Page 3 Advertisements Column 3

Press, Volume LXXVI, Issue 23088, 2 August 1940, Page 3

, Potted Steak—llb of stewing steak, ■ 1 tablespoon butter, 1 tablespoon sauce ; (any kind), pepper, salt, mace or nutl meg. Put all in a basin, cover with a i cloth, and stand in a saucepan of boili ing water and steam for 2 hours. Lift 1 meat out of basin and put twice i through mincer; return to basin, and i thoroughly mix with the liquid. Pot ■ and run melted butter over jars. Very useful for sandwiches. Potato Puffs—Four or 5 potatoes I (mashed), 1 tablespoon flour, 1 egg, 1 ; heaped teaspoon baking powder. Mix flour and baking powder with potato, | pepper and salt, and add beaten egg. ! Make into balls and fry in boiling fat. Chocolate Squares—2 eggs, J breakfast cup flour, i teacpp of melted but- ■ ter, 2 dessertspoons cocoa, 1 cup nuts, j teaspoon baking powder. Beat sugar and eggs, add flour and butter, cocoa and nuts. Bake in shallow tin. Bacon and Egg Pie—Make short pastry with 2oz lard and 41b butler. Rub lard into 1 cup" flour till fine; blend with cold wafer, roll out, and spread with butter; then fold and,roll three times. Finally roll out pastry to size required, place rashers of bacon (with rind removed) to cover, half, then break over bacon as many eggs as required, being careful not to break yolks. Season to taste, fold pastry over, and bake in brisk oven. Good for picnic lunches.