Culinary Chatter.

NZ Truth, Issue 1152, 29 December 1927, Page 15

Culinary Chatter.

BROWN BREAD CRUMB TRIFLE

DUB stale brown bread through a fine ** sieve until you have two breakfastcupfuls of fine crumbs. Pile these in a mound on a dish, and pour over them enough juicy jam — such as strawberry — to soak the crumbs. When soaked, cover the whole with whipped cream; serve cold, decorated with little dabs of the jam.

STUFFED MARROW

DEEL a marrow, cut. a big slice off one end, scoop out the seeds, fill up i with forcemeat, sew on the end cut up. Bake for two houi's; turn it round occasionally. ffc $fc %r ITALIAN SALAD /"^OOK very tender in well salted water two cups of macaroni, rinse in cold water to separate and cool. Chop it into short lengths and add two cups of chopped celei'y and one-third cup of grated mild cheese. Peel and cut four | medium-sized tomatoes in rounds, and two or three minced red peppers. Mix all together with plenty of mayonnaise dressing and serve on a bed of lettuce. ,

BEAN PASTE

COAK butter beans in cold water overnight, in the morning- remove the skins, put into a saucepan, cover j with cold water and cook slowly until soft. Mash the beans to a smooth paste, adding salt, pepper and a little butter. Put in. a jar or mould. This for non-meat eaters, makes very good sandwiches spread on bread and butter. * * # PATE PIE DEQUIRED: One cup dates, one cup ** chopped nuts, three flaked soda I biscuits, three-quarters cup of sugar, two egg yolks, two beaten egg whites, one teaspoon vanilla. Mix all together. Bake in shallow buttered tin in a moderate oven for fifteen minutes. Serve, with whipped cream.

JUNKET FROM TINNED MILK JUNKET is specially delicious in hot weather, but that is generally the time when the milk "turns," so the following- method of making it with condensed milk may prove useful. Take one tin of v sweetened condensed milk, mix with one tin of boiling water and when dissolved add two ting of cold water. This will bring it to the right temperature, add flavoring and about four or five teaspoonfuls of rennet. It should be noted that about double the quantity of rennet is needed than when fresh milk is used. Stir, and set in a fairly hot place, such as a slow oven with the door open, but care should be taken that it does not come near boiling. In about ten minutes or less, it will be set, then remove it carefully to a cool place. When cold it is ready to serve.- As a tin of milk contains about half a pint, it will be seen that the above makes a quart of junket. * * * TO BOIL RICE DUT a cupful of well-washed rice into a saucepan containing a quart or more of boiling water. Boil quickly for about a quarter of an hour until the zice seems soft when pressed between the finger and thumb. Empty it into a colander and pour plenty of hot water over the rice, to carry away the starchy matter. The colander can then be placed over a saucepan of hot water until required. Rice cooked in this way will be dry, and each grain will be separate. The rice water makes a fairly good starch.