RECOMMENDED RECIPES

Evening Post, Volume CVI, Issue 90, 13 October 1923, Page 18

RECOMMENDED RECIPES

The following appetising recipes ale from "Lady Kitty's" Cookery Book:—

Meatless Soup. — Onion and Potato Soup: One onion sliced, one cup celery cut in half-inch pieces, two cupo raw potatoes cut into cubes, two cups milk, two cups boiling water, two tablespoons butter or substitute, two tablespoons flour, salt, and pepper. Melt two tablespoons shortening and add the onions and celery; cook about 40 minutes, stirring often. Melt butter, add flour, mix well, and cook until frothy, then add cold milk, cook until thick. In the meantime parboil the potatoes in boiling water about -five minutes; combino ingredients, season, and eerve.

Mutton. Pies.—Take 21b oE mutton, (cut from the leg or shoulder), one teaspoonful of essence of anchovy, one teaspoonful of chopped parsley, v. little cayenne pepper, two tablespoonfuls (heaped) of flour, a. little gravy or water. Cook the mutton in the oven {or half an hour. Then free it from all skin and fat, and pass it through the mincing machine. Mix it with the other ingredients, and boil for five minutes, adding liquid Line about 20 patty tins with plain Line , about 200 patty tins with plain pastry. Divide the mixture between them, cover each with a lid of pastry, pinching tho edges well, and bako in. a quick oven till nicely browned. Eat hot or cold. There are excellent little things for pocket lunches. The anchovy picks up the taste of the mutton, and makes it quit© delicious.

Nursery Pudding.—The following is particularly suitable for children at this reason of the year:—lino a pudding basin with wedge-shaped slices cf light stale bread, filling all the crevioos with tho small bits of bread. Stew some plums, sw&oten to taste, aad take out a small cupful of the juice, then pour the fruit (boiliag .not) into the prepared basin. Cover tha top with pieces of bread, over whicii pour the cupful of juice, so that thoy may be saturated. Set a plate on top of the basin, which should be quite full. Cover with a clean towel, and leave for 24 hours in a cool place, then turn out carefully. Serve with whipped cream. banana 1 ratters.—Peel the bananas an hour beforo cooking, scrape off any fibre, and divide in hall lengthways, squeeze over them a little lemon juice and a. good sifting of castor sugar. Turn them once or twice while, soaking. Mate some nice fritter batfcer-such. as is used for French pancakon-dip each piece of fruit into it, and then fry to a golden colour in deep fat or lard. Drain well, sift with castor sugar, and servo very hot on a. doiley. Umger Beer.—The following is one of tho. many forms of brewing guiger beer: iwo gallons cold water, two tablespoonfute" cream of tartar, one tablespoonful ground ginger, one tableapoonful essenco ,o??' two tablespoonfuls brewersyeast, 21b white sugar, whites and shells ot two eggs, w e l] beaten. Mix all thoroughly together, and allow to stand for 12 hours. Then remove the scum without stirring up the mixture. Strain and bottle. Cork securely, and tie the corks down, llie ginger beer will be ready for use in