COOKERY

Matamata Record, Volume II, Issue 103, 24 October 1918, Page 4

COOKERY

"ftploea and Apple Cream,—Spafc 4 fitful p£ tapioca overnight in cold water The next day place it in a ljixed saucepan with half a pound of chopped apples snd a cupful <pf Water. Simmer until the tapioca te looked. adding a little milk if too tbicit, Set aside to cool, and when cold beat up vrith thick cream an 4 * little jfatea lemon rind. Anohovy Eggs.—Boil an egg hard,, When cold, cut it in half, Take out the yolk of the egg and mix with it a small piece of butter, and a little anchovy sauce sufficient to make it pink; add a little pepper, then fill the Whites with this mixture. Cut off ft small piece of the bottom of halves and stand them on a little buttered toast on which a little anchovy p%9te has been spread.

Cake Without Eggs.—Rub a qua* ter of a pound of good dripping into a pound of flour, add a quarter of a pound of sugar and six ounces of currants.. Dissolve a quarter of an ounce of carbonate of soda in half a pint of spur milk, mix this with the dry ingredients, beat for a minute or two, and bake immediately in a greased tin. If baked steadily for two hours an excellent cake will be produced.

Soup Making.—Cook the soup very ■lowly. Shred the vegetables before placing them in the saucepan. This gives a better flavour than when they an put in whole. When necessary Is‘add water let it be boiling; the addition of cojid water spoils the qOiUP- Keep the lid on the saucepan as much as possible, for the strength of the soup evaporates with the steam. The stock-pot should be emptied and scalded out every day. Use cornflour instead of ' ordinary dour for thickening soups.

Stuffed Veal.— Bone a small loip. of veal, and fill the cavity with stuffing. Then fold in the flap and fasten tightly with skewers. Put it in » b&kipg-tin with a tablespoonful of dripping, and bake in the oven. Serve With fried slices of bacon. For the ftufflng, chop finely and mix well tofgther a quarter of a pound of suet, two ounces of leai) bacon, one teaspoonful of mixed herbs, one dessert■poonful of parsley, half a small onion, one ounce of flour, four ounces Of breadcrumbs, one teaspoonful ojl lemon rind with one egg, well belted* ■alt, pepper, and nutmeg.

Casserole of Beef. —The Ingredient* required are the remains of cold beef, an onion, slices of a raw potato, half pint gravy, peper, and salt. Well grease the casserole (or pie dish) with some good dripping. Place a layer of beef, cut in pieces, at the bottom, season with salt and pepper. Cul the onion in thin slices and spread a little over the beef; next add hall of the gravy, Place a layer of either cooked or uncooked potato, cut in slices over this. Repeat the process, and finish by piling some large thick slices of potato on top. Put on the lid of the casserole, or, if a pie-dish Is used, cover with a greased plate* Bake for 1J hours. Remove the lid half an hour before serving to thoroughly brown the potatoes. Fasten a clean folded serviette round the casserole and serve.

Milan Tart. —Required: Puff pas* try, half a pint of milk, a quarter of an ounce of flour, rind of a whole lemon, two eggs, apricot jam, two ounoes of sugar and two ounces of butter. Line a pie - dish with puff paste, dissolye the butter in a saucepan, stir into it the flour, then add the milk and the sugar, whioh has been rubbed on the •hid of a whole lemon till the zest has been absorbed, Stir the custard over the fire till it simmers, but do not let it boil; allow it to cool, then add the yokes of the eggs and remove from the firs? Put a layer of apricot jam in the bottom of a dish, pour ths custard slowly over and bake in a steady oven. Whip the whites of tke eggs till stiff, and add two tablespooufuls of caster sugar tp them, and pile the meringue on the top. Place ip a cool oven to slightly browa, Serve hot or cold.

Mutton.—Cold mutton ig a nuisance In a house vith only a small family. A leg may fee opt into two, one end boiled and one end roadbed; even this often too much for small families. Cold mutton may be mincetiuyglaid In good gravy pnd minutes—not longer—two or three mushrooms popped in, two or threp cooked tomatoes, or a few boftled peas. The gravy should fee thick so tfeat the meat may not cook apy more, The end thpt was boiled )s not §ooa dished up in any other fashion than warmed up in the liquor it was cooked in and sent to table ip a mould of ft wall of well-mashed turpips and weft screened (the meat only) with caper sauce, thick, but well boiled. The bone of either end may be used for gravy. When more mutton ,p left of the roast, cut it pp, and mak? a tasty, little pie. When roasting mutton for a Bmal! family it should not be cooked |po mucft, as thefl to* » prince or a pip ftp mpat la uj» rain*. - “