The HOME KITCHEN

Radio Record, Volume III, Issue 31, 14 February 1930, Page 26

The HOME KITCHEN

By

ELECTRA

The Bachelor Cook

Bachelor Cookery "THE number of bachelors of both sexes, who set out to do their own cooking increases daily, and a remarkably good job they make of it, as a rule. The most fertile brain, however, gometimes finds itself wondering "What can-we have to-day?" Perhaps then a few suggestions for easily prepared dishes will be welcome. A heating-point and some sort of amall, electric cooking appliance is practically a necessity, especialiy where time is a. consideration, as it will begin work at once, and is atways clean and light to handle. Happily, there are hosts to choose from. ‘The simplest is, of course, the ever-useful ring, which will boil and make good toast also, Then there is a toaster and griller, which will boil and grill at the same time, say, potatoes on top, chops and steak beneath, or eggs poaching above, while toast is being made below. ‘This neat-looking and useful contrivance has three difference heats, will accomplish an astonishing amount of cooking on "low," and when not required for cooking, can be placed on end, when it serves as a radiator. In short, it will do everything except bake. For those who aspire to cooking pies, scones and cakes, there is an even which will stand upon a table or bench, with top and bottom heat, and a boiling ring above, which will really do all that the larger electric ranges will do, of course in smaller quantities, and still work from a heatingpoint. An electric kettle is, of course, invaluable for tea-making and the quick supply of boiling water for cooking vegetables, etc, or where expense is an object, the small immersion heaters that can be placed in a pan or jug of water and boil it quickly, answer the purpose for smaller quantities. MENTION must be made, too, of the fireless cooker, an invention on the hay-box principle, which, however, only takes up the room required for a saucepan or steamer. Into this a2 whole dinner, meat, vegetables and pudding ean be placed and cooked at one time. It is placed on a ring or stove to get thoroughly hot, the heat is then turned off, and the contents left to go on cooking. The beauty of this utensil Is that no matter how long it is left without further attention, the meal will always be found hot and un-

Dishes for Bachelors Plain Omelette. A clean, thick pan, which should not be washed before putting away, but scoured with paper and salt. Four eggs, one ounce of butter, pepper and salt, and a tablespoonful of milk or water. Break the eggs into a basin, add the salt, pepper and milk or water, and beat them with a fork. Long beating is not necessary, but just sufiicient to blend the yolks with the whites of the eggs. Put the butter into the pan over a sharp heat, tip it, in order to grease the whole of the pan, As soon as the butter is really hot (this is important), and changing to pale brown in colour, pour in the mixture and cook quickly, moving the pan backwards and forwards sharply, and stirring the contents of the pan lightly. As the, mixture begins to set, tilt the pan away from you to allow any raw egg to cook. Fold in the top and bottom edges to form an oval, have a warm dish in your left hand, and, taking the pan in the right, turn it upside down so that the omelette drops on to the dish. The whole process takes only about three minutes, and the dish can always be made more nourishing by adding a little chopped kidney, ham or any left-overs, before folding over in the pan. Fried Cheese Sandwiches. Cut bread in slices about 2 quarter of an inch thick and spread liberally with grated cheese, seasoned with salt and pepper, and moistened with a little milk or cream. Put slices together and dip each sandwich in slightly beaten egg. Fry in hot fat and serve at once. Cinnamon Toast. Dip narrow strips of toast, first in melted butter, then roll in cinnamon mixed with fine sugar, and place in slow oven to melt coating, and serve ot. Provencal Tomatoes. Cut firm, whole tomatoes in halves; spread thinly on each a mixture of melted butter, bread crumbs, chopped onion, minced parsley or other herbs at hand. Season with pepper and salt and grill. Corned Beef Loaf. While two cups of rice are boiling make a white sauce by stirring half a cup of flour into half a cup of good fat or salad oil, stir until smooth, adding by degrees about a cup of milk. Drop a teaspoonful of salt into the rice. Dig out the contents of a tin of corned beef into small pieces, stir

it into the rice, add the sauce, and pop the whole concoction into a dish and bake for ten minutes. If handy, grate Some cheese or chopped onion over the top, but very good without either. Baked Fish. Place as many slices of fish as required in a piedish and dredge them well with flour. Add some small pieces of butter, all over, and then some chopped onion and parsley. Bake in a moderate oven for 20 minutes. Welsh Rarebit. Cut 4 ounces of- cheese into small pieces, place them in a pan with } an ounce of butter, 2 tablespoonfuls of milk, 4 a small spoonful of mixed mustard, and some pepper, and cook slowly until it resembles thick cream. Turn on to hot, buttered toast, and serve quickly. Ham (or any Other Meat or Leftovers) Croutes. Fry an eschalot or onion in butter until slightly browned, add the ham or other meat, finely chopped, and stir over the fire until hot. Now put in the yolks of two eggs, a little milk, salt and pepper, and stir until the mixture thickens. Serve on rounds of friend bread or toast. Salads for All New Salad Dressing. egs, 2 tablespoonsful of sugar, 1} teaspoonsful of salt, 2 teaspoons of dry mustard, ~ 4 teaspoonful paprika, + cup of vinegar, £ cup of oil, 1 cup of water, 4 tablespoonsful of corn flour. Put egg, seasoning, vinegar and oil in mixing bowl, but do not stir. Put the cornflour in a cup and make into a paste with half the water, add the rest of the water gently and cook over slow fire until it boils up, stirring constantly. Add to the ingredients in mixing bowl, beat well and cool before serving. Fish Salad with Sardine Dressing. « SHPARATE cooked fish into flakes while hot. When cold sprinkle a pint of the fish with half a teaspoonful of salt, a dash of pepper and five or six tablespoonsful of oil. Mix with a fork and spoon, then again mix and add two or three tablespoonsful of vinegar, -and, if at hand, two tablespoonsful of crushed capers, some finely chopped olives or cucumber pickles. Cover the fish and set it aside to become seasoned and chilled.’ Drain three to four sardines or wine

them on a cloth, Remove the,skin and bones and pound the flesh witlhghe cooked yolks of three eggs to a smooth paste. Add salt and a dash of pepper, and then beat it alternately, and, little by little, add three tablespoonsful of vinegar and five of oil. Drain the fish, which has been set aside, mix with a dressing and turn onto a bed of earefully washed and dried lettuca leaves. Lay sardine fillets (halves of sardines freed from skin and bone) on the top of the salad, and serve at once, unless it. can be kept in w refrigerator. Curried Banana Salad (Specially for bachelors.) ()NE-THIRD of 4 cup of almonds, Half a pimento, 2 teaspoonsful of minced Spanish onion, 2 bananas, 2 tablespoonsful of cold boiled rice. Bianch and chop the almonds and shred the pimento. Add minced onion: sliced banana and rice. The rice should be flaky. Toss the ingredients lightly, and pour over the dressing which is made as follows :- Half-teaspoonful of curry powder, Quarter of a teaspoonful of salt, Half a teaspoonful paprika, _ One teaspoonful of lemon juice, Same of orange juice, Same of vinegar, Few drops of Worcestershire sauce, Three tablespoonsful of salad cil, beaten tog gether until smoothly blended. Cauliflower and Red Cabbage. onion, cut fine, 2 tablespoonsful of fat, Small red cabbage, + cup of vinegar, 1 cup of water, 2 tablespoonsful of brown sugar, Salt, pepper and cinnamon, Medium size head of caulifiower, . 2 tablespoonsful of butter. . & Brown the onion slightly in the fat, add the shredded cabbage, water, sugar and seasoning. Cover closely and cook until tender. Cook the cauliflower in salted water. Place it in the centre of a platter and pour the melted butter over. Around this, arrange the red cabbage.

Readers of the "Radio Record and Electric Home Journal" who have cooking difficulties or require help with recipes for eleciric cooking, or desire special hints in connection with their electric ranges, may write to "Electra,’? P.O. Box 1032, Wellington. Replies will be published either in these columns or in urgent cases sent direct, provided a stamped addressed envelope ts enclosed.