Our Cookery Corner

Radio Record, Volume V, Issue 12, 2 October 1931, Page 32

Our Cookery Corner

deliy Pie: Method: Cut ilb. lean steak and three rashers of bacon into small pieces and fry (with a very finelychopped onion) for five minutes. Arrange in a fireproof dish, sprinkle with a little grated lemon-rind and chopped parsley, and garnish with ‘slices of hard-boiled egg and season to taste. Pour over one breakfastcupful of white stock, and stew gently for three hours. When cold remove all grease and pour over $oz. gelatine (dissolved in hot water), 1 teaspoonful of vinegar, 1 dessert-spoonful of meat extract, and leave to set. Serve cold with salad. Eggs and Asparagus Mspancl. Method: Saute two tablespoonfuls chopped onion and two tablespoonfuls chopped green pepper in two tablespoonfuls butter until tender. Add one medium-sized can tomatoes , one medium-sized can peas, and let cook until rather thick. Season to taste with salc and pepper, pour into four shallow baking dishes, and break one egg on top of each. Arrange the contents of a large can of asparagus tips on top, and place in a moderate oven until the eggs are set.

Citron Pudding. Ingredients: Take 302z. citron or lemon peel, cut very thin; 8 yolks of eggs, 2 whites of eggs, ib. castor sugar, #lb. butter, 4 pint cream. Souk the citron or lemon sliced peel in a little water overnight. Method: Melt butter, stir in sugar and yolks of eggs, then whites, slowly and carefully. Then stir in cream, then peel. Line a dish with puff paste and pour in mixture and bake in slow oven for 13 hour. Eat cold. Butterscotch Pie. Ingredients: 14 tablespoonfuls of butter, 14 cupfuls of brown sugar, 8 egg-yolks, 4 teaspoonful of salt, 2 tablespoonfuls of flour, 14 cupfuls of milk, 14 teaspoonfuls of vanilla. Method: Cream butter with sugar, add egg-yolks and salt, and all but a 3 cupful of milk. Mix flour to smooth paste with remaining milk, and add to the other mixture. Cook in a double boiler, stirring till thick for about five minutes. Cover and continue cooking about 20 minutes, stirring at times. Set aside to cool, and then add the vanilla and pour into pastry shells. Just allow a few minutes in the oven. When cool cover with meringue or whipped cream.