RECIPES

Press, Volume LXVII, Issue 20428, 24 December 1931, Page 2

RECIPES

♦ LAMB FOR XMAS. Put breast of lamb into saucepan with hot salted water and bring to boil. Boil for 10 minutes, take out and dry with cloth, then cook in oven till nicely browned all over. Served with new potatoes and green peas, it will take first place for tastincss and flavour on the Xmas festive board. For so special an occasion the Xmas joint must be the very best that Canterbury produces. It is better to be certain than sorry, and you can make sure of satisfaction from buying from the dependable butcher, Stephenson's, four shops, Corner Armagh and Manchester Streets; 642 Colombo Street; 915 Colombo Street; Everybody's Market, Cashel Street. ' COFFEE CREAMS. ioz Dcssicated Gelatine, Cathedral Brand Coffee Essence, 1 pint milk) Cathedral Brand Essence of Lemon. Soak £oz dessicated Gelatine in milk, dissolve slowly, but do not boil. Sweeten to taste and add enough Coffee essence to give it a good colour, and a few drops of Cathedral Brand Essence of Lemon. Put aside into a mould to set. Many delightful dishes will bo served to many delighted diners during Xmas ... and for all flavoured delicacies careful cooks will use Cathedral Brind Culinary Essences, because they are the purest, most reliable, and most economical. At all grocers and stores in Joz and large economy bottles. H. P. Stevens Ltd., 103-105 Worcester Street. TOMATOES AND EGGS. Pour boiling water over 4 good sized tomatoes and then skin and slice them, mince 1 small onion - and cook in loz dripping/with salt and pepper. Add the sliced tomatoes and cook 20 minutes. Stir in before lifting a well beaten egg or two, thicken and serve on hot buttered toast. With the extra cooking Xmas will demand,' those who have installed an Automatic Gas Cooker will doubly experience the unbeatable method of cooking by Gas. It is the safe, certain and economical way, besides saving much time. and labour. Use Gas for better cooking. Christchurch Gas Co. Ltd., 77-83 Worcester Street. CINNAMON CAKE. 3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon spice,"l cup cold water. Ijeat the eggs and sugar together for 15 minutes. Add sifted flour, cinnamon and spice, lastly the. water and the baking powder. Bake in two sandwich tins . . . and serve with a filling of cream. What is more useful and acceptable for a . Xmas present than cooking utensils? The very latest at the very lowest prices are at saving, labour-saving, money-saving gifts. E. Reece ■ Ltd., .661 Colombo Street. WATER BISCUITS AND Spread a water biscuit with cream cheese or slices of Pont L'Eveque cheese. Cut thin slices of tomato, place on the biscuit and cheese and season to taste. This makes an exceptionally tasty delicacy for luncheons, afternoon teas or suppers. Particularly is this the case when Russell's Cream Cheese or Russell's Pont L'Evgque cheese is used. Both are natural products produced in New Zealand from the richest Jersey cream. All lovers of French Gervais and Pont L'EvSque cheeses will be delighted to learn that they are now available locally. Russell's Creams are sold by all leading grocers in sixpenny cartons and Pont L'Evcques in packets at 1/6. LEMON BISCUITS. 4os butter, 1 lemon, Boz flour, ioz sugar, 1 egg, 2 teaspoons baking powder. Cream the butter and sugar, add grated rind of lemon, beat ah egg, sift flour 'and baking powder together and add that last. Work up into dough, roll out, cut into biscuit shapes and bake in a moderate oven. "Don't spoil the meal for a loaf of bread"—simply insist on S.X. and be certain. It is unexcelled and is consistently best for every p'ccasion—breakfast, dinner, tea and supper, and for parties and picnics there is the convenient sliced loaf for making delicious sandwiches. Stacey and Hawker Ltd., 'Phone 32-150,