COOKING HINTS

New Zealand Times, Volume LIII, Issue 12609, 20 November 1926, Page 15

COOKING HINTS

TESTED RECIPES BRAWN. The head of a pis. salt and pepper. 2os of saltpetre. Prepare the- pis s head bv cuttinp off the ears; then remote the brains and eyes and wash and clean thoroughly in several waters. Rub plentv of salt well over the head and let it drain for twenty-four hours. Then rub in the saltpetre mixed with 2oz of salt and leave it to stand for three days. Place the head and salt in a pan of cold water and soak it for 2 days. Wash, place in a pan of warm water to cover bring to the boil, and simmer until the bones can be easily removed from the head. Remove the bones and the skin of the head and the tongue carefully. Cut the meat into meat dice, sprinkle with salt and pepper. Press into a mould with some of the strained liquor the head was boiled in. W hen cold, turn out. and serve. If the brawn does not turn out easily, dip the mould in hot water for a few minutes. PRESSED BEEF. Ingredients: 4 to'6lb brisket beef, lean and thick; 1 dessertspoon mixed spice, rather less of salt; 2 liav leaves: 1 blade mace; 1 each carrot and turnio: 2 allspice and few poppercoms. Method; Take the beef, wash it carefully and dry it; rub well into it the mixed spice and salt: leave it all night. In the morning put it in a saucepan of cold water with-the hay leaves, mace, carrot, turnip peppercorns. and allspice. Simmer gentlv until the bones may be easilv removed, press well between two heavv weights and leave till quite cold. Melt some glaze in a iam pot placed in a saucepan of boiling water, brush the beef over with it. If the recipe is carried out correctly the result is excellent. But a lean, thick piece of beef should he chosen, and if a very thick piece is required, then two pieces should he used and well pressed down one on the other whilst hot. If the red appearance of shop-pressed beef is desired, tint the cooking water with carmine or chochineal. VEAL CAKE. Ingredients; lib of lean uncooked veal, ilb of bacon. 2 hard-boiled e""';. I teaspoonful of finely-chopped parsley, the grated rind of i lemon, salt and penper. and about J pint of stock. Method: Cut the veal and bacon 'ntor dice: butter a mould, slice the eggs, and arrange some of them in a pattern on the bottom of it. Mix together tho parsley, lemon rind and seasonings. Place a thick lavor nf veal in the bottom of the mould and on this a thin layer of bacon, add a few slices of egg, and snrinklc liberally with the seasoning. Repeat until tho mould is full, then pour in the stock, just warm, cover with a greased paper, place the mould in a tin containing water and hake for three hours in a slow oven. As soon as the mould is taken out of the oven add a little more hot stock. When cold, turn out and garnish with parsley. These quantities are sufficient for six persons. RHUBARB SHERBERT. Take as much young rhubarb, which has been cut into short lengths, as will measure half a pint. Boil this in one quart water for 20 minutes; strain the liquor through muslin, and sweeten with five or six large lumps of sugar, which have been rubbed on the rind erf a lemon until tho flavour has been extracted Stir the sherhert till the sugar is dissolved, and serve when

quite cold. These quantities are sufficient for a quart of sherbert. PLTJM PUDDING. When making plum pudding, instead of greasing the basin with butter, line it with golden syrup. This not only gives the pudding a splendid rich colour, hut it will turn out without the least trouble. APPLE CHUTNEY. Ingredients: 4oz green apples. 1 pint of vinegar, 4 chillies, Jib onions, Jib stoned raisins, Jib brown eugai I heaped teaspoonful of salt. 1 small teaspoonful of ground ginger. Pec core and, then grate the apple with a coarse grater. Chop tho raisins, and peel and grate the onions. Put all the ingredients into a stewpau a-nd boil gently for l-hour. Store in the usual way. POTATO PUDDING. Take lib of mealy potatoes mashed

smooth when hot and dry, to which add 2oz butter. 3 well-beaten eggs pincV. salt, tho grated rind of a small lemon, 4oz sugar, i tumbler of lemon juice. Ornament a well-battered dish with slices of candied peel, fill with the mixture, pour I tablespoon of melted butter over the top. and cover with plenty of sifted sugar. Bake in moderate oven for 40 minutes, and serve with red currant, quince or apple jelly.

Don't pour boiling water and soap on grease spots. Moisten the snot first with a cold saturated solution of sal soda, then scrub them with the Main of the wood, using cold soapsuds.

Don’t put tin pans on the stove to dry. They become heated, die solder loosens, and they soon leak.