Cookery.

King Country Chronicle, Volume VIII, Issue 716, 28 October 1914, Page 3

Cookery.

Rhubarb and Batter Pudding.—Cut up some rhubarb in short lengths. Butber a' piedish, and fill it partly full of ' the rhubarb. Mix with sufficient brown sugar to sweeten. Make a rich batter with three eggs, three tatilespoonfuls of Sour, and sufficient milk to .make it of the consistency of thick cream. Pour it over tho rhubarb, and bake in the oven. When ready, turn out, pour a little heated butter over the top, sprinkle with castor sugar arid serve. Danish Pudding One cupful of tapioca, three pints of water, half a teaspoonful of salt, half a teacupful of sugar, one tumblerful of strawberry on raspberry jam. Wash the tapioca and soak it in throe pints of water over night. In the moi-ning put on in the double boiler and cook one hour, stirring frequently; add tho salt, sugar, and jam, and mis well. Turn into a mould that has been dipped in cold water and sat away to harden. Servo with cream and sugar. Stewed Giitlets.—Trim the fat entirely away from- as many cutlets as are required, dip in cold water, and dredge a little pepper and plenty of flour on both sides. Rinse a thick stewpan with cold warter, leaving in a couple of f tablespoonsful. Arrange the cutlets in j one flat layer, and place over a 1 very gentle flame. Scatter a little salt when they begin to stew, and simmer gently .without ceasing for an hour or more. Turn when half cooked. The cutlets will bo very tender, easy of digestion, nutritious, and suitable for invalids. • Sponge Drops.—These arc dainty for tea. Whisk thoroughly three eggs with four and a half ounces' off castor sugar until like thick cream; Mis half a teaspoonful of baking powder with three ounces of flour. Shake it into' the eggs, lightly beating with a wooden spoon all the time. Add a few drops of flavoring, if liked. Butter well some pattyrpans, and drop in a spoonful of tho mixture; place a preserved cherry on the top of each. Bake in a moderate oven for five or six .minutes. Roast Pigeons.;— Pluck, singe, and draw a cauple or young pigeons', truss them firmly, and stuff- with the following mixture:' Mince tho liver, and mix with two,ounces of breadcrumbs, two ounces of butter or beef suet, a shallot or onion (finely minced), a teaspoonful I of minced ..parsley, and a seasoning of pepper, salt and nutmeg. On each bird, fasten a slice of 'fat bacon, sprinkle with flour, roast for one and a quarter hour, and serve with a good brown gravy, parsley sauce and bread sauce. Pigeons are often' served. on.-. toast. ■Veal Mould.-—Slico thinly some cold roast -vealj put a layer of this at the bottom of a mould, season with pepper and a little finely-shredded lemoh-peel. Next'put a layer of sliced cold Kam or bacon. Boil four eggs hard, and, when cold, slice and fill the mould with alternate layers of veal, ham and;.eggs-. Steep'half an ounce of gelatine in a little oold water, and then add threequarters of a pint of good stock, nicely -flavoured. /Boil until, quite dissolved, then., pour over the meat hot, but not boiling. - Almond Pudding.—Four ounces of ■ground'"almonds,- .half an ounce . of ground or pounded bitter almonds, four heaping tablespoonfuls. of sugar, three eggs arid two yolks of eggs, and one •teaspoonful of •orange-flower water. Whisk the eggs and yolks of eggs together until very light, add gradually the remaining ingredients, beating . steadily meanwhile. Turn the mixture into a buttered pudding dish or earthenware souffle dish, cover the top with - a buttered paiDcr, and bake in a moderate oven until set. , When the pudding is partially cooked the paper should be —-~r-<? r i to allow the surface to brown slightly*- . • i, ; / . Light Cakes for Tea.—Mix together five ounces of cornflour, one ounce of flour, a quarter of a 'teaspoonful of bicarbonate of soda, a quarter of a teaspoonful of cream of tartar, or two teaspoonfuls of baking-powder, and a good teaspoonful of desiccated cocoanut. Stir together until creamy two oimces of butter and three ounces of castor sugar, then beat'in separately three eggs, adding with each one a little of tho flour mixture, and give a final good beating before stirring in the dry ingredients as lightly as possible. Bake quickly in greased patty pans, and if liable to stick cover the butter, .coating lightly with a teaspoonful of flour and castor sugar mixed together, • which will obviate this, even when the tins are new. Sweet SandwfoSies. —Dainty sandwiches with sweet fillings are easily prepared for afternoon tea. Brown or white bread, with the crusts removed, and sliced very thin, may be used. A pleasing variety is to spread crisp buttered toast with the fillings, instead of making in sandwich form.-A stifflywhipped cream makes a good base for jmany fillings. Sweeten with confectioners' sugar, and stir in chopped dates and ground walnuts, or freshlygrated cocoanut, or grated chocolate. A nice orange filling is made from a syrup of sugar and water, the grated rinds of oranges, and the strained juice. Thicken with a little cornflour. Cool and spread thickly on the bread. Nuts arg nice with any jam or preserves, and especially good with spiced fruits or, maraschino cJierrieiii, or bajnanas marinate'd in -rum.