SEASONABLE RECIPES.

Evening Post, Volume XCI, Issue 107, 6 May 1916, Page 11

SEASONABLE RECIPES.

Cornish Pasties.—Half-pound of pastry, short crust or flaky, \ teaspoonful of salt, i pint of water in which a saltepoonful of meat extract has been dissolved, 3oz. of beef steak chopped small, 3oz. of raw potatoes chopped small, one teaspoonful of minced onion, and one pinch of pepper. Roll the pastry into large rounds about £in. thick. Prepare the rest of the ingredients. Mix them together and divide them into the number of pasties required. Place one portion in the centre of each round of pastry, wet the edge, and join it over tho top. Pinch to make a frill, brush with milk to glaz/ them, and bake them on a greased tin about half an' hour in a quick oven.

Bread Pudding.—Boil i pint of milk with a bit of cinnamon; take 2 eggs and the whites well ■ beaten, the rind of a lemon grated, £lb; of chopped suet, and as much bread as necessary. Pour the milk on the bread and suet, keep mixing it till it is cold ; then put in the lemon-peel, eggs, a little sugar and some nutmeg grated fine. This pudding may be either baked or boiled.

Barley Pudding (French way).—Take the yolks of 2 eggs and the white of one, beat them up well and put them into one pint of milk. Sweeten it to taste, and put in 6oz. of melted butter. Then put in 6 tablespoonfuls of patent barley. Mix all well. Then butter, a dish, put in the pudding, and put it in the oven. A layer of jam or marmalade may be put underneath.

Apples.—Of all the fruits the apple is the most wholesome. Baked it may be given to an invalid, as it takes but three minutes'to digest. Just no%y apples are. very plentiful, and it is possible to have them the whole year round, for they are easily stored for winter use. Herewith some good tried recipes. Apple Ginger.—To lib of hard apples allow lib loaf sugar, . and § pint of water, 2oz of preserved ginger, cut very small, and some of. the juice of the gingers. Boil the sUgar and water till they form a rich syrup, adding ginger when it boils up. Pare, core, and ■"Ut the apples into sections (like an orange), dip them in cold water to pieserve the colour^ and boil them in the syrup till transparent, but be careful not to break them. Put the pieces into jars, pour the syrup over, and cover at once. Apple Chutney.—Ten largo cooking apples, a onions (sliced), 3 cups of stoned raisins, 21b dark sugar, 3 pints vinegar, 1 tablespoonful mustard. 1 tablespoon nil black pepper, i tablespoonful salt, 1 teaspoonful caypnr.e. Mix all together, and simmer till reduced to s. pulp Then stand on one side of the stove, and continue to simmer till no liquid remains. Bottle and make air-tight.

Apple Pickle.-—Peel and quarter apples, boil them in vinegar and water till tender. To a quart of vinegar add 1-Jlb of sugar, 1 tablespoonful each of cloves and cinnamon stick. Boil for 20 or 30 minutes, and pour hot over apples.