RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 73, 30 March 1929, Page 14

RECOMMENDED RECIPES

A "VICE-KEGAL" SECTION

Mention is made in an . Australian paper of a new cookery book, containing a jiumber of "tried" recipes from Governors' wives, wliicli are highly recommended. Following are some of these: —

Musaka Vegetable Marrow.—Cut some vegetable marrow in slices lengthways, about one-eighth inch thick, and fry t'liem. Chop some raw mutton, with onions and parsley, very fine, and season well witli salt and popper. Take a casserole, and place a layer of vegetable marrow at the bottom, and a layer of the minced meat over it; then another layer of the vegetables, and a layer of the meat over it, and so on alternately. Pour a little- stock over it, and put to cook in the oven till it is ready to serve. This, dish can b,e done iv an ordinary pie dish, and instead of vegetable marrow' use spaghetti, first putting a layer of the mince at the, bottom and then the spaghetti and meat alternately, sprinkling a little farmesau cheese on top. '

Tomato Pilaff. —This recipe is also contributed by Lady Stonchaven. Chop up onions, and fry them in butter to a ■gold-brown colour. Put them in a saucepan with half" a pint of fresh tomato juice which has been put through a sieve. Wash some rice well, and put it in a pint or more of good strong broth, and boil until the liquor is absorbed. It should be seasoned with popper and salt. If, the rico is not sufficiently cooked when the liquor is boiled up more stock may be added. When cooked take it off the fire and place it on the hob for fifteen minutes, then put a good-sized piece of fresh butter in the rice, and tip all.into the saucepan with the. onions and tomato juice. Thoroughly heat, stir up well, and serve.

Baked Chocolate Pudding.—Two eggs, 3 tablespoons cornflour, 3 tablespoons chocolate or cocoa, 1 quart milk, 1 tablespoonful sugar. Put tho milk into a pan and get very hot, keeping back some to mix the cornflour and the chocolate to a smooth paste. Add these to the hot milk and simmer three minutes, take off fire and add one-third teaspoonful vanilla and 1 tablespoon sugar. Beat two yolks of eggs very light and stir them in also. Turn the mixture into a pie dish and bake 20 or 30 minutes. When baked cool a little and cover with the whites, beaten stiffly with half cup sugar. Put quickly into rather a cold oven to crisp.

French Toast. —French toast is recommended as a nice breakfast dish for children. Cut some neat slices from a round tin loaf (though any loaf will do, provided it is rather stale), dip for an instant into milk. pave ready on a flat plate 1 or 2 eggs beaten to a batter and seasoned with pepper and salt; dip the slices into this (first one side and then the other); have a clean pan with well-boiling fat, and fry a golden brown. Put jam on pieces. Vegetarian Pudding.—This pudding has the distinction of requiring no suet, no fat, no butter, and no soda. It takes 1 cup raisins, 1J cups currants, 1 cup golden syrup, 2 cups breadcrumbs (toasted and grated), 1 cup shredded wheat. (crumbled finely), li carrots (grated). Slightly moisten all with warm water and steam for 4 hours.

Eggless Cake. —Amongst the eggless cake recipes is the following plain cake, which the owner of the recipe used to make to send .to the soldiers at the front: Jib butter, 1 breakfast cup sugar, 2 breakfast cups flour, 1 tablespoon treacle, 1J breakfast cups water and milk, 1 teaspoonful of soda, 2 breakfast cups raisins. Beat butter and sugar to a cream, add treacle, then flour and soda sifted in; mix well with milk and beat well; bake in a good oven for 2 hours or more..

Pie Melon Chutney.—Gib pie melon, 41b onions, lib dried apples, 31b sugar, 4 tablespoons salt, 3 tablespoons ginger' (ground) and- pepper, 2 teaspoons peppercons and cloves, 6 chillies cut fine, ■J cup essence vinegar. Cut melon and let stand, overnight. First boil melon and apples separately till tender, then all together, also other ingredients. When cooked add vinegar, boil a few minutes longer, then bottle. Put melon through the mincer.