Welsh Cookery.

New Zealand Graphic, Volume XXXVI, Issue 17, 28 April 1906, Page 60

Welsh Cookery.

>ome time ago 1 received a request from "A Regular Male Reader" that 1 would occasionally insert a few recipes for Welsh dishes.' I do so gladly, as 1 believe there are many of our readers who will be glad to try them, and this seems a particularly appropriate time to do so. being about the time of the Welsh National Festival. Some of these dishes are frequently mentioned in the different books written by one of the popular authors of the day—Allen Raine. ( AWL OR VOTES (BROTH). This is an excellent and inexpensive broth known as “potes” in North Wales and “cawl” in South. Required: One and a-half to two pounds of scrag of mutton, two carrots, two turnips, three onions, one cabbage, a small head of celery, four teaspoonfuls of ehopped parsley, two teaspoonfuls of ehopped thyme and marjoram, three leeks, two ounces of rice, four quarts of eold water, half a pint of shelled peas when in season. Wipe the meat with a cloth dipped in hot water: then cut it into pieces about one and a-half inches square, chopping the bones. Wash and prepare the vegetables. taking particular care when washing the leeks and celery, as they are very often gritty. Cut all the vegetables into large dice, the cabbage into thick shreds. Chop the parsley and herbs. Put all the meat and vegetables into a large pan; add the cold water, or. if possible, water in which ham or bacon has been boiled. Put on the lid and let come to the boil, then skim it carefully. Shape in the rice, and a teaspoonful of salt, and the peas. Let the whole boil steadily for about two and-a-half hours; about ten minutes before serving, add the parsley and herbs. If more convenient, a ham bone or pieces of bacon can be used instead of the mutton. COCOS A WYAU ( COCKLES AND EGGS). Required: Three eggs, one ounce of butter, salt and pepper, two dozen cockles. Break the eggs into a basin, add a dust of salt and pepper. Heat an omelet pan or small frying-pan, put in the butler and let it get very hot, then pour in the eggs. Stir the mixture round with a wooden spoon, add the cockles and stir them in. When it is beginning to set, scrape the mixture towards the handle of the pan, shape it a little with the spoon; then in about ten seconds roll it over to the opposite side of the pan, and brown that side also. Then serve it at once on a hot dish. The cockles must first be boiled. Wash them in several waters, then let them stand in a basin of salted water over night, cover the basin over, halftill a saucepan with boiling water put in the cockles, and boil until their shells open, then drain off the water at once, or they will be tasteless. Remove the shells, and the fish are ready for use. CAWS A WYAU (CHEESE AND EGGS) This is a most delicious and savoury dish, and most nourishing. It is eminently suitable for a lunch dish. Required: Four eggs, four ounces of stale cheese, half an ounce of buteer, pepper. Thickly butter a shallow dish or plate. Grate the cheese, or slice it very thinly. Put half the cheese on the dish, then break the eggs carefully on to it arranging them at equal distances apart. Cover the eggs lightly with the rest of the cheese. Put the dish in a hot oven and bake till the eggs are set and the cheese is nicely coloured. If necessary hold the dish in front of a bright fire for a minute or two to lightly colour the cheese on the top. Serve it as hot as possible on the dish on which it was cooked. BARA CEIRCH (OATMEAL BREADI. There are various ways of making this oatmeal bread ,or “oat cake” as it is

often called, but this is perhaps one of the nicest. Required: Half a pound of medium oatmeal, a pinch of salt and carbonate of soda, a small piece of dripping or lard, boiling water. Put the oatmeal in a basin with the salt and carbonate of soda. Put a piece of lard or dripping about the size of a marble in a cup, pour on to it about half a teacupful of boiling water. When the fat is melted pour it quickly on to the meal, and stir it well in with a knife. Sprinkle the pastry-board with meal, or the mixture in a ball, and roll it out thinly, using dry meal to prevent it sticking. Bake it either in large cakes the size of a pudding-plate or in quite small ones. Cook it either on a griddle over the fire or on the shelf in the oven. The shelf should be sprinkled with a little flour. Cook till a pale brown, then place near the fire for a short time to dry. SIR IVATKIN’S PUDDING. I am indebted to a reader of "Home Chat’’ for this very excellent recipe, which she tells me she received over 50 years ago from Ruthin. Required: Half a pound of suet, half a pound of breadcrumbs, half a pound of white sugar, two lemons, two whole eggs and two extra yolks, half a glass of sherry. Chop the suet finely, mix it with the crumbs and sugar in a basin, add to these the grated rinds and strained juice of the lemons, beat up the eggs and the extra yolks, add these and sherry to the mixture. Stir all well together. Put it in a well-buttered basin, cover with a scalded and floured cloth, and boil it for at least three hours. Turn it on to a hot dish, and serve with it some good wine sauce. LLYMRY OR UWD-A-LLAETH (FLUMMERY). Required: One and a-half ounces of unsifted oatmeal, one quart of lukewarm water, sherry or brandy to taste, a little whipped eream. Put the meal in a basin, pour over the lukewarm water, and let it stand for 24 hours, then press through a fine hair sieve. Put it baek in the saucepan, and boil it until it becomes thick; flavour with brandy or sherry, and serve with it some slightly whipped cream, castor sugar and neat finger-shaped pieces of thin dry toast. It preferred, the brandy or wine can be omitted and milk can be used in the place of cream. WELSH CREAM CAKES. These are delicious for afternoon tea. Required: About half a pound of flour, half a pint of cream, one egg, two ounces of castor sugar, two ounces of currents, half a teaspoonful of baking-powder, one ounce of butter. Rub the butter into the flour, pour the cream into a basin—it should not be too fresh—add the beaten egg; then add the flour, gradually stirring it in smoothly till it is a thick batter; add sugar and currants. Have ready some tins or plates thinly buttered, pour in the mixture, bake in a quick oven. Serve dusted with castor sugar. LAKE YYRNWO POTATOES. This is a very dainty method of using up eold potatoes. Required: One pound of cold potatoes one ounce of butter, salt and pepper, one yolk of an egg, or a little milk. Mash the potatoes smoothly, or rub through a sieve. Melt the butter in a saucepan, add the potatoes and salt and pepper to taste; then either add the beaten yolk of the egg or a little milk. Mix all well together stiffly. Slightly grease a baking-sheet, put the potatoes in small heaps on the dish, make them rough and rocky looking with a fork, and put them in a hot oven until pale brown. Serve in a hot dish.