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GOSSIP FOR THE LADIES.

OUR COOKERY CORNER

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OUR COOKERY CORNER SOME APPETISING SUPPER DISHES Pigeon Pie.-Cut a pound of rump steak into strips the way of the grain of the meat. Mix a tablespoonful of flour with a teaspoon- ful of salt. and half a teaspoonful of pepper. Cut four pigeons in half down the backbone, after they have been plucked and drawn. Dip all the meat in the flour mixture, fold the strips of steak placing a small piece of fat. in the centre of each round, put a layer of the beef at the bottom of the pie-dish, then a laver of pigeon and so alternately till the dish is full. Pour in half a pint of water or stock. Cover with a good short crust, decorate the top with pastry lea.ves. Wash and clean the legs of two pigeons and stick them in the top o ftlie pie. making a small hole for the steam to escape. A few hard- boiled eggs cut in quarters and put in with the meat are an improvement. Bake for about an hour and a half. Serve cold. Russian Salad'.—Take equal quantities of cooked carrot, beetroot and turnip, half the quantity of choped gherkins and d. small tin of peas. Slice the vegetables, mix them all together and toss in mayonnaise sa.uce. Delicious Dish of Cold Chicken.—Some cold minced chicken, one cupful of cooked macaroni cut into small pieces, one table- spoonful each of grated onion and parsley, one cupful of bread crumbs from one day old loaf. one half cupful tomato sauce; mix all together, then add six slices of bacon.browned and minced, and two eggs; pack into cylin- drical tins; set in oven to cook for thirty minutes; then unmould and slice. Oriental Jelly.—Have at hand one pound of black grapes, cut in half and seeded; one cupful each of walnut and almonds blanched, two oranges pared' and sliced very thin six figs stewed and then shredded. Make a lemon jelly of gelatine, and place all the fruits and nuts in bottom of the mould with just enough of the jelly to hold them to- gether; then fill up the dish with gelatine; set aside until firm. Half an hour before serving dip the mould into warm water, then invert on to a wet boaid, and with a warm. sharp knife slice the jelly and lay it on a cold plate.

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