Other formats

    TEI XML file   ePub eBook file  

Connect

    mail icontwitter iconBlogspot iconrss icon

The New Zealand Railways Magazine, Volume 13, Issue 1 (April 1, 1938.)

Recipes

Recipes.

Soup.

Soup is most appetising during the colder months—in fact, regardless of the season it adds variety to the menu. It is nourishing, economical and easy to prepare.

To make meat stock, wash the meat and cut it into pieces. Put into cold water allowing about one quart to each pound of meat. Bring to the boil, and then simmer for four or five hours. Odds and ends of meat (cooked or uncooked), bones, ham bones, bacon rinds, etc., may be put into the stock pot.

The stock pot should be cleaned daily. No stock should be left to stand after being cooked. Strain and allow to cool before covering it in the safe. Unused stock should be boiled up every day. Stock for soup should be made the day before it is to be used so that all the fat may be removed.

Vegetables and flavourings should not be used until the soup is required.

Save vegetable water and add to the stock.

Pumpkin Soup.

Peel and slice pumpkin and one large onion. Cover with cold water or stock. Simmer gently until the pumpkin is cooked Remove from fire and mash until the pumpkin is free from lumps. Return to the fire and add one to two cups of milk and thicken with cornflour. Add salt and pepper to taste. Simmer gently for ten minutes. Just before serving, add one dessertspoon grated cheese. This soup should be the consistency of cream. Marrow may be used instead of pumpkin.

Vegetable Soup.

(1) Cut strips of vegetables about the size of matches and boil until tender. Put in the bottom of a soup tureen and pour the clear soup over them.

(2) Use grated carrots, onions, and parsley with any finely chopped green vegetables. Seasoning. Just cover with water and simmer gently until the vegetables are cooked. Serve without straining.

(3) Cut up vegetables (carrots, onions, etc.), and fry in butter until brown. Put in a saucepan with water and add rice or barley, pepper and salt to taste. Simmer for about two hours till vegetables are quite cooked.

Cockie-Leekie.

Boil a fowl (an old one will do quite well) in two quarts of water, or white stock, for three or four hours. Wash about six leeks and cut into half-inch lengths, put into the pot with salt and pepper to taste; cook for half an hour. A quarter of an hour before the soup is taken from the fire add eighteen stoned prunes.

Boiled Mutton with Caper Sauce.

1 3/4 lbs. breast mutton, 1 large peeled onion, dumplings, salt and pepper to taste, 1/2 lb. scraped carrots, 3/4 lb. sliced turnips, 1/2 pint caper sauce.

Wash mutton and place in saucepan. Cover with boiling water. Add salt to taste. Cover and boil fast for ten minutes. Simmer gently for 1 1/2 hours.

Uncover. Add sliced carrot, onion and turnip. Bring to a fast boil. Add dumplings. Cover and simmer for half an hour. Arrange meat in a hot dish, with vegetables and dumplings round. Use some of the liquor instead of gravy.

Dumplings.

Rub 1/2oz. butter in 6oz. flour sifted with 1/2 teaspoon salt and 1 teaspoon baking powder. Add 1/2 teaspoon parsley and 1/2 teaspoon crushed herbs. Mix with water to a stiff dough. Divide into small equal-sized balls, and cook.

page 60