Try Some of These

Evening Post, Volume CXIII, Issue 25, 30 January 1932, Page 9

Try Some of These

Lemon Cheese.—Sugar lib, Jib butter, little paprica. 'This filling caa aliio be 4 lemons and 3 eggs.' Put sugar and uijed for bridge rolls, butter in basin and stand in,saucepan iMock Crab.-^-Two new-laid eggs, 1 of boiling water. When butter is melt- tablespoonful anchovy sauce, 1 desserted add well-beaten eggs, juice of four spoonful Worcester sauce, a piece of lemons, and grated rind of one lemon, butter about the size of a walnut. Whisk Boil till it thickens, about'three-quar- eggs, whites and yolks together, add ters of an hour., Will keep twelve the two kinds of sauce and butter. Stir months. ; over a low gas until the mixture thickSalad Dressing.—Two eggs, 1 break- ens and looks like dressed crab. This fast cupful of milk, quantity of sugar, wjtfl keep for several days if required.

Salad Dressing.—Two eggs, 1 break-' fast cupful of milk, quantity of sugar, hs»lf-cupful vinfegair; half-teaspoonful of salt, 2 tablespoonsful of mustard, 1 teaspoonful of cornflour, pinch of cayenne dissolved in 3 rifablespoonsful boiling water, half-cupful melted butter. Mix all together, adding vinegar last and very slowly. Stir till creamy. Apple Ginger.—4lb apples,<4lb sugar, 2 lemons, 1 cup water, half-cup preserved ginger. Make-a syrup : bf sugar and water. Chop apples and ginger. Add juice and grated rind of lemons. ••Simmer slowly until -thick and: clear. Pour into sterilised:glasses, and seal.\{" f;;- ---.' Green Tomato;Jam.—Wipe the tomatoes, slice them thinly, and simmer with enough water to, cover the bottom ofthe preserving pah. When soft,Vadd Jib of sugar to each pound of fruit; stir until melted, then bring to the boil'and boil fast until it sets on beingtested. Skim well.' Put into'pots and. cover; Another recipe is as follows:—6lb of green tomatoes, 81b of preserving sugar, 4 ; lemons, 2$ dozen peach -"leavesy 3 pieces of ginger, 3 table'spoonfuls iof brandy. Cover the^tomatoes^ withl water, put in the .peach 'leayea and; boil very gently tahtil the ibmatoesSare quitevpoft ;but- unbroken; Drain'::'the water into another1 ;pan, add to;it the sugar and boil to a syrupy when cold ;replace >mi.'the ;pan,- 'mi v the thinly-pared' lemon rind. and ginger tied together, jn, v muslin,^the 'I lemon juice, and "the tomatoes. Boil gently until a little of the syrup jellies quickly when poured on to a cold plate,: then stir in the brandy. Turn into pots, cover at once, and store in a dry place. Green Salad.-4)ne small head white cabbage lettuce, 1 bunch i parsley, 1 cucumber, 1 small bunch lof radishes and onions, $ cup pecans,'walnuts, or: peanuts, 1 bunch celery,; ?; .small-sized red tomatoes, 6 ■hard-cooked- eggsS, Cut all the vegetables up finely; Mix with salad dressing. Grate che'eso over all, and add,the sliced cooked pggslast,. arranging ;on' a'lettuce or ok'nasturtium leaves.' '■-. , " ■■--- '•■'■■ 1- '-"■'- ": Mock Caviare.—One cod's roe, a quarter teaspoonful .French . imustard, . 2 tablespoonsfui of lemon jiiee, 3 tablespoonsful of best olive oil, 'salt to taste. Cook the cod's roe in boiling salted water for three-quarters [of an hour, drain well, and when col<l put into a bowl, stir in lemon juice olive oil, > and beat to.a creamy 'consistency. Add the mustard and a dash of payenne or a

"THIS IS A QUICK, TASTY LUNCHEON DISH," SATS MISS UNA CABTEB — "OYSTEBB A LA ! FBANCAISE:" ■:■-■■'.•■■■ \ Oysters, . fireproof scallop shells or tiny ramekins. ' Beard the oysters, but-; ter the scallops, sprinkle with white breadcrumbs, place several oysters Kin each' scallop, sprinkle with very'.':'-little salt, lemon juice;. 2 drops of, Lea & Perrins sauce on each scallop.'Cover with breadcrumbs,, place several dabs of.butter on each shell. Bake in hot oven for 10 minutes until golden brown. Serve in shell garnished;-with cat lemon and parsley. Do not use any more than two drops of Lea & Perrins sauce to each scallop or you will spoil the flavour of ;the wholttvdiahl'' Lea & Perrins is highly concentrated^ It is so perfectlyj^blendedvahd,mellowed for years be-forebottling-thair even one drop gives yon the whole.bouquet of the sauce, and ■not only imp'Sijts/a! subtle and most appetising tatfgttothe^ifsh: but;also-'actu-allyjdrawsi^iit'Bsnd'develpps the flavonr :of,ftthe bil^anp^dfeS^^-Advt. ;{■'■