Try Some of These—

Evening Post, Volume CXIV, Issue 50, 27 August 1932, Page 9

Try Some of These—

Rabbit Mould.—One rabbit, two dessertspoonfuls gelatine, one onion, pepper and salt. Take a young rabbit, u-asn in salted water, cut up and place in saucepan with two cups of water, pepper and salt, and a littlo sliced onion. Cook till tender. Remove-bones, cut meat thin and arrange in square .mould or basin. Dissolve two dessertspoonfuls of gelatine in the hot stdck and over rp.bbit. Garnish with shredded lettuce and slices of tomato, blices of hard-boiled eggs may be placed in bottom of mould first ♦j, i Stuffed Marrow.—Peel and cut the end of a young marrow, scoop out seeds, and stuff with a mixture made Ot any scraps of minced meat (cold corned beef is very good), onion, bread crumbs, little butter, salt, pepper, and either sage or thyme. Moisten with gravy or white sauce. Then fasten the end of the marrow on again by skewers bake in moderate oven, and servo with good gravy. Cheese Pastry.—6oz flour, 2oz butter, ooz grated cheese, water, half a teaspoon baking powder, one yolk of egg, salt, pepper, and cayenne. Hub butter niiely into flour, 'then add all the dry ingredients, and mix to a stiff paste witu yolk of egg and water if uccessaTy. Turn on to a floured board and work a little. 801 l out once and use as required.

2 tvl" Aspic—Take a crab (or crayfish) which has been stielled and cooked. Break the pieces with a fork, place m a mould with some rings of co°k? d beetroot and a hard-boiled egg which has been cut into circles. Flavour with pepper and; salt and some lemon juice. Take some gelatine (about one dessertspoonful), dissolve, and mm in with the crab and other in.

gredients. Allow to stand all night in a cool place. Serve on crisp young lettuce leaves for supper. Spanish Omelette.—Take any cold rniiiced meat (sausage, ham, fowl), and put in tho bottom of a pic dish; cover with any cold scraps of vegetables, such as beans, cauliflower, or boiled or fried onions. Cover with tho following mixture:—Soak two large slices of bread in cold water, squeeze dry, and add two beaten eggs, seasoning and a little milk if necessary. Put one or two little pieces of butter on top, bake till brown, and serve very hot. Cheese and Olive Savoury.—Chop up about Six olives with one tablespoon of grated cheese. Add salt, pepper, and a touch of curry powder. Mis all to gether with a lightly-boiled egg and pile on plain biscuits. Garnish with slices of olives.

Anchovy Eggs.—Take two eggs, 2oz butter, one tablespoon anchovy, pepper, and salt. Boil the eggs for ten minutes and place in cold water for a short tinio to preserve the colour. Pound the yolks in a mortar with tho butter and seasoning. Add the anchovy last. Return this mixture to the whites of eggs which have been carefully proserved and cut in halves. Dish on a fancy d'oyley garnished with parsley or watercress.

Fish Pie.—Take any cold fish and equal quantity of boiled potatoes, mashed with a little milk, butter, and finely chopped parsley, and half a <sup of white sauce. Free the fish from bone and skin and season with salt and pepper and dash of anchovy sauco if liked. Put half of it in dish, then half sauce, then rest of fish and sauce. Spread with the mashed potatoes and bake till brown.