COOKERY.

Matamata Record, Volume III, Issue 135, 5 June 1919, Page 2

COOKERY.

Cream of Choess Soup.—Put ono quart and a half ol milk into a saucepan, add a quarter ol a pound of grated cheese, salt and pepper to taste. Hub together one heaping tablespoon ful of Hour; add it to tho cheese mixture; stir till smooth and thick. Beat tho yolks of three eggs with a little of the soup mixture, then add tho rest of the soup. Egg aiKl Ham Titbits.— Line twelve patty-pans with pull'-pasto or short crust; fill these with the following pioparation: Chop finely six ounces of cooked ham and lour hard-boiled eggs. Mix with three yolks of egg's, two tablespoonfuls of cream, anil season with salt, celery, salt, pepper, and grated nutmeg. Fill up tho pans and bako in a moderately hot oven. Serve with white or tomato souce.

Baked Cabbage.— lloil tho cabbage till tender in two boiling salted waters; drain well and set aside until cold, then chop very finely. Mix together two well-beaten eggs, two heaping tablespoonfuls ol melted buttei, three tablcspoonfuls of cream, a saltspoonful of salt and a dash ol pepper. Stir this into the chopped cabbage, and put it into a well-buttered pud-ding-dish. Sprinkle iino breadcrumbs over tho top, dot with butter and bako till brown.

Young Ducklings, ' Roasted. —Clean, wipe dry, and prepare tho ducklings for roasting by putting in each an orange that has been peeled and sliced. Dust each one with salt and popper, place on slices of salt pork to roast, and basto frequently with a littlo stock and melted butter. When tho ducklings aro done remove from tho pan ?nd rnalco a sauco by adding to tho liquid one tablespoonful of flour and the same quantity of butter mixed together and ono large glassful of port wino.

Spanish Sauce.—To one and a half cups boiling- water add one tea.spoonful chopped onion, one tcaspoonful finoly chopped carrots, one bay leaf, two whole cloves, one half tcaspoonful salt, and a dash of pepper. Allow this mixture to boil until it is partly reduced ant then thicken with two tablespoonfuls butter and ono tablespoonful flour rubbed together. In tho 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 ton 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, beat the yolks and whites of two eggs separately. Add first tho yolks, and when almost cold fold in tho whited. Pour into tho dish in which tho cream is to bo served and stand in a cold place. Any kind of stowed fruit may be served with this dish.

Coffeo Jelly.—The ingredients of this are half a pint of strong coffee, a few drops of gelatine, an ounce of sugar, a few drops of vanilla, a gill of cream, sugar, a few pieces of 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 gclatino, and let tho mass dissolve slowly over tho fire. Then stain into a basin, and add tho vanilla. Lot it cool slightly. Hill,so out a mould with cold water, and fill it with jelly. Set aside until it is firm. For tho centre whip tho cream until it is thick, and flavour to taste. A few pieces of preserved fruit should be used for decoration.

Pineapplo 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 (lie saucepan on tho fire and boil for ten minutes till it becomes a thick paste, stirring all the time. Romovo from tho lire and add tho yolks of three eggs, one by ono, stirring each in thoroughly; then add a quarter of a pound of pineapplo cut into small dice, ono tcaspoonful of pineapple extract, and fold in tho whiles of the eggs beaten to a stiff froth. Pout into a well buttered mould, cover with buttered paper, and steam gently for ono hour and a half. Turn out and do corato with small pieces of pineapplo.