RECOMMENDED RECIPES

Evening Post, Volume CVI, Issue 48, 25 August 1923, Page 18

RECOMMENDED RECIPES

savoury Dishes,

Cheese Souffle.—loz butter, £bz flour, lsoz Cheddar cheese, lioz Parmesan cheese, 1 gill milk, yoliss of eggs, 3 whites of eggs, seasoning. Melt butter in pan. Ado Hour. Mix well with wooden spoon, pour in the milk all at once, and stir quickly until the mixture leaves the sides of the pan. Remove from the fire, add the cheese grated, and salt and pepper. Then add. yolks of eggs one at a time, beating the mixture well. Whisk the whjtes of eggs until very stiff, and stir them lightly into the -mixture. Have a china souffle dish prepared, with the ■paper tied outside Sin above top of dish, well buttered. Pour the mixture in and bake in a good oven until well risen, nicely browned, and firm to the touchServe in same dish, first removing the paper; Sufficient for three persons. Time, 25 to 30 minutes to bake. , . ;

Cheese D'Artois.—ilb puff pastry, loz butter, lj-oz grated cheese, 1 small egg, salt, and cayenne. Melt butter in saucepan, add to it the grated cheese, beaten egg, and seasoning. Mix well. Roll the pastry very thinly and divide jnto two. Spread one-half thinly with the mixture, lay the other pastry on top, then stamp mto rounds the size of half-a-erown with a plain cutter. Brush over with beaten egg, and bake in a hot oven for 10 minutes. Serve very hot. Sufficient for six persons. Time, half ku hour.

Devilled Sardines.—lo sardines, halflemon,, hard-boiled yolk of one egg, 10 thin slices of bacon. Coralline pepper Skin sardines and cut off the tails. 801 l each sardine in a thin slice of bacon Squeeze a httle lemon juice on each and dust with Coralline pepper. Place them on baking tinand bake in the oven until toe bacon is cooked (about eight minutes). Have some slices of well-buttered toast cut into fine shapes same length as tho sardines and when the bacon is cookeel carefully lay one sardine on each finger of toast, and when just about to serve decorate each with some feathery-looking yolk of egg which has been rubbed through sieve, and dust -with Coralline ?!^inutS^ 01611* f°r five PerßoM- Ti ™.

Bloater Toast.-6 good-sized mushrooms, 2 bloaters, 1 oz. butter, 6 rounds buttereu toast, lemon juice, pepper, and • i-.?i 00} tlla musl«°oms and fry them in a little butter, and season with salt and pepper. Cook the bloaters under grill or in tho oven, then fake away all fkin and bone, and pound the flesh,in a mortar .with ioz of butter and a little pepper. Havo the buttered toast ready, bpread each round with a layer of bloeter mixture, and on this put a mushroom squeeze -a little lemon juice on each, and dust wH^ Coralline pepper. Put them in the oven until quite hot, .and serve on a lace paper on hot dish. Sufficient for six persons. • Time, 20 minutes. Gherkin Croutes.-3 pickled gherkins, 4 rounds fried broad, 1 hard-boiled egg loz butter Cut the rounds of bread t& size of half-a-cwvn, and fry i n butter until a golden brown. Separate the yolk and white of egg and rub the yolk thoroughly into the butter, seasoning well Chop tho white finely, "♦'hon the rounds °i iet "re c- old BPread a thick layer o. the butter mixture.on each croute. Cut the gherkins into strips, arrange these in a lattice pattern on top of each croute cutting•off any untidy pieces with scissors. Make a neat border of the chopped white of egi» around each oroute, and servo on a lace paper in a silver dish, oumcient for four persons. Time, 20 minutes.