COUNSEL for the COOK

Radio Record, Volume III, Issue 49, 20 June 1930, Page 38

COUNSEL for the COOK

Special Curry Ingredients.-2 onions, 2. carrots, 1 parsnip, 1 apple, 1 teaspoon butter, cold or fresh meat, 1 cup stock, gravy or water, 1 teaspoon’ curry powder, 1 tablespoon flour. Method.-Clean and slice the vegetables into rounds, fry them brown in the butter. Put the meat into a pan with the stock, gravy or water, add the browned vegetables, and cook until ten-der-about half-hour. Mix the curry powder and flour to.a paste with cold water, add to the meat and vegetables. Cook for two minutes more and serve. -I.M. Oyster Patties (Without Oysters) Ingredients.-Puff pastry, salsify or oyster plant, + cup milk, 1 large teaspoon cornflour, salt and pepper. Method.-Scrape salsify and drop immediately into water and a little vinegar. Have ready the pastry made into round tarts, with hole in centre. Cook salsify, mash, salt and pepper it. Heat milk and thicken with cornflour, flavour with butter and _ seasonings. Mix mashed salsify. Have the pastry reheated and drop a_ teaspoonful of salsify mixture into the centre of each tart, and serve hot for suppers.M.F.H., Waikoau. Three-minute Sponge Ingredients.-1 teacup of sugar, 1 breakfast cup of flour. pinch. salt, 2 eggs (unbeaten), 3 tablespoons of milk, 2 tablespoons.of melted butter. Method.-Beat all together for three minutes, and add 2 good teaspoons baking powder, and beat for two minutes, then pour on a greased and floured tin, and bake 15 minutes.-Mrs, H. Alexander. Chocolate Biscuits Ingredients.-jlb. butter, $-cup sugar, 1 egg, 1 teaspoon baking powder, 1 cup flour, 1 cup coconut, 1 tablespoon cocoa, #-cup chopped nuts. Method-Cream butter and sugar, add egg and dry ingredients, and lastly nuts. Place on cold slide and bake in a moderate oven. These are delicious. -Miss A. Budge. Spanish Steak Ingredients.-2lb. steak, minced, 1 teaspoon finely-chopped' mint, 1 breakfastcup breadcrumbs, 1 onion chopped finely, 2 eggs, salt and pepper to taste. Method.-Mix all the ingredients together and mould into balls. Place these in glass jar and steam them in a saucepan of boiling water for 24 hours. Serve hot with sauce and bread and butter.-"Septimus." . Orange Marmalade Method--Slice 12 poorman ‘oranges aud one lemon very thin, and put in a basin; put 13 breakfastcups full of

eold water, and let them stand all night; next morning measure ~ how many cupfuls there are and put as many cups of sugar’ and boil for 8 hours. Put the fruit and liquid- into the preserving pan and when it is hot add the sugar a little at a time, when it is all in boil for three hours; it is then cooked, and will be found yery . 4 ee, Te

satisfactory. I have never had a failure with it yet-‘Beulah." . Salmon au Gratin Ingredients.-One tin salmon, white sauce, 20z. grated cheese, 1 tablespoonful breadcrumbs, loz. butter, seasoning, mashed potatoes, cinnamon, 1 egg (hard-boiled). Method.-Empty the salmon into a dish, sprinkle with half a teaspoon ofcinnamon, grate the egg on top. Make the sauce thick and spread over the salmon and egg. Then the mashed potatoes sprinkled with grated cheese and bread crumbs, dot with butter and put into a hot oven, 400 deg., about 15 minutes.-Mary,.

Savoury Beef Casserole HIS. week’s prize of 5/- goes to "Gourmet." Cooking in casserole has many advantages, some of which are almost too obvious to mention. For instance, the whole of the meat course, potatoes, meat and vegetables, can be left to cook for two or three hours, requiring little or no attention. Cheap joints, often the most nourishing, but. which would be tough with short, quick eooking, are rendered tender by the long, slow process. Finally, a point that appeals to those who are responsible for washing-up, the casserole is served on the table, and the washing of. ~ pans and the dishing up is done awa with. ( Casserole cooking can be carried out with any type of stove, but the electric range is preferable, owing to the greater ease with which the heat is controlled, and a low, even, steady temperature maintained. The best results are obtained by bringing the food to the boil, and leaving for two or three hours at 240 degrees Fahrenheit. Ingredients.-2lb. steak, salt and pepper, 1 onion, loz. dripping, 4 medium sized carrots, 31b. bacon, } pint stock, l4o0z. flour. Method.-Cut the steak into neat pieces, cook the bacon, and fry the steak in the fat, and remove. Fry the onion and brown the flour. Gradually pour on the stock, bring to the boil, and add the carrots, cut in thin slices. Place steak and bacon on top, bring to boil again, then lower temperature, and cook in very slow oven for two heurs, more or less, depending upon the lage of the carrots.