RECOMMENDED RECIPES

Evening Post, Volume CV, Issue 89, 14 April 1923, Page 16

RECOMMENDED RECIPES

. Fish Curry.—lib cooked fish, 1 apple, 1 onion, 3 pint milk, 2oz butter, loz flour, 1 dessertspoonful of curry powder, loz desiccated coconut, lemon, salt, pepper, i lb boiled rice. Melt butter in stewpan and dry the apple and onion, that have been finely ohopped. Add the flour and curry powder and cook 15 minutes; then add the milk and stir until it boils. Infu6e the coconut in the milk before using for a few minutes and strain into the curry. Add lemon-juice and salt to taste. Flake the fish, and mix gently into the sauce. Let jt stand until quite hot. It must not boil after fish is added. Serye on a hot dish in a border of nicely-boil-ed and dried rice, and garnish with lemon and parsley. More curry powder may be used if liked; also some chopped chutney is an improvement, but quite a matter of taßte. Sufficient for four or five persons. Time, £ to | hour. Parmesan Eggs.—6 eggs, lioz butter, 3oz grated Parmesan cheose, salt, and pepper. Spread the butter over a fireproof dish and put it' in the oven.. When the butter has melted break the eg(;s in carefully, keeping each separate. Sprinkle the grated cheese over them and season with pepper and salt, and cook until the eggs are set, about five or 6ix minutes. Serve in same dish with fingers of buttered toast laid round the dish. Sufficient for four or five persons. Time, 10 minutes. Deep Sea Pie (Camp Style),—-Cook 3 email turnips, 3 oarrots, 4 beets until tender. Cool, peel, and remove the skins ; then cut in dice. Now seleot a deep basin and plaoe a 'ayer of diced potatoes in the bottom, then a la#er of diced, cooked vegetables, then a layer of any nice fresh fish you desire, first removing the skin and bones; then a layer of cooked peas, repeat with the potatoes, then a layer of fish and then vegetables, and a. third layer of fish, then a layer of peas and potatoes on ( top. Prepare a thin sauce as follows: 1 small tin unsweetened milk, 1 oup flour. Stir to dissolve flour and bring to boiling point, cook for two minutes, then add 1 cup finely chopped onions, i cup finely chopped parsely, 1 teaspoon salt, 1 teaspoon black pepper, 2 oloves, bit of bay leaf broken in throe bite, £ teaspoon thyme, £ teaspoon sweet marjoram. Pour over the prepared fish, and then tie a piece of buttered or well-greased paper over the top, and place in a slow oven for over two and one-half hours. Gravy to Serve With Ue-heated Meat Dishes. —Cold water, £ pint, carrot, onion, parsnip, one of ,each; flour, one tablespoon ; salt and pepper to taste. Cut fiiß vegetables into thick slices,, fry them brown in a little dripping or butter, add ths water and seasoning', cook slowly together 15 minutes. Then mix the flour with a little cold water, stir it into the gravy, add a. tablespoon of Worcester or tomato sauce, strain, and serve. Stewed Sweetbreads.—Sweetbreads, £lb| stock, £ pint; flour, £oz; butter, £oz; oream, 2 or 3 tablespoons; 1 blade mace, salt, and pepper to taste. Soak the sweetbreads in warm water for one hour. Place them in th© boiling stock with seasoning, cook slowly half to one hour, till quite tender. Lift on, to a dish, strain the liquid and thicken with the flour previously mixed with milk or stock., add butter and cream, ju3t brina: to the boil and pour over the sweetbreads. Carraway Biscuits.-—jib of butter, Jib of flour, ilb of sugar, a few carraway Beeds. Cream the butter, mix in tho dried and 6iftDcl' flour and ths sugar; when thoroughly blended, roll out very thin and cut with a wine glass. Bake in a moderate oven on a floured tin for about 15 minutes, and remove when crisp and light "brown in colour.