Cookery Nook

Radio Record, Volume II, Issue 25, 4 January 1929, Page 12

Cookery Nook

Green Tomato Pickle. 3lb. tomatoe. 8lb. onions. 1 eup sugar. One-third tin treacle. 2 tablespoons mustard. 2 tablespoons flour. 1 teaspoon ground ginger. 4 gallon vinegar. 6 pieces whole ginger. A little mace. 4+ teaspoon whole pepper. 2 tablespoons allspice, and 2 tablespoons cloves (tied in a bag). Cut up onions and tomatves and. let stand overnight in salt water. In the morning put tomatoes in preserving pan and all ingredients except mustard. Boil for half hour, then add the mustard and boil another ten minutes. Allow to cool, bottle and seal. "Anchor" Mock Cream. Put in a saucepan1% pints water. Slb. sugar. Let this boil for about four or five minutes so the sugar will be near the soft ball stage, when it will be easy to beat up and will retain its lightness. Stir into the boiling water 5 ounces eornflour, mixed with water, and us soon as this begins to thicken stir in $ ounces "Anchor" skim milk powder which has previously been mixed -into a paste. Stir thoroughly till all are incorporated, and the mixture has the appearance of blanc mange. Put aside to cool. When cool, remove the skin anid work with hand so that any lumps are broken down. Next takeilb. "Anchor" butter. 41b. castor sugar. Cream together thoroughly, gradually adding the blanc mange. If thoroughly cool the mixture will rise like whipped cream. Finally add1 teaspoon vanilla essence.

This crerm will keep and improve *oy several days, and when earefuliy propared is very difficult to distinguish from. whipped cream. Sauces, For all sauces, both sweet and snyoury, first mix one heaped tablespoon "Anchor" skim milk powder tv earch half-pint of water; then follow the usual method. Green Peas in Jelly. Green peas (cooked), 1 cup. One hard-boiled egg. Granulated .gelatine, 2 level tablespoons. Liquid (from peas), }- -pint. Pepper and salt. Souk gelatine in little cold liquid, add remainder of liquid hot. Stir well and season. Pour a little of the dissolved gelatine into a mould, decorate with slices of hard-boiled egy. Fill ‘centre with peas. and pour over remiining liquid. When set, serve with cold meat. French or butter beans may be used instead of peas. Cauliflower Salad. Cooked cauliflower, Cooked peas or French beans. Onion and dressing. . Peel and chop onion very finely, and mix in dressing. Place sprigs of cauliflower on serving dish with beans and peas around. Pour dressing over cauliflower, and decorate with two or three small tomatoes cut in quarters.