Our Cookery Corner

Radio Record, Volume IV, Issue 52, 10 July 1931, Page 32

Our Cookery Corner

Ways With Tripe. In the hands of an efficient cook, tripe can be transformed into quite a number of appetising and nourishing dishes. It is, moreover, light and easily digested, and can therefore be recommended for people of weak digestion. The tripe should first be washed in cold water, brought to boil in a saucepan, strained off, and simmered gently in fresh water for at least three hours. The water in which the tripe has been boiled can be saved for making soup or for replenishing the stock pot. For tripe pasties, mix together a half pound warm, cooked potatoes and one egg, adding a little flour if the paste is too soft. Roll out to about half an inch in thickness and cut into rounds with the lid of a large cocoa tin. Place a small piece of tripe on top of each round, sprinkle with pepper and salt and fold over, pressing the edges firmly with the fingers. Fry in deep fat till a golden brown. A good way to do stuffed tripe is to place in a basin ‘one cupful breaderumbs, one large onion, finely chopped, a little sage, and a pinch of pepper and salt. Add a little milk and mix well. Pack this mixture inside the tripe, fold over, and sew the edges together. Place in a baking tin, cover with rather fat slices of bacon, and bake in a moderate oven for an hour. Pour over a little brown gravy, and serve with mashed potatoes.

Chocolate Souffle. Ingredients: Half-pint of milk, four eggs, 30z. plain chocolate, loz. castor sugar, one teaspoonful of vanilla, one gill of cream, joz. gelatine, three tablespoonfuls of water. Method: Dissolve the gelatine in the water. Separate the whites and yolks of the eggs. Whip the yolks well. Whip the whites to a stiff froth and whip the cream. Now dissolve the chocolate in the milk, add the sugar, and when it comes to the boil pour it very gradually on to the beaten egg yolks. Cook in a double saucepan until it thickens. Stir and do not allow it to boil. Leave until cold. Strain the dissolved gelatine into the custard and stir in lightly the cream, vanilla and egg whites. Pour into a souffle case or. into small ones. Put in a very cold place and decorate with whipped cream or shredded almonds before serving. Pumpkin Pie. Method-Boil the pumpkin as a marrow, pass through a sieve, and mix together as follows: To 14 cupfuls of pumpkin add 14 cupfuls of cream, 1 cupful of castor sugar, 2 teaspoonfuls of ginger, 14 teaspoonfuls of cinnamon, 14 teaspoonfuls of nutmeg, 4 yolks of eggs, 1 tablespoonful of brandy. Line tin with pastry and bake in moderate oven.