ORIGINAL RECIPES.

Auckland Star, Volume LXII, Issue 17, 21 January 1931, Page 11

ORIGINAL RECIPES.

FOR FAMILY OF SIX.

These are well-tried recipes, and all measurements are level. FISH AND EGG SALADS. (1) Combine 1} cupfuls diced shrimps, or flaked crayfish, with 1 cupful cold boiled rice, A cupful chopped cucumbei, or celcrv, 1 tcaspoonful grated ouion and a small serve of mayonnaise to blend. Serve on lettuce leaves or water crcss., (2) Combine 1J cupfuls flaked cooked or canned fish (any kind) witli 1 cupful diced .celery, or finely-chopped crisp, white cabbage, and the sections of a small grape fruit. Add a French dressing of equal parts oil, vinegar or lemons to moisten, and serve garnished with a cream mayonnaise.

PUMPKIN PIE. One cupful steamed, strained pumpkin, i tcaspoonful salt, -1 tcaspoonful ground ginger, \ tcaspoonful elo\cs, 3 eggs, 1 cupful sweetened condensed milk, 1 cupful water, unbaked pie crust. Thoroughly, mix steamed, strained pumpkin, salt, ginger, clovcs, cinnamon, eggs, condensed milk and water. Pour into pan lined with unbaked pie ciust. Bake in hot oven for ten minutes, then reduce temperature and bake for about 30 minutes, or until the filling lias set. If liked, a thick layer of dessicated coconut can be strewn on top.

BROWN BEEF AND FRENCH BEANS. One and a.half to 21b top rib, or bola, 3 tablcspoonfuls corn starch or flour, 4_ large onions, or allow one for each poison, S elovcs, J teaspoonful pepper, teaspoonful ginger, 1 dessertspoonful salt, 3 heaped tablcspoonfuls brown or white sugar, 1 cupful scraped carrots 1 small teacupful vinegar, or the juice of 3 lemons and 1 pint boiling water. In buying meat for etew, see there is very little fat. Cover the meat with a thick coating of the flour, or cornflour, and brown the meat in saucepan with a ' dessertspoonful of dripping. Then add water, vinegar and sugar. Simmer closely covered for one hour. Season and add the onions, which should have two cloves placed in the top, and grated or scraped carrots. Boil again slowly for half an hour, then add lib of thinly-cut French beans. If necessary, thicken with a little more corn starch or flour rubbed smooth with an equal amount of cold water, and serve with creamed potatoes. Beans may be omitted. Tomatoes and small suet dumplings can take their place.

CHOCOLATE BREAD PUDDING. One or 2 blocks unsweetened chocolate, 1 cupful sweetened condensed milk, 2i cupfuls hot water, 2 egg. 3, i teaspoonful salt, 1 teaspoonful vanilla, 2 cups finely diced bread or sifted soft breadcrumbs, 3 tablcspoonfuls granulated sugar.

Melt chocolate in double boiler or jug in saucepan. Add the milk and stir for three minutes, until it thickens. Add hot water, and the yolks of the eggs, which have been diluted ,with a little of the hot mixture. Add salt, vanilla and finely diced bread or sifted soft breadcrumbs. Pour into a buttered pudding dish, set in a pan of hot water, and bake for 30 minutes, in a moderate oven. Cover with meringue made by folding stiffly beaten egg whites and sugar together. Return to moderate oven until, the meringue is delicately browned. Serve cold. One whole egg may be used for the pudding, the meringue omitted, and the pudding served with cream or custard sauce.