Cookery Notes

Radio Record, Volume V, Issue 34, 4 March 1932, Unnumbered Page

Cookery Notes

Broadcast by Mrs.

Barrington

T['RY this way of preparing a steak for grilling, it is excellent: First turn on the top element of your oven. Mince the steak, not too finely, season to taste, add some chopped onion and un egg, or just sufficient to aid in binding the meat. Form into flat cakes of convenient size, smear 4 little butter over if you like. and then grill in the ordinary way. Limberger steak I believe it is called. | Ginger Buns. HESE little ginger buns are nice. Oream 3o0z butter, add 202 sugar, then a level tablespoon golden syrup. If you heat the spoon in boiling water and when you have dipped out, cut off the excess with a hot knife, the syrup will slide off the things without you having to scrape and becoming tangled up in long strings of syrup. Sift 6oz flour, a pinch of salt, half a teasponn soda. 1 level teaspoon ginger. Add to the butter, ctc., and put into deep patty holes. Place this about a third of the way from the top of the even. Temperature no more than 400 degrees ; and baked on stored heat onlys These cook very quickly underneath, and it evens the baking better if they are placed well up, contrary to our usual habits. Rusks. (THESE rusks are nice and should please those who like efisp things. Sift 1 cup of flour, 1 large teaspoonfu baking powder, saitspoon salt, 10z. sugar, brown for preference, then add 1 cup fine whole meal, or, if you have a packet of oto in hand, use that. It is yery nice. Rub in 3oz. butter and mix with an egg and enough milk to make a dough you can roll lightly. Roll fairly thin, cut out; oblong shapes are nice for this. Sometimes the shape makes:-more of a difference that is quite attractve. Place well apart on the tray, as the spaces will be required later. Place near the bottom of the oven, with perhaps the bottom and. top elements hoth to low temperature, about 450 degrees. When half cooked, take out of the oven, break in two, and spread out on the tray the broken sides up. Place nearer the top of the oven and bake till nicely browned and dried well out. , Oysters in Breadcrumbs. "THESE are supposed to be served in individual dishes, but for one’s own family, of course, each helping can be served from one general dish. To a small carton of oysters allow about a cup and a half of breadcrumbs, freshly made. By that I really mean made from the inside of a loaf, not crusts which you have dried out in the oven. Soak in milk, just enough to be quite absorbed, add a piece of butter, about a dessertspoonful of salt, a good flash of pepper, and a little nutmeg. Heat this and stir. It becomes quite thick. Then add the oysters, prepared and cut up. Butter a dish well, put in the mixture, sprinkle with more crumbs, and place under the grilling element until the top is nicely browned and the dish is well heated. This is better grilled in this way, as it should not bubble up in the releating. Also, of course, it does away with the necessity of heating up the whole oven, if it is not already hot. Thy mixture then becomes quite creamy.