RECOMMENDED RECIPES

Evening Post, Volume CXII, Issue 135, 4 December 1926, Page 18

RECOMMENDED RECIPES

ROME DAINTY COOKERY,

••"' French Beans'a la Bretonuc. —Drain one or two pounds of boiled French beans, fry one or two very thinly sliced onionß in ljoz of butter, add the ■beans, mix well, season, and dish in a hot .'dish. Garnish with 'croutons of .friend bread.

Green Gooseberry Chutney.—Put in a casserole 1 pint of. gooseberries, -lib of raisins, -Jib of oijions, 3oz of yellow sugar, i-pint of vinegar, 1. tcaspoonful of ground ginger, a saltspoonful of-cay-enne pepper, and half a teuspoonful of salt. Tho onions need chopping fairly small, and tho raisins must be stoned and Cook slowly in the "oven for two hours. If a 'hot chutney is liked, more cayenne can be added.

! Peas Pudding.—Have about 1 breakfast cup of shelled peas, beat up 4 eggs, mix together 1 tablepsoon of butter and 2 tablespoons-flour. Melt this,, and stir in 1 tablepsoon of finely minced ham, pepper, and salt. Let it cool' and add the beaten eggs and onough milk to make a thick batter. Butter a mould, tie it down with a floured cloth, and boil for two hours. Turn it out and servo with plain melted, butter. ' . .

Horseradish Sauce.—Soak about 2 .lablespbons !of 'desiccated horseradish for a couple of hours in.half "-a small cup of milkVand' water:. • Then add a dessertspoon of sugar, a teaspoon ■. of salt, a teaspoon of made mustard, 3 tablespoons of vinegar, and 2 tablespoons of thick white cream. If cream is not available, uso thick white sauce mado with a good lump of butter.

Butter-milk Cake.—Take 2 : cups of sugar, half cup butter, 2 teaspoons treacle, 2..teaspoons soda, %. cups buttermilk, i cups.<lloTirj.l-cup.suitaiias,.l.ogg, .essence tp -taste.- • .Criaam, butter *mil :sugar, add:\egg, then the--treaelej and .some offloiil', then:add butter-milk,: !esjsenee, and sultanas, and then the rest ■of tho 'flour..-...,-Beat-all well; together, bake in a ilat dish- in a ..slqw, oven for two. hours. : . :• .:.:-.

Pig Pudding.—This" pudding is a groat, favourite, as' it 13 economical, nourishing, and looks-and'tastes'much richer tliau* it really is.. ' Ingredients: 41b of flour, (or |.lb;.pf.flour and ilb.pf breadci-umbs), -Jib of'Suot,'--Jlb cooking figs, 1 ' tcacupful syrupy 'I teiicupful milk, 'in which 1 toaspoonful. carbonute of soda is dissolved, and' pinch' of salt. No eggs or sugar. Scald, rinse, and.chop the figs; mix. with flour ■and grated suet.' Add syrup and : milk, mix well, pour into greased . pudding basin, and steam at least two'hours. 1

Crisp Coffee Biscuits.—Half a cup of sugar, 4oz of butter, 2 cups of flour, 1 eggs, 1 teaspoon- cream of . tartar (small); ■J-teaspoon".carbonated■". soda (small), i tablepoott ctiffco" essence, roughly chopped' almonds,1 littl'S pieces of ginger, essence '*vanilla.' Cream, butte?, and- sugar, add "beate> egg (small one), and coffee' essence and essence of vanilla, then flour, etc. Cut' into' thick- biscuits, brush with egg. on top, anil sprinkle with:'nuts and proserved ginger :(chopped):on t6p,.about three pieces of:6ach-.; Pieces of.date 01' candied peel and ' coai'se coconut.' may also bo used. Hot oven.- -Bake slowly. : ..-■:,_ -, .'... r ■. '

Coffeo ■ ■ Cream.; —For, above' ..take 2 eggs, loz of' gelatine, 3pz'of loaf sugar, i-pini of milk, i-pint of cream, -i-gill of strong .coffee, (or essence of cofl'oo). Make half a pint of custard, with' the eggs and milk. • Dissolve the gelatine and sugar in. the coffee, .then: add .this to the , custard. Mix: well-; .together, strain, and let it become cool. ■■■Meanwhilo whip-up the-el'e'a'm and when'Aho custard is cool stir it lightly in.- Pomin.to a wetted moiild and leave to set