RECOMMENDED RECIPES

Evening Post, Volume CXII, Issue 8, 10 July 1926, Page 15

RECOMMENDED RECIPES

Macaroni Pie.—Boil some macaroni in well-salted milk until tender. Drain ana 1 cut the macaroni .into small pieces, salt and pepper to taste. Put into a pie dish, cover with well-seasoned gravy, sprinkle with mixed sweet herbs, add a thin layer of grated Cheddar cheese, and bake in a good oven fpr half an hour. Eecs and Potatoes.—Four eggs, 2 tablespoons of flour, 1 tablespoon of butter, quarter of a cup of milk, salt and Pepper to taste, 1 cup of breadcrumbs. Boil hard three of the eggs, and 'wlien cold mince finely with back of fork. Add salt and pepper to taste. Beat up the other egg; prepare breadcrumbs. Melt butter, mix flour well in, and add the milk, making a nice firm paste, which is well cooked when it leaves the sides of the saucepan. Mix the chopped egg weM in, form into cutlet shapes, dip in the beaten up egg, roll m breadcrumbs, and fry a golden brown in boiling hot fat. This is sufficient. for five persons. , For potato balls, use some cold potatoes (which can be boiled with the dinner the day before if one prefers), salt and pepper to taste, 1 egg, breadcrumbs. Mash potatoes and salt aud pepper to taste. Beat the egg and use a little to bind the mashed potatoes together. Finn into balls. Dip in egg, roll m breadcrumbs, and fry a golden brown. Stewed Tripe with Tomatoes.—Threequarters to one pound of tripe, stock, seasoning, two onions, half a pound of tomatoes, cornflour. Put the tripe m a saucepan, cover with cold water, and brine to the boil. Then pour oft the water. Cut it into convenient sized pieces, and return. to the pan with the peeled and sliced onions and tomatoes. Add sufncient stock to cover, season to taste, bring to the boil, and remove any scum there may be. Simmer 'gently for about two hours. When cooked, take out the tripe, and rub the stock and vegetables through a sieve. Return this to the pan, and thicken with cornflour. Boil for a few, minutes, put back the tripe, make thoroughly hot, and serve. Shrimp Savoury.—Cut out some rounds of bread about one and a half inches thick and two and a -half inches in diameter. With a smaller cutter mark out a space in the centre of each round, and remove the bread from the centre. Fry these cases pale brown, aad dram well. Mix about a gill of picked shrimps, with threequarters of- a gill of anchovy sauce, make hot, add a t&blespoonful' of cream, and season with cayenne and salt. Fill the bread cases with the mixture, piling it high iv the centre. Garnish with chopped parsley. Arrange on a doily on a hot dish, and garnish the dish with cut lemon. Serve hot. Grilled Bacon and Peas.—For this dish either a gammon rasher or back rashers can be used. The latter are preferable, as they are fatter, and therefore make more bacon grease, which makes the peas so very appetising. A gammon rasher, requires about ten minutes to grill, according to the thickness': Back rashers require three or four minutes, or.until.the fat looks semi-transparent. Serve on a hot dish, and pour the bacon fat round. Shell and wash the peas, boil in the usual way, and serve wijh the bacon. The bacon can be fried, but is /much improved if grilled.. ■