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OUR COOKERY CORNER,

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OUR COOKERY CORNER, RELIABLE RECIPES AND MENUS FOR COOKS. Russian Kolduny.—Here is a recipe for "koiduny," which in Russian houses is ser- ved w.th the soup and eaten with it,. Take lloz. of flour, two eggs, one teaspoonful of salt, one gill of cold water, and make a. stiff dough, wnictt roll into a thin sheet. Cut it into circular pieces the size of a muffin, and place in the middle of each piece of dough a heaped teaspoonful of forcemeat, made tnus: Chop equal quantities of raw beef and beef sut; chop very fine, add salt, pepper, a little grated onion, a pinch of powdered marjoram, and moisten with beef broth. Or take raw veal, salt herring, freed from bones, liard boled 'eggs, chop all very fine, add a. flavour- ing of minced onion, gruted nutmeg, pepper, and' mix and simmer in some hot melted but- ter for five minutes over a slow fire. The forcemeat, being put in place, fold one-half of the dough over the other half, press down, and be sure that the edges are firm. Have in readiness a saucepan with boiling water, salted. Drop into it your "kolduny, allow them to boil for ten minutes, ftien remove them with a skimmer and serve. Baked Apples and Nut Filling.-The ap- plets are first pared, and the cores removed the- are then filled with sugar and walnut meat, sprinkled with cinnamon and baked. Served in dainty sauce dishes, with cream, they make a very agreeable change from the ordinary buked apple. The apples should be sweet ones. They are delicious served with whipped cream. Dates are also nice for a filling; in this case not quite so much sugar is required. Sour apples do not lend themselves so readily to this treatment, ow- ing to their propensity to fall to pieces dur- ing the baking process. To Roast Partridge.—Expose the breasts to a stiff fire to stiffen them so as to lard more easily. Use an ounce of salt dried bacon cut in small, narrow strips for each bird, and roast in a quick oven for twenty- five minuteis. Disli on dry toast and pass currant jelly. An epicure requires no sauce for his partridge, but many ordinary diners will prefer either a brown sauce made by thickening the drippings in the pan, or the ordinary Dread sauce. To make the latter, mince a white onion and cook in a pint of boiling milk Lll tender, thicken with fine, ,tale white crumbs; season with salt, red pepper, and two ounces of butter. At the same time fry a pint of larger white crumbs to a delicate brown in butter drain amd help each guest to a spoonful of the brown crumbs, one of the white sauce, and a smaller help- inQ" of t currant jelly, making a combina- tion as pleasing to the eye as to the. palate. MEMS FOR COOKS. I A good sour apple, with a little salt pork, chopped fine, is splendid seasoning for the dressing of wild duck; use plenty of pepper. Vegetables are improved in flavour by add- in- fl little sugar when boiling, especially groan peas, beans, and turnips. All fruit puddings aie best steamed. This preserves the flavour of the fruit and season- ing. Boil macaroni in strong beef stock until tender and you will find' it well seasoned all through. This dish is much liked. A erood mixing seasoning to have on hand for almost everything is four tablespoonfuls of salt, one tablefspoonful of mustard, one- quarter teaspoon black pepper, ar:d a pinch of cayenne. I Soup stock is better seasoned by stickirg I whole cloves and other spices into the meat while boiling, instead of using powdered spices. Sliced onion fried in butter, or in butter and flour, and rubbed through a sieve and put into soups just before serving, gives a. fine flavour and good colour. Add a few sticks of cinnamon and a little lemon juice when making jelly, taking out the cinnamon before setting the liquid to jell- The flavour is good. To give an appetising flavour to a broiled beefsteak cut an onion in half, rub it over the hot platter with melted butter. To improve sweetbreads and give a fine flavour soak them in mild lemon juice water one hour, then boil in beef stock twenty minutes. Sha.rpen all kinds or fish sauce with lemon juice. Grape ju.ice g:ves a delicious flavouring to mincepies. Pour melted currant jelly over boiled venison steak just before serving. Cayenne pepper, with a mit? of mace, is aji indispensable seasoning for toasted cheese.

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