COOKERY.

Matamata Record, Volume II, Issue 107, 21 November 1918, Page 3

COOKERY.

Cream of Citoeio Soup.—Put ouo quart and a half of milk into a saucepan, add a quarter of a pound of grated cheese, salt and pepper to taste ltuh together one heaping tablespoon ful of flour; add it to the cheese mixture; stir till smootli and thick. Heat the yolks of three eggs with a little of. the soup mixture, tnen add the rest of the soup.

Egg a ltd Ham Titbit;.—Line twelve patty-pans with puif-paste or short crust; fill these with tile i'elLwJig preparation: Chop finely tax ounces of cooked ham and four hard-boiled eggs. Mix with three yolks of eggs, two tablespoonfuls of cream, and season with salt, celery, salt, pepper, and grated nutmeg. Fill up the pans and bako in a moderately hot oven. Servo with white or tomato souce.

Baked Cabbage.—Boil the cabbage till tender in two boiling salted waters; drain well and set aside until cold, then chop vorv finely. Mix together two well-be?.tcn eggs, two heaping tablespoonfills of 'melted butter, threo tablespoonfuls of cream, a saltspoonful of salt and a dash of pepper. Stir this into the chopped cabbage, and put it into a well-buttered pud-ding-dish. Sprinkle fine breadcrumbs over the top, dot with butter and bake till brown.

Young Ducklings, Roasted. —Clean, wipe dry, and prepare the ducklings for roasting bv putting in each an orange that has been peeled and sliced. Dust each one with salt and pepper, place on slices of salt pork to roast, and baste frequently with a little stock and melted butter. When the ducklings are done remove from the pan and make a sauce by adding to the liquid one tablespoonful of flour and the same quantity of butter mixed together and one large glassful of port wine.

Spanish Sauce.— To one and a half cups boiling water add one teaspoonful chopped onion, one teaspoonful finely chopped carrots, one bay leaf, two whole cloves, one half teaspoonful salt, and a dash of pepper. Allow this mixture to boil until it is partly reduced and then thicken with two tablespoonfuls butter and one tablespoonful flour rubbed together. In the meantime soak a scant tablespoonful gelatine in two tablespoonfuls cold water, and after straining the sauce add to it the gelatine and strain a second time-.

•Tapioca Cream. —Wash two heaped tablespoonfuls of tapioca in boiling water, pour over it ono pint of milk, let it soak for ten minutes, then boil until it is transparent and well cooked. Stir in a quarter of a pound of castor sugar and a few drops of vanilla or almond essence. Let the mixture cool. Meanwhile, heat the yolks and whites of two eggs separately. Add. first the yolks, and when almost cold .fold in the whites. Pour into the dish in which the cream is to be served and stand in a cold place. Any kind of stewed fruit may bo served with this dish.

Coffee Jelly. —The ingredients of this are half a pint of strong coffee, a few drops of gelatine, an ounce ol sugar, a few drops of vanflhf, a gill of cream, sugar, a few pieces ;f angelica and cherry, and some flavoring. Make the coffee strong, and let it be clear before it is used. Put it into a saucepan with the sugar and gelatine, and let the mass dissolve slowly over the fire. Then strain into a basin, and add tho vanilla. Lot it cool slightly. Rinse out a mould with cold water, and fill it with jelly. Set aside until it is firm. For the centre whip the cream until it is thick, and flavour to taste. A few pieces of preserved fruit should he used for decoration.

Pineapple Pudding.— Put half a cupful of sugar, half a cupful of butter, and one cupful of milk into a- saucepan and allow to boil; remove it from the fire and stir in one cupful of flour; replace tlifr saucepan on the lire and boil for ten minutes till it becomes a thick paste, stirring all the time. Remove from tho fire and add the yolks pf three eggs, one by one, stirring each in thoroughly; then add a quarter of a pound of pineapple cut into small dice, one teaspoonful of pineapple extract, and fold in the whites of the eggs beaten to a stiff froth. Pout into a well buttered mould, cover with buttered paper, and steam gently for pne hour and a half. Turn out and corate with small pieces of pineapple.

Vegetable Soup.—" While vegetables are young the following will ho found extremely good. After cutting into fine strips the size and shape of matches four small or two large carrots, two small or half a medium-sized turnip, and one onion of medium size, put them into a large saucepan, containing- sufficient hot butter to form a thin layer at the bottom. Put on the cover and allow them to cook slowly by the side of the fire for about twenty minutes, giving an occasional gentle stir. As soon as they are ready add three breakfastcupfuls—one pint and a half —of milk and the same amount of hot water, a half teaspoonful of salt, mid a little pepper. When it has boiled for five minutes mix in a tablespopnful of flour previously mixed smoothly with a little milk or water. Stir until it again boils, then cover and let it simmer very slowly for a. few minutes or until the vegetables are quite soft, but not in the least broken. A little thick cream before serving is a» improvement.