RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 138, 14 June 1930, Page 19

RECOMMENDED RECIPES

A MIXED MENU

Green Tomato Jam. —Fifteen pounds green tomatoes, 121b sugar, 5 or 6 lemons (according to size), Jib of whole ginger (or 1 tablespoonful ground, whole'is preferable), 1 dessertspoonful vanilla essence. Halve and quarter the tomatoes, put half the sugar on, and let stand for 24 hours. Slice the peel of lemons finely, cover with water, also .st stand 24 hours, then boil the lemons ■cry soft, keeping partly covered while boiling, add pulp of lemon, and boil a few minutea longer. Boil tomatoes until they begin to thicken and set (do not stir, more than necessary, to keep pieces whole unless preferred otherwise). Then add other half of sugar, ginger, and lemon pulp. Boil for 25 or 30 minutes longer. After taking from fire add vanilla. When a little, put into a saucer to cool, forms a skin it is cooked. Time, about two hours. Tomato Jelly.—Scald and skin 21b fresh tomatoes, cut finely an onion, place tomatoes and onion in an enamel saucepan with 1 tablespoon water and pepper and salt to taste, and simmer gently till cooked, then strain through a sieve. ' Melt a little gelatine in water, add to liquid, and place in a mould to set. This jelly is an excellent adjunct to a salad. Chocolate Eoll.—Beat 2 egg. yolks, add 1 cup sugar slowly, land 4 tablespoons cold water. Sift 1 cup flour with 1 teaspoonful baking pOwder and i teaspoon salt, and add alternately with 2 beaten egg whites. Spread very thinly on a long greased pan. Bake in a moderate oven about 15 minutes. Turn out on a damp cloth sprinkled with powdered sugar, trim hard edges; spread with filling and roll in cloth while warm. When cool remove to plato, and sprinkle with powdered sugar. For filling scald -J cup milk with 1-J squares melted unsweetened choeolato. Thicken with £ cup flour, mixed with £ cup cold milk; add 1 tablespoon butter. Beat * cup sugar, 1 egg, and $ teaspoonful salt together and add. Cook over hot water until smooth and thick. Add J teaspoonful vanilla and spread. Yorkshire Parkin.—Half pound flour, Jib fine oatmeal, and Jib coarse oatmeal, jib butter or lard, lib syrnp, J teacup milk, lib brown sugar, 1 teaspoon ground ginger, 1 teaspoon baking powder. Eub butter into flour, including meal, add all dry ingredients except baking powder.. Melt syrup and add milk. ' The quantity may vary slightly according to the absorbent properties of the flour. Add the baking powder at the last minute before turning into flat, well-greased tin. Bake in a very moderate oven from 1 to lj hours. When cooked and cool place the parkin in an airtight tin for a'fortnight. It will become richer and softer as a Christmas cake would. Lemon ; Pudding.—Half a pint of milk, three ounces of breadcrumbs, two ounces of castor sugar, ono lemon, tvo eggs, ono ounce of butter. Mix tlio butter and sugar with the breadcrumbs. Bring the milk to the boil. Pour it on the breadcrumbs and leave to soak for ten minutes. Whip the yolks of the eggs, and whisk the whites to a stiff froth. Grate the yellow part of the lemon rind and strain the juice. Stir the lemond rind and juico into the breadcrumbs' and mix well. Then add the yolks of the eggs. Turn the mixture into a buttered pie-dish. Stir in'the egg whites and bake'for twenty minutes in a moderate oven. Sift a little castor sugar over and serve htt or cold as preferred. Egg Snow.—The invalid who is ordered raw eggs may ask the doctor's permission to serve them in the following way: 1 egg/ 1 tablespoon milk, 1 teaspoon .sugar, 1 tablespoon orange or lemon juice. Beat yolk of egg with sugar and milk. Whip white and juice of lemon or orange to ,a Btiff froth. Mix lightly together. Treacle Sponge Pudding.—lngredients: Six ounces of flour, a good pinch of salt, one heaped, tablespoonful of Demerara sugar, half a teaspoonful of bicarbonate of soda, half a teaspoonful of powdered ginger, a quarter of a pound of shredded suet, a teacupful of golden syrup, a teacupful of milkj half an ounce of butter. Use the butter to grease a pudding basin that will hold a quart. Then sprinkle the sugar, over the inside of the basin. Sievo together the flour, soda, ginger, and salt, and add the suet. Stir, in the treacle and milk. Mix thoroughly. Turn into the prepared basin. Cover with greased paper and steam for three hours. Serve with hot ginger syrup or custard. Parkin. —One pound of oatmeal,' three ounces of butter, lOoz treacle, 2oz granulated sugar, a large teaspoonful of ground ginger, a quarter of a teaspoonful of bicarbonate of soda. Melt the butter, sugar, and treacle in a saucepan. While hot, stir in the bicarbonate of soda—pour this on to the oatmeal and ginger mixed together. Mix thoroughly, Then turn into a wellgreased baking tin and bake in a slow oven. Jumbles.—lngredients: Two ounces of butter, two ounces of flour, two ounces of Demerara sugar, two ounces of treacle. Melt the butter in a saucepan over heat; then.take it off the stove and mix in the other ingredients. Butter a baking tin and put small spoonfuls of the mixture on it, leaving plenty of room for it to spread. Bake in a rather hot oven. When done, slip the jumbles off the tin with a knife, and curl them on a rolling pin.. Treacle Layer Pudding.—lngredients: Three-quarters of a pound of self-raising flour, half a pound of lard, a good pinch of salt, treacle. Mix the salt with the flour, rub in the fat and add enough cold water to make a pliable dough. 801 l out and cut into rounds —a larg- one to line the basin, which must first be well greased—then a layer of treacle, then a round of pastry, then more treacle until the pastry is used. The top layer must be pastry. Cover with greased paper and steam two hours. The pudding may he varied in several ways—for instance, on the treacle layers sprinkle breadcrumbs and lemon juice, or breadcrumbs and ginger Byrup. Jellied Milk.—Half pint milk, 2 tablespoons cream, 3 tablespoons water, ioz powdered gelatine, 6 lumps sugar, essence to taste. Soak gelatine in the water. Beat cream, add the milk to it. Add sugar, to water and gelatine and dissolve over fire. Cpol it three or four minutes, then add it gradually to the cream and milk. Add essence. Pour mixture into a basin. Stir up well now and then till it is just beginning to set, then leave it till cold. This Btirring prevents cream from rising to the top.