THE HOUSEKEEPER

Evening Post, Volume XCIV, Issue 18, 21 July 1917, Page 11

THE HOUSEKEEPER

SEASONABLE RECIPES.

The following recipes may be applied either to artichokes or .sweet potatoes:--

Artichoke Flitters.—Boil artichokes 'till fairly tender in salt water, drain, and split, dip in a mixture of egg, breadcrumb, chopped parsley, and if liked a little finely-minced bacon, and fry in boiling dripping or lard. Serve on. croutons of fried bread, cut in triangles. Artichoke Puree.—Boil a pound of artichokes till quite soft, run through a sieve, add chopped thyme, parsley, a finely chopped onion shallot, with the green, a teaspoonful ■ of butter, some grated cheese, pepper, cayenne, and salt to taste. Take a quart of milk (or pint of railk and one of stock). Stir in the artichoke paste, and should the puree not be sufficiently consistent add a little cornflour, thicken, and keep for about 20 minutes at boiling -point. Serve 'with croutons of toasi. - , . Onion Fritters.—Peel two or three large onions, quarter them, and break carefully into rings. Mix a little salt anfl pepper with some flour, dredge the onions thoroughly with it, drop them into deep boiling fat, and fry to a golden brown. Drain. Serve with floury boiled potato, garnished with fried parsley. Savoury Meatless Pie.—A reader contributes the following:—Put a, layer of sliced potatoes at the bottom pi a piedish. Cover with chopped onions, I sprinkled with salt, and pepper, a fettle ' tapioca previously'soaked in cold water,' 1 and a dash of powdered sage. Repeat until the dish is nearly full. Fill up with stock or water, cover with short crust and bake in a moderate oven for about three-quarters of an? hour or nntil you consider that the potatoes are ceoked. Beef Cake.—One pound of minced cold roast beef, four ounces of bread crumbs, two ounces of cooked ham or bacon, two ! tablespoonfuls of onion chopped, one teaspoonful of parsley, a little pepper and salt. ■ Mix well together and moisten with one egg and one gill of gravy, or stock. Grease a small cake tin, and well cover with raspings. Put in the mixture, pressing it down evenly, place a piece of ■ greased paper on the top and bake in. a moderate oven for thirty to forty minutes, then turn out and serve. Cheese Toast!—Orie heaped cup grated cheese; 1£ cups hot milk; sfices of buttered toast; 1 tablespoon butter; loz flour. Mode-: Mix about half'an eggspoonful of salt and -pepper with the flour, and work this up with the butter in a small pot. Add the hot milk; keep stirring till it begins to thicken; add cheese, and stir till melted. When fairly thick, pour s on toast and serve hot. . Cheese Crackers.—Make grated cheese into a paste with butter; place on cream crackers or water biscuits. Dust with red pepper, and serve very hot. Cheese Omelette.—Three eggs; 2 tablespoons grated cheese; 1 tablespoon cream or milk; loz butter; pepper and salt to taste. Mode; Beat the eggs well; add milt or cream, cheese and seasoning; have the butter ready melted in the pan; pour in the mixture and keep stirring till set. Brown slightly and fold over in two as it ie slipped on to a hot dish. Serve at once. Cheese and Anchovy, Straws.—Two ounces flour; 2oz butter; 1 egg; 1 teaspoon Anchovy essence; 3oz or 4oa grated cheese; curry powder, cayenne. Mod© : Bub the butter and cheese into the flour. Season with a dust of curry and cayenne; moisten with the beaten yolk of egg and Anchovy essence; roll oat thinly on a floured board; cut in straws, and bake in a fairly quick oven About ,ten minutes. Macaroni Cheese.-—Pbui' ounces Macaroni; l£oa butter; l£oz"flour; 1 cup milk; 3oz grated cheese; pepper and gait. Soak the Macaroni for an hour in cold water; boil till tender; melt butter in a. pan and stir in flour; add milk and a little salt. Stir till it boils, then add the Macaroni and mix well. Put some of the mixture into a pie dish, sprinkle over it a layer of grated cheese and some dry mustard, then another layer, and so on, finishing at top with a layer of cheese. Sprinkle a few bits of butter over the top, -and, if Kked, some breadcrumbs. Bake, and serve very hot.