Recommended Recipes

Evening Post, Volume CIX, Issue 81, 5 April 1930, Page 19

Recommended Recipes

SOME LENTEN DISHES 1 Lenten Pie.—Jib butter beans, -Mb *] onions, 1 large cup tapioca (soaked), 4 large tomatoes, 2 or more hard-boiled eggs, short pastry. Soak beans over night, and boil with onions, tomatoes, and salt. When cooked put in a greas- . ed pie dish in the following order: Layer beans, tomatoes, onions, pepper, and salt, layer soaked tapioca, then slices hard-boiled egg. Do this until tho dish is full, piling up with hard-boiled egg; half fill the dish with the liquid, -and top with a short pie crust. Bake in a quick oven, and servo either hot or cold. Savory Bice Fillets.—2oz ground rice, •loz butter, grated onion, 1 egg, -A pint milk, 3 ' potatoes, pepper and salt, i tcaspoonfui mace. Mix gradually in pan rice with milk, add butter, salt, and pepper, cook 10 minutes. Add mashed potatoes when hot, and mace. When cold cut into three-cornered 1 shapes, and fry till nicely brown. ■> Egg Patties.—2 hard-boiled eggs (chopped), loz grated cheese, 1 tomato, \ rounds of bread, pepper, salt to taste, i egg and bread crumbs. Stamp out six ' or eight rounds of bread, dip quickly into milk, and drain (on no account let it-soak), brush over with egg, toss in crumbs or fine vermicelli, fry a golden brown. Mix other ingredients to- . gether, pile on the bread; garnish as desired. i Lentil Boast. —lib lentils, 2 chopped ' onions, Jib bread crumbs, Alb cold mashed potatoes, pepper and salt, parsley or seasoning to taste. Wash lentils, cook gently in an earthenware jar in the oven, with onion, or in porridge pan. When soft (about one hour) add , other ingredients. Place in greased dripping tin and bake till brown. . Kedgeree.—l tcaspoonfui rice, 1 pint ', stock or water, 1 onion, chopped, 2 ' tablcspoonfuls butter or fat, 3 tablespoonfuls grated cheese, popper, salt i and cayenne. Boil rice in stock or water 20 minutes, remove whilst grainy, [ add more liquid if required. Strain. , Fry the onion in the fat till a nice ' brown, add rice and seasoning, and part of the cheese; let it heat. • Put on to ■ a hot dish, scatter rest of cheese over ; tho top. If convenient, brown under ; a grill, but this is not necessary. b Vegetarian Stock.—Save all the water ' in which any vegetables are steamed or y boiled, add all the peelings, including swedes, onion skins, etc. Put in a pinch of salt. Boil about two hours, strain, , and use for soups, stews, etc. The salts ' contained in and near the skin* of all vegetables are most necessary to the human system, and should not be thrown away. r Rice and Nut' Croquettes.—lib rice, ; 4oz ground nuts, 4oz chopped onion, 1 teaspoonful chopped parsley, joz 1 dripping, loz mashed potato. Wash 3 rice, boil till very soft, drain (save 3 water), mix all together, let cool on a - plato to stiffen, shape like corks, roll in browned crumbs, fry. Serve with hot stewed beetroots or greens. Butter Bean Savory.—4oz boiled butter beans, 3oz cheese, mustard, salt, . cayenne-to taste, ioz flour, loz butter, i pint milk. Strain the water off beans when soft (after soaking they take about 2i hours to boil). Make a sauce with flour, etc., stir in tho beans when slightly cooked. . Hot-Pot.—2lb potatoes, lib onions, 4oz- butter, 1 teaspoonful ketchup (if liked), pepper and salt. Cut potatoes and onions into small pieces, place in deep dish, adding butter in pieces, sprinkle with .pepper and salt; pour over boiling water to nearly cover potatoes. Cover with an old plate and bake slowly for three hours. Put a thick crust of pastry aud bake browu. Serve in same dish. Golden Marbles.—AKout lib boiled haricots, 2oa bread crumbs, 2oz mashed potatoes, 1 shallot or onion (minced), 1 egg; pepper and salt. Beat up egg, put haricots through sive; mix all together. Form into balls, and fry.