COOKERKY.

Matamata Record, Volume II, Issue 104, 31 October 1918, Page 4

COOKERKY.

Macaroni Cutlets.—Cook Jib. of macaroni in plenty of boiling water, chop into small pieces. Melt loz. of good dripping, add 2oz. flour, and stir in a teacupful of milk, and cook until the (mixture leaves the sides of the pan. Add Jib. each of cheese and macaroni, and a little cayenne, salt, and pepper. Mix well and turn on to a plate. Divide into portions and allow to get cold. Form into cutlet shapes and coat with egg and crumb, and fry in deep fat. Dish and serve with cauliflower or beans. A Cheap and Good Meat Pie.—Take half a pound of rough puff pastry, and roll it out into a square; into the centre put a layer of cooked rice and some chopped onion, next some minced meat, then a hard-boiled egg cut in small pieces, and lastly a layer of rice seasoned with pepper and salt. Fold the pastry over, first the two sides of the square, then the two ends, press together at the top, and put a twist of pastry over the join. Brush over with beaten egg, place the pie on a pud-ding-tin, and bake in a hot oven. Lemon Rice.—Half a pound of rice, one quart of milk, one lemon, and sugar to taste. Boil the rice in the milk with sugar until it is soft, pour into the mould and set in a cold place. Peel a large lemon, cut the peel into shreds, put them into a little water, boil them up and drain them, then pour a cup of fresh water over the shreds, squeeze and strain the juice of the lemon, let it stow for two hours. When cold it will be syrup. Turn rice Dut of the mould and pour the syrup over. Savoury Potatoes.—Take lib. of cold boiled potatoes and rub them through a. sieve into a basin. Into another basin put a peeled onion, add salt and pepper to taste, a pinch of carbonate Df soda, and a sprig of parsley. Pour Doiling water into the basin, and allow to stand for ten minutes. Then chop ap the onions very finely, add to the potatoes, and stir together. Grate any scraps of stale cheese, and mix with file other ingredients, moisten with half a gill of milk, turn into a piedish, cover with breadcrumbs, put a few pats of butter, or dripping, and halt© tor ten minutes. Devilled Ham Toast.—Take three iablespoonfuls of finely-iininced lean ham or gammon. Mix with a couple Df tablespoonfuls of thick cream, and peat for a minute or two. Season with Cayenne pepper, and make very hot in l small saucepan. In the meantime jut a. slice or two of bread, and stamp into rounds. Four or five will suffice for the above amount of mixture. Brate a little Parmesan or Gruyere cheese. Fry the rounds of bread a dice brown, and spread them with the cream and ham mixture. Sprinkle liberally with the grated cheese, and place in a hot oven. Brown, and then serve very hot. Yorkshire Hot-Pot.—Take 2 pounds Df the best end of neck of mutton, the same amount of potatoes, half a pound each of Spanish onions and mushrooms, four sheep’s kidneys, one ounce Df butter, one pint of stock, and salt and pepper to taste. The mutton should he divided into neat cutlets, then peel and slice the potatoes thickly and the onions thinly. Peel the mushrooms and skin them, and halve the kidneys. Having put these in layers with a seasoning in the hotpot, add the stock and small pieces of butter on the top. Cover and bake the mixture slowly for two and a half to three hours, and for the last half-hour remove the lid in order that the top layer of potatoes may colour. Steamed Mixed Fruit Pudding.— Take six ounces of mixed dried fruits (apricots, peaches, prunes, figs, raisins, etc.), six ounces of flour, two eggs, a little milk, and six thin strips of angelica. Stone the prunes and raisins. Soak all fruits twenty-ifour hours, in cold water. Beat flour and eggs well together, adding a little milk to make the hatter about the same consistency as treacle. Drain the fruit and lightly roll in flour. Mix it into the hatter; butter a mould and pour In the mixture; put a piece of greased paper on the top and tie a floured cloth jover loosely; steam one and a half •hour. Turn out and decorate the top (with raisins and a long strip of angelica between. Serve with a sweet (White sauce. ■J - —— f Apple Pudding.—Peel, core, and [bake eight medium-sized cooking apples. Put Jib. sugar, with a small iteacupful of water and juice, and half ia lemon in a saucepan, put in apples, ; cover and cook till.soft, taking care not to allow them to break. Have a .(pie-dish lined round the side with tpastry. In this dish place the apples, and add to the syrup a teaspoonful of Apricot jam. Let it come to a boil, and pour over apples. Now put a half-pint in another saucepan, and when hot ■pour on loz. cornflour, blended with a email teacupful of milk, sweeten to taste, and stir till it boils. When halfcold, add well-beaten yolks of two eggs, pour over apples, and bake in moderate oven. When nearly done, place the whisked whites in spoon, ifuls on top, and bake a few minutes longer. Sift a little caster sugar; be* fore gening to table.