RECOMMENDED RECIPES

Evening Post, Volume CIII, Issue 141, 17 June 1922, Page 14

RECOMMENDED RECIPES

Some excellent ways of "treating" water biscuits, commonly called crackers, are given in the Springfield Republican as follow:—

.Canapes, although rather a highsounding title, are in reality crackers dressed with a highly-seasoned paste composed of either bloater, sardine, shrimp, or anchovy. In most instances the mashed yolk of a, hard-boiled egg is added, and the whole seasoned with a little lemon juice. Spread the paste over unsweetened crackers and place in a slow oven for the mixture to dry on. Dainty garnishings of parsley, cress, sliced stuffed olives, minced green peppers, pimentoes, and bits of drained pickled beet will be found decided additions to their attractive service. Cracker sandwiches composed of two thin wafers with a filling of jelly or jam are doubtless more or less familiar to the housewife; but equally delicious fillings may be substituted. Try using a mixture, composed of chopped figs and preserved ginger, chopped dates and peanuts, or, after brushing the crackers with melted butter, place a marshmallow between and set in a hot oven until the marshmallow is slightly melted. Cracker bonbons sound particularly good, and they taste as well as they sound. When next you are making fudge or penoche, save out a little, and while still in its liquid state spread over some small, crisp crackers and set aside to harden. They may be sprinkled with chopped nuts or grated coconut if desired. ■■,',■■ • ' The same journal gives green- olive sandwiches with the following : remarks and instructions:— . These a"re just the thing for an afternoon theatre lunch or a picnic party. Spanish olive club sandwiches, are easy Ito prepare, pleasing to the eye, tasty, and very nutritious. The ingredients are usually on hand, and the sandwiches may be made up in a few minutes. ; Toast two slices of bread and remove crusts. Butter lightly and cool, then spread with heavy mayonnaise. On one slice of bread place hearts of lettuce leaves, then spread with stuffed green olives cut in rings. On the other portion of bread, arrange slices of broiled bacon. Garnish with watercress. Then suggestions are given for that oft times baffling liquid diet: — j ' BEEF JUICE. ■ One-half pound round steak, one 1 quarter teaspoon salt, pepper, two tablespoons hot water. Sear the meat quickly on both sides. To do this either broil it over a hot, clear fire or pan broil it in a very hot spider. Heat the meat press and quickly press, the juice from the meat. . . ; , Pour juice into a warm, cup, season the hot water with salt and, pepper, and pour this into the juice. Serve immediately before the tea cools. If the temperature of the press is cool or too hot the juice will curdle as soon as it comes in contact with the meat. If the water is not the same temperature as the juice, the juico will curdle. Curdled beef juice is impossible for any ill person to drink., Another way to make a beef extract that is perhaps a bit easier but cooks the beef is the following :— • -■■■■■■■ BEEF TEA. One pound round steak, three cups cold water, half teaspoon salt, few grains pepper. Remove all fat and skin. This should always be done when making a beef tea for an invalid unless particularly stated in the rule. Cut meat in fine shreds. Put in a smooth enamel saucepan with the salt arid : water, and let stand half an hour. Put over a slow fire and stir slowly until the tea becomes a red-brown and the meat turns white. Do not let the tea boil. •■' The heating process must be slow. Strain through a very fine strainer into a warm cup. If there should be any grease particles on the top pass a clean white blotting paper or tissue paper over it. Season lightly with pepper and serve. Remember; in working with beef to extract the juice, that the nourishing part is albumen, and that it must be given in an uncooked and soluble condition io be easily digested. Keep the temperature as low as possible to make it palatable. ■■ ' - BARLEY WATER. Four tablespoons pearl barley, one pint boiling water, two or three lumps sugar, thinly pared rind, half small lemon", half teaspoonful salt. • Wash barI ley carefully. Cover with cold water, bring to the boiling point and simmer for- two minutes. Strain, discarding the water. Put the barley, sugar, and lemon rind and salt in a double boiler. Pour over the boiling water and let stand for an hour,' closely covered. Strain and cool and, use when needed.