Try Some of These—

Evening Post, Volume CX, Issue 137, 6 December 1930, Page 19

Try Some of These—

. Tomato and Cheese Salad.—6 tomatoes, 1 package cream cheese, 1 tablespoon chopped green pepper, $ teaspoon finely chopped onion. Put the tomatoes in boiling water for a moment to loosen skins. Peel and chill thoroughly. Cut in halves. Mash cheese to 'a paste with mayonnaise dressing arid mix with green pepper ana onion. Put, the cheese mixture between halves of .tomatoes, sandwich fashion, and put sprigs of parsley into tops. Arrange pn crisp lettuce leaves. Bhubarb Fritters. —Prepare and cut into even lengths some fresh rhubarb. Dip each piece into batter, and fry in boiling ■ fat. They t#ke about five minutes to fry, and should be quite crisp. ' Drain well and sprinkle with castor sugar. Baked Bhubarb Pudding.—lngredients: Boz flour, 4oz shredded suet, $ teaspoon of baking powder, a pinch of salt, rhubarb, brown sugar, a little butter. Mix together l£oz of brown sugar and butter, then spread over the bottom and sides of a pudding basin. Mix together tho flour, suet, salt, and baking powder, and add sufficient cold water to make a stiff paste. 801 l out and line the basin neatly. Cut the rhubarb into short lengths, half fill the basin, add the brown sugar to taste, add a little water, and fill up with rhubarb. Cover with pastry, press the edges firmly together, cover with a greased paper, and bake in a good oven for about an hour. Turn out on to a hot dish and serve. Macaroni and Cheese.—Cook macaroni or spaghetti in boiling, ■ salted water until tender. Drain and slice over it a well-flavoured cheese. Set tho dish ia a warm place, so that the cheese will melt of itself, then stir it all through the macaroni. Add seasonings as liked, and put under the toaster for one minute to toast the top. Cheese Fondue.—l cup grated cheese, 8 tablespoons melted butter, cayenne, 6 eggs > i tcaspoonful salt. Mix the grated cheese with the butter, and add salt and cayenne. Beat the eggs until light, add to the cheese mixture, and cook over boiling water, stirring constantly until the cheese is smooth and creamy. Serve on hot buttered toast. Saute Kidneys in Cases.—Bequired: Three or more sheeps* kidneys, ljoz of margarine, $oz of flour, one gill of brown sauce, one teaspoonful of chopped parsley, salt and pepper, a small piece of onion, thin slices of bread, a little ketchup or Worcester sauce. Skin and core the kidneys, and slice, them very thinly. Sprinkle them ■with salt and-pepper. Chop the onion finely. Melt the margarine in a small pan, put in the onion, and fry it a golden brown. Next add the kidneys, and cook gently for about five minutes, then put in the flour, stir it over the fire, and add the sauces. When it boils, draw the pan to the side of the stove, and let it simmer gently for five minutes. The slices of bread must fit some small ramekin cases, fry them a golden brown, put one at the bottom of each case, fill up with the kidney mixture. Sprinkle a few browned crumbs and chopped parsley on each, and serve as hot as possible. Vegetable Curry.—Two small onions, lib French beans, small tin tomatoes or three fresh tomatoes, pinch of salt and pepper, one small teaspoonful curry powder, one tablespoonful butter, one tablespoonful flour, }lb cheese (grated or chopped fine). Cook tho beans and onions in a little water until • tender. Save the liquid and add tho tomatoes to it, salt and pepper to taste, and a small teaspoonful of curry powder. Blend one teaspoonful butter and one teaspoonful flour for thickening. Cook slowly in a double saucepan for about an hour, and stir in at the last moment the cheese. . ( . ; Cheese and Tomato Sandwich.—Six slices each of bread, tomato, bacon, cheese, seasoning. On each slice of bread place a slice of tomato. Salt, cover with cheese, and season with mustard, salt, and cayenne. Put bacon on top and toast in a hot oven or a littie away from the griller until _ the cheese has melted. Then toast quickly to crisp the bacon. Serve with gherkins. _ Celery and Egg au Gratin. —One largo head of celery, i pint jyMte

■ sauce, four poached eggs, loz grated cheese. Blanch celery,, cut in convenient lengths, cook in water, till tender. Place celery in hot entree ' dish' and range poached' eggs on.top, Coat with , ,sauce,, .sprinkle .. with grated cheese, and .grill. Blackl Currant Tart.—Slix ■■ some 'almond: paste andi line a pie plate with the; mixtur.e, with' a "rim ' roundl the edge. Make a compote with a thick syrup and'a pound-of black currants, and .'when'cool 'flavour 'with two' .tablespopnfuis, of ; cassis.' Fillfthe tart with the' mixture,- and ; i put. in" the oven', for a few minutes. ' Serve 'cold. ' Canary?'Cream.—Bequired: One pint an&< a' half s of: milk," Jib; of .loaf: sugar, $oz (or•about seven.l sheets) ' of: leaf

■ — ; - gelatine,' the yolks of six eggs, one lemon.' Put the gelatine in a small pan with, 'two .or three tablespoonfuls 'of the milk, and let it dissolve by the'fire, Put; the rest of the' milk in .another pan| with. the. thinly-pared lemon rind and sugar; bring: these to the boil; and cook.for. a.few minutes, then add the dissolved gelatine; let the mixture cool slightly, and add' the : juice of'the lemon and' the beaten-yolks; stir over a slow 'fire until it thickens. Then strain'it into a pretty mould which has been rinsed out with cold water; leave it till'set, but'stir5 it'frequently, otherwise' it .will 'separate. When set, dip the mould" in tepid water, and turn the cream on, to a .tlish.'