COOKERY.

Matamata Record, Volume II, Issue 87, 20 June 1918, Page 4

COOKERY.

Sponge Pudding.—Put one pint of toilk on to heat. Mix four tablespoonfuls of flour smooth with a little cold i»ilk, add two tablespoonfuls of sugar, ©ne tablaspoonful of soft butter, and jßtir into the scalding milk, cooking until like soft custard. Beat five eggs, whites and yolks separately, and add to the pudding, set the pudding dish in ft pan of hot water, and bake in a quick oven. Good Mutton Broth—Take lib. Scotch barley, slb. or 6lb. of mutton (neck or breast), put on the tire with 5 quarts of water, and bring slowly to a boil. Turnips, carrots, onions, or leeks and celery cut up small, with half a pint of dried green peas, to be added half an hour after the meat and barley have boilod. The whole then to be simmered two hours and a half longer. The fat must be removed as it rises to the surface when boiling If preferred, the meat can be served as a separate course, with some large vegetables round it.

A Fruit Jelly for Children.—Take half a pound of dried apricots, a pint of water, two small tablespoonfuls of cornflour, three tablespoonfuls of moist sugar, and sweet almond flavoring to taste. Wash the apricots in cold water, and then put them in a basin with » pint of warm water. Let them soak for 24 hours, then boil, after adding the sugar, for ten minutes. Mix the cornflour with eold water, stir it in with the" fruit and syrup, and boil gently for another ten minutes. Serve, when cold, with custard.

Bakewell Tart.—Dissolve one pound of butter and one pound of castor sugar in a double saucepan. Stir until thick. Remove from the fire and stir in wellbeaten yolks of eight eggs. Then add unbeaten whites of four eggs. Flavour with a few drops of almond essence. Return to the fire and cook until thickness of lemon cheese. Line a tin or piedish with puff pastry, and put in a layer of jam. Then spread some of the mixture all over the jam and bake until the pastry is done. This mixture will kaep any length of time.

A Savoury Dish.—Take three ounces of bread without any crust, crumb it, and then boil it until it is soft in threequarters of a cup of milk. Add to it three ounces of butter, a pinch of cayenne, half a teaspoonful each of mustard and salt, the yolks of three eggs, and six ounces of grated cheese. Beat the mixture thoroughly over the fire, then stir into it the whites of the three 'eggs, having beaten them well. Pour the mixture into a baking-dish, and cook in a moderate oven for five or ten minutes. Do not fill the disK more than three-quarters full.

Golden Cap Pudding.—After buttering t-e pudding-basin put at the bottom as much golden syrup as will form a layer about an inch in depth. For a fairly large pudding mix together four teacupfuls (one pound) of flour, two teatupfuls (half a pound) of finelychopped suet, a very small quarter-tea-spoonful each of bicarbonate of soda and cream of tartar, and a half "teaspoonful of salt. Beat two eggs until smooth, mix with them one and a half teacupful of milk and stir it into the dry ingredients. Put the mixture into the basin on top of the syrup. Steam for not less than three hours.

Rich Plum Cake.—Quarter peck finest flour, lib. loaf sugar, 31b. currants, lib. raisins, chopped, }oz. mace and cloves, a grated nutmeg, peel of a lemon cut fine, *lb. blanched almonds, beaten with rose or orange flower water; mix thoroughly, then melt 21b. butter in rather more than a pint of cream, put to it a pint of sherry, a glass of brandy, 12 eggs, yolks and whites beaten apart, and half a pint of yeast; strain this into the dry ingredients, beat a full hour, butter your hoop, throw in plenty of chips of citron, lemon, and orange candy as you put in your batter; bake in a moderately quick oven.

Preserved Melons.—A German way of preserving them, called "Eingemacht Melonen," is as follows:—Remove the outer part and the seeds of the melon; cut it into convenient pieces, and lay it for 24 hours in some good white wine vinegar with a few pieces of cinnamon and of ginger and the thin rind of one or two lemons; then make a sweet syrup with lump sugar and some of the vinegar; boil and skim it, and when cold lay the pieces of melon in it; after a couple of days take them out, boil up the syrup, and replace them in it when it is cold. Repeat this operation once more, taking care to boil down the liquid to a very thick syrup; then put by the preserve in jars in the" usual way. .

To Pickle Creen Tomatoes.—Out in slices, sprinklei with salt, and let them stand all night; after remaining 12 to 15 hours in the brine, drain well and place over the fire in fresh water, changing it until nearly all the salt taste is washed out; they should bi allowed to get thoroughly scalded and martially cooked. Now drain again, And for a gallon of pickles make & eyrup of a pint of good vinegar, 31b. of sugar, Joz. of cinnamon, Joz. cloves; put the tomatoes into the syrup when it is boiling hot, and cook until tender, then carefully lift them out, and reduce the syrup by boiling it longer; after a day or two they should bo" Heated over, care being taken to prevent the tomatoes from being oookid tee much'.