FOR THE KITCHEN

Rotorua Morning Post, Volume 1, Issue 121, 14 January 1932, Page 7

FOR THE KITCHEN

EGG CUTLETS loz. flour, loz. butter, J pint milk, i 3 eggs, 1 tablespoon cooked bam or i corned beef, salt, pepper, 1 teaspoon chopped parsley, breadcrumbs, and butter for f rying. Boil 2 eggs hard, and when cold remove shell and chop up, but not too fine. Fry flour and butter, do not brown. Add milk, cook for a few minutes, then add yolk of uncooked egg, just letting it cook. Next put in chopped eggs, ham and seasoning, mix well, and put out to cool. When cold, make'into shape of cutlets, using more flour if necessary, egg and breadcrumb, any fry brown. Dish up like cutlets, adding to each a piece of parsley. VEGETABLE DUCKS 4ozs. onions, 2ozs. macaroni, 6ozs. breadcrumbs, 3 eggs, and a few leaves of sage. Stew the macaroni and when tender drain and cut into small pieces, add the onions boiled and chopped, the breadcrumbs and the eggs well beaten. Season with pepper and salt, make into fritters and fry. BRAIN CAKES Brains, . 2 tablespoons bread- . crumbs, 1 teaspoon chopped parsley, 1 tablespoon vinegar, 1 egg, pepper and salt, loz. dripping. Wash the brains with the vinegar and 1 pint cold water. Boil for ten minutes, drain and chop them. Mix with breadcrumbs, parsley, pepper and salt and egg well beaten. Heat the dripping in frying pan, drop in the mixture in spoonsful and fry a golden brown. MOCK CUTLETS llb." minced meat (cold), 6ozs. cold potatp, salt and pepper to taste, 1 or 2 tablespoons Worcester sauce, 2 eggs, breadcrumbs, loz. macaroni. Mince meat finely, mix with potatoes. Work mixture well, then add sauce, salt, pepper and suflicierit of beatenup egg to bind. Flour hands, form into b'alls, then press on board into form of cutlets. Put a small piece of niaparoni into the end of each, dip into tlie remainder of the beaten egg, roll in breadcrumbs and fry in boiling fat for about 10 minutes. Decorate with parsley. PQACHED EGGS (SWEET) Line a flat dish with small squares of sponge cake. Put half a preserved apricot on each. Pour juice of fruit over, then put whipped cream around each piece of cake and fruit, leaving only the top of the apricot showing. Sprinkle nutmeg o'n the top. LEMON SOUFFLE loz. sugar, loz. butter, loz. flour, 1 teacup milk, 2 eggs, lemon essence. Put butter into jsaucepan, stir in flour until it is a smooth paste, add milk, stir until quite thick. Remove from fire and drop in yolks of 2 eggs and sugar and lemon. Add whipped whites of eggs, then put souffle into a greased shape and . steam, without lid, for 1 hour. MARZIPAN POTATOES ilb. icing sugar, Jlb. ground almonds, wh'ite of 1 egg. Put the sugar and ground almonds into a basin and mix well. Then add white of egg and mix well again. Make into small balls and roll in cinnamon or grated chocolate. CAKE WITHOUT EGGS . llb. flour, llb. butter, llb. sugar, llb. raisins, 1 teaspoon soda. Rub butter and soda into flour, add sugar an'd raisins. Mix pretty stiff with milk.