New Ideas for the Cook

Radio Record, Volume III, Issue 45, 23 May 1930, Page 36

New Ideas for the Cook

KIDNEY AND KUMARA PIE Mince finely 4. sheep’s kidneys. Stew for 1 hour with 1 breakfast cup of water, a small chopped onion, 4 teaspoon ground cinnamon and mustard mixed, one or two leaves of thyme and sage to season, salt and pepper to taste. Remove from the pan and place in a pie-dish with jlb. of cooked, sliced kumaras on the top. Sprinkle lightly with salt and pepper, and add a few pieces of dripping to brown the top. Bake in a moderate oven, 350 degrees F., for half an hour.

Mary

PARADISE TART 1 BGG, 1 large cup milk, one-third cup sugar, 4-cup desiccated coconut, pulp of two passion fruit. Beat egg well, add milk and sugar, and beat. Add the pulp of two passion fruit and desiccated coconut and beat all together. Line a tart-plate with short pastry. and bake as an ordinary custard tart. Delicious hot or cold.-

Mrs_

H. J.

Wilson

'awpo.

CURRIED SAUSAGES O LBS. beef sausages, 4 large onions, 1 pint water, 14 tablespoons flour, 1 teaspoon curry powder, salt to taste. Method.-Peel and slice onions into saucepan, add the water and salt, let this simmer while the sausages are frying. When cooked thicken with the flour and curry powder. Lift sausages carefully out of fat and put them in saucepan with onions, etc. Leave stand five minutes. Serve hot with sippets of toast and mashed potatoes. This makes a nice change, and the

sausages appear to go further.

Nada

delicious with plenty of butter.-

BRAN BISCUITS OUP flour, }-cup milk, 1 cup bran, }-teaspoon soda, 1 egg, 1 teaspoon cream of tartar, 20zs, sugar, 40zs. butter, a little salt, 1 heaped teaspoon of baking powder, may be used in place of soda and cream of tartar. Rub butter into bran and flour and add rising and sugar; beat egg well and add to the mixture. It may oe found that the egg is sufficient to combine the ingredients, but if not add milk gradually until the mixture is a stiff paste. Roll out very thinly and bake in a moderate oven. It is essential to roll out the mixture very thin and cut into squares because these biscuits rise and they become a clumsy thickness if rolled out thick. They are

Black

Cat

WALNUT TOFFEE pur 2 cups sugar, 1 cup cold water, 6ozs. butter in large pot on small element of electric range and turn on full. When butter is melted add 3-tea-spoon cream of tartar. Boil quickly until hard. Before taking off range

drop in #lb. chopped walnuts, Turn

out on buttered dish.-

D.

Sunly

Shan-

non.

SIMPLE CUP PUDDING CUP treacle, 1 cup raisins, 2 cups flour, 1 cup milk, }-cup butter, 1 teaspoon baking powder. Warm the milk, dissolving the butter in it, stone the raisins and cut them in halves, mix the baking powder with the flour. Boil the treacle and skim it, and stir it warm into the flour. Add rest of ingredients, mix well and turn into a buttered mould (or cups). Steam two hours if all in one mould; one

hour if in cups-

-Miss

Isa

Voigt

QUINCE HONEY LBS. Quinces, 5ibs. sugar, 1 pint water. Boil sugar and water to a syrup. Put quinces through a mincer, add to syrup, and boil five minutes. If liked thick, cook a little longer.-

Mis&

Eileen

Hooson

Blenhewm.

SYLLABUB UNDER THE COW. TAKE a large bowl, the handsomer the better, and in it mix together, smoothly the white of an egg, and a" few tablespoonsful of rich cream. Add half a pound of sugar, the juice of a lemon and a little brandy or rum. Rum tastes the best. Stir all together and take the bowl to a cow already halfmilked.. Throw in a few biscuits, almond if possible, and go on milking into the bowl until it froths so high that you are afraid of its running over, Carry it carefully to a safe place, where it can remain until next day, when grate a few spots of nutmeg over it. This dish will give you a name for party affairs and is really

very little trouble.

Scylla

Rongotea),

BANBURY CAKES "TAKE 8lb. of currants, a pou pes butter, four ounces of sugal’, a quarter of an ounce of mace and the same of cloves and half a peck of flour. Then make it into a paste with boiled milk and three-quarters of a pint of made yeast. Place the dough near the fire to rise, and knead it well be-

fore you make it into cakes.~

Homie

(Greymouth).

FOR BREAKFAST (TAKE six slices of bread, six slices of tomato, six slices of bacon and a little grated cheese. Butter the bread, on each slice place a slice of tomato. Cover with grated cheese and add a slice of bacon on top.

Toast on griller until bacon is crisp.-

R.

C.

ALMOND PASTE PUT 6oz. of loaf sugar with 1 tabley spoon of water and a teaspoon of lemon juice into a stew-pan, bring to the boil, skim well, and boil to 287 degrees Fahr, Pour the syrup on to 4oz. of ground almonds, add about half the white of an egg, mix well together and use as required. SPINACH A STUNNING looking and a delicious spinach dish is created by placing creamed spinach upon a large platter and topping it with halves of hard-boiled eggs placed closely together. A cream cheese sauce is poured over the eggs, entirely covering them. The platter is then placed in a hot oven till the cheese sauce becomes 4 delicate brown. ‘This is a most ef-" fective dish. Instead of eggs, small. cheese dumplings may be served _on top of the spinach with a plain cream i

sauce-

~Miss

Whitelaw

Kamo

(Nth

Auckland).

WHITH dance suppers and other festivities in the immediate offing the following confection, which the sender states is a pie fit for an epicure, should be an acquisition _to the refreshment table. The 5/- prize is awarded for it to Lilian Masterman, who is asked to send her address: LEMON PIE.-The filling is smooth and creamy, sufficiently firm for cutting, but not in the least rubbery. The meringue is light and dry, and would stand for days if given the chance. Two cups of milk, one cup of sugar, three tablespoons of cornstarch, quarter-teaspoon of salt, two egg yolks; one lemon, to make three tablespoons of juice and grated rind. First scald the milk, then mix sugar, salt and cornstarch, and pour the milk on gradually. Cook in a double saucepan for fifteen minutes, stirring constantly until thickened and afterward occasionally. Beat the egg yolks and add to first mixture. Cook three minutes, stirring constantly. Remove from heat and add lemon juice and grated rind. Cool slightly, then pour into baked crust and cook for 25 minutes. This recipe makes enough filling for a pie in ten-inch plate. It is important not to add the lemon juice until the rest of the mixture has been thoroughly cooked and removed from the fire. FOR THE MERINGUE.-\Two egg whites, a pinch of salt, quarter-cup of fine granulated sugar are required. Add salt to egg whites, and beat until stiff. Add sugar gradually, continuing to beat all the while. Spread over pie and bake in slow oven for 20 minutes. Lemon tarts. are delightful miniatures of the lemon pie. The pastry shells can be baked over inverted muffin pans, and if pastry is taboo, the lemon filling and meringue can be served in custard cups. . :