Our Cookery Corner

Radio Record, Volume IV, Issue 47, 5 June 1931, Page 32

Our Cookery Corner

Baked Fruit Compote. Ingredients-4 apples, 1 orange, 2 bananas, 1 breakfastcupful cake crumbs (or biscuit crumbs would do), 2 tablespoonfuls sugar, 4+ teaspoonful cinnamon, a little nutmeg, loz butter. Method-Sieve the crumbs and mix them with the orange rind, grated, spices and sugar. Cut the bananas in slices; peel, core and slice the apples. Grease a fireproof dish with butter and sprinkle in some of the crumbs. Put in the other ingredients in layers, fruit and crumbs alternately, and finish with crumbs. Strain the orange juice over the top and put on the butter over all, in little pieces. Bake in a moderate oven until the apples are soft, and serve with eream. Turnips au Gratin. Ingredients-Turnips, salt, pepper, two ounces of flour, one and a half ounces of butter, half a pint of milk, two tablespoonfuls: of grated cheese, breadcrumbs.

Method-Wash and pare the turnips and steam until tender. Divide into halves and place them in a shallow fireproof dish and sprinkle with salt and pepper. Next make a good white sauce from the flour, milk, and one ounce of butter. Oook till thick and smooth, then add the grated: cheese. Pour over the turnips, sprinkle thickly with breadcrumbs, and put little dabs of butter on the top. Bake in a hot oven until golden brown. Caulifiower en Casserole. Ingredients — One medium-sized cauliflower, two ounces of butter, two eggs, a gill of milk, a good seasoning of salt and pepper, and a few grains of cayenne, if liked. Method-Remove the outside leaves from the cauliflower and wash it well. Put it in boiling water with a little salt, and boil until tender. Drain carefully, and chop it rather finely. Mix it with the butter, salt, pepper, and eggs well beaten; add the milk. Turn into a casserole and cook until set, and brown in a moderate oven. Serve hot.