"Pass the Pepper, If You Please"

Radio Record, Volume VII, Issue 12, 29 September 1933, Page 47

"Pass the Pepper, If You Please"

By

Kuki

OW often a good dish is spoilt because the cook. forgets to add the seasoning, adds too much or adds.too little, ‘Also, how often is an otherwise good dish tasteless. because. the housewife has forgotten to provide the rignt sauces on her table. There are severitl dishes which, without their particular seasoning, are insipid disappointments. Cornish pasty, for instance, without mustard is as incomplete. Most .pedple remember to provide pepper, but it is usually the ordinary ground: pepper. Many dishes need special peppers’ to bring out their full flavour. Grilled steak has a more attractive flavour if freshly-ground: black pepper is sprinkled on after it is served. / Egg savour ies hardly. justify. the name of savoury without a. dash of cayenne. Paprika is a splendid seasouing. It is slightly darker than cayenne, is sweet and hot at the same tins, and its decorative value is unsurpassed. It gives character to. milk and yegetable soups if sprinkled on.each. helping, it cheers up siuces; and is an attractive addition to made-up chicken dishes, Here are some new recipes worth trying: : ‘ Spaghetti Nest. Cook separately 1 cupful cach of carrots and'turnips all cubed, Make 2 white sauce by melting 3 tablespoonfuls of butter, adding 8 tablespoonfuls of flour and’ blending. When the mixture is frothy, add slowly, stirring constantly, 1 cupful of milk. Cook. until the sauce is thick and smooth, season to taste with salt ind paprika, pour over a slightly beaten egg, and cook a minute longer. To this add the cubed vegetables and 4 a cupful of drained tinned peas. Without breaking, cook in salted boiling wafer, half a packet of spaghetti. When tender, drain, rinse with hot water, shape the spaghetti into a nest and pour the vegetables into the centre. Lemon Pie. Line flat ‘piedish with short pastry, and bake. Take one-third cup | plain flour, one cup sugar, a pinch salt. Add two eups of boiling water. Put flour, sugar, and salt in a saucepan, pour boiling water over flour, ete., stir constantly over hot fire for ten "minutes,: remove from’ fire, add juice and grated rind of one lemon ‘to mixture, yolks of two eggs, and a ‘small piece of butter. When pastry is cooked piace mixture in it, beat whites of.two eggs with the juice of half a lemon, and-one tablespoon sugar to a stiff froth. Pile on.top and. bake-a pale brown: ~

Prune Cake. _ A quarter of a pound of butter, one cup flour, two teaspoons cocoa, threequarters of a cup. of sugar, half a teaspoon baking soda, two teaspoons grated nutmeg, two. eggs, half a pound prunes, .quarter teaspoon cinnamon, and a few chopped nuts. . Put stoned prunes on in a little water with a pinch of sada and a little sugar, and boil till soft. Beat butter and sugaz

to cream, add eggs (one at a time}. and beat well. Sift flour, cinnamon, and cocoa together, add nutmeg. Mix these with the butter and sugar, then add soda, wetted with a little prune juice, and lastly the. chopped prunes and nuts. Bake in a moderate oven,: .

Cheese Tartlets. .: Ingredients: Six pate pastry cases, 2oz. Gruyere cheese, two tablespoonfuls of white sauce, two tablespoonfuis of cream, add salt, cayenne, 12 tiny ‘bottled mushrooms, 202. ~ butter. Method: Thread the cheese finely. Put it in a small saucepan with the sauce, cream, a seasoning of galt and enyenne. Stir over the fire until melted, Fry the mushrooms in. the ‘butter for a few minutes. Chop. six of them and add then fo the mixture, Heat the pate cases and fill them ‘with this. Garnish with, the remainder of the mushrooms and. just lightly brown them under-a griller. ‘ Apple Crust. This is a pudding equally suitable for summer or. winter, as it can be served either cold or hot, with cream er custard. Butter.a piedish and hatf fill with cooked apples, sprinkling in sufficient sugar to sweeten them. For the cmist take one tablespoon of butter, one cup of sugar, one egg, half a cup of milk, one and a‘half cups -of flour, one teaspoon of baking powder, a little vanilla essence, and the grated rind of an orange or lemon. Cream the butter and sugar and beat in the egg and the milk, Sift the flour and: baking’ powder, and. stir them into the mixture, finally adding the essence and. rind. Beat them together, and then pour: the reixture over the. apples. © Bake: for about thirty minutes, and serve either hot or cold, , i. oof Nut Bread... . One and a. half cups ‘wholemeal, half-cup flour, half-cup raisins, One and a half teaspoonfuls baking powder, half-teaspoonful soda, half-cup nuts, balf-teaspoonful .salt, half-cup sugar, half-cup canned milk, half-cup water, one tablespoonful vinegar. Sift the flour, then measure. Resift with paking powder, soda, salt, and sugar. Add the wholemeal, raisins, and nuts. Combine the milk, water, and vinegar and stir into the first mixture. Pour into a well-oiled bread pan and bake thirty minutes in a moderate oven. This makes one loaf.