GENERAL ITEMS.

Franklin Times, Volume 9, Issue 721, 7 April 1922, Page 7

GENERAL ITEMS.

COOKERY- - :o: — • Balls of Pork. —Chop half a pound of lean pork, and add to it pepper, salt, a slice of bread soaked in milk, and an egg with the white and yolk beaten separately. Mix well. Form balls by rolling about a teaspoonful of the mixture upon a well-floured board. Melt butter in a pan, and when it sizzles put in the balls and fry. Serve them on a hot dish, with pickles cut into rounds.

Potato Puffs,— Half a pound of floury potatoes, two ounces of flour, the yolk of an egg, pepper and salt, and some cold meat. Mash the yolk and seasonings, blend well into a light dough, and roll this out until a quarter of an inch thick; cut into rounds, put a little cold meat on each, fold over, moisten the edges, press firmly together, and fry to a golden brown.

White Soup. —Melt two ounces of butter in a saucepan, then stir in two ounces of flour, taking care not to let it brown. Add two and a half quarts of white stock, stir, and let it boil for fifteen minutes. Remove the scum as it rises, and season with grated nutmeg and pepper. Beat up the yolks of three eggs in the tureen, and mix with half a pint of milk, then pour in the boiling soup gradually to prevent curdling, and servo.

Mock . Turtle Soup.—Put two ounces of butter in a stewpan, and when melted add two onions, one carrot, one turnip, a few ounces of lean ham, cloves, mace, and herbs, all chopped lino''. When browned, add 1 salt and 'pepper, and two ounces of flour. Then pour in about two quarts of stock made from a calf’s head, and boil well. Put through a sieve, and add pibces of calf's head, a tablespoonful oV ketchup, and lemon juice. Boil up and serve.

Saj’ilipe Eggs.—-Boil four eggs for ten minutes and put tln-m in cold water; scrape four sardines gently, and pound them in the mortlr. Shell tho

eggs, and cut them in half lengthways; take out the yolks, and add them to tho sardines in the mortar with one ounco of butter, a little white pepper and salt, and a desSert-spoonful of • parsley. Pound all together ; then fill the whites and put the inures together, and servo in a nest of small salad, -sprinkled with oil . and vinegar.

Earloy-Maz! Scenes. —Put, a breakfastcup'ful of milk and water into a .small pan, add a teaspoonful of butter kind three-quarters of a teaspoonful of salt. When this comes to the boil s-tir" in as much barley-meal as makes a thick paste. Turn out on a floured bakeboara and knead very quickly till smooth and firm—knea.d as little as possible. Make into a round thin scone cut into four, and bake on a girdle;. Lay the scones while hoton top of each other to keep soft.

Eeef Fritters.-—Take some cold beef, three-quarters of a pound of flour, half a-pint of water, salt, pepper, half a small onion, two ounces of butter, two eggs, and some lard or dripping. Mix the flour with the water \until smooth, stir in the butter, which should be slightly melted, and the onion nimeedt Add the well whisked whites of two eggs. Mince the beet finely, season

with pepper and salt, stir it into the battpr. Drop a teaspoon fill of the mixture at a time into boiling dripping or lard and fry for a few minutes.

V/hito Rioo Gcc:p.—Take two quarts of "water m which a breakfastcupful

of haricot beaus ha sj been boiled —the liquor being - strained olf for stock. Wash four ounces of rice and pul u into "boiling - water; continue boiling for five minutes; drain it and add it to the boiling water drained from the haricots. Season with salt and pepper, and add a very little mace. Let all simmer til! tender; add threequarters of a pint of milk, .boil up once, and it is ready to serve. ■, This is a suitable soup for children. Tomato and Grab.—Empty a fairsized crab, discarding - the .portion of the meat, near the head. Mince it, add the* juice of a lemon, half an ounce of butter, salt, pepper, a few grains of cayenne, and an ounce of stale breadcrumbs. Work well, and then simmer at the side of the fire for about ten minutes. Then draw to one side, work in the yolks of two eggs, and return to the fire, stirring rapidly -so as to prevent the mixture from curdling. When hot, return to the shell of the crab. Have ready a smooth, thickened tomato sauce, pour it over the top, and serve at once.