Domestic

New Zealand Tablet, 27 March 1913, Page 57

Domestic

By Maureen.

Yorkshire Pie. % A nice pie can be prepared by putting a layer, of cooked meat in a pie-dish, then a little cooked onion, and then a layer of cooked macaroni cut in small pieces, pepper and salt, and a few scraps of butter. Repeat until full, with a thick layer of macaroni on top. Pour in a cup .of water or stock, cover with a buttered paper and bake. Apple and Oatmeal Cakes. Take three ounces of oatmeal and boil it till thoroughly swelled, then dry carefully. Peel and core six large apples and chop then into small dice; then mix the apples with the oatmeal, and add two ounces of sugar. Bind together with an ounce of flour, and form into small cakes. Fry lightly in an ounce of butter, then serve piled on a dish and sprinkled with castor sugar. Made-over Dishes. ' To certain people made-over dishes' are an abhorrence. Slices of cold meat, of course, can always bo made to look dainty and palatable, with a simple garnish of parsley and gherkins, but even with cold meat Ave can present an artistic dish and still have the desired and digestible simplicity. Made-over dishes are much used nowadays: in fact, very few households can dispense with them all together. Cold meat cookery may be said to be quite an art in itself, but if the most inexperienced young cook will take the trouble to follow carefully the suggestions given in this article for ways of doing up cold meat, I am sure she will find her trouble repaid. The first recipe bears the quaint name of Inky Pinkey. , .T•-. I Inky Pinkey.—Cut all the meat off the remains of a cold roast into small square pieces. Put the trimmings of meat and bone into a saucepan and cover with cold water. Allow to simmer for an hour and a half, then add a tablespoonful of flour, one tablespoonful of mushroom ketchup, one sliced onion, two boiled carrots cut into square dice, and seasoning of salt and pepper. When this is boiled up again, draw the pan to the side of the fire and put in the meat. It is ready to serve when quite hot. Boil some rice and dry it well. Then arrange the rice as a wall round the edge of a hot dish. Pour in the meat and gravy, and serve with tiny pieces of fried bread laid on the top. This is very good. Beef Olives.—Cut the beef into thin slices and rub : them over with salt, pepper, and flour. Make a forcemeat by mixing together in a basin a quarter of a pound of bread crumbs, one heaping tablespoonful of chopped suet, a slice of chopped onion, one beaten egg, and seasoning of salt, pepper, and powdered herbs! Place a little of the forcemeat on each slice of the meat, and roll up into the form of sausages. Tie with string to keep from unrolling, and lay the olives in hot gravy made from stock. Allow them to cook, gently for half an hour. Another way of making these olives is to substitute a slice of cooked ham or bacon for the forcemeat, and rolling the beef and bacon together, tie with string, and cook in gravy. When ready remove the string, and strain the gravy over. Mince of Veal and Poached Eggs. Mince of veal and poached eggs is invariably liked. Chop*some cold veal finely, but not quite smooth as for rissoles. Melt one heaping tablespoonful of butter in a pan, add half a pound of the veal, and stir till quite hot. Pour in half a pint of veal stock or any other good stock without fat. Heat, stirring all the time, until almost, at simmering point, then reduce the heat, and stir in two yolks of eggs. When it thickens, season it nicely. This is nice served on squares of fried bread and poached e gg s -