Our Cookery Corner

Radio Record, Volume IV, Issue 51, 3 July 1931, Page 34

Our Cookery Corner

Parsley Wine. Ingredients: One pound of parsley, five quarts of water,-three pounds of brown sugar, two ounces of whole ginger, two oranges, two lemons, and one ounce of compressed yeast. Method: Bruise the ginger and tie loosely in muslin with thin rind of oranges and lemons. Boil these and the parsley for half an hour in_ the water, and then pour, whilst still boiling, over sugar and the juice of fruit. Stir well, and when -it feels comfortably warm to the finger work it with the yeast (mixed with a tea spoonful of soft sugar, a little warm water, and spread on slice of warm toasted bread). Lay this on top of liquid, cover with a cloth, and leave for three days. Then lift out the toast and muslin bag, strain into cask, cork lightly until it eeases to work, bottle, cork well, and keep for six months to a year. . Cheese Souffle, Ingredients: Three-quarter breakfasteupful of milk, a level dessertspoonful of cornflour, the whites of three eggs, the yolks of two eggs, 2o0z. grated cheese, a pinch of bi-carbonate of soda, a sprinkling of pepper, a good pinch of salt, a few grains of cayenne, Method: Mix the cornflour with a little of the milk, Boil the remainder, mix it with the cornflour, return to the saucepan and stir while it boils for five minutes. Season with salt, pepper and cayenne. Stir in the cheese, and when well mixed stand it

at the side of the stove, where it. cannot boil. Put the egg yolks into a basin, break them with a wooden spoon, then add the cheese mixture. When evenly mixed, fold in the stiffly-beaten egg whites and the bi-carbonate of soda. Turn into a buttered dish and put in a hot oven. Slacken the heat to moderate after ten minutes, and bake fifteen minutes more. Barcelona Eggs. Ingredients: 4 eggs, 20z. butter, 2 large Spanish onions, 5 large tomatoes, pepper and salt. Method: Peel and cut onions into thin slices. Melt butter in a frying pan, add onions when it is smoking hot, and cook thoroughly, stirring occasionally. Then add tomatoes, peeled and quartered, and seasoning to taste. Cook slowly till tomatoes are soft, then gently turn into a hot dish. Serve fried eggs on top. Coffee Cream. Ingredients: 14 pints milk, 3 eggs, $oz. gelatine, 1 gill thick cream, 4 gill strong coffee, 20z. castor sugar. Method: Dissolve the gelatine in hot coffee. Beat the eggs and pour, with the milk, into a double boiler. Stir over boiling water until thick, then .add sugar. ‘Take off the fire and stir in the gelatine and coffee, Pour the custard into a basin, and when slightly cool, but not set, stir in the whipped cream. Stir very lightly together, then gently pour into a: wet mould. Turn out when set and decorate with whipped, sweetened cream flavoured with vanilla.