KITCHEN CORNER

Nelson Evening Mail, Volume LXIII, 3 August 1929, Page 10

KITCHEN CORNER

TRIED RECIPES NURSERY DISHES POPULAR WITH -; • -' CHILDREN ’ Chocolate Queui’s pudding.—Put into a double saucepan a cup of . stale breadcrumbs, 1 ioz unsweetened eliocdlate, half a cup of sugar, and a imp of milk. Cook until a-smooth' paste is formed. Then lightly heat-two-egg; yolks with a tup of milk,’ two tablespoonfuls of wanned butter, and' a. pinch of salt. Stir ; them into the hot mixture and copk till tire, whole thickens. Flavour with vanilla essence, put into a buttered piedish, and bake in a slow oven, for' twenty minutes. Allow to cool a little, then cover with a meringue made froln the whites of thq- two eggs and some castor sugar. Bake in a slow oven till the meringue Is set', and serve either Hot or cold.

Steamed Fish.—Put two perfectly fresh fillets of plaice or sole on all ordinary plate. Add salt and a very little pepper, also a fairly large piece of butter and two tablespoonfuls of milk. Cover a saucepan lid and place over a saucepan of boiling water to steam. The cooking process will take just over half an hour. Bread and Currant Pudding.—Soak some stale ’ bread, including left-over slices of bread and butter from tea, etc., in boiling water until it is ; quite soft. Drain closely and beat it with a fork until it is quite fine and smooth. Turn into a pudding dish. Grate an orange over it, add the juice of an orange, two tablespoonfuls of washed currants, add it to a breakfastcupful of; niiik and sugar to taste. Pour this over the breadcrumbs, etc., stir well, and bake in a quick oven. Fried Eggs on Buttered Rice, —Cook some rice 1 in salted water until tender, drain well and put in a dish with little dabs of butter and a sprinkling of pep-

per uml salt. Fry some eggs and place on top.

MACARONI AND STEAK Take, half-package macaroni, lib minced steak, half can tomatoes, half cup grated chtieso, half cup breadcrumbs, three tablespoons butter, two onions, salt and. pepper. Boil the macaroni broken iq small pieces, in plenty of salted water (have Muter boiling rapidly) twenty" minutes, <n until tender. Turn into a colander; pony over it cold water, drain thoroughly. Butter a casserole or baking dish, put in macaroni, meat and onions (minced) seasoning, tomatoes, cheese and crumbs mixed and sprinkled over top, dot with butter and bake one hour. MACARONI AND CHICKEN One of the ways of using left-overs is to take two cupsmiaearoni, broken in small pieces and cooked until tender m boiling water. Turn into colander "'id pour cold water over it. Then put alternate layers of macaroni and minced chicken in a lnitterbd dish (using m hat is left from the roast or stew of a previous dinner), heat the gravy, putting a little onion (chopped fine) —■ pour over the macaroni, .sprinkle-'with' breadcrumbs and cheese, dot with butter and bake until nicely browned. This dish, may be prepared without using the ov»n. Brown the breadcrumbs in a iitcle butter in a frying pan, beat the

macaroni and chicken in the gravy, put into a. casserole, sprinkle with browned ’crumbs and serve. MELTED BUTTER SAUCE To half a pint of water allow loz blitter, :l oz flour, and a little salt and pepper. Melt the butter in a saucepan stir,in the flour, and cook for two or three minutes. The water to be added must not be quite boiling, but it may be hot,'.and as the sauce has to be constantly stirred until it boils; considerable time is saved by adding warm witcr instead of cold. Bring to the boil and simmer for a few minutes., Season with salt, and pepper and use as required. Melted butter sauce is excellent with some vegetables, notably with asparagus, ei SYRUP SAUCE Put two tablespoonfuls of golden syrup into a saucepan with a cupful of water and the strained juice of half a lemon. Simmer slowly for 10 minutes and strain. A little ginger or other spice may be added if likiid. Syrup sauce may be served with a plain suet or sponge pudding, and it is much liked by children.