COUNSEL for the COOK

Radio Record, Volume III, Issue 52, 11 July 1930, Page 38

COUNSEL for the COOK

Oyster Pie Ingredients-One heaped cup of: flour, one salt-spoon of salt, one tea-. spoon of baking powder, one tablespoon of melted butter, one and a half cups of milk, oysters, flour, salt, pepper and cayenne for dredging, a little grated lemon rind and butter. Method.-Mix salt and baking powder with flour, put melted butter with milk, and stir with flour, mixing as soft as can be handled. Roll out to fit top of dish. Fill a deep pie-dish with oysters, dredge each layer with flour, salt, pepper, dust cayenne, pinch of grated lemon, rind and butter. Cover with paste, leave an air hole in centre, and bake quickly.-Jose Masterman. Orange Shortcake Ingredients.-24 cups flour, 4 teaspoons baking powder, + teaspoon salt, 1 tablespoon sugar, } cup shortening, 1 eup milk. Method.-Sift flour and baking powder, salt and sugar; work in shortening, add milk, gradually mixing until a soft dough is formed. Turn. out, divide into two parts, and pat down even. Bake in very hot oven (450 degrees F.), for 25 minutes, Put together with sugared orange sections, cover with sweetened whipped cream, and garnish with orange sections.-D. Pound, Greymouth. Tongue Mould Ingredients.-6 sheep’s tongues, 8 hard-boiled eggs, 3 teacups veal stock, goz. gelatine, pepper and salt. ,Method.-Cook tongues: gently 3 or 4-hours till tender. Skin them; when cold cut in slices. , Dissolve the gelaPPPS Vw ee ee eX x x xX

tine in some of the stock. Slice the eggs and garnish mould that has been Jipped in cold water. Lay in the tongue. and slices of eggs alternately. Season the stock, add the gelatine, and pour over the tongues. Turn out when could and garnish with parsley.(Please send address. ) Dried Prune Jam Ingredients.-3lb. dried prunes, 38 quarts water, 8lb. sugar, juice of 2 lemons.

Method.-Mash and soak the fruit for 12 to 24 hours. Bring to the boil, and boil steadily until ‘quite soft. Remove stones, add sugar and lemon juice. Boil about 1 hour or until it jellies. Bottle while hot, and: cover when qtite cold. -"‘Blossom" (Waipawa.) Baked Carrot Pudding Method.-Rub {lb. of cooked carrot through a sieve, add $lb. breadcrumbs, toz. shredded suet, 4ib. sultanas, Ib, currants, 80z, sugar, a pinch ground cinnamon, 2 well-beaten eggs. Mix with a pint milk, Put all in a greased piedish and bake in a moderate over 1 hon. This may be eaten hot or cold.-

French Gingerbread Ingredients.-4lb. flour, #lb. ground rice, 2 secant dessert spoons baking powder, 0z. ground ginger, 141b. honey or golden syrup, 2 tablespoons milk, 1 egg, Goz. butter, 1 lemon, 4 teaspoonful grated nutmeg, pinch of salt, 40z. almonds. Method.-Sieve the flour, rice, baking powder, salt, ginger, and nutmeg into a basin, ‘put the honey or syrup into a pan with the butter, and stir over a low heat till the latter has melted, grate the lenion rind, blanch and chop the almonds, and mix them with the flour, Stir in the honey or syrup and butter mixture, and the eggs beaten up with the milk; beat well, then put. the

mixture into a greased baking dish lined with greased paper, and bake in a moderate over for about 40. minutes, when cooked turn on to a sieve to cool, and when cool cut up into squares.Electric Oven. Baked Beets Method.-Baked beets are so good that once one has eaten them prepared this way, one is never quite willing te go back to the old method of boiling. Select beets of regular size and scrub

them well, taking care not to break the skins; rub them all over with a little lard or dripping and place them on a wire cake rack in a dripping pan. Bake slowly in a moderate oven-350 deg. F. -until tender all the way through, then peel and chop fine. Dress four good-sized beets in one tablesponful of butter, one half-teasponful of salt, oneeighth teaspoonful of pepper, one teaspoonful of sugar and one tablespoonful of vinegar. Place over the fire to reheat, and if desired thicken the sauce. with a teaspoonful of flour mixed to a paste with a little cold water.-Miss Whitelaw. °

| Belgian Biscuits Ingredients.-Three cups flour, one cup brown sugar, one cup butter, half teaspoon soda dissolved in half cup milk, one packet spice. Method.-Beat butter and sugar to a cream, add the milk with soda, then flour and spice. Roll very thin and cut with a tumbler into shapes. When cold ice half the biscuits and stick two together with jam.-Winkles. Curried Beans .Method.-Take two cups haricot beans, ore apple, two tablespoons butter, one ‘dessertspoon curry powder, one onion, one carrot, ‘one cup water, or stock, tomato sauce. Soak the beans

overnight in plenty of cold water, drain them, then put in a saucepan with enough water to cover, and when they boil, drain them again, cover with boil... ing water, and cook slowly until ‘tefder. Chop apple and onion, and grate carrot, then fry them all in the butter. Put this mixture into a saucepan with the stock or water and stir in the curry blended with a little of the latter, add salt and tomato sauce to taste. Simmer for ten minutes then add the cooked beans. Make all very hot.-‘‘Mary."

Ricot-A Friday or Vegetarian Dish ee Ingredient’.-One’ cupful ‘rice, grated cheese, 1 onion, about 40z, butter... Method.-Boil the rice dry, ag for curry, and when well cooked. pl layer in a dish. Sprinkle well with cheese, then put another layer of the’ cooked rice. Place in oven to keep hot.’ Fry the onion in the butter until a nice brown,, then pour over the rice and serve--‘Down South." Parsnip Balls Ingredients.-Six large parsnips,’ 2 eggs, flour, fat. Method.-Wash, scrub, and ‘half boil the parsnips and let them get quite cold. Next peel and grate’ them, or. pass them through a sieve, Then mix them with the eggs well beaten, add enough flour to bind them, divide the mixture with floured hands, and roll up into small balls. Fry to a goldenbrown in enough hot fat to cover the balls.-Whangarei. aid

Poor Man’s Pudding ~" Ingredients-One quart milk, 1 tablespoon rice, 1 tablespoon sugar, a pinch of salt, 2 or three dozen raisins, Method.-Stir ‘the «rice, sugar, and salt into the milk. Place in oven and stir well every four minutes. When about’ half done, ‘stir: in the raisins, taking care to stir deep down into the dish each time. ‘Time, about one hour. -Prudence. .

Chocolate Pudding Ingredients.-140z. butter, 20z. sugar, 1 teacupful flour, 20z. of grated chocolate, 1 egg, 4-teacupful milk, 1. teaspoon baking powder. Method.-Beat together the butter and sugar, add the flour and grated chocolate, add the egg, well beaten, the milk, and baking-powder,. Well grease a basin or mould, pour the mixture, leaving room to rise well, and steam for two hours.-Menier.

(THE prize of 5/- this week goes to ‘Rastus," of Invercargill, for "A Standard Sponge with Various Fillings’ :-~ Ingredients.- lb. butter, 60z. soft. sugar, 3 eggs, 1 teaspoonful baking powder, 1 good cup of flour, 2 tablespoonsful of milk. Method.-Beat butter and sugar to a cream, add eggs and beat again until thick and light. Add flour and baking powder, which have been well sifted. Lastly add the milk. Bake in sandwich tins in a moderate oven for from 25 to 30 minutes. When cold, put together with either raspberry jam or ice with butter icing, or use one of the following. For Coffee Cake.-Add 1 tablespoonful coffee essence and 1 tablespoonful of milk instead of all milk, and ice with coffee icing. For Orange Cake.-Add the grated rind of one "Sunkist" or other good orange, and cover with icing made from the juice. For Chocolate Cake.-Add 2 dessertspoonsful of really good cocoa and one tablespoonful of raspberry jam. Use chocolate icing. . Walnut Cake.-Add chopped walnuts to taste and a small teaspoon of spice and half a teaspoon of cinnamon. Ice with butter icing and, sprinkle with chopped walnuts. -_- Cocoanut Cake.-Add half a cup of dessicated cocoanut and colour a pale pink. Use pink butter icing, and dust with cocoanut. All these fillings are good and will keep for two or three weeks. if preferred, the mixture can be: baked in one tin and iced on top, or all over.