Cookery.

King Country Chronicle, Volume VIII, Issue 725, 28 November 1914, Page 7

Cookery.

Currant Loaf.— Beat into 2 lbs. of dough when ready for baking- six tablespoonsful of well-washed currants, three tablespoonsful of sugar, and one ounce of butter.. Bake like an ordinary loaf* , Simple Tapioca Pudding.— Soak two tablespoonsful of tapioca in a pint of milk for an hour, then put it on to boll, stirring it to prevent sticking. Mix in (off the fire) one egg, and a tablespoonful' of sugar. Bake in a greased pie-dish till nicely browned. Beefsteak Toast.— Chop "some remains of beefsteak, finely moisten it with a little good gravy, season with chopped onion, pepper, and a dash of ketchup. Heat over the fire, and when very hot serve on a round of toast. Garnish with grated beetroot. Batter Pudding. —Grease a pie-dish, and into it .put a few slices of cold meat. Then into a basin put four tablespoonsful of flour. Whisk up an egg and a little milk, and mix flour into a thin batter. Pour this over the meat, and let it stand for one hour, and then bake in a moderate oven for an hour, or until nicely brown. Baked Beef and Rice. —Place a tablespoonful of butter into a stewpan, and when melted add a cupful of cooked rice, fry, stirring all the time, until a good brown. Into a baking dish lay slices of cold roast beef to within an inch of the top, lay the rice over for a cover, and add half a cupful of brown sauce. Bake half an hour in a hot oven.

Rhubarb Charlotte.—Butter a piedish, and cover the bottom of it with crumbs. Then put in a layer of rhubarb,' the pieces to be an inch long,, add 1 rown sugar, a little grated lemon peel and powdered ginger. Continue, in this way till the dish is full, having breadcrumbs last. Put a few bits of butter on the top, and bake in a moderate oven for an hour.

Golden Syrup Tart.—Line an open tart tin with some pastry—short crust —and fill it as follows—Two ounces e# fine breadcrumbs, four ounces of golden syrup, half the juice of a lemon, and its peel finely grated. Stir • the mixture together before putting it on to the pastry. Bake for a quarter of an hour in a quick oven, and, to garnish, make some leaves of pastry and press on lightly.

Vea! with Celery.—Place a piece of ehoice veal in a deep pan with hot butter and brown it on each side. In the meantime prepare a head of celery, cut it into small pieces, and cook it with butter for several minutes over a good fire; then add it to the veal. After that add a glass of warm water in which a teaspoonful of flour has been stirred. Cover the pan and allow tho veal to eook very slowly for two hours.

Rhubarb and Orange Jam. One quart of finely cut rhubarb, six oranges, and I£lb. of loaf sugar. Peel the oranges and remove as much of the white pith as possible; divide them, and take out the pips; slice the pulp into a preserving 1 pan, add the rind of half tbe oranges (cut into strips) ; and the preserving sugar. Peel the rhubarb and cut into pieces, add to the orange?, and stir all together over a gentle fire until the jam is done. Remove all scum as it rises.. Put into jars, and when cold cover down.

Cheshire Pork Pie.—Take two or three pounds of pork and cut into strips the size of a finger. Line a buttered pie-dish with puff paste, and put in a layer of pork seasoned with pepper, salt, and nutmeg; next put in a layer of thinly sliced apples upon which a little sugar should be dusted. Place alternate layers of pork and apples until the dish is full; then pour in half a pin-t. of cider and place a few bits of butter on the top. Cover with paste, cut a small slit in the top, brush over with beaten egg, and bake for one hour and a half.

A Meat JSoufflG.—Melt two tablespoonfuls of butter in a saucepan, add two tablespoonfuls of flour and half a teaspoonful of salt; stir in half i cupful of fine stale breadcrumbs, a small tablespoonful of chopped parsley, and half a teaspoonful of onion juice. Remove the pan from the fire., stir in one pint of finely chopped meat and the yolks of three eggs well beaten; then fold in the whites beaten to a stiff froth. Pour the mixture into a buttered pudding dish, and bake in a moderate oven for 25 minutes. Serve immediately with tomato or mushroom sauce. Snow Eggs.—A large sized di.sh wiH require one quart of milk, six eggs, a little castor sugar, and vanilla flavouring. Separate the whites from tha yolks of the eggs, and whisk the former to a stiff froth with a tablespoonful of castor sugar, Put a quart of skim milk into a saucepan, sweeten to taste, and bring it nearly to the boil; then take two dessertspoons and shape the white of the egg, dropping ono by one into the hot milk; when set on one side, turn'over. A few seconds are sufficient and when done take them out and drain on a sieve. When all the egg froth has been used strain the milk into another saucepan, and gradually mix with the yolks of the eggs, and simmer over the fire until it thickens. Flavour with vanilla, pour into a glass dish, and when cold lay the snow eggs *„on the top? ■ ? >j' * -