Try Some of These—

Evening Post, Volume CX, Issue 148, 20 December 1930, Page 19

Try Some of These—

Small Mutton Pies: Cut somo loan, eookcd mutton into dice, mix with a' little finely chopped, onion and paisley and some well-seasoned gravy. Line some patty tins with a good short, psstry, • fill each with a little mutton mixture and cover with pastry rounds. Brush the tops of each small pie with beaten egg or cold milk and bake in a quick oven for half an. hour. Potatoes and Cheese: One pound boiled potatoes, 3oz grated cheese, two tablespoonfuls of milk, loz butter, broaderumbs, pepper, and salt. Mash the potatoes while hot, adding milk, the cheese and the seasoning, and half the butter. Butter a pie-dish with the remainder, strew it thickly with breadcrumbs, fill up with pqtatoos and cheese, and bake for half ari hour in a good oven; turn it out and serve hot. Thick Omelette: Two eggs, cornflour, half teacupful part milk and water, half teaspoonful mustard, 2oz ilour, -Joz butter. Blend cornflour, stir into rest of liquid till it thickens, add yolks of eggs, whisk whites to a froth, and fold in carefully. Melt butter till hot in a shallow pnn, stir in the mixture till it nearly thickens, let it set, keeping the edges loose, brown nicely, turn over on to a hot dish. Serve yory quickly. Savoury Omelette: Three eggs, loz butter, little chopped ham, tongue, eheese, or kidney, one teaspoonful chopped parsley, one saltspoonful salt, one saltspoonful pepper, a pinch of onion powder. Whip white to a stifi fvoth with a pinch of salt, stir seasoning with the yolks, and mix in the whites very Hghtly. Put butter in a frying pan (always keep one for omelettes only), xnelt it, skim, and do not let it brown. I Pour in the mixture, and stir till it begins to set at the bottom. Cook till the bottom is slightly brown. Place under a grill, or use a salamander lo brown the top. Servo at once. Baspberry Buns: Put 6oz of flour into a basin, add 2oz of castor sugar to it, a quarter of a teaspoonful of baking soda, and half a teaspoonful of cream of tartar with (ho lumps pressed out. Grumble into those ingredients 2oz of butter. Boat one egg, add to it three tablespoonfuls of milk. A little egg may be put to onn side before adding the- milk, just sufficient to gloss the buns. Make the whole into a sottish dough. Place in spoonfuls on a greaspd oven tin, and with a finger make a hollow in the centre of each. Insert a little raspberry jam, half a teaspoonful in each, cover over and brush. Nut Toast: Eequired: Ono cup shelled peanuts (put through mincer), one cup breadcrumbs, pepper and salt to taste, one onion, one tomato, fried together ia butter until brown, add a little vegetable stock, and mix all together with an egg or a little milk, and bake in a well-buttered piedish until brown. Turn out on a dish and garnish with parsley. Serve hot or cold. Wheaten Oven Scones: Mix a teacupful of flour with a tcneupful of wheaten meal, ndd a pinch of suit and a small dessertspoonful of sugar. Press out the lumps of half a teaspoonful of baking soda and half u teaspoonful of {cream of tartar, anil mix these with the

other ingredients. Crumble in a dessertspoonful of butter, and with a little buttermilk form the whole to a scone dough. Make into neat scones (small rounds), brush with egg, and I bake in a quick oven for 10 minutes. Custard Tartlets: Crumble into Jib of flour 2. oz of butter. Add half a teaspoonful of baking powder, and with a very littlo cold water form the whole to a stiff paste. Turn out, knead, roll out, cut into rounds, and line nine or ten patty tins with the pastry. Beat to a,cream 2oz of butter with 2oz of sugar, work in the yolks of two eggs, then 2oz of flour anel a breakfastcupful of milk. Put all into a saucepan, and stir until just boiling. Add a little lemon or vanila flavouring, and allow to cool. Divide the mixture amongst the prepared pans, and bake in a hot ovon for about a quartor of an hour. Beat the whites stiffly, and add to them a tablespoonful of sugar. Pile the meringue on top of tartlets, and return to the cool part of the oven to firm. These are delightful as a dinner sweet or as tea cakes. Walnut Squares: lib sugar, 1 cup new milk, 1 tablespoon glucose (or -J level teaspoon cream tartar). Put in saucepan on fire, and stir till it boils. Then boil without stirring fast as possible for .20 minutes (or 240 deg.). Take off lire, stir in 1 dozen walnuts chopped finely, and 1 teaspoonful vanilla essence. When it begins to thicken pour into buttered tin. Cut into squares with knife. Bird's Nest Pudding: 3oz tapioca, 1£ pints water, sugar to taste, 5 or 6 small apples, flavouring. Soak the tapioca in the water for one hour or more, and cook gently until clear. Add sugar and flavouring to taste. Peel and core the apples, keeping them whole, and place in a greased piedish. Pour the tapioca, over the apples, wipe the edges of tho dish, and bake in a moderate oven until the apples are soft, but not broken. Spinkle with sugar and servo with milk or cream. Note: Sago may be used in place of tapioca. Eggloss Cake: IJlb flour, 1J cup of milk, -Jib butter, 31b currants, Jib raisins, 1 tabespoon of treacle, Jib sugar, peel to taste, 1 good teaspoon soda. Beat butter and. sugar well, add little milk, fruit, treacle, flour; soda to be dissolved in remainder of milk. Bake slowly. Keep fourteen days before use. Cream Puffs: 1 pint water, 4 eggs, \ pint cream, butter, \\h flour, 2oz jam. Put butter and water into a saucepan, and when it boils stir in the flour and cook for a few minutes. Take from the fire, let it cool off, then beat in eggs, one at a time. Beat well for five minutes. Lightly butter baking sheet, and drop on pieces of the mixture. Bake iu a steady oven for half an hour. Fill with whipped cream and jam. Hasty Cake: Put together in a large bowl 4oz of butter, 7oz of self-rasing flour, 6oz of brown sugar, two half a cup of milk, half a teaspoonful of ground ginger or cinnamon, half a teaspoonful of ground nutmeg, and half a pound of chopped dates or raisins. Beat all together with a wooden spoon for five minutes, and bake in a greased tin in a moderate oven for 35 to 40 minutes.