COOKING AND RECIPES.

Manawatu Standard, Volume LX, Issue 156, 1 June 1940, Page 11

COOKING AND RECIPES.

ROASTING AND STUFFING. (Copyright.) Yorkshire pudding.—l cup flour, J teaspoon salt, 1 cup milk, 2 eggs. Mix flour and salt and add milk gradually to form a smooth paste. Add eggs and beat two minutes with egg beater. Cover bottom and sides of tivo hot bread pans with some of the beef drippings, pour mixture into ' pans. Bake twenty to thirty minutes in a hot oven, decreasing the heat as the baking is done. Stuffed roast veal.—Order a 51bcushion of veal (a piece out from the upper part of the leg). Wipe, stub and truss. Put veal in roasting pan, bake fifteen minutes in a bot oven, 500 degrees Fahrenheit, / then lower temperature to moderate, 350 de-_ grees Fahrenheit and cook until meat is tender. Allow twenty-five minutes to the pound. Remove to a hot platter, garnish with parsley and serve with brown gravy or brown mushroom sauce.

Stuffing for veal or pocket steak.— 2 inch pieces of salt pork or 2 . slices bacon, i cup mushrooms (if available), 4 cups stale bread crumbs, 1 teaspoon salt, £ teaspoon pepper, f, teaspoon mixed herbs, or bit of thyme or marjoram, 1 tablespoon minced onion, stock. Dice pork or bacon and fry lightly, add chopped mushrooms and brown. Add crumbs and seasonings and stir until well mixed. Add stock if a moist stuffing is desired. Roast lamb with garlic.—Order a 51b. leg of lamb. Wipe with a clean cloth. Puncture the lamb in six places (top and underside) and insert three strips of garlic or rub the surface of the meat with garlic. Bake meat fifteen minutes in a hot oven. Reduce heat to moderate and continue roasting, allowing twenty-five minutes to the pound. If meat is lean, baste occasionally. Remove garlic. Serve on platter with mint sauce. Roast duck. —Wash the duck. Fill the cavity with fruit stuffing. Fasten opening with skewers. Bake in a hot oven for fifteen minutes, reduce heat to medium, and roast, allowing 25 minutes per pound. Do not rub duckling with butter. Let the neck and giblets simmer for about an hour in enough water to cover. Drain, reserve stock, chop giblets and brown in .four tablespoons of fat in roasting pan. To make gravy—add four tablespoons of flour, stir until smooth and brown, and add two cups stock and stir until smooth and thick. Fruit stuffing (for duck).—Three cups chopped apples, 1 cup seeded raisins, 1 chopped onion, 1 teaspoon salt, paprika. Mix all ingredients togethei. Shepherd’s check is used in Mainbocher’s brown and white wool coat, lined with taffeta, and looking just like a suit.