TRIED RECIPES.

Otaki Mail, Volume XXIII, 29 December 1920, Page 4

TRIED RECIPES.

■ Bed. .Cahbage and Apple Cocotte.— I This is one of Escoffier's recipes. Mon- J j sieur Escoffier is one of the kind cooks j ! of the world, and rules at the Carlton j I Hotel in' .London. Shave a red cab- | bage very fine, rejecting outside leaves and hard parts. " Season with salt and ; . pepper and a dash, of nutmeg. Put i into a glass vegetable dish well buttered, sprinkle with a few drops of | vinegar, coverund cook in a slow oven ['about an hour, until the cabbage is '.nearly done, then cover cabbage with peeled quarters of apples, sprinkle with about one tablespoonful of powdered sugar, cover and cook until apples are tender, remove cover and serve in the dish. { Coffee Cabinet Pudding. Thickly] butter a mould and sprinkle bottom . and sides with chopped nuts and ' shredded citron. Till the mould loosely i with" small pieces of stale cake and sprinkle additional nuts and citron between the layers. Make a iaw custard with two eggs, one tablespoonful of sugar, a pinch of salt, and one cupful each of strained coffee and rich milk. I Pour this over the cake, lifting now j and then with a fork, so that the cus- ] card may be equally absorbed. Stand ? in a saucepan of boiling water, cover I closely, and steam for one hour. This 1 may be served hot with a foamy sauce.

Spiced Mutton.—Get a leg of mutton ton days before it is required for cooking. Make a pickle with half-pint vinegar, oae onion stuck with cloves, two bay leaves and some peppercorns. Pour the mixture into a dish (not melal) ; lay the mutton in it and rub aud turn the meat every day. When .looking, drain, and wipe with a clean

cloth, and bake in oven as usual. Half an hour before it, is done pour half of the pickling liquor into the baking dish, and baste the joint frequently. .Make a gravy rather thicker than usual to serve with this joint.

Pickled Cabbage.—Cut up finely a white head of cabbage and four large onions. Sprinkle with salt and let stand 2-1 hours. Drain, and then boil slowly iu one quart of vinegar for 20 minutes. Mix half-cup flour, one tablespoon curry, two tablespoons mustard with a little vinegar, and add with two cups sugar. Boil for another fivo minutes aud bottle.

A Savoury Pie.—Cut up any cold meat into dice. Place in a deep pie dish, cover with stock. Then add a layer of sliced onions, a layer of macaroni previously boiled in salted water, a layer of sliced tomatoes. Then fill the dish with mashed potatoes and bake in a slow oven for one hour. Season each layer with salt and pepper.