Try Some off-These

Evening Post, Volume CXI, Issue 138, 13 June 1931, Page 9

Try Some off-These

Ox Tail and Walnut.—Boil the ox tail until the meat comes away from the bones, then remove bones, add a little salt, a pinch of cayenne pepppr, and one bay leaf. Add an ordinary half-bottle of pickled walnuts, let cool until it forms a jelly; then put into moulds and stand till cold, when' it is ready for use. Anchovy Butter. — Anchovy butter, which makes delicious picnic or supper sandwiches, can easily he madcat home. Wash and break up the desired number of anchovies, add a litt?c fresh butter to the pulp, and then rub all through a sieve before adding more butter. Knead into a paste and season with a. little cayenne .pepper.' This is also suitable for stuffings and similar purposes. , Dutch Soup.—For the soup, cook half a pint of sliced potatoes, a sliced onion, and a chopped head of celery in three tablespoonfuls of dripping for three minutes, then add three pints of .stock, a gill of milk, and seasoning, and cook till tender. ■ Rub through a sieve and reheat*. . . Baked Fish 'Pudding.—Steam 21b any white fish for 10 minutes, then flake it and remove all bones and skin. Chop finely one small onion, an apple, a fairly fat rasher of bacon, a sprig of thyme and parsley, and mix with a breakfastcupful of breadcrumbs, salt and pepper to taste, and the grated rind of a lemon. Well butter a- baking dish and put in alternate layers offish and the mixture, allowing the mixture to form the top layer. Bake in a moderate oven' 20 minutes.

Veal and Pork Jelly.—One knuckle of veal and two pork chops. Put in a saucepan with one onion, some thyme, sago, and parsley. Season with pepper and salt. Cover all with cold water, and bring slowly y to the boil. Simmer till tho meat leaves the bone. Hardboil three eggs, cut up and arrange round a mould, then put in pieces of the meat cut up small, and fill up with the liquor. The rest of the liquor will do for soup. Baked- Savoury Tomatoes.—Select firm, oven-sized tomatoes,.' Eemove a round piece of skin and a little, flesh from the centre of each., Mix two tablespoonfuls of breadcrumbs with one teaspoonful of lemon juice, half a teaspoonful salt, eighth-teaspobnful pepper, add one dessert-spoonful butter (melted), some minced ham or other cold meat, one dessertspoonful Worcester sauce. Mix well. Put a little of the mixture into each tomato, with half a clove. Replace the top. Bake in a moderate oven with very little dripping 15 to 20 minutes. Apple Meringue Tart. — Apple meringue tart is a pleasant variant of the usual recipe. Peel and core a pound of apples, and cook them to a pulp in very little water. Add the grated rind and juice of one lemon, and the beaten yolks of ■ two eggs. Line a deep tart tin with some pastry, put in the mixture, and bake in a quick oven till the pastry is cooked and the mixture sets. Whisk the whites of the eggs to a stiff ,froth, pile them on the top. of the apple, and put the pie in a very' slow oven to harden. ,