Culinary Chatter.

NZ Truth, Issue 1186, 23 August 1928, Page 17

Culinary Chatter.

PINEAPPLE SAUCE CWEETEN some pi'neu apple juice to taste. Boil until thick and serve with pineapple fritters or blanc-mange. If liked, a little cornflour may be added. MINT JELLY TAKE 2 dessertspoons * gelatine,- iy 2 cups water, 1 teaspoon finelychopped mint, lV__ozs. sugar, *& cup vinegar and a pinch of salt. Warm the water and add the gelatine; then allow' to cool. Now add the mint", sugar, vinegar and salt; stir well to prevent the mint sinking. Put m a flat mould to set. ' Turn out, cut into fancy shapes and serve cold m place of mint sauce. MEAT ROLL TAKE 11b. rump steak, * 6ozs. ham or bacon, %lb. breadcrumbs, 1 dessertspoon Worcester sauce, salt and pepper and 1 egg. Run the meat and bacon through a mincer, add tho dry ingredients and mix with an egg. Mix well, shape into roll and boll for 2 hours In a cloth, like a roly-poly pudding. BREAKFAST CRUSTS MAKE a batter with '/ 2 * v pint milk, 2 eggs and 2 tablespoons of flour. Cut some stale crusts lengthwise, dip them m the batter and fry till a golden brown. TO remove the smell of fish from knives and forks, rub them with lemon after they have been washed. LIGHT SUET PUDDING GIFT together 3 cups of flour, 2 large cups sugar, 2 large teaspoons baking powder, Vz teaspoon salt, a little ground cloves and cinnamon. Add 2 cups finely-chopped suet, % cup of golden syrup, 2 well-beaten eggs and sufficient milk to make a fairly stiff pudding batter. Beat well, pour into buttered mould, steam 3 hours and serve with syrup. IF, when making mint sauce, a little *■ sugar is sprinkled over the mint, it will chop more easily.

PEANUT BUTTER TAKE 11b. peanuts, which * should be shelled and baked crisp (but not burnt). Sprinkle with salt —about a teaspoonful to the pound of peanutsand put through a mincer until ground to a paste. BROWN BREAD TAKE 2 breakfast cups * bran, 3 cups flour, 2 heaped teaspoons baking powder, 1 small teaspoon salt, 1 heaped tablespoon golden syrup mixed m 1 cup boiling water. Mix ingredients to scone consistency with milk— about 2 cups. Bake m greased pie-dish for about threequarters of an hour, CHILDREN'S PUDDING • COAX 3 tablespoons of wheatmeal m a quart o f milk for two hours. Butter a pie-dish and put m 6 apples that have been peeled, cored and cut into quarters. Beat up 3 eggs and mix with the wheatmeal and milk. Pour over the apples and bake for 1% hours. Prunes or rhubarb may be used instead of apples if preferred. SAVOURY RICE TAKE 1 cup boiled rice, 1 * small onion, 1 pint good gravy, a small piece of cheese, little nutmeg and 1 teaspoon of butter. Fry the onion; which should be chopped, jintil a light brown, stir m the rice until well warmed; add gravy and allow it to simmer slowly. When almost cooked, grate cheese and nutmeg over; add salt and pepper. Serve with slices of bacon. A HARD-BOILED*egg will shell more *• easily if it is plunged from the boiling water into cold water. GOOD SHORT CRUST _„,_ .... „ TAKE >/ z \b. flour, y z teaspoon baking * powder, 4oz. butter or good dripping, and a pinch of salt Lightly mix ,m fat with tips of fingers, adding a little water and a few drops of lemon juice. Mix into a stiff dough, turn out on a floured board, knead slightly and roll out to size and shape required. If sweet pastry Is required add a little sugar.