MY COOKERY CORNER

New Zealand Times, Volume XXXVII, Issue 8342, 31 January 1913, Page 5

MY COOKERY CORNER

Most physicians agree in. thinking that we eat too much meat. The slaughtermen's strike is not likely to make meat any cheaper, and therefore we have two very practical reasons for trying to reduce onr butchers' bills. The cheese recipes given to-day may be of use to those inexperienced housewives who “can't think what to have for lunch, because meat is so dear, and you get so tiled of sweets.''

The salad recipes, too (which are really worth trying), will help to solve the question of a variety of wholesome fare. Monotony of menu is a shoai on which so many housewives lind the ms elves stranded.

Cheese Cream. —Heat up three eggs and mix with a pint of boiling milk, then stir in a saucepan over tne lire until the egg liaison is formed, but avoid letting it boil. Lastly add four .tablespoonfills of grated Grnyere or Cheddar cheese. The cream should be re-heated, but not boiled, a second time 'before being served. L'gg Tripe with Cream Cheese. —Cut up into thin shreds or strips six hardboiled eggs while warm, file on a hot dish, pour over above-described cheese cream, and serve hot. Cheese Timbales.—flutter some small moulds; roll out some pastry very thinly, and neatly line the moulds with it. l J ut into a saucepan over the lire one tablespoonful of butter with one tablespoonful of hour; mix till smooth; add half a cupful of milk; stir till they boil; cook for five minutes; then add one heaping tablespoonful of grated cheese, two well-beaten eggs, salt, pepper and red. pepper to taste. Divide into the moulds and bake in a moderate oven for twenty minutes. Turn out carefully and servo on a hot dish.

flaked -Ivice and Cheese. —When baking rice (or the noonday meals cook an extra quantity and set aside about one pintMake a white sauce wjth one heaping tablespoon each o( hour and butter, a little white pepper and cupfuls or milk, in a deep baking dish place alternate layers of the rice, sauce and grated cheese, having the last layer cheese. Place in a hot oven until brown. Tomato Ha tad.— iou may make this in half a dozen ways. The simplest way is to peel the tomatoes with a keen knite, then slice and arrange upon a dish, with an underpinning of lettuce or without, and season with fresh dressing. Secondly. peel and halve, arrange upon a dish and put a spoonful of mayonnaise upon each half. Thirdly, peel and halve rich, ripe tomatoes, sprinkle lightly with salt, and lay upon each half a spoonful of whipped cream.

Peas and Potato Salad.—lngredients: One pound of cold boiled new potatoes, half a pint of cold cooked peas, on© nice lettuce, one teaspoonful of chopped parsley, salt and pepper, vinegar, salad oil. Out the potatoes into large dice and put them in- a basin with the peas and chop'-

ped parsley. Sprinkle over them some salt, pepper, oil, and vinegar to taste, and mix these all together, taking care not to break up the potatoes. Wash and dry the lettuce, and pull it into con-venient-sized pieces. Arrange a .border of lettuce round a salad bowl, and heap the potato and pea mixture in the centre. Serve it as cold as possibleTomato and French Bean Salad.—Dip eome tomatoes in boiling water for a moment, then remove the skin and slice them down, seasoning with oil, lemonjuice, salt and pepper. Have ready some cooked French beans seasoned in the same way, and arrange them with the tomatoes in a dish. Recipes for green tomatoes and also for “windfall” apples will be given next week.