RECOMMENCED RECIPES

Evening Post, Volume CIV, Issue 150, 22 December 1922, Page 20

RECOMMENCED RECIPES

FOR HOT WEATHER.

Every one hopes for a fine Christmas, of course, but the housekeepers will have added .difficulties in the way of catering for families. A good keeping salad dressing is repeated by request, as it'means that a supply can be ihade and bottled, and the .making of salads much simplified. The recipe is as follows:—4 tablespoons butter, 1. tablespoon flour, 4 tablespoons sugar, 1£ teaspoons dry mustard, .1 teaspoon salt, a pinch of cayenne,, 3 egg yolks, IJ> cups 'milk, 5 cup vfnegar. Mode: Melt butter (not boil),, then off the fire add : flour,, then milk and nearly, but not quite, boil them. Add slowly other injrpdients and boil 2minutes. Thin down with milk or cream as wanted.

Fairy, Puciding- (a good cold ■sweet). —3 pint of water, 3 tablespoons sugar, 1 lemon rind and juice. Boil and strain. Then stir in I? tablespoons,cornflour, mixed to a thin paste. Boil.two,minutes and then add the whites of two eggs stiffly beaten. Pour into a wet mould. Pour over a boiled custard made with 2 pint of milk, bring nearly to a boil and mix in the yolks of two eggs with a' teaspoon .of cornflour and a little milk. Sweeten with a dessertspoon of sugar and essence to taste. . Curried Tomatoes.—Take 1 dozen tomatoes, 1 apple, 1 onion, 1 dessertspoon curry powcier, cayenne (enough to cover 3d), loz butter, loz Hour,'l'gill milk, 1 teaspoon sugar, haU teaspoon salt. Skin the tomatoes. (Pour,some boiling water over them for two or three minutes, and skins will comoj off'readily.) Cut into, rather- thick slices cross wise. Peel, apples and onion, and'cut into dice; melt the butter, add apple and onion, and fry till a light brown; then add, flour, ourry powder, sugar, salt, and cayenne. Stir well over the fire till quite smooth, then add milk. Stir till boiling ;• put in the tomatoes, and cook gently till tender. Serve very hot with a border of boiled .rios.

, Prune Butter.—Soak 21b of . washed prune? f0r.24 hours In four pints of water. Simmer in the same water, and when tender, remove stones; press pulp through a sieve. Add 21b of sugar,, and'juice and grated rind of half a lemon. Cook gently till quite' thiok. s , » , Lemon Syrup.—To tho juice of 3 dozen lemons allow one quart of cold water, 2ilb of loaf sugar,/and the thinly pared yellow rind of three letnens. Put all the ingredi; ents into j an .enamelled, saucepan; bring slowly to the boil; boil together for about 10 minutes; then let ;tho syrup get cold, and .strain and bottle it. „,,

Ginger "Boer.—Pare two , large lemons, arid place in earthenware iair ; with l^oz bruised (ringer, 2£lb sugar, loz cream, of tartar. Pour over three gallons boiling water, and. let it stand 'Until-lukewarm. Then add two tablespoons yeast, stir woll, cover with a thick, cloth, and stand in warm place near the fire, overnight. Next day skim well, and strain through cheeßo cloth. Bottle immediately and cork (tie corks firmly)'; keep in a cool place and beer will bo ready for use ih six days.

To Remove Grass "Stain ; —To remove grass stains from cream cricketing flannels 3 amp the part, rub thickly with Naptha soap, place in sun, keep moistening the part, and rubbing on Napfha. Next day wash in the .usual way, and the stain should be gone.