Try Some of These-

Evening Post, Volume CXI, Issue 114, 16 May 1931, Page 9

Try Some of These-

ange juice. ' ' ■■•■■. ■ : : . . Mushroom Sauce.—i3Piek out tho stems, skin .them, and' also tho mushrooms; cut all-up snialli-and' wash them, put them into a , saucepau ' ana cover, with water, let them show gently until soft, when they will yield a fine, rich gravy; then stir in: aAlump of butter kneaded into alittleflowr to thicken it, and season with pepper Ijarid salt. Cocoa Pudding.—-Mis- together 4 tablespoonsful each <ck white . sugar, brown sugar, ciocoa, self-rais-ing flour,.; and. .watek,,:' .with two of butter and-4 or 5: drops o£ vanilla or ratafia essence. Beat in 2or 3 eggs according to. size, jand stir all until thick over the fire, Slaving put the

vessels in a pan of hot water. Then pour the pudding into a buttered dish, and let it set in the oven. Passion, Fruit and Peach Shape.—Onr> dozen passion fruit, one tin preserved peaches, half-pint cream, loz gelatine. Mix^passion fruit pulp with the peach syrup. Dissolve* gelatine thoroughly in a little warm water and add to above. Line a mould with sliced poaches and pour in mixture.. When set, turn out and serve with whipped cream. Iced Curried Eggs.—Boil hard the required number of, eggs and drop into cold water. Make a sauce with, a dessertspoonful of butler, two of flour blended in with a small dessertspoon of curry powder, add a cup of milk, or milk and water, milk . and stock, an stir till cooked and frco of all lumps. Add pepper and salt to taste, and a teaspoon of coconut. Slice the eggs into three, pour the sauce over, and put on ice. This amount of sauce is enougli for about four eggs. Pineapple Fritters.—Required: One tin of sliced pineapple, caster sugar, 2oz of self-raising flour, white of an egg, half a tablespoonful of salad oil, half a gill of tepid water, deep1 frying fat. Cut tho pineapple slices into four. Mix' tho flour smoothly with the oil and water and stir in the stiffly beaten white of egg. Put three pieces of pineapple into the batter. Lift out one with a skewer and placo it in, the smoking fat. Fry it a golden brown (about three minutes). Do not fry more than three fritters at a time. Drain them on paper and sprinkle with castor sugar. Serve hot on lace paper. Spinach Omelette.—Half a pound cold boiled spinach, hajf an ounce chopped parsley, one small onion (boiled), 0110 tablespoonful flour, butter, half-cooked beetroot, three or four eggs, chopped lemon rind, four tablespoonfuls milk, pepper and salt, a pinch of sweet herbs. Chop together, and thoroughly mix the spinach, parsley, beetroot, onion, herbs, and lemon rind. Beat the eggs, dredge in the flour and milk, and a piece of butter, pepper and salt. Mis all together, pour into a buttered dixh, and bake for twenty minutes in a hot oven.

New Potato Salaa.—Sometimes one or two potatoes are l.eft.o.veri and .these make into a very, delicious salad by slicing them and tossing:into salad ail, Add a tablespoonful of cooked peas and a tablespoonful of cooked carrot cut into tiny cubes, or if-, new; carrots- are used, into thin slices; serve with mayonnaise sauce and thin bread and butter.