In the Kitchen

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

In the Kitchen

pour in mixture, and press down well. Place in oven ten minutes; turn on hot dish, and sprinkle on top the parsley, and serve with sauce of melted butter. Savoury Cabbage Doil a large head of cabbage not •*“* quite tender. Carefully take out the middle and fill with a mixture: 1 tablespoonful of minced suet, 2 of bacon or ham, a like amount of cold meat, 1 raw egg. a little lemon, nutmeg and salt and pepper. Tie up and bake for 20 minutes. The cabbage should be basted frequently with dripping or butter. Serve with brown gravy round it. Tickled ‘Beetroot XXT’ash the beet, being careful not ' * to prick the skin and so cause them to lose their colour. Put them into boiling water and simmer till nearly cooked (about an hour), lake out and let them cool. Boil vinegar sufficient to cover the beet for 10 minutes with whole pepper and allspice, allowing 2oz. of each to a gallon of vinegar. When this is cool, pour over the beet, peeled and cut in slices a quarter-inch thick. Seal up, and in a week it will be ready for use. r ovel Steak Dish Deat a tender rump steak well on both sides to break the fibre, soak for a little while in vinegar with a sliced onion in it and a little salad oil or lard. Do not sprinkle the meat with salt, as that hardens it. Over one side of it spread a thicklayer of mashed potatoes and then a layer of fried onions. Roll up, tic and put into a baking dish, sprinkle with about a tablespoon of flour, and pour into the dish enough water to half cover the meat. While baking, baste frequently. Sprinkle with salt before taking from the oven. Serve hot with the gravy that it makes while cooking. Brawn ' j hike one knuckle of veal. lib. A shin of beef, 1 sheep’s tongue, and 11b. pork bones. Put all in saucepan and just cover with water : bring to the boil. When boiled two hours, add salt and pepper to taste, lift out pork bones and veal, and boil remainder an hour longer. Take all meat from bones, cut up in pieces and dissolve two dessertspoons of gelatine in the liquid. Wet a mould, put slices of hard-boiled egg in the bottom, add the meat, then pour over the liquid and let set. Steamed Chops TTTash the required number of * V nice lean shoulder or leg chops, season with pepper and salt, place in a buttered basin, tie some greased butter-paper over, and steam for three hours. Do not put any water in the basin. When the chops are

clone, remove paper, strain the liquor off into a saucepan, add a little milk and chopped parsley, and thicken with a little flour. Serve with green peas, new potatoes, or carrots and mashed potatoes. Tasty Sgg Dishes T) ecipcs that do not require meat, and a variety of egg dishes, may he of much value to some households. Egg cookery is the most fascinating and, with reasonable care, perhaps the easiest. There arc several golden rules to be observed which never vary, but which are essential to the success of all egg dishes. For instance, if you are going to make an omelette, never beat your eggs till they arc required. ( Eggs With Sweet Herbs. Put into a deep frying-pan lioz. fresh butter, a little onion, a few button mushrooms, and a little chopped parsley. Fry this mixture a light brown; put a little into some buttered china egg shapes. Break a newlaid egg into each, and stand the shapes in a frying-pan of water that must be well below the top of the shapes. Boil till the egg is lightly set. and serve with a little cream poured over each. Eggs With Italian Paste. Boil six eggs hard; place them in cold water and remove the shells. Have ready cooked half a pound of spaghetti. Put the paste round the dish, mix your eggs cut into quarters with half a pint of tomato sauce, and serve them in the centre of your spaghetti very hot. Ecjcjs in Black Putter. Put into an enamelled frying-pan lAoz. butter (fresh) and let it get brown. Drop into it as many eggs as required, and a little sprinkled salt. Add a tablcspoonful of malt vinegar just before serving the eggs. Eggs on a Plate. Pour into a flat stone dish which has a deep rim half a teacup of salad oil and place the dish on the top of the stove. Break into a cup quickly but carefully four eggs, one at a time, and drop them into the boiling oil. Add pepper and salt, and serve on the same dish very hot. (Note: These eggs may be served in the same way using cream, instead of oil.) Ecjfjs in Cream. This form of preparing eggs has the advantage of forming a dish for lunch, and carefully prepared it is very tasty and appetising. Boil four or more eggs hard, and separate the yolks from the whites. Cut the whites into rings, not too thin, and put them aside for a time. Break the yolks with a dinner fork ; add them to 2oz. of butter and the yolks of two eggs in a fry-ing-pan and half a pint of cream, pepper and salt. Stir the mixture till smooth, being careful it does not burn; add the cut whites and make

them hot in the pan. These must not be broken. Turn on to a hot dish and serve. Eggs a la Bonne Femme. —Cut an onion into fine dice, fry it lightly in a tablespoonful of butter, then dash in a teaspoonful of vinegar. Butter a shallow dish, sprinkle the fried onions over it, and break in five eggs, being careful to keep the yolks whole. Bake in a moderate oven until jellylike. Dust with salt and pepper, sprinkle over all some coarse dried butter crumbs, garnish with parsley, and serve. Cheese and Egg Scallops. Take 3 hard-boiled eggs, 3 tablespoonfuls grated cheese, Uoz. flour, Uoz. butter U gills milk, salt, pepper, and browned crumbs. Well butter some scallop shells and coarsely chop the eggs. Melt an ounce of butter in a pan, add the flour, mix well, and cook for a few minutes without browning. Add the milk and stir until boiling, then remove the pan from the fire. Put in the eggs and cheese and season to taste. Put a nice quantity of this mixture into each shell. Mix the crumbs with an equal quantity of cheese, and cover the tops of each scallop with them. Put tiny pieces of butter on top of the crumbs and bake in a quick oven until very hot, and well browned. Serve quickly in the shells. For four or five persons. Qustard nphe making of steamed or baked custard is not quite the simple matter it would appear, for so many cooks fail to get it just right. It should not rise during cooking, nor yet be sent to table full of holes. Over-beating of the eggs is as bad as under-beating. Whisking should be continued just as long as is necessary to mix the yolks and the whites. If carried beyond that point the custard is certain to be full of holes instead of having an even texture. The sugar should be beaten in with the eggs, which makes it dissolve more rapidly and thoroughly. After the milk has been added the whole mixture should lie strained before being placed in the oven. This will prevent any specks of albumen showing when the custard is cooked. In the case of a boiled custard the milk should be heated before it is added to the eggs. This reduces the time needed for the actual cooking of the custard. ‘Paradise Pudding Put a quart of milk in a pan and - heat gently. Dissolve 2oz. of gelatine in a little hot water and add to the milk. Keep stirring, and add two tablespoons of sugar and the beaten yolks of two eggs. Let the milk boil up and set aside to cool. When cool, add lemon essence to taste. Pour into a mould with a hollow centre. When cold turn out and fill with whipped cream.

■\T7-arm days are salad days. No * ' matter how hot the weather, a salad is always cool and appetising. A simple one every night at dinner and a more elaborate one for the main dish of luncheons, make the task of planning Summer meals easier, provided, of course, the housekeeper has plenty of good salad recipes at her finger’s ends. The dinner salad in warm weather should be simple. Lettuce or any other salad green, washed, crisped (on the ice, if possible) and dressed with oil and vinegar, is always sufficient. The vinegar can be variously flavoured— for a few hours with a few cloves or some minced parsely or a slice of onion or some nasturtium leaves, and then strained. Sometimes a little cheese smoothed out or grated can be added to the French dressing. Sometimes sliced cucumber or tomatoes or a few tips of asparagus, some sliced radishes, minced capsicums or tiny new onions can be served on the lettuce. But the Summer dinner salad should always be simple. For luncheon the more elaborate salads are reserved, and as these may well form the main dish of Summer luncheons, they may be as elaborate as one wishes. A substantial salad with bread and butter, and some fresh fruit make a delicious Summer luncheon. So docs a little creamed fish or an omelet, followed by a salad with fresh fruit for dessert. Onion Tasty Salad. Place very thin slices of young white onions between one-third inch slices of orange. Put them on lettuce leaves and serve with highly - seasoned French dressing. (French dressing consists of equal quantities of best malt vinegar and olive oil. Lemonjuice may take the place of vinegar.) Staffed Celery Salad. Mash any preferred cheese to a paste with olive oil, then add pepper and chopped shallots. Select well-shaped pieces of celery and fill each piece with the mixture. Chill before serving. Cucumber Dressing. Take 1 cup of cream, 1 cucumber (medium size), i teaspoon of salt, 3 tablespoons of vinegar. Peel cucumber, cut into dice, and drain. Beat cream till stiff, add slowly vinegar and salt. Just before needed add cucumber. This is delicious for cold fish or vegetable salad. Dressing for Tomatoes. —To mayonnaise add some chopped green of shallots, chopped walnuts and a pinch of mustard. Mix well. Use on thick slices of tomatoes. Sweets for Fetes

"XTothing sells so quickly or brings in such ample profit at the out-of-door fetes and bazaars which are now being organised wherever there is a sunny garden as home-made sweets.

Most people pull up short at the thought of the apparatus and the testing needed for the more elaborate kinds of confectionery, but there are a dozen recipes which are simplicity itself and need no special skill from the amateur sweet-maker. Chocolate Fudge is one of these, and it is so popular that any quantity can usually be sold. Try making a couple of pounds first, in the following way: Grate two cakes of good plain chocolate and put on one side. Now rinse out a strong enamel pan with cold water and put into it a pound of granulated sugar and half a teacupful of milk. When these have mixed thoroughly and the sugar is beginning to melt, add your grated chocolate and about half an ounce of butter. Cook the mixture on a very low gas flame, taking care not to let it come to the boil until both sugar and chocolate have thoroughly melted. Stir all the time, and as soon as it does come to the boil watch it most carefully and stir well for fully five minutes. Now take it off the fire and beat with a wooden spoon until it turns sugary, which it will do in a minute or two. Have ready a flat, buttered tin; spread the fudge on this, mark into squares and leave until cold and set.