FOR THE COOK-BOOK

Sun (Auckland), Volume III, Issue 639, 16 April 1929, Page 5

FOR THE COOK-BOOK

inexpensive hors doeuvre Boil tour or five medium-sized pota- fl i toes; while still hot press them ■ through a potato masher so that they ■ ■are light and fluffy in appearance. 9 Blitter china scallop shells (four or I j six, according to the number of per- ■ sons to be served), and make a border B of the potato flakes round the edge W of each, leaving - a hollow in the ' A centre. Now remove all skin and J? bone from some cold cooked white S fish, break it into flakes, making about A two cupsful. Moisten with a cup- H t'ul of good white sauce and season A to taste. Put a little of the fish Bj mixture into the centre of each gj' scallop, and add more potato edging ■ if necessary Put the scallops into ■ j the oven until the contents are hot A right through and nicely brown; serve ra at once sprinkled with freshly chopped M parsley. ■ B FRONTIGNAC JELLY g Put two ounces of gelatine wit ~j B three-quarters of a pound of lump A sugar in a stewpan. Beat up the j B whites of two eggs, add a quart ot < ff water and the juice of a lemon, and B add the whole of the gelatine. Allow I Jfl ! to boil, then strain carefully till per-1 i fectly clear, afterwards adding three A gii’e of still moselle. SE j wtir the jelly till nearly set, then JJ I pour a little into a mould placed on « | ice or in cold water; now put in a B ! layer of small grapes, cover with |3 jelly, and continue till the mould m B full. Cover with a tin plate con £V tainiug a little salt, and leave a B cool place to set. If ice is available A | the mould should be bedded in it. « BUTTER SCOTCH || | Place lioz. of loaf sugar with three- B quarters of a pint of milk in a stew- At pan, and stir occasionally over a low B flame till the sugar is dissolved. Nov/ «r add, gradually, three-quarters of a B pound of butter and a pinch of cream of tartar. Allow the mixture to come | B gradually to the. boil and keep boiling j until a little dropped into cold water i B forms a fairly hard ball. i A Pour on to a buttered baking tin V and when firm cut into oblongs or A squares. When quite cold remove j m from the tin, separate the pieces and B wrap them in waxed paper. | To clean a stopped-up sink put a : B i large spoonful of bicarbonate of soda 1 A ion the grid and pour some vinegar M 1 j clown. I , To use nutmeg scraps, save all that j fig are too small to grate and grind them j A in the coffee mill. j H