Our Cookery Corner

Radio Record, Volume V, Issue 7, 28 August 1931, Page 34

Our Cookery Corner

Mandarin Marmalade, Method: Wash and weigh a dozen mandarins, place them in a pan with cold water to cover. Boil until the rinds can be pierced with a pin-head, Drain and keep the liquid in which they were boiled. Quarter the fruit, rub pulp through a sieve, and shred peel finely, using scissors instead of a knife. Place rind and sieved pulp in a basin, barely cover with water. and allow it to stand for twelve hours. Soak the pips in a pint of water for the same period. Next day, weigh, and add double the weight in sugar. Dissolve the sugar in the water in which you have soaked the pips, adding the juice of two lemons. Boil to a syrup-add pulp and rind of fruit-and boil again until it jellies when tested.

Children’s Cabinet Pudding. Method: Well butter a pudding basin and completely line it with stoned raisins, cut in half (the inside of the raisin pressed to the basin so that it sticks). Fill the basin three parts full with slices of bread and butter. Beat up 2 eggs, add to them 1 pint new milk, and sugar to taste. Pour into pudding basin, and stand for half-hour with plate on top. The basin must be quite full, and may need a: little more bread or milk. Cover with buttered paper and steam for three hours. Serve with sweet white sauce. Lamb in Jelly. Ingredients: The middle and scrag of neck of lamb. (about 231b.), 3 pints good stock, 6 peppercorns, a pinch of spiced pepper, 30z. gelatine and gravy Salt. Method: Trim the meat, and cut it through in two or three pieces to prevent it contracting while cooking (do not chop it). Put the meat into a saucepan with the stock, spiced pepper and peppercorns, and cook gently for two-and-a-half -to three hours. Take out the meat, remove the bones, put back into the stock and let it boil fast for ten minutes. Strain, add the gelatine and a little gravy salt, and when dissolved pour it over the meat. Put a dish and weight on top. Leave until cold, turn out and serve with salad and. mint sauce,