from beef (or pork) and chop finely. Add to it onion and seasoning, and lastly potatoes. It is essential it should he highly seasoned. Add milk to bind mixture together. Grease a mould or piedish, and coat with brown breadcrumbs. Put in the mixture, and bake for three-quarters of an hour or one hour in a moderate oven. Serve with a good brown gravy.

C°ff ee A MERICAN coffee is as good as £*- their tea is deplorable! One can be certain that it is coffee, and not mud with a few grounds! An American cook explains how it is made. She takes an aluminium or enamel coffee pot, which has a tight-fitting lid. Into this she breaks an egg and slightly beats it, yolk, white, shell, and all. She also adds half a cup of cold water. The coffee follows the egg into the coffee-pot, in the proportion of one cup of coffee (ground, of course) to six cups of boiling water. Next she adds the boiling water, gives the whole a stir and sets the coffee-pot to boil for three minutes, keeping the lid tightly on to prevent loss of the aroma. Less than three minutes will not produce the full flavour, and more than three minutes will embitter it for life !

At the end of the three minutes she takes it off the stove and adds half a cup of cold water, gives it another stir, and puts it at the back of the stove where it will keep hot but not actually boil. Here it is left for ten minutes, at the end of which time the coffee is ready for use, and when poured out with a steady hand it conies forth clear and dark and fragrant and absolutely free from grounds, which latter adhere to the egg-shell and sink to the bottom with the cold water, giving no further trouble. Sat More Totatoes 'TpHERE is nothing more whole- -*- some than a potato baked in its skin, and, apart from its being so palatable cooked that way, all the fine nutriment of the tuber is retained without undue prominence of starch.

Cooked in their skins, potatoes arc not nearly so fattening as when peeled and baked in fat or boiled and mashed with milk and butter. Still, potatoes are no diet for the plump.

Before cooking potatoes in their skins soak them well for half an hour to loosen the clinging earth, then scrub with a hard brush and rinse well.

Choose potatoes of an average size, which will take about threequarters of an hour to cook in a hot oven —large ones take one hour, small ones half an hour. When cooked they can be served split open, sprinkled with salt and having a nut of butter on each half; or, of course, they can be served unbroken, which allows those who arc to partake of them to decide their own seasoning.

When making potato salad you should always boil the tubers in their jackets first. Treated that way they retain most of their vitamincs.

Long before any one ever heard of vitamines some old-fashioned housewives realised that a lot of the goodness was lost when potatoes and other vegetables were cooked with their skins off, but it is remarkable how most cooks and housewives will rather spend hours and hours a week peeling vegetables than cook them with the skins on. The vitaminc-saving way is really so much easier.

When you are going to have someone for dinner who eats in restaurants or hotels a good deal, have potatoes baked in their skins, because that is one thing that is very hard to get away from home. It will be a novel as well as a nourishing dish. With boiled potatoes in jackets try this : Wash them first and then boil them for 10 or 15 minutes. Then drain them and, when they are cool enough to manage, take off the skin, which comes off quite quickly. Finish cooking them by steaming. This can be done by placing them in a colander over something that is stewing on the stove —thereby saving precious gas.

Recipes 'Delicious Little Qakes Q IX oz. butter, 6oz. sugar, Boz. flour, 4 eggs, li teaspoons bak 7 ing powder, essence of lemon. Cream butter and sugar well, add the eggs, one at a time, then the flour and baking powder; lastly add essence of lemon or the grated rind of a lemon. Bake in small, wellgreased patty-tins for about ten minutes in a moderate oven. When cool, turn upside down and ice with chocolate icing. Sandwich LMontague INGREDIENTS: Two hard-boil- -*■ ed egg yolks, i teaspoon butter, 2 egg yolks, i teaspoon butter, 2 teaspoon red pepper. Mash the yoke with the butter, and mix with them the celery and pepper. Spread this mixture on thin slices of buttered bread and serve.