RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 101, 2 May 1925, Page 15

RECOMMENDED RECIPES

Baked Fish Souffle.—Two eggs, 6oz cooked fish,. i]b cooked potato, 2oz butter, i gill milk, salt, pepper, grated lemon.rind: Take out all bones and any skin from the fish, then weigh and chop finely. Rub the potato through a wire sieve. It must be very dry and floury. Put the milk and butter into a pun and bring to the boil, mix in the potato, and beat with a wooden epoon until very creamy and li_ht. Add the fish and yolks of eggs, season nicely with salt, popper, and a little grated, lemon rind, and beat well again. Whip the whites of eras until very stiff, and mix it lightly. Pour into a well-buttered souffle dish or pie dish, arid bake in.a moderate oven thirty minutes. Serve at once in tlio same dish. Cream may bo used instead of milk. For three'or four persons. • ■

Fish Fritters.-Break Boz of cold cooked fish into small nieces or lai-n-o flnVes. lay them on a'dish, season them with one tablftspoonfnl of salad oil, half a tuMespoonFul of vinegar, pepper) and salt, turn over well, and' let them lie for thirty minutes. jMake a batter with Jib of flour, one gill tepid water, two whites of eggs, one tablespoon melted butter or salad oil, and a-pinch of salt. When ready take up the pieces of the fish and dip them into the batter, coatlnp; them well, and fry in boiling fat a golden Brown. r>i- n iv, »,. o ii mi( i serve .".ickly, garnished with fried parsley. For three or lour persons. ) Mutton Broth.—3lb neck of mutton 2 quarts water, 1 carrot, i turnip, 1 onion,- 1 stock celery, 3oz pearl barley, 1 teaspoon chopped parsley, salt, and pepper. Wash meat, remove fat, and cut meat up small; put bones, salt, pepper, barley, and water into saucepan and bring -slowly to the boil; skim just before and after boiling; prepare vegetables and cut into small dice,-add =to soup after it comes to the boil, simmer 2i hours; remove ■ bones, add salt and pepper to taste: remove fat and add parsley; serve with croutons of toasted bread.

Kidney and Veal Pudding.—J-lb flour, ilb.suet, Ulb veal, seasonings, £lb eausagp meat, 2oz chopped ham, one calf's kidney, stock. Line a basin with the paste made of the flour and suet, keeping enough to cover the top. Boil the meat and kidney in a little seasoned flour, and place-these with the sausage meat balls in the* basin.- Sprinkle tho chopped ham over this, fill up with a little stock, and cover the top with the remains of the paste. Tie the b-.ssin up in a cloth, and boil for two hours. Serve in the basin, pinning a while serviette round it before bringing it to

Baked Chocolate Pudding.—Eight oz stale breadcrumbs,2oz brown .sugar, l|oz butter, ioz cocoa, one gill thick "custard, half pint milk. To the milk add an equal quantity of water; and- bring it to the boil. Pour over the crumbs and set in a coo] place. Mix the sugar and cocoa, and. work them into the butter, previously, melted. Add these to the crumbs, and cook them over a gentle fire fpr about five minutes, stirring all the time. Mix in the prepared custard, and put into a greased pie-dish. Bake in a moderate oven for 40 minutes:- If liked a little desiccated coconut may be sprinkled over the top. ' Khubard Meringue Tart.—Cut three or four good" sticks of rhubarb up into one-inch lengths, put them in a covered jar with a very little water, and leavo in a slow oven until the juice is well drawn and the rhubarb perfectly soft. Then stund on one side to cool. Now make a little good pastry, get the oven hot, grease a pic-dish, line it with .the pastry, and put in a few crusts of bread to keep it in shape. Stand it in the hot oven for ten minutes. During this time separate the yolks from the whites of two eggs, beat up the yolks, and stir them into the rhubarb, also add three ounces of brown sugar, and a little grat,ed lemon rind. Remove the bread crusts from the pastry, put in the rhubarb mixture, and return to the oven to cook more slowly for twenty minutes. Then whip tho whites to a stiff froth with two tablespoon fuls of castor sugar, spread this on top of the rhubarb, and place in the ovon, for just a few minutes—or until the meringue is firm and slightly brown.