Try Some of These-

Evening Post, Volume CXIV, Issue 26, 30 July 1932, Page 9

Try Some of These-

I Corned Beef Omelette:: Two table-spoorisful-corned bee.f, .two;..eggs, one tablespoonful water, salt and pepper, loz butter or margarine. Beat the eggs, pepper, salt and water., Melt the butter in an omelette pan, and when1; just smoking hot pour in the eggs, and cook quickly. When nearly set place the beef; which should be-.-finely; miiiced,' in-the.egg' mixture, fold over -to form an- oval, "allow" to- brown . underneath, turn out and serve immediately. • Garnish with, *a little chopped parsley. Chocolate Sago :• Put four cups of milk on to boil, pinch of salt, :piece of butter. When boiling, -,add one,tup of sago, two tablespbonfuls sugar, or more if liked,; two teaspoorifuls (heaped) of cocoa. Cook, and just before serving, add vanilla to "taste., :• This tastes like, chocolate. .- ;^ ■; Lemon Cream Pies: Line some small buttered plates with good short pastry and bake in- the oven. Boil one pint of milk, put in two tablespoons sugar, the grated'rind of half.a lemon;':arid two tablespoons flour mixed to a smooth paste with cold milk. Mix all together and whisk over ■ the fire.. When" the flour is cooked add-the juice of a lemon, a-lump of butter and the beaten :yolks of_ three.eggs.. Continue stirring, tinti] thick, but do hot 'allow to boil. Pour the cream into .the 1 pastry' crusts and serve when :cold. '~, ,■'■■■.' ■'•■':'-'}- Lemon. Cusjtards:: Pour into a saucepan one pint.;of milk, the thin -Tirid of a lemon, two bitter almonds; and two tablespoons of sugars Bring theiijiilk to the boil, strain it gradually through a '''sieye.> into a/ basin1 containing'three well-beaten eggs, stir until it thickens. Pour into custard cups. ; ';'.'-■; V.~ ■•'*■ > ■• ; French- Charlotte: Bem'ove thecentre frpm a- sponge cake..leaving the -bottom and _sides about ;lii; thick. Place in a basin with some fruit juice^ilb of macaroons,-and allow to soak-well. Whip stiffly one:pint, of cream. ■„ Put the soaked macaroons' at the bottom of.the sponge -mouldy spread over"; a layer of apricot jam, and fill with the cream, piling^high.in the, centre. Ornament, -with coloured ■ icing*' - forced through' a- cornet;: ;\ ': : „-. -;; - -■[; i

Paris Eissoles: Chop small, two hardboiled eggs, add: two tablespoonf uls breadcrumbs, salt-and pepper, and mix with the yolk of a raw ;egg. Shape into cutlets. Brush over with the white of an egg. Beat up a little, toss in fine crumbs, and fry a nice brown.

Vegetarian • Stew: Take 21b Spanish onions, boil in as little .water as! possible until soft. Drain all but half a teacupful (approx.) of water from them, then add one teacupful of vinegar, three tablespoonf uls of Demarara sugar, pinch of salt, and 2oz butter or beef dripping. Next, have ready lib to lilb boiled potatoes, mash well, arid stir in. Heat up very gently^ an«i serve. ■. ... ... ■ -. ■• .• ':.■ .■ *.;. i ■

Baked Apple Dumplings: Peel the appleß and core without cutting them' in halves. Make some short pastry/.-and cover each apple with a piece of it, moulding it closely round, and: filling up the centre with sugar and a .tiny dot of butter before.closing up secure; ly. Bake in a fairly hot oven till the apples are tender, and sift over-with castor sugar before serving.1 '■ v , Dry Curry: One tablespoonful but-ter,-two onions, one apple/one dessertspoonful sultanas, two teaspoonfuls sugar, 1£ tablespoonfuls curry powder, half a teacupful stock! Peel the onions and apple ■ and cut into small pieces. Put butter in :fry/pan' arid, when i'the smoke rises, put in the applo, sultanas and sugar, and curry powder. Fry all till the onions are brown.

:. Eggs in Cream: This form of, preparing eggs has the advantage of forming a dish-for lunchy arid carefully-prepar-ed it; is very; tasty and' appetising: Boil four, or more eggs hard, and separate the yolks from the whites.'Cut the whites into rings, riot too, thin, and put ■ them aside for a time. Break the yolks with a dinner fork, add them to 2oz of butter and the yolks of 2 eggs in a y frjdng-pan and half a,pint of cream, .pepper and salt.-Stir the .mixture !till' smooth, being. carefuV-it.;does not burn; add the out whites and,make them hot in the pan. ■" These, must-not be- broken.. Turn on to a hot dish-arid serve;-' .■'-' •■■• v:':': A:''■ : ■•■ :;■> -.- ■■^■..- •■