Try Some of These—

Evening Post, Volume CX, Issue 106, 1 November 1930, Page 19

Try Some of These—

Mock Foic Gras Tilling.—Chop 12oa calves' liver finely with 6oz raw bacon and mly with one teaspoouful of chopped onion, a little chopped parsley and bayleaf, and one teaspoonful of crusticd peppercorns. Put- all together into a pan with- an onnde of hot laTd, and fry over quick heat for five minutes. Sieve and, when cold, use as a sandwich filling, either with split rolls or with bread Hnd butter. Sausage • Rolls.—Make these very small. Puff pastry can be purchased from most,confectioners, and this saves a, great deal of trouble at a busy time. Roll Jib of pastry out very thinly, remembering how much it rises in the baking. Cut the paste into 24 little squares. Remove the skin from lib of pork sausages, and put a quarter of a sausage on each.square. Roll up and fasten with a. little beaten egg. Mako two short cuts, across each roll with a knife. Brush over with beaten egg, bake 15 to 20 minutes in a good oven. '■■■■' ' Preserved.Rhubarb.—Peel lib of the finest :and-.£rmest rhubarb, and cut into pieces 2in'in> length. Add Jib of white sugar and the rind, and juice of one lemon—the ring to be cut into narrow strips. Put all into a preserving pan and simmer gently until the rhubarb is quite soft; take it out gently with a silver spoon and put into jars. Then boil; the syrup a sufficient time to keep at- well—say, one hour—and pour over the fruit.l When cold put a paper soaked in brandy over it, and tie the jars down with' a bladder to exclude the air. This-preserve should be made ia spring. Apple Tart.—-First butter a pie-dish. Core a few nice, juicy apples, put a. tzjer of apples at the bottom of a dish J2& • a thick layer of chopped mixed candied peel, nicely cleaned currants, a pinch of ground ginger and ground cinnamon. Pour over this a little melted; butter. Eill' up the pie-d\sh with more apples, peel, currants, and flavoutingv 'Then add a cupful of boiling' water.. Cover the pie with short pastry anji bakeina hot ovon for three-quar-ters of an hour. Brush the pastry with milk, sprinkle freely with sugar, then setf in the oven, again for a few minutes to glaze. • ; Sultana PiekJes.—6lb sultanas, 1 cup flour, Jib mustard, * gallon vinegar, 1 oz. each, cloves,- allspice, peppercorns, and tumeric. Snip off fruit with scissors, wash and drain. Put vinegar' into pan with, spices, etc., leaving out enough to mix flour, mustard, and tu'nteric. Boil ten minutes, then add flour;'boil ten minutes, then add fruit, and * simmer ten minutes. Christmas Cake.—s4 cups flour, ■ 1. teacup'melted butter, 1 cup cream, 1 cup treacle, 1 cup moist sugar, 2 eggs, 3oz ginger, ilb raisins, 1 teaspoon soda, 1 tablespoon vinegar. Make the butter warm enough to melt it; put flour into basin, add sugar, ginger, raisins, and mix; stir in butter, cream, treacle and eggs; add soda dissolved in vinegar; bake in moderate oven, .for 2i •it'ours.-.

Christmas Pudding.—lib each of raisins, sultanas, dates, sugar, and butter, $Ib flour, |lb breadcrumbs, -Jib each of almonds, currants, and candied peel, one teaspoonful each of cinnamon and vanilla, .nine eggs, one teaspoon of soda. Mix fruit together. Cut up peel and almonds, cream butter and sugar, and mix the flavourings. Add fruit, etc., lastly flour, with breadcrumbs and soda. Stir with wooden spoon for quarter of an hour. Boil or steam for eight hours, keeping boiler well filled with water all the time. Pineapple custard: Required, large tin of sliced pineapple, IJoz of butter, loz of ilour, one yolk of egg, sugar to taste, milk. Drain.the syrup from the pineapple, and make up to a pint with milk. Melt the butter in a saucepan, add the flour, and when blended stir in. the milk and pineapple syrup and bring to the boii. Boil gently for a few niinutea. Draw aside and c;ool slightly before stirring in the beaten egg yolk. .Cook again for a few minutes without boiling, add sugar and flavouring to taste. Cool and turn into a dish with the pineapple cut' in convenient-sized pieces. .' ' ■ . - Charlotte Eusse: Ingredients, half a pint of cream, half a- pint of jelly (clear), one tablospoonful of icing sugar, one sponge cake or finger biscuits, half 4 pint of jelly (coloured). Method: Make a sponge cake, in a mould, when done turn out; when cold,' take out; the centre, only leaving the bottom in. Cover the bottom of the mould with the coloured jelly, place on the cake; then fill the centre of the cake with the cream, sugar, and clear jelly,- which has been whipped together till stiff. Serve next day. Canadian Fruit Candy.—2lb brown sugar, Jib stoned raisins, -Jib glace cherries, chopped nuts, Jib butter. Tea spoon vinegar, little milk. Melt butter in large saucepan, add sugar, and mix with enough milk to make a smooth, paste. Add vinegar, boil fast until a little will set in cold water. Add fruit and nuts, and pour into a buttered tin. 'A- Salad Dressing.—Beat together in a basin 2 eggs, 2, tablespoons sugar, ■} tablespoon butter i teaspoon salt,-1 teaspoon mustard, 1 small breakfast 'cup good vinegar. Stand the basin in a saucepan a quarter full, of boiling water. Stir all the while till the mixture thickens, but do not let it boil. Bottle and;make airtight. When-want-ed for use mix some with milk to desired .consistency. :Soda Cakes.—lib flour, {;lb sugar, 31b dripping or butter, lOoz fruit (sultanas, raisins, and currants), ioz ea,ndied peel, 1 teaspoon carbonate of soda, 1J pints of milk, 2 eggs. Cream butter and sugar, add eggs well beaten. Add fruit, then flour and milk alternately. Add soda dissolved in a little boiling water. Mix thoroughly to distribute soda. .Mixture will. be. a little thinner than the ordinary fruit cake. Bake in a moderate oven 1 to 14 hours, decreasing heat as cooking proceeds. ;