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The New Zealand Railways Magazine, Volume 14, Issue 3 (June 1, 1939)

Kitchen Knowledge

Kitchen Knowledge.

Spinach Soup.

Wash a pound of spinach in several changes of water, and boil for ten minutes. Drain and chop it fine. Return it to the saucepan with the liquor, add 1 ½ pints of milk, and simmer for six minutes. Stir in a little cream before serving.

The flavour of poached or hard-boiled eggs with spinach is improved by adding a pinch of grated nutmeg.

It is not necessary to add salt when cooking spinach, as this spoils the delicacy of the dish. The water adhering to the leaves after washing is sufficient for the cooking.

Souffle.

Stir three well-beaten eggs and a tablespoon of cream into two cups of sieved spinach. Turn the mixture into a well-buttered dish and bake in a sound oven for ten minutes. Serve immediately.

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Lettuce.

Lettuce salads are popular all the year round, but the bowl of tender, crisp green leaves is the best way to serve lettuce.

A variety of sandwiches can be improved by the addition of the leaves—ham and lettuce, egg and lettuce, cheese and lettuce, etc.

Mutton-like Chicken.

Put a leg of mutton in a saucepan of boiling water, and simmer till very tender. Let it stand in the liquid till next day. Then make a thick white sauce, and pour over the mutton. While the sauce is warm keep piling it on the leg of mutton to get a good thick coating of sauce. When quite cold lift on to a clean plate, and sprinkle parsley thickly over it. This is delicious served with salad, or lettuce leaves.

Potato Cakes.

Take equal quantities of finely-chopped meat and mashed potatoes, one small onion (also chopped) and a sprinkling of parsley. Mix all well together with one well-beaten egg and a pinch of salt. Make into neat flat cakes, dip each in a basin of flour and fry in hot fat. Five minutes on each side will be enough.

Kidneys on Toast.

Mince two sheep's kidneys, put half an oz. of butter into a saucepan, and when quite hot put in the pieces and fry for five minutes, stirring all the time. Add the beaten yolk of an egg, salt and pepper to taste. Serve on buttered toast.

Casserole Chops.

Remove fat from chops, roll in flour with one teaspoonful salt and sugar mixed through the flour. Place in a casserole and pour over this mixture three tablespoons tomato sauce, two tablespoons Worcestershire saunce, one tablespoon vinegar, one large cup of water. Place in oven and cook 1 ¾ hours.

Chocolate Souffle.

First melt an oz. of butter in a saucepan, then stir in an oz. of flour and mix until smooth. Off the fire, add 3 ozs. of finely grated chocolate, then stir in a gill of milk, and make a very smooth mixture of it. Now put the pan on the fire and boil the mixture, stirring vigorously all the time, until it thickens and begins to leave the sides of the pan. At this stage take the pan from the fire and allow the mixture to cool slightly before adding the eggs.

Beat in the yolks, separately, then incorporate a tablespoon of castor sugar and a few drops of almond or vanilla essence. Next, whip the whites of four eggs to a stiff snow and fold them carefully into the mixture. Now turn the mixture into a well-buttered dish (it should be two-thirds full to allow for rising) and bake in a moderate oven for half an hour. Serve in the dish.

Pork.

When choosing pork, look for that with clear white fat and brownish lean ingrained with fat. The rind will be thin and the bone fine, but solid, in meat of good quality.

Spare Ribs.— Low in price, but much bone waste.

Hock.— Usually slightly salted and boiled.

Shoulder.— Lean like ham, but without the ham flavour and texture.

Loin.— The best roasting joint, but rather fat.

Leg.— The ham; the most economical roasting joint.

Back.— The back bacon is liked in some places, and costs a trifle more per lb. than side bacon.

Feet.—Pigs’ trotters; boiled and served hot or cold.

Tenderloin.— Best stuffed and baked.

Croutons for Soup.

Croutons are small sized dice of crisp toasted or fried bread. They may be cooked in deep fat or browned in the oven.

Apple and Potato Pie.

One or two apples, two or three potatoes, half teacup water, a little onion. Fill piedish with alternate layers of sliced vegetables and fruit. Season with pepper and salt. Add water. Cover with short paste. Bake half to three-quarters of an hour.

Mixed Vegetable Pie.

Two carrots, par boiled, two onions, two parsnips, one potato, peas (cooked) one teacup, one teacup vegetable stock. Fill a greased piedish with the sliced vegetables. Have sliced potato in the middle with peas on top of dish. Season well. Add water or stock. Cover with short pastry. Bake one hour.

Milk Soup.

2 onions, 1 pint milk, 1 egg, 1 cup wholemeal, breadcrumbs, a little grated nutmeg.

Chop onions finely, cook in the smallest quantity of water, add salt, grated nutmeg and milk, simmer, remove from the fire and stir in the beaten egg. Do not allow the soup to boil after the egg has been added. Stir for a few minutes, put in the breadcrumbs, and serve immediately.