COOKERY.

Franklin Times, Volume 9, Issue 694, 20 December 1921, Page 2

COOKERY.

SOME TESTED RECIPIE3. Bice Soup. —Any stock strained and nicely flavoured will do for this, but that in Which a fowl has been boiled is preferable. It is improved by boiling a eafrot and small turnip in it, but these should be removed. To two quarts of stock add one teaeupful of whole rice, well washed, and white part of two leeks, out in very thin slices. Boil for half an hour, then add a tablespoonful of parsley, finely chopped, a breakfastcupful of good milk, salt and pepper. Boil for five minutes and serve.

Tapioca and Apple Pudding —Wash a teacupful of tapioca and soak it for one hour in a quart of cold water. Simmer it gently until smooth and clear, stirring it frequently to, stop it from getting into lumps. Half fill a deep piedish with apples, peeled, cored, and sliced. -Bake-them till slightly softened in a moderate oven. Sweeten and flavor the tapioca, and pour it over the apples. (Bake the padding until the apples are quite soft, and serve with cream or custard.

Fruit and Barley Fluff. —Make some very thick barley water, adding a strip of lemon peel. Then remove the peel and put the barley water into a saucepan. Measure it, and to every half a pint add one quarter of an ounce of isinglass. Add sugar to taste, and stir over the tiro till dissolved. Wet a mould, place an old jam jar in the centre, and pour the barley round it to set. When cold turn out and fill the centre, from which the jam jar is removed, with stewed cherries or gooseberries.

Compote of Damsons.— Put four ounces of sugar to half a pint of water, and let it simmer on the fire till the sugar is melted; then throw in the white of an egg, and take off the scum as it rises. When this syrup has boiled fifteen minutes, drop into it, one by one, a pound of damsons, and simmer til! they are soft, not broken. Remove 'hem from the syrup, and boil it again till rather thick; let it cool, then pour it over the damsons, arranged in a glass dish, and serve with or without a little custard on the top.

Sheep’s Head Pie.—Wash and clean a sheep’s head and remove the brains, which should be boiled apart in a piece of muslin to form a very dainty spread up'on toast. Boil the head, with the tongue, in enough water to cover, and when quite done and the meat is slipping from the bones, strain off the liquor, which will make stock foi next day’s soup. When the meat is cold cut it small and put it in a piedish, with some slices of bacon, an egg or hard-boMed, and a seasoning of salt and cayenne. Pour in a little of the liquor, cover with good short pastry, and bake for an hour.

Braised Goose.— A goose past its prime may be very successfully braised on a deep layer of vegetables, consisting of onion, carrot, turnip, and celery in large pieces, with the addition of parsley and any herbs liked. The vegetables are kept barely covered with stock or water. The body of the goose may be filled with onion, or potato stuffing. The lid of the cooking-pot must quite fit closely, so as to avoid any escape of steam, from three to four hours should be allotted, accoiding to the age of the bird. W hen leg or wing can be easily pierced ttith a skewer the goose should be tiansfcued to a sharp oven to brown the breast.

Plain Buns. —One pound of flour, three ounces of ttto ounces each of butter and sultanas, two eggs, half an ounce of yeast, one gill of tepid milk, one blade of saffron, half a teaspoonful of salt. Mix the flour and salt in. a basin, cream the yeast and sugar together, add the milk and safifron, put into the middle of the flout, ’cover . with flour from the sides, and stand the basin in d warm place for half-an-hour. Mix tlie batter, eggs, and sultanas, beat together for five minutes, acid to the flour, and let it stand for twenty minutes longer. Then knead and shape into buns, brush over with beaten egg, and bake on a gieased tin in a hot oven for twenty minutes.

Shortbread. —Mix two ounces ofjresh butter in a basin witr. two ounces of castor sugar, and keep it warm oil the stove, but do not allow the butter to become oily. V\ aun lialf-a-pound of line flour and pass through a sieve on to a board, make a hole in the middle, and pour in the butter, then with the tips of the fingers work the flour and butter gradually together till they form a smooth paste. Roll this into a ball. Flour the board lightly and divide the paste 'into two pieces. Put one in the basin in wldeh the batter' was heated, and cover v.’tli a cloth to keep it warm. Then flatten out one piece of the shortbread, and form into a neat, round cake of moderate thickness. Pinch the edges and nrick it through in one or twoplaces. Ornament with cand.ed peel, then make the other half, anu hake on a buttered be kit,-g shoot for forty-five-mingles in -i slow <n cu.