COOKERY.

Matamata Record, Volume II, Issue 97, 29 August 1918, Page 4

COOKERY.

Brawn.— Three-quarten of a pound of shin of beef and two Bigs' feet. Cut up the beef, and stew With the feet until the bones drop off. Season with salt and pepper, press into a mould, and turn out when cold.

French Rolls.— Rub an ounce of butter into a pound of flour, mix one beaten egg with a very little yeast and as much milk as will make a dough of middling stiffness. Beat it well, but do not knead. Let the dough rise in a warm place, shape into rolls, and bake on tins.

Coffee Jelly.— Soak one ounce gelatine in half a pint of water. Dissolve it in one and a half pints of strong sweetened coffee. Add the whites of two eggs, and whisk it ovex tie fire till it boils. Set aside for a few minutes, and strain through a jelly bag. Pour into a mould rinsed out of hot water, and stand until next 'day.

Stuffed Kidneys.—Skin and split the kidneys lengthways not quite through, rub with butter, and grill lightly. When done fill with savoury stuffing breadcrumbs, parsley, onion, and a little finely-minced cooked ham or bacon made quite hot and well seasoned. Butter and pepper the kidneys when finished, and heat in a very hot oven for a few minutes before serving. This makes a nice breakfast dish.

Curry Tomato Soup.— Fry a sliced onion with a rasher of fat bacon, then put them into a saucepan with a quart of peeled tomatoes, some mixed herbs, a bay leaf, and a couple of sliced apples. Pour over a pint of stock or water and meat essence, add salt to taste, and a dessertspoonful of curry powder mixed to a paste with cold water. Boil all for one hour, then pass though a sieve, return to the saucepan, boil up, and thicken if necessary. Serve with a little boiled rice handed separately.

Chocolate Kisses.—Whisk the whitei of four eggs to a stiff snow with a pinch of salt, stir into this by degrees four ounces of finely-grated, unsweetened chocolate, and a similar proportion of rolled castor sugar sieved together, and whisk the mixture until it becomes a solid paste. Spread a sheet of wafer-paper on a greased baking sheet,, drop the chocolate meringue upon it from a spoon, in lumps the size of a small walnut—but of a slightly conical shape—at intervals of about two inches, and bake in a slow oven for from io to is minutes.

Scrambled Eggs and Ham—Take two tablespoonfuls of finely-chopped ham, two eggs, one ounce of butter, one tablespoonful of milk, salt, pep-i per, and two rounds of buttered toast. Melt the butter in a stewpan, put in the ham and let it heat gradually in the butter. Beat the eggs, add the milk, seasoning to taste, pour it into the stewpan, and stir until the eggs begin to set. Have the hot toast ready, pile the preparation lightly upon it, and serve at once. Tongue or any other kind of meat may be a substitute for the ham.

Walnut Cake.—Required: One and a-half cupsful of sugar, a quarter of a cupful of butter, a quarter of a cupful of chopped walnuts, one. cupful of milk, two cupsful of flour, two eggs, and two teaspoonsful of baking powder. Beat the butter to a cream, add all dry ingredients, and, lastly, the milk. Put the cake in a shallow tin. It should be about one inch thick. Bake it in a moderate oven for half an hour. To ice it, mix a quarter of a pound of icing sugar with a little milk, not more.than a teaspoonful at first, though more can be added if required. Dust the cake with flour to prevent the icing from running. Cover it and decorate it with split walnuts on top.: A Real Irish Stew.—Take two pounds of the neck of mutton and cut it into chops, three pounds of potatoes, peeled and cut into two, and a half pound of onions peeled and sliced. Place at the bottom of the stewpan a rasher of fat bacon, then put a layer of potatoes and onions, the three chops, and then potatoes, and so on until all is. used. Season with pepper and salt, add a pint of good broth, cover the whole closely, and stew gently over a slow fire for quite two hours. Do not allow it to boil fast or to burn* Dressing: Cold Meat.—Cut the meat in pieces and lay them in a mould in layers well seasoned. Then pout over and fill the mould with some clear soup, nearly cold, which, when left to stand some hours, will turn out to be as firm as isinglass, especially if shank bones were boiled in the soup. Should the cold meat be veal or poultry, the addition of some small pieces of ham or bacon, and of hardboiled eggs cut in slices, and 1 put between the layers of meat, is a great improvement. Another way to dress cold meat is to have it minc«d very fine, well seasoned, and put in patty pans, with a thin crust below and above it, and bake in a quick oven< Cold meat cut in small pieces and put in a piedish with batter poured over it, and baked until the batter rises,' is another good way. Potato pie is a capital way of using cold meat. The. meat should be cut in pieces and ,ered with mashe<S potatoes, and then put into the overt to bake until Jho 'potatoes are well:, browned. ---•-«* ~*