RECOMMENDED RECIPES

Evening Post, Volume CXIII, Issue 112, 14 May 1927, Page 18

RECOMMENDED RECIPES

COLD-WEATHER SUPPERS,

.As winter approaches little supper parties are more aud more favourite methods ot eutertainitig, and the'-following recipes recommended by :Mrs.- Wetherell wUI probabjy be found acceptable:- i Chicken Hot Potv-1 chicken, %lb ham' 21b potatoes, 1 pint stock, 2 onions 3oz macaroni, pepper, and salt.' Peel and quarter the potatoes. Peel the onions and slice them into rings, and. cut the ham or bacon into cubes; cut the chicken into neat joints, fill the-hot pot or casserole with layers of .these^ ingredients, together with tne macaroni m inch lengths.- The ton layer must be of potatoes. Season the stock- nicely,' and pour- it it,.: Cover the pot closely,.and cook in a slow oven for two-houte. -For.the last h ß l£-hour remove the lid so that the potatoes will brown More stock may have to be added as it must not become dry. Serve in the same pot, with a .clean tablenapkin pinned round; the-outside.. ... •

Casserole of : .taipe.—lJilb tripe, &lb onions,. 2.turnips, 2 tomatoes, 4oz'dripping, j2. or 3 carrots,.3 6r> 4-sticks of celery, % pint, stock, salt and pepper. Parboil the tripe for ten minutes; then scrape away any fat and cut it up into rieat HPieces about an inch square. Prepare the Ii SZ t»°les J a? d cut tbem up the same size. Melt the dripping, and fry the vegetables tor :about ten to fifteen 'minutes. Turn them into.the casserole; also the fat Add the tripe, a little ,salt, half a teaspoonful ot ; powdered mixed/herbs, and a dust of castor sugar. Cover..the' casserole tightly after adding the stock, and bake in a slow oven for two hours. Serve in the casserole, with a folded ■ tablenapkiu on the outside. . .. ..'■■■■

iVeal Cutlets With Rice..—4 small veal cutlets, breakfast-cupful of cooked rice 1 gill stock, loz butter, 1 tablespobnful each ot tomato sauce and grated cheese, salt and pepper, egg and breadcrumbs. Melt the butter, add the rice,, stock, sauce, and cheese, and stir over- gentle heat uatii very hot. Season well with salt and penPl r-- x. E# g ,! n,d bread-crumb the cutlets, which should be cut from- fillet of .veal, and try them gently in melted dripping until thoroughly, cooked .without being dry Let them cook, rather slowly, as veal takes longer.than mutton; and is indigestible if under-cooked. Serve arranged around the rice, and garnish with cut lemon and parsley. ■■''■•. ;; ■..■■■::■.-■:■•■■■■■. .- . Cod Cutlets a la-iModerne.-^4 or 5 small slices of cod, cut-from tail end, egg; and breadcrumbs*..mashed potato, cucumber I or. flour, salt, .pepper, lemon. . Have the slices of ,cod,,cut. three-quarters of an inch thick, from the. tail end, so that they have no slit.in;.them,/season the flour with salt and pepper, and roll the' streaks in-it Cover them with beaten egg, and then with breadcrumbs, and fry/; in deep boiling fat until'a golden-brown. f Drain well on soft paper, Arrange about half a pound of mashed potato down the centre of a hot dish in a-roll, and.put the outlets on top of this, .ftarnish the dish/ with. about three inches o£ .cucumber!; cut in cubes and cooked in boiling salted water, and slices of cut lemoij. a ' . - : '■ , _ Potato Pie.—Potato pastry, lib cold beef, 4oz cooked'ham, 2 boiled carrots, little dried herbs; 1 tablespoonful tomato sauce, salt, peppei'. Mince the beef-and ham, and mix,them: with: the herbs and sauce, and. season .with salt and pepper. Put a layer in a .'pie-dish,; then somesliced carrot,;-Continiie.these.layers. ;Pour in a teacupful of. good gravy, coyer with potato pastry, .and/bake ini'a good oven until a golden-brown: ' //. ■"''• Mutton Cutlets With Haricots;—! plump neck cutlets; Hlb cooked haricot beans, ■ salt and pepper, loz butter, % pill whipped cream. Rub the haricots (which have been boiled ..with an onion' in the water)

through a sieve. Whilst hot add the but,ter and seasoning and beat until smooth Beat in the cream gradually, and put in a pan and stir until quite hot. Grill the cutlets after trimming them, into shape nicely, allowing four minutes on each side Pile the puree of haricots on a hot dish and arrange, the. cutlets round, them . Ox Tail.Stewed.—l oxtail, 1 large Snanish onion, 2. carrots, 2':turnips,vi b a y-; leaf, 1 clove of- garlic, -parsley, £ cloves piece of mace, 6 peppercorns, salt, pepper loz butter 1 tablespoonful flour. Wash the tail, well, cutrit into meat joints, and rub them over with the' garlic. Peel the onion fend stick the cloves into it. Put it in a stewpan with the oxtail, two or three sticks of celery, cut up small, the bay leaf the mace, peppercorns, a sprig or two of parsley, salt, and cold water to cover well Simmer for one hour, then pour off the liquor and strain it into a basin. Cool and skim, then put lt^into a pan,with the oxtail, cut the onion,in. : slices after taking out the cloves, and add' also the carrot! and turnips cut in cubes. Simmer, until •the meat comes e^sily^ trbm' the- Jb'S knead the flour and-butter together; stir it in, and simmer for ten minutes longer Serve very hot. surrounded with nicely cooked haricot beans ' ••-■:•:• .""w