FOOD SAVING

Ashburton Guardian, Volume 66, Issue 197, 3 June 1946, Page 6

FOOD SAVING

HELPFUL RECIPES A series of recipes, designed to help the food-saving campaign, has been issued by the Famine Emergency Committee. Tongue Mould: 4-6 sheep’s tongues, 2 cups meat stock, \ oz. gelatin, salt, pepper, parsley, 2 hard-boiled eggs (if available). Cook the tongues till tender, well covered in simmering water. Skin, and when cold slice thinly. Dissolve the gelatin in the stock and cover the bottom of a wet mould. Allow to set, then garnish with egg slices and sprigs of parsley. Set with more liquid. Contiue making layers of tongue and egg until all has been used. When set unmould and serve on lettuce. Poultry, ham or ox tongue may be used instead of sheep’s tongues. Scotch Woodcock: 1 o£. butter or cooking fat, 2 tablespoons flour, i pint milk, a little pepper and dry mustard, 1 egg and 1 teaspoon finely chopped parsley. Put the fat in a saucepan and melt it. Then carefully stir in the flour and seasonings, gradually add the milk. Bring slowly to the boil and then stir in the egg. Let it thicken hut not boil. Pour on to slices of toast. It these have been spread with anchovy of a savoury paste a tasty dish will he the result. Jellied Trifle:

Make a pint of raspberry jelly. Split lengths of stale sponge and spread with a tart jam. Join together and put in a mould or basin. Cover with warm jelly and leave to set. Place another layer of cake on this and pour over the remainder of the jelly. Turn out when set and garnish. Fruit may be added for variety.