SOME NOURISHING DISHES

Evening Post, Volume CXXII, Issue 106, 31 October 1936, Page 19

SOME NOURISHING DISHES

In these enlightened days, there are very few people who do not recognise the nourishing value of milk. It is often a problem to provide milk in new and interesting ways, and yet to retain its full value. The following recipes should prove useful: — Milk Meringue Jelly—Take J pint milk, 2 egg-whites, 2 tablespoonfuls sherry, i pint hot water, 1 packet cherry jelly crystals, angelica, and a few glace cherries. Dissolve, jelly crystals in the hot water, and, when cold, stir in the milk and sherry. Leave until beginning to set, then whisk the egg-whites to a very stiff froth and fold in lightly. Turn into a fancy dish, and when quite set decorate with glace cherries and leaves of angelica.

Milk Solid.—Take H pints milk, £lb granulated sugar, 2 lemons, 1 gill water, Uoz gelatine. Put the milk and sugar into a saucepan. Add the finely-grated rind of the lemons, and when the sugar is dissolved draw aside. Dissolve the gelatine in the.water and strain in, stirring all the time. Squeeze the lemons and strain the juice and add.. Mix. all together, and turn into a wet mould and leave to set. Then- turn out carefully, or, if liked, put into a basin. When set, break into rough pieces and serve.

■ Milk Mould.—Take lit pints milk, 5 gill water, loz gelatine, vanilla essence to taste, 2 tablesp.oonfuls desiccated coconut, 2 good tablespoonfuls castor sugar, £ packet lemon jelly crystals, £ pint hot water, a few glace cherries. Dissolve the jelly crystals in the hot water, and, when cold, set a thin layer in•• the ;bottom of a. mould which -has been- rinsed put with cold water. Decorate it with a few glace cherries, halved and:dipped-in a jelly. When these are set cover with some more jelly and;set again. Put the gelatine into a saucepan with water and dissolve slowly. Warm the milk, then strain into the gelatine, stirring well all the time. Turn into a basin, add the sugar and vanilla, arid, when the mixture begins to set, add the' coconut. Mix all. together, turn into the prepared mould, and, when set, dip into hot water and unmould carefully. Decorate the dish-with the remainder of the jelly chopped up roughly..

Mock Cream.—Take 2£ gills milk, 2oz cornflour, 4oz butter, 3 dessertspoonfuls castor sugar, vanilla flavouring. Beat the sugar and butter to a cream. Mix the cornflour to a smooth paste with, a little milk. Heat the remainder and stir on to it,: then return to the pan and bring to the boil. Cook gently for a few/minutes, keeping it well stirred all the time. Draw aside and continue to stir until slightly cool. Then gradually mix in the creamed butter and sugar. Flavour with vanilla and beat all together until creamy. Serve with stewed: fruit. .

Tea made with Milk.—Allow 1 gsjod' teaspoonful tea to i pint milk. Hes.t the teapot, bring the milk to the boil, put the tea in the teapot and pour in the boiling milk. Leave; for two or three minutes to draw before serving.

Sour Milk Scones.—Take J cupful sour milk, Jib flour, 2oz butter or,margarine, 1 teaspoonful castor sugar. 1 teaspoonful baking- soda, £ teaspoonful salt. Sieve the dry ingredients into a basin. Rub in the butter with the tips of the fingers and stir in enough sour milk to make a stiff dough. Roll out on a lightly-floured; board and cut into rounds. Bake for a quarter of an hour in a hot oven; " ■