TO-DAY’S RECIPES

Dominion, Volume 25, Issue 230, 24 June 1932, Page 4

TO-DAY’S RECIPES

Barley Cheese.— Put half a pound of pearl barley into a double saucepan, after well washing. Cover with water and let it cook *?ater is all absorbed and the Varley is soft. Sprinkle in some pepper and salt. Cut UP two meat cubes and add, together with a little more water, and cook a little longer. Then add two ounces of butter and four otinces of cheese. Cook again,' stirring well together until all is thoroughly mixed. This is a very tasty dish. It is nice if left to get cold in dish, cut into slices, and served with salad. The better the barley is cooked the nicer it is. Potato Puffs.— Two pounds mashed potatoes, 1 ounce bf margarine, 1 cupful of warm milk, the yolk of an egg, and salt and pepper to taste. Mix the ingredients well—flour the hands —and make into balls. Bake in a dripping-tiu in a moderate oven for 20 minutes, basting frequently. Creamed Salmbn.— ‘Take one large tin of salmon, 2oz. butter, 1 pint milk, 2 tablespoons cornflour, 4oz. grated cheese, breadcrumbs, pepper and salt. Make some white sauce and butter, cornflour and milk. Season well and put in a fireproof dish. Flake the salmon, stir it into the white sauce and cover the top with grated cheese and breadcrumbs. Bake until hot and nicely browned. Fruit Square.— lib dates (stoped), 11b cooking figs, 2oz shelled brazil nqts, 2oz shelled walnuts, 2oz shelled almonds, 2oz shelled Barcelona nuts, juice of three oranges. Pass all ingredients through fine mincer, add orange juice arid mix thoroughly. Flour board with ground rice and form into squares.