Our Cookery Corner

Radio Record, Volume IV, Issue 45, 22 May 1931, Page 32

Our Cookery Corner

Yorkshire Pie. Ingredients: 31b. of cooked lean ham, 2 eggs, a pint of milk, and seasoning to taste. Method: Mince the ham and put into a well-buttered pie dish and pepper it liberally. Make the milk hot, and pour over the eggs, which have been lightly beaten, add a pinch of salt, and pour the custard over the ham. Bake slowly at first, and then quicker until the eustard is set and all is nicely brown on top. . Spaghetti and Cutlets. Ingredients: Slices of crisp toast, a tin of spaghetti in tomato sauce, and small mutton cutlets. Method: Lay the toast, broken in pieces, on a flat dish, make the spaghetti very hot and put on the toast, and lay the cutlets, that have been nicely grilled, on top, and serve very hot. Braised Veal Cutlets. Ingredicnts: 141b. of veal cutlets, cut into small.pieces, loz. butter, a rather thick slice of streaky bacon, one small onion, a little white stock, or, better still, of white wine, pepper and salt, and orange juice. oe! Method: Put the pieces of veal into a shallow dish or casserole, add the -butter, the bacon cut into strips, 1 onion finely chopped, pepper and salt, and a wineglass of white wine or white stock.

Cover the pan tightly, place in a moderate oven, and cook for 14 hours. This is a method of cooking between boiling and roasting. The meat cooks first in the steam, and, after absorbing all the liquid and juice, it browns. Meat so cooked is tender and tasty, and none of its food value is lost. When nicely browned, place the cut; lets on a hot dish, and squeeze the juice of half an orange over them. Put a little salt and water into the casserole, and boil three minutes for the ‘gravy. Serve very hot, accompanied by a dish of brown baked potatoes. Harlequin Jam, Ingredients: 6lb. marrow, cut in dice, 5lb. pres. sugar, 80z. root ginger, well bruised, 802. glace_ cherries, halved, 80z. citron peel, cut in "dice, 8oz. crystallised ginger, cut in dice, large tin crushed pineapple, 2 lemons, rinds peeled, juice squeezed. Method: Cut the marrow into dice and sprinkle it with IIb. of sugar and leave for 48 hours. Then boil it gently with the root ginger till tender, but not broken up at all. Add the other ingredients and boil for five minutes. Then add the other 4Ib. sugar, boil: for ten minutes,*and pot in hot jars. Savoury Parsnips, CRAPE six medium-sized parsnips. . Out in, halves down the middle. Parboil them and drain. Have ready a tin in which two or three ounces of butter or dripping have been made very hot. Put in the parsnips and cook in oven until tender and well browned. Serve hot with joint.