RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 32, 9 February 1929, Page 14

RECOMMENDED RECIPES

SOMB LUNCHEON DISHES

Salmon Pudding.—lngredients: One tin Of salmon, ' three' 'ounces of breadcrumbs, two eggs, one pint -of melted butter siiuce, anchovy, and .cayenne. Method: Open the tin of' salmon, pour away all the liquor, and chop lightly, removing the pieces o| bone. Mix!' in the' breadcrumbs, eggs, half-pint 'of siiuce, and season well; put into a buttered mould and steam for an hour; turn, out and pour over it the rest of the sauce. Garnish with chopped parsley. This "makes a nice entree for Lent.

. Macaroni. Cheose.—lngredients: Quarter of a pound-"of'grated cheese, half a pound of macaroni, halt' ;a- pint of white, sauce, Ut-o. ounces .of; butter, one. dessertspoonful, of mixed inus'tard," cayenne, and salt to taste.'"-Method: Put the macaroni on in. boiling salted water, .and cook 20 .minutes; then drain,.chop jnto lengths, and put ir.to a .buttered.; piedish. Mix the mustard,., cayenne, ■. and half the cheese with ' the' white. % sauce, pour over the macaroni, and mix ..well. Sprinkle the' remaiiidei\; of cheese,. and n few breadcrumbs :6vei'.the top.-.. .■Put the butter on in small-pieces, and set the piedish in a hot oven foi- a few minutes till the top is brown. '■-•■: „..-.

Lemon Sponge.—Two ounces of gelatine,' a .pint-auditlii'ee:quartei.'s ot; water, three-, quarters.-of a' pound of powdered sugar, lemon -rind- and juice.' ' Simmer gently from 10 to. 15 minutes, strain it again, and let it stand till it is cold and begins to stiffen; beat the whites of the eggs, add them to it,', and whisk the mixture till it is ■'white, i- Put it into a mould which lias been previously wetted, and let it remain until perfectly set. -

Butter' Biscuits., — Ingredients: One pound of flour, half a pound of butter, one ounce of almonds chopped finely, one ounce of ground cinnamon, a little lemon peel, three-quarters of a pound of. dark sugar, and one egg. Method: Rub flour, butter, and sugar well together, bind with the egg, 1 roll out thin, and "cut into small biscuits.. . ' . ' ■ . "

Rechauffe of ICish.—Quarter of a pound of cold fish, an ounce and a half of butter, one ounce of flour, half a pint of milk, anchovy,. pepper, and salt, half an onion and aslioe of'toast.; Dissolve the butter in a small saucepan and fry the onion, which sjiould be mihcedj for two or three •minutes; add'the flour and mix jt smoothly; pour'in t'he'-milk and stir until it'boils; season to taste.; add,the'.fish.fl^ked/up and make it....quite., hot. Dish oil buttered Itoast.ah'd .'serve.';-.'..<;.. :-'■■•.:■ " . '...'

'. Cold Apricot:i'tid(iii}g.TrTwo'dozen apri'ccts;' half. ,a pint of-. boiled.: custard, one lemon, half announce' of.a.rigelica;..one pint of sweet jelly, half an.; ounce,, of gelatine, and sugar. Make a syrup of one gill of water,' about three ounces of sngav, and' the piece : of a lemon; wipe the apricots arid put them'in; cut a few of the best in half and, cook them only-a.little; use thesei pieces for 'decorating: tho mould, the rest boil to a 1 pulp, and rub them through a sieve;:.rinse a mould Mn* cold water, lay the apricots that were- cooked for the purpose at the bottom; . melt a little jelly and pour it in, and leave it till quite firm; then "chop the angelica aiid decorate the sides of the mould,with that-and a little melted jelly; when quite firm sweeten tho rest of the apricots to taste.and mix them' with the boiled custard (cold); melt the gelatine in a tablespoonful-of watery and strain carefully in; pom* into • the mould and stand'away till firm; turn carefully on tp', a "disli; 1 chop the rest of the jelly and put it round the pudding as a. border.