Cookery Nook

Radio Record, Volume II, Issue 30, 8 February 1929, Unnumbered Page

Cookery Nook

Canary Pudding. JANARY pudding is a light, nourishing pudding, appreciated by the small fry on account of its pretty appearance. First balance in the scales sugar and butter together against the weight of three eggs; flour against two eggs, and include in your ingredients the rind of a lemon and three eggs. Melt the butter till it is quite soft, but not oily. Stir in the sugar and lemon rind finely minced. Gradually mix in the flour till all is well stirred. Now whisk the eggs and add to the mixture, Beat it all up quickly and

thoroughly. Pour into a buttered basin, eover with a greased paper and cloth, and boil for two hours. Serve for the nursery with strawberry jam, sauce or golden syrup. Cranberry or black-currant sauce is not quite so cloying for those who have not the "sweet tooth." The sauce is made by heating up the jam in a saucepan with a little water added. The golden syrup need only be stood in its tin on the hob ten minutes before it is needed. The Hidden Mountain. HIS makes a pretty Sunday supper dish. Beat the whites and yolks of six eggs separately. Now mix them together and beat again. Don’t attempt to save time by beating them all up together in the first instance, for this is the most important part of the recipe. Add a few slices of citron, cream and sufficient pounded sugar to sweeten. Mix everything well together and pour into a buttered frying-pan and fry as you would a pancake. But it should be three times the thickness of an ordinary pancake. Fry for eight minutes and then it is cooked. Mask it with jam and serve cold.

Seolloped Chicken. Born a chicken or capon until it is very tender, and strip all the meat from the bones. Let it get cold, and then cut it up into fairly small pieces, but do not mince it. Mix two tablespoonfuls of fine flour with one of butter; melt this in a pan and stir in a breakfasteupful of the liquor in which the bird was boiled. Season with finely-chopped Spanish onion, parsley, salt, and red pepper. Strain, put back in the pan, and add a breakfastecupful of cream, or milk, and then put in the chicken-meat and cook for a_ short while. Touch up with a tablespoonful of Worcestershire sauce or twice that amount of red wine. Put the mixture into a buttered fireproof dish, sprinkle with baked hreadcrumbs, and brown in a quick oven. Spanish Cream. "THREE cups of water, 6 tablespoons "Anchor" Milk Powder, 3 eggs, pinch of salt, 24 tablespoons of gelatine, 4 cup cold water, Vanilla flavouring. To make milk: Make the necessary quantity into a paste with a little water, then add water up to the required amount, stirring until dissolved. Method: Scald the milk, add it to the slightly beaten egg yolks, sugar, and the salt. Cook until the mixture coats the spoon. Soak the gelatine in the halfcup of water for about 5 minutes. Add it to the hot custard; stir until gelatine ts thoroughly dissolved. Set to cool. When the mixture begins to thicken, fold in the stiffly beaten egg whites. _ Flavour vanilla. Pour out into a -mould. Put on ice to cool. Serve with cream,