Our Cookery Corner

Radio Record, Volume V, Issue 15, 23 October 1931, Page 32

Our Cookery Corner

Bengal Patties, ‘HESH are excellent for picnics, as they do not break easily, and, although they are vegetarian, men appreciate them highly. Ingredients: 41b. short crust pastry, a breakfastcupful of well-boiled rice, a heaped tablespoonful butter, the pulp of three tomatoes, one tablespoonful each of Worcester sauce, mushroom ketchup, and grated cheese, one teaspoonful each of chopped chutney and grated onion, half a teaspoonful each of curry powder and lemon juice, two hard-boiled eggs, seasoning, Method: Melt the butter in a saucepan, put in onion and curry powder, stir over the fire for a few minutes. Shell the eggs, cut into dice, add to them the other ingredients, salt, and pepper. Should mixture seem too stiff add a little milk or white sauce. Roll out pastry and cut into rounds. Put a small heap of the mixture on to a round, wet edges, cover with another round, press the edges well. Make a little hole in the centre of each, brush over with beaten egg, and bake in a quick oven for about fifteen or twenty minutes. Cod Roe Cutlets. (Hop roe cutlets are very tasty. Wash the roe and then part boil it for five minutes in boiling salted water. Take it out and leave it in cold water for two minutes. Cook again gently in boiling water with a little salt and 2 spoonful of vinegar, drain and let it become cold. Slice and trim, egg, crumb and fry. Garnish with fried parsley.

Delicious Rhubarb Dishes. OR rhubarb charlotte, fill a dish with alternative layers of stale sponge cake and cold stewed rhubarb. Press down firmly and place a weight on top. Allow this to stand overnight, then turn out and coat with cold custard or a mixture of custard and cream. For a plainer pudding bread may be used instead of sponge cake. Rhubarb batter is delicious. You first fill a pie-dish with cold stewed fruit, and pour over it the prepared batter. Bake for three-quarters of an hour, and serve immediately. The batter is made as follows: One cup of flour to which a pinch of salt has ‘been added, beat up one egg with the necessary milk and add these to .e flour till a good beating consistency has been obtained. Beat thoroughly and then add more flour till the batter is like a thin sauce Rhubarb mould is popular as a supper dish. Cut up sufficient rhubarb to fill a three-pint dish, and put into a saucepan with 12 ounces of sugar, half a pint of water and the juice and rhind of a small lemon. Let it cook gently until stewed, and boil a little longer to reduce the juice. Soak three-quarters of an ounce of sheet gelatine in a little warm water and add it to the hot fruit. Stir over the fire for a few minutes, then add a few drops of essence of almonds and cochineal, and pour into a mould that has, been rinsed in cold water. Leave in a cool place to get firm.