Recommended Recipes

Evening Post, Volume CIX, Issue 39, 15 February 1930, Page 19

Recommended Recipes

WARM WEATHER NOTIONS

Olive and Egg Sandwiches. —Stone and chop 3 olives, chop 2 hard-boiled eggs, mix them with an ounce of oiled butter or a tablespoon of cream, season with salt and cayenne. Split some finger rolls, butter them, and fill them with this mixture. Garnish with mustard and cress.

Tomato Shape.—Three cups tomato pulp, one cup water, one teaspoon chopped onion, two cloves, one dessertspoon vinegar, half-teaspoon salt, half-teaspoon sugar, loz gelatine, three hard-boiled eggs, two whole small tomatoes. Soak the gelatine in Half cup cold water. Put fhe tomato pulp into a saucepan with the onion, sugar, cloves, salt, and popper,; and simmer for 10 minutes,, then remove from the fire, add the gelatino and vinegar, and strain through a sieve. Wet a mould and decorate with slices of tomato, small sprigs of parsley, and rings of hard-boiled egg, which have been dipped into the tomato jelly. Add the jelly slowly, allowing it to set gradually so that the pattern will not become disarranged. When quite set turn out and garnish with lettuce leaves and serve with mayonnaise dressing. Tomato Fritters.—Six medium-sized tomatoes, half-teaspoon finely-chopped onion, two tablespoons grated cheese, loz flour, two tablespoons milk, the white of one egg, half-teaspoon salt, a pinch of pepper. Bemove the core from the tomatoes, but do not skin them, as they are likely to break. Cut them in halves, and cook in a little butter in a baking dish in a moderate oven for 10 minutes. Stand aside to cool. Make a batter of the flour, milk, and stifflybeaten white of egg. Add the finelychopped onion, grated cheese, salt and pepper, and stir well together. Cover the tomatoes with the batter, and fry in boiling fat till golden brown. Drain carefully and sprinkle with grated cheese.

Pineapple and Cream Cheese Sandwich.—Spread slices of brown or white bread with butter mixed with a little mb.de mustard. Spread half the slices with cream, cheese, cover this with chopped pineapples, sprinkle with salt and cayenne, and press the remaining slices of bread on top. Garnish with watercress.

Salad Dressing.—One egg, one tablespoon condensed milk, half-teaspoon mixed mustard^ one tablespoon vinegar, salt and pepper. Boil the egg hard, and put the yolk into a basin with the mustard, add the condensed milk and stir with a wooden spoon till it is quite smooth, then add the vinegar gradually. Wash, the lettuce and celery thoroughly, and leave standing in a basin of cold water, to which an egg spoon of carbonate of soda has been added, while the dressing is prepared. Shake the lettuce in a towel till it is dry, then tear up into tiny pieces, leaving some nice leaves on which to serve the tomatoes. Cut sufficient strips of the green part of the celery l-Bin wide and 4in or sin long, to form handles, and shred, the white parts finely and mix with the lettuce. Remove the tops from the tomatoes, and, having scooped out the centres, fill the cases with alternate layers of lettuce, celery, and cut up chicken.or prawns. Cover the tops with mayonnaise, arrange the handles of celery, and stand each tomato basket in a lettuce leaf.

Highland Scones.—Two cupfuls flour, four teaspoonfuls baking powder, two tablespoonfuls svga», five tablespoonfuls melted butter, half a teaspoonful salt, two eggs. Rub melted butter into dry ingredients. Stir in milk and eggs which have been well beaten. Take half the, dough and spread it on oiled paper dusted with flour, pat with well-floured hand to Jin thick, .next spread with marmalade (or raspberry jam). Spread other half of dough on top, brushing with milk. Bake in very liot oven 10 to 15 minutes. Omit sugar from, recipe and sproad dough with three-quarters of a cupful grated cheese and serve with salad.