Baked Chicken Legs

Press, Volume CII, Issue 30287, 13 November 1963, Page 3

Baked Chicken Legs

Ingredients (for six): 6 chicken legs 2 eggs • i i teaspoon salt A pinch black pepper 3-4 oz dry breadcrumbs ! 41b cranberry jelly 1 teaspoon prepared mus-; tard 1 tablespoon vinegar. Dip the chicken legs in beaten and seasoned egg and coat with breadcrumbs. Place on a greased baking sheet and bake in a moderate wen; < mark 4) for one hour. Crush I the cranberry jelly with aI fork and mix in the mustard and vinegar; chill and serve. —From “Good Hoousekeeping.” N.B. The recipe for tree tomato jelly, given on this page, may be used if cranberry jelly is not available. * * * Cocktail Trifles Instead of separate i plates of cocktail trifles, use small round trays I covered with neat i rounds of waxed paper > or flat pavlova plates, and arrange a variety j of small cocktail trifles in rings or some other design. Prunes stuffed with cheese for instance, will , make a star, with ' colourful cocktail j onion, pineapple and ; cherry, tiny cheese bis- ' cuits, topped with cheese and walnut paste, or any other tit- i bits ranged round it. They are easier to ] pass, more variety to choose from and infinitely more glamorous ' i to see.