RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 14, 17 January 1925, Page 15

RECOMMENDED RECIPES

SAVOURIES AND SWEETS.

Cheese is a very useful "fall-back" in hot weather, for it is not affected by heat,- it ia appetising, and can be cooked easily if wished. Following are two good recipes which are well recommended:— . . . ■ Bread and cheese custard makes a ■delicious savoury, much less expensive than the cheese-souffle it so closely resembles, but quite as nice. Take of grated Cheddar cheese, ilb of breadcrumbs, one pint of milk, one egg, pepper and salt. Mix the dry, ingredients together. Boil the milk and pour it' over the mixture. When quite cold, beat the egg and stir it in. Put the whole.;in a deep dish and bake in a hot oven' until a good brown colour. Potatoes and Cheese. —Potatoes and cheese make an excellent family supper dish. Beat two eggs thoroughly, add three-quarters of a pint of milk, and season with a little pepper and salt. Butter a. large baking dish, and put in first a layer of .sliced.- cold potatoes. Sprinkle with graced: cheese and a little pepper arid salt. Add carefully two tablespoonfuls of the egg and milk. Repeat the process until the dish is full,, letting the top,layer be of grated cheese. Bake in a moderate oven, and serve in the dish in which it is' cooked. French Beans.—Boil the beans till very tender in salted water/ with an onion stuck with a clove. Drain well. Melt a generous lump of butter in, a clean stewpan. Add the beans. Toss till very hot. Add black pepper and just a grate of nutmeg to taste and a tablespooriful of cream. Serve.! ' French Beans Saute.— JChoose beans that are small arid young,; as they must be cooked whole. Wash-and pick them, then put them into plenty, of boiling water with, a piece of salt, let them, boil until quite tender, with the stewpan uncovered. Drain them, and put.back into the stewpan, add 1 two ounces of butter, to every one pound beans, a pinch of salt, and a'few drops of lemon juice, toss' them over a brisk fire, and when well mixed .and quite hot, turn them into a hot vegetable dish and serve. " . > \ . A Good- Beefsteak Pie.—lib rump steak, £lb: mushrooms, 1 ttaspoonful salt, i teaspooriful pepper, 1 small onion, a very little mixed herbs,' stock, : pastry, Üb. Cut' the meat ( into neat pieces'; mix the herbs with a* dessertspoonful flour, and toss the meat in. it; carefully jprepare the'mushrooms, 1 and fill a 1 piedish with alternate layers of meat arid mushrooms, dividing the salt and ■pepper/and ,a ■little .phopped onion between, each 'layer; pour in one_ gill, ol good stock or gravy; cover with /pastry, and bake in a moderate oven for about, one and a half hours. . '■■. -.-' A writer in; an exchange gives the following directions for making, jams and jellies:— . .-. ■. Jams.—Economical jams may he made from the following recipe, .which is specially suitable : for black currants, gooseberries, and other small fruit: —Allow.- to each pound of fruit two pounds of sugar and two pints of water. Flavour with essence of vanilla, or rose, or lemon, a few drops being sufficient. Boil gently and stir'till cooled; then put in jars. Let it. stand till the next, day, and ccVer so as to be air-tight. For'jellies this.is the simplest. Just cover the fruit in the preserving pan. Slowly boil till it 'is'a.pulp.; then put in jelly bag. over a basin.till the next'day. l{pw measure, allowing to each pint of juice one poffnd sugar. Flavour .and boil for a. few minutes till cooked. You can test how much. jams are done by putting a little on a cold plate;' If a slight film or skin forms on top, it is time to take the' pan off the fire- :i. '',''; ;' '" '-.''■'. ■ '.'■.'.: '. '■■' -Black a.Currant Jelly.—-Ingredients: Fotir quarts of black currants, Ub of sugar to each pint of juice. Pick the fruit on a .dry day, remove the stalks and wash: it. Put it into a jar, cover, and place the, jar in a pan of cold water; bring to the boil and simmer until, the. juice flows freely. Strain .through a. clean doth or a'; jelly. bag.. Do not press the fruit. Measure the juice, put it into a pan, and boil for a few; minutes. v Add a pound of loaf ■sugar to each pint of juice, stir until the sugar has melted, then boil fa3t until the jelly sets when tested, about 10 minutes. ( Put into small pots and'cover. ■" ■ . .'-, ■ ' .■' ■ ■.- ■.-...-;' ■•'■•, Compote of Pears with .-Rice Cream — Ingredients:'. Four or fiye; ripe,pears,' 2oz glace cherries, loz sweet • almonds, one pint milk, two level ta'blespoonfuls of rice, loz butter, 2oz white si^ar, a dessertspoonful lemon juice. To make the rice, cream, melt the butter in'a?'doable saucepan, add the milk, rice, and loz of sugar, and cook' all gently until the rice has absorbed the milk arid it is-thick and creamy. Turn into a wet mould, and leave until cold. Boil half a pint of water with loz of sugar, add the lemon juice, put in the pears .peeled, ■ cored, and halvel, . andy simmer" for; a' minute or two. Leave in; the syrup until cold. Turn out the rice'mould, surround; it with the'pears, garnish'with'.'glace cherries, stuffed with blanched almonds.