RECOMMENDED RECIPES

Evening Post, Volume CX, Issue 11, 12 July 1930, Page 19

RECOMMENDED RECIPES

A MIXED MENU.

French Pancakes.—This is a rich pancake, and it is made by beating whites and yolks separately: 5 eggs, 3oz castor sugar, 3oz flour (sifted three times), juice of half lemon, grafted peel (if quarter lemon, $ pint'milk. Separate yolks and white of egg. Beat up yolks with sugar and flour; add lemon-juice and peel; gradually beat in milk, and flavour with a littlo .v.anilla. Beat up whites till thoy are very stiff aiid fold in lightly into this mixture. ■ Cook as before, but when serving do not add Inieon-juiec. Savoury Pancakes.—^oz flour, pint ■milk, pinch of salt, Whites of 2 eggs added at the last. Mbt together and make into four pancakes., hot fold over a mixturo. o.f 2bz of. grated cheese and 2 tablespoons thick, tomato sauce previously warmed together. Beef-steak pudding.—lib steak, 2 sheep's kidneys, 1 cup water, 1 teacup flour, 1 teacup suet' (minced)) good pinch.salt and. pepper, 1. small'teaspoon baking powder. ;£iut tKe steak into small pieces;,,..toss .in .soui<S:.salt, pepper, and flour; place.in spudding basin; add the kidneys cut open r and pour in 1 teacup cold water. For- the ■ crust: Sift flour, baking powder,, salt and pepper; rub in suet, and mix into a firm paste with water. Press out with! haiid and place on top of basin, covering it well over; tie on a pudding cloth, and ,put in saucepan of boiling water, enough water to cover. Boil two hours; then cook half an hour longer : with water under, not ovter the top of the basin-. . Yorkshire Pudding.—■-3oz flour, 2 eggs, -} breakfastcup milk, salt. iPu't the flour into a:■ mixing bowl, and make a hole in the. centre; break in an egg; with a wooden spoon -gradually work the flour into tho egg, stirring round and round in the egg till the flour falls in from the side; break in ; the second egg, and conthvue : . the boating, then gradually add the milk. ■ Stir, till it is absolutely smooth. Put in a-pineh.df

salt, and stand aside for half an hoar.

Put 2oz of dripping into a baking tin, and let it get hot. i.Pour in batter, and

cook- for half au hour,

Fish Cutlets. —Mix loz of butter in a saucepan with loz .of flour.., Gradually add a teaeupful of milk, and boil until

the mixture leaves the : sides- of tho pan. Draw to one, side, add aiteaeupful of cooked, chopped fish, half a teaspoonful of anchovy-sauce, pepper, salt, a squeeze of lemon-juice, and a tablespoonful of cream. Turn out'to cool, cut into six or seven -pieces, roll lik6 a cork on a floured board, egg and breadcrumb, and shape like cutlets. Fry in deop smoking i'at a pretty.: golden colour. Drain, serve very hot on a fish paper. A litle parsley-sauce may ac-company-these cutlets. .. ..

Apple Dumplings.—6 large apples, lib flour, 6oz dripping, 1 teaspoon baking powder, -i teaspoon salt,: 2oz ,' sugar. Par!- and core: the apples.- ' Rub the dripping lightly .into- the flour, baking powder and salt, until it becomes like fine breadcrumbs. Make it into a stiff paste with cold water,"and divide into six pieces of equal .size. Place an apple on each, arid; fill the centre ■of the fruit with sugar. • Gradually work paste round apples until they are completely and evenly: covered.- Place on greased tin, brush over; with a little milky-and bake'them'for half hour.' Instead of baking, the dumplings may be boiled, tied in separate and floured cloths, but in this case use suet instead of dripping.' Boil $ hour. ' j Ci-eamed Potatoes.—Required: 21b of potatoes, loz of batter or margarine, i]oz of ilour, half, a piiit of-milk, seasoning, chopped parsley. Prepare, the potatoes as for boiling, and cook gently till, tender., in -.slightly v salted v w_at!er. Drain and let drjv_and cut in thick slices. Melt; the fat.. iu'*a' saucepan, add tlin Hour, and, when blended,-stir in the milk and bring to the boil. Boil gently for a few minutes, and add, seasoning to taste. Add - the potatoes, and stir round gently.. Turn into a vegetable dish, >sprinkle. with ' finelychopped parsley;' and serve. - Cheese Eggs.—Grease, a. baking: dish, or a piedish. Boil 2 eggs hard, cut in slices, and put in the dish. Sprinkle over a little pepper and1 salt; and half a teaeupful of grated cheese.. Make a white sauce with milk, cornflour, and a little butter : seasoned with, pepper and salt. Pour this over the eggs, sprinkle, on the saucei another: halfrteacupful of grated cheese,'dot a few email pieces of butter on the.top, and bake in the oven until golden brown. '

Golden Syrup Custard;— Two tablespoons cornflour = (leyel),; 2 tablespoons golden syrup, 2 tablespoons sugar, 2 eggs, 2 pints of boiling milk.. Mix in picdish cornflour, sugar,'syrup, and eggs well beaten, then .pour ove.r gradually the boiling milk: and place in moderate oven till a nice light brown ■ colour. Place piedish in a dish of water before putting in oven, to prevent curdling. This is delicious if served hot ,or cold."

Fricasseed Oysters.—One teaspoonful of butter, one teaspoonfuj of cornflour, il gill of milk, a-few [drops of■ lemonjuice, i doz. oysters,' pepper and salt. Put the butter in a small saucepan, and, when dissolved, add/the cornflour. Mis smoothly together; -then pour'on the milk. Stir, until it,: boils, and cook for about five minutes. Add. seasoning, the liquor. from the oysters, and a few drops of lemon-juice. Be ? careful not to put too much. Add the oysters, which should be bearded. Let the saucepan stand at. the. side of the fire Eor five minutes; be swe it does not boiL . Pour on to.a.hot plate, and it is ready to serve.

Baked Oysters.'—Put the oysters in their shells into a hot. oven, n They will open in a few minutes,.and, when they are hot through, put oh a plate and serve-with .thin bread and butter.