RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 10, 12 January 1929, Page 14

RECOMMENDED RECIPES

SOME UNUSUAL DISHES

Moat and Cabbage Rolls.—Prepare, some savoury, mince aud form it intosmall sausage-shaped pieces,.; using alittle flour. Wash an. equal 'number of perfect cabbage leaves, .cook .them, in, boiling water for five minutes or "so, until partially tender,,and drain them well. Cut these into an oblong, shape and spread them out on a board. 'Lay a portion of the mince in the.centre of each, wrap the cabbage round, making the rolls as compact as possible, and .secure the joint with, a\ little wooden skuwer or pointed match:' 'Place" the rolls in a single layer in a greased baking dish, pour round' some good stock or gravy,, and lay a piece of greased paper on the top. , Bake/hi; a. good oven ■about one hour, when the stock should be nearly absorbed. \ Small: baked, tomatoes will make. a pretty garnish. Lettuco leaves may be used-instead of cabbage, when the preliminary: scalding will' not bo . necessary, but any hard stalk must be removed. .This ;dish'. is often served abroad, and it will .. be found appetising and very good. ■' . Hot Ham Sandwiches.—To make three of these, out six round or oblong pieces of bread, being careful to makb;::.ttcidof equal size. Dip one side of'each piece in melted butter, and.then in', grated,cheese. Place three of the-pieces''on-a buttered baking dish,: with the 'plaiii side down, and put a slice or some small pieces of thinly sliced hani oiiitheitpp. Cover with the remaining pieces of bread, placing the cheese side next thg ham. Brush over the top! of theUandwiches'.with-., melted,; butter, and bake them in a hot oven until a delicate brown, colour. • '. .

Delicious Rarebit—Cheese and ham rarebit provides a quickly prepared savoury. Toast a slice of bread, cut it in lingers, and keep it hot. Melt a .tablespoon of butter in a saucepan, add two tablespoons grated or shred cheese, and stir over a gentle heat until it is melt.cd.. -Then add,* two or three tablespoons finely minced ham, and moisten witU a little milk or beer. Season with a little made mustard, cayenne, salt if necessary, and a few drops of ketchup or Worcester sauce. Make all thoroughly hot, pour over the. toast, and serve at once. ; An Apricot Sweet.—Take lib tin of apricots,' place the contents in an enamel saucepan; bring- gently ,to tho boil; simuier for five minutes; put ono tablespoonful castor sugar in a jug, strain the apricot juice on to it and stir' in 1 glassful of sherry. Line a mould closely with spongo cake. Now pack in the apricots, pour over juice, coyer with, a-layer of cake. Place a saucer on top, put on heavy weight' to press down; leave till next day; turn out, put whipped cream over; garnish with blanched almonds. Cheese Paste. —Two pastes for sandwiches that are excellent are cheese, < also tomato; both are given. Pound -Jib grated cheese iir a mortar-with 2oz but- . tef, a teaspoonful of made .mustard, a dash of white pepper, and sufficient vinegar to make it into a paste which; will spread easily on bread. It is de* licious spread on brown bread, or very thin white bread.