RECOMMENDED RECIPES

Evening Post, Volume CV, Issue 124, 26 May 1923, Page 18

RECOMMENDED RECIPES

A "USEFUL COLLECTION,

Oyster Soup.—2 dozen oysters, Ijqt white stock, 2oz butter, 2oz flour, 1 gill cream, pepper, salt, lemon juice. Beard the oysters and cut into quarters. Preserve the liquor. Melt butter in stewpan, add flour, and oook without browning. Add the stock, the beards, and liquor of the oysters.' Stir until boiling, let it aimmer for 35 minutes, season to taste, and pour through sieve. Then make hot, add cream and oysters, but do not allow to boil after adding the cream. Evaporated milk can be used in place of cream; it is quite nice, and much less expensive. Time 45 minites. Sufficient for seven or eight persons. Cream of Barley Soup.—lqt chicken stock, loz barley flour, 1 leek, 1 stick celery, £ gill cream, loz butter, 1 yolk of egg, salt and pepper. Melt butter in saucepan. Stir in the barley flour and cook five minutes. Aid the stock, and stir until it boils. Remove any scum; add the leek and celery, which has been shredded finely; simmer gently for one hour. Mix the egg-yolk and cream togother, add to.the soup, bring to the boil, season to taste, and serve with fried crontons •of bread. Time two hours. Sufficient for live or six per Eons. Browning for Soups and Made Dishes.— Take 4oz moist sugar and put it into an iron frying-pan; set it over a clear fire, and when the sugar is melted it will be frothy; then raise it higher_ from the tire and keep stirring till it is a dark brown. Fill the pan with water, taking care that "it does mot boil over. Add _a little salt and grated lemon peel, put in a few cloves and a little ground mace, a shallot or two, and boil gently for ten minutes. Pour it into a basin till cold, then bottle for future use.

Passion Fruit and Melon Jam.—Passion Jruit and melon make a delightful jam. To a fair-sized melon allow two or three dozen passion fruit. Pare the melon and remove the seeds, cut up the melon into tiny blocks, or put it through a coarse mincer. Allow lib of sugar to lib of fruit. Put one-third of the sugar on the melon and let it -stand _ all night. Boil next day, without adding more sugar, until the fruit is soft. Then add the vest of _ the sugar,_ bring the jam to boiling point, and boil for half an hour. About a quarter of an hour before' the jam is finished empty the contents of the passiofi fruit into a saucepan and heat, without boiling, till the seeds can be eßßily separated. Strain, and add the juice to the jam a few minutes before taking up. If the passion fruit does not give as much acidity as is liked, a little lemon juice may be added with them. . • Snow Shape.—Soak loz of gelatine and 4oz of sugar in half a pint of oold waiter, and leave for an hour. Add half a pint of hot water (not quite boiling). Let it stand for ten minutes. Strain the gelatine, and add to it the whites of two eggs and the juice of two lemons. Whisk for 25 minutes till the mixture becomes firm, and put into a wetted mould. Ohocolata Sponge.—Chop 3oz of chocoTake 4oz moiet sugar and put it into two tablespoonfuls of water in an aluminium saucepan, and stir till it is all melted.', -Add a few drops of vanilla essence, and allow to cool while you beat up the whites of_ four eggs into a very stiff froth. When this is done, mix in the chocolate, lightly but thoroughly, and heap it roughly in a glass dish: SeiVe quickly, with little cubes of pineapple round the sponge.