Try Some of These—

Evening Post, Volume CXV, Issue 83, 8 April 1933, Page 9

Try Some of These—

Brawn. —You can Have either pork or veal brawn. The former is richer— in fact, it is almost too rich; but the veal has. a-lovely, rather "gluey," con-! sistency, and is astonishingly nourish- j ing. Buy a pig's head, and, if you i have a dislike of a grinning head, I get the butcher to sever it into small, pjeces, so that it looks like a mass of' rather boney pork and not like a ,head / at all. Boil it with salt and pepper, a•. few peppercorns, and a. pinch t>f herbs. I It must boil slowly until the meat will almost fall from the bones. Then take it off the stove and strip each piece . carefully. Mash it and press into a* basin which has been rinsed in cold water. Then cover with' grease-proof paper, put a plate on the top, and your heaviesi iron on the top of the plate; Leave for twenty-four hours', then turn out' and eat with salad. Veal brawn is made in just the same way, except, of course, you buy a calf's head instead of a pig's* Many other dishes -suggest themselves, dishes which are cheap, nourishing, and very good, dishes which have but one thing against them —their vulgarity. Cinnamon Buns.—Mix. together in a | bowl Jib each of flour and barley flour, two teaspoonfuls of cream of tartar, one teaspoonful of bicarbonate- of soda', 3oz ,of sugar, and two teaspoonfula of ground cinnamon. Melt 3oz of margarine and 2oz of treacle in a saucepan, then in a .separate pan warm one gill of milk, and stir in half a teaspoonful of bicarbonate of soda. Add the contents of both pans to the dry ingredients, and mix to a stiff dough. Shape- and bake in a hot oven. Orange Cake.-—lngredients: One-third of a cupful of shortening, one'cupful of sugar, two eggs, two-thirds of a cupful of milk, one and'three-quarter cupfuls of flour, two teaspoonfuls of baking powder,' one tablespoonful of orange juice. Cream tho shortening, then add the sugar and the egg yolks. Mix'well and add half the milk. " Add half the flour, which should previously have been sifted ' with the baking powder. Mix in the orange juice, milk, and the rest of tho flour. Bake in greased layer cake tins-in a moderate oven for about twenty minutes. Put together with orange filling, and ■cqver ..with- orange icing. Apple, Celery, and Walnut Salad.— Cooking apples, celery, walnut, salt, lemon juice, mayonnaise. Method: Gather all ingredients. Peel and dice apples. Sprinkle with lemon juice!. Chop up -walnuts and celery, keeping a few whole walnuts to decorate. Mix all ingredients together. Season with salt. Serve on lettuce leaf. Mask with mayonnaise and garnish with walnuts. Cheese and Pineapple Salad.—Out the pineapple into slices about Jin thick, and take the centre out. Make a cheese mixture with -Jib grated cheese and one tablespoonful of dressing., Form the mixture into small balls, place in the centre of the pineapple slices, garnish ■with sprigs of ' parsley, and "stand on a bed of lettuce leaves. Cooked Vegetable Salad.—Take sny cold cooked vegetables such as potatoes, peas, French beans, haricot beans, carrot and turnip, and cut into small dice; add diced celery, peach or pineapples, And. finely, chopped spring onion,

and mask ■with maybnnaise. Serve in individual portions on lettuce leaves, and garnish with pieces ■of carrot or j turnip which-hare been cut out with i fancy cutters. i Peanut Butter.—Place Jib peanuts I (shelled) in a moderately warm oven ] until slightly browned; then take out J and leave for. 24 hours. Bub together (and remove reddish skins, and put the . cleaned • peanuts through a' mincer of | the type which includes a nut crusher. i Mince peanuts twice, the second time adding half a teaspoonful salt before the final cutting. As the. peanuts will s have developed sufficient oil of their own, th.B paste can be stored in jars and used at once or kept if desired. Lemon Butter.—One pound sugar, 6oz butter, six eggs, five lemons.. Melt the butter and sugar in a saucepan, standing it in another containing boiling water.l Then add eggs well beaten, strained lemon juice, and peel, finely grated. Stir till 'it thickens, then pour into jars and cover when cool. It will keep a long -time. Tomato1 Cheese Paste. —Peel and cut into small pieces three large tomatoes; I cook slowly in loz of butter, add .three teaspoonfuls of grated cheese with salt, pepper, and a pinch of dry'mustard. When the cheese has melted add a well beaten egg, stirring again until the mixture thickens. Turn into jars to set. Tomato Kiee.—Wash two ounces of rice thoroughly and cook in half a pint of milk -until soft,, then flavour with salt and pepper. Take one pound' of tomato puree, add the rice, and beat together until smooth.:', Stir ■ ill one ounce of butter. Serve very hot, with or without gra,ted cheese. , ■ Eggs and Cheese. —Cover the bottom of a large plate with equal parts of breadcrumbs, grated cheese, and butter, and mix with the yolks. of two eggs and any spices that are liked. Spread this thickly over the bottom of the plate and place in an oven until brown. Take out, and at once break into the plate as many eggs as will cover it. Sprinkle these thickly with grated cheese and place in a quick oven until the eggs ai«B set. If the cheese is not sufficiently browned, the use of a salamander will put this right. Chocolate Cream ■ Tarts.—Kequired: One and a half cupfuls of hot milk, hftlf-cupful of granulated sugar, oneeighth teaspoonful of.' salt/ yolks of two eggs, four level tablespoonfuls of cornflour, one teaspoonfull of butter, ■ half-teaspoonful of vanilla, two squares lof unsweetened chocolate. Put the milk in a double boiler. Mix together the sugar, salt, cornflour, and egg yolks, and. add them to the hot milk. ■ When the mixture thickens pour in the ' vanilla and the melted chocolate. Put i the butter and salt in last. When i quite thick put the filling in baked tart i shells. Top with whipped cream. i Date Tarts.—Kequir ( ed: One cupful of > stoned dates, one teaspoonful of lemon juice, two tablespoonfuls of icing sugar, i one tablespoonful of coconut, one cupful, of stiffly whipped cream. Scald ' the dates, pour off the water, crush ■ dates with a fork,' then add the other , ingredients. This is a delicious filling. I Serve in baked tart shells. Top with ■ whipped cream and a maraschino , cherry.