ANY WEATHER RECIPES

Dominion, Volume 26, Issue 105, 27 January 1933, Page 5

ANY WEATHER RECIPES

Frozen Soup.—Any clear or ■ thick vegetable soup, or clear meat bouillon can be prepared as jelly, by the addition of powdered gelatine after it is cooked, and while still very hot. Then it can be allowed to set in a glass dish or in individual glasses or cups. It will need to be more strongly flavoured than if it were to be eaten hot, and in meat bouillon a little Worcester sauce is a great improvement. At the last minute one can decide whether to melt it and serve it hot, with the addition of a little stock to balance the stronger flavour, or to serve it as jelly or cold consomme. A quite delicious addition is a dab of cream on the top, powdered with paprika. White meat bouillon cooked with a cucumber in it is particularly successful.

It is also an excellent way of using up remains of white fish. Boil all bones, skin, trimmings, in seasoned water or milk; strain it through muslin, and the fish in flakes,- then the gelatine. Marrow and Cherry Pie.—The marrow .is cheap and delicious, but we do not use it nearly enough. We content oursejves with boiling it, and only too often stop there —even before we have properly drained it! ' Marrow and cherry Pie is an experiment well worth trying. Put the marrow in the pie in smallish square pieces. The 'tartar the cherries the better the mixture. Marrow fritters are excellent if made just like apple fritters. So, by the way, are cucumber fritters. Strawberry Caramel.—Quite the simplest way of keeping overnight either extra berries or the remains of a dish of strawberries and cream is to put them in a very deep dish, and cover them with a thick layer of soft, fine brown sugar. By the morning they will be embedded in a kind of. natural strawberry caramel. The dark brown colour is supposed to be a drawback, but the taste is well worth it.