RECOMMENDED RECIPES

Evening Post, Volume CX, Issue 118, 14 November 1925, Page 15

RECOMMENDED RECIPES

THE PICjqC, BASKET.

i Pastry.^Sqiidwiches/—%lb p.uff pastry^ f'Milb" cooked roast veal, 4oz cooked'ham, 2 eggs, salt, pepper, mixed herbs, 1 tablespoonful white sauce or cream. Mince the veal and ham or chop finely. Mix with it one egg, hard boiled and chopped, season well with salt and 'pepper and just a suspicion of mixed herbs, or a sprig of finely chopped thyme, and add the raw epg, well beaten with either sauce or cream. Koll out the pastry and spread the mixture evenly on one half and cover with the other half. Brush over the top with a little beaten egg and bake in a good oven for ten minutes. Cut into squares and leave until cold. Short pastry may be used.

Savoury Sandwiches—Cold roast beef, 2oz butter, 1 teaspoonful finely grated horseradish, pepper, salt, 1 teaspoonful tomato ketchup. Beat the butter to a cream and add- to it the horseradish, ketchup, and seasoning. Butter slices of bread from a sandwich loaf with this mixture, place some finely minced beef on one slice, cover this with another buttered slice, and so on till the required number of sandwiches are made. Trim neatly.

Ham and Egg Sandwiches.—Mince 6oz of lean ham, sieve the yokes of three hard-boiled eggs, and mix together., Season with peppur ■ and a little powdered mace, and add loz butter, melted. Mix and blend -thoroughly, and spread between slices of brown bread and butter.

Various Fillings for Sandwiches.—No. 1-Jlwo hard-boiled eggs, l^oz butter, 2 tiblesyooiii'uls cream, ioz shrimp or anchovy paste. Put the yolks of eggs into a basin with tho butter and paste and mix with wooden spoou. Season carefully, and rub through a sieve (this may. be omitted). Whisk the cream until stiff and add to the mixture. Use on brown, bread and butter. No. 2—Jib' cold cooked salmon, i gill mayonnaisse sauce, loz butter, cucumber, anchovy essence. Flake the salmon, freeing it from any skin or bone, put it into a mortar or basin with the butter, melted,! and a .few drops of anchovy essence, pound it well, and then add the thick mayonnaise. Cover slices of bread and butter with thinly sliced cucumber and spread with the mixture. - Add mother layer of cucumber and cover with more bread and butter. No. 3—Spread thin slices of bread and butter with soft cream- cheese, and then a layer of chutney or chopped pickles. Cover with another slice of bread and butter. For a variation, cream cheese,, cucumber, and chopped olives are excellent. No. 4— Mince 4oz of' cooked ham, add a few grains of powdered mace, loz melted butter, and ' two cooked chickens' livers. Pound them all together, season nicely,* and use between slices of brown bread and butter or sandwich rolls.

Glazed Tongue.—l pickled ox tongue, small bunch parsley, sprig thyme, 1 teaspbbnful meat extract, 1 . heaped teaspoonful powdered gelatine. Put the tongue in a large pan with the herbs arid cold water to cover it. Bring slowly to the boil, skim if necessary,. then simmer gently from 2i to 4 hours, according to size. Remove from the pan and plunge into cold water. This makes the skin peel off more easily. When skinned, trim the roots, roll into a round sliape, and pack it tightly into a cake tin. Put a dish on top with a weight on it, and leave until cold; then turn out and glaze. Dissolve the meat extract in a small teacupful of hot water and stir in' the gelatine. Keep stirring until the'-gelatine has dissolved,-and when cool and beginning to thicken brush the topgue well over with-it. -....-

Meat Rolls.—lib' minced meat, %lb good short-, pastry. Take a mixture of meat, such as ham and beef or ham and tongue or veal and ham. Season nicely and add a little good gravy to moisten and a little mixed .-herbs ■-._ or minced ■bnioh. • Roll out the pastry into five-inch square, : rather thinly. Form the meat into, fourrinch rolls, place one of these on each piece of.pastry, and fold over in nalf.;; Press -ffie.. £ edges'^ well ■ together, make t>fro incisip'ns'on/top,' brush over Witl^ a beaten egg,:;'arid 'bake in 1 a hot oyoh 20-to;3o:minutes.:- : ";. '■' ' •■

Picnic ■ Cake.—l%lb flour, 941b butter, %lb castor sugar,' ?41bi sultanas, 5 eggsj 46z mixed peel, I%' gill milk, 2 heaped tablespbonfuls baking powder. Well grease a large, deep baking tin, and, line it with grease-proof paper. Cream the butter and sugar and add the eggs one by one, beating each one.in well. Sieve the- flour and baking powder and, add very lightly t,o the butter, etc., and', lastly, stir in the cleaned and stalked sultanas' and chopped peel. Turn' this into the tin and smooth it over evenly with a broad knife. Bake in a moderate ovenli hour, remove, tho paper,: and put the-cake on. a sieve to cool. , Fancy Biscuits.-^6oz flour, 4oz castor sugar, 4oz butter, grated lemon i-ind or any flavouring liked, 1 egg, salt. Mix.a y Einch of o salt with the flour, rub in the utter, ?dd sugar and flavouring, and mix to a' paste with the beaten egg.' Roll out thinly, cut into fancy shapes, and bake in a moderate oven until golden brown./.. •'■ ' ■ ■■'-■'. ■■■■■■ ■■ ■ ' ■-„' ■ ■ ■ : Fruit Puffs.—%lb good short pastry, 4oz sultanas, loz citron peel, loz sugar, pinch cinnamon, 1 cooking apple, 1 teaspoonful each lemon juice and sherry. Mix the sultanas with the grated peel, chopped apple, cinnamon, and sugar, and moisten with the Jemon juice and sherry. Roll out the pastry, cut into, r.qunds, and place a dessertspoonful of mixture on each round. Turn three sides to the centre to make'the puff, brush over with the beaten eggi dredge with castor sugar, and' bake in a moderate oven ten to fifteen minutes. . - • ' ' \