Our Cookery Corner

Radio Record, Volume IV, Issue 41, 24 April 1931, Page 34

Our Cookery Corner

. Potato Cakes. pracs on a floured baking board $]b. well mashed potatoes (if they are still warm after a meal the. cakes will mix all the easier), add 3b. sifted flour, 2oz. butter, a pinch of salt and pepper, and half teaspoonful. baking powder. Knead all well together utnil you have a-pliable paste. Divide into two, roll out into rounds nearly in. thick, and divide each into six or eight scone shapes. ; Leave on the floured board in a cool larder until required-the longer they stand the lighter the cakes are. Well heat a greased flat cake tin in a hot oven, put in the scones, and when one side is browned (8 or 10 minutes), turn them over and brown the other side. Split open with the back of a knife, butter liberally, and serve very hot. Cream of Artichokes. RTICHOKDS, not avery favourite vegetable, are quite good in this form: Boil $b. of them in milk and water and rub them through a sieve. Make a custard of ¢ pint of the liquid and the yolks of two eggs. Beat stiffly the white of one egg and stir into the custard when it has cooled a litile.. Mix with the artichoke puree, salt and pepper, and steam in a basin for one hour. Turn out very carefully and surround with a curry sauce or one of tomato. Margaretta Souffle, ((00kK 4ib. of golden swedes, drain and rub through wire sieve to make 1 pint pulp. Season with salt and pepper, and add a good tablespoon of butter or margarine and the slightly beaten yolks of 2 new-laid eggs. Add the whites of eggs whipped very stiff, and pour mixture into souffle mould. Cook in moderate oven t about 40 minutes, This eerved a saparate gourse

with thin brown bread and butter, or as an accompaniment to any cold meats. Caramel. Rhubarb Pudding. BUNDLE of rhubarb, dib. beef suet, 202. breadcrumbs, sugar and. flour 2oz. each, 20z. of brown soft sugar, and a tablespoonful of butter or margarine. Take the brown sugar and butter, beat together till soft, then line basin with mixture, Make usual suet crust and: add breaderumbs before wetting, which makes: it lighter and easier to digest. Line basin with this also; cut fruit and put inside with sugar, cover with paste. ake for 14 hours in moderate oven, turn out, and the pudding will be coated with caramel mixture. Serve with sauce. Savoury Egg Fluff. FoR this you want stale bread, four eggs, a little dripping, a pint of white sauce, 4oz. of grated cheese, salt and pepper. Cut the crust off some stale. bread, eut the bread into fingers and fry a golden brown in the dripping. Arrange them lattice-wise on a hot dish. Pour the fluff over and serve. To make the fluff; Make a pint of thick white sauce, stir into it the cheese and well-beaten yolks of the eggs, beat a minute or two and season well, . Stir over very gentle heat for three minutes, but do not let it boil. Then stir in very gently the whites to a stiff froth and use as directed. ~ A Simple Entree. GEIN sheep’s kidneys, cut them almost in halves, and put them in individual casseroles that have been generously buttered, put a scrap of butter and sprinkle salt and pepper on each and cook under a grill, turning them once. Surround