Cookery Nook

Radio Record, Volume II, Issue 26, 11 January 1929, Page 12

Cookery Nook

Veal Olive Pie. Uut a fillet of veal into thin slices, about 4in. by 2in. each; dip them in beaten yolk of egg and baked breadcrumbs; on one side put a little grated lemon peel and nutmeg, pepper, and salt, Roll each up very tight and pack them closely in a well-buttered pie or fireproof dish. Cover with good beef gravy or made beef essence, with a little Worcestershire sauce. Put a light roof of pastry on and bake. Beef olives can be pied in the same way. Rich Pound Cake. IX as ordinary-8oz. "Anchor" butter, 100z. sugar, 4 eggs, pinch salt, favour. Next sift together dry--2 heaped breakfast cups flour, 1 tablespoon "Anchor" skim mik powder, 1 small level teaspoon baking powder, Add these to the cake mixture, using enough water to bring the texture down to a state where the dough will spread easily, but will not run. Then add-#ilb. sultanas, lemon peel, almonds, or cherries, as desired. Bake in a moderate oven; will take from 2% to 3 hours, This cake is easily made, and will be much appreciated by the family. Moulded Greengages. SKIN and stone about a pound of greengages and put them in a pan. Add the kernels of a quarter of them, blanched and choped, a quarter of a pound of loaf sugar. Stew them until they ‘are thoroughly cooked and mingled; then add a half-ounce, or rather less, of gelatine, melted in 4 very little hot water. Put into a mould to set. Serve with. whipped cream, Apricot Macaroni. BOIL a quarter of a pound of macaroni in milk tender, flayouring it with bitter almonds or vanilla Put this at the bottom of a pie dish, cover thickly then fill up with a very rich custard. Bake, which will probably take quite a time. At the last sprinkle with grated nutmeg. ,