Try Some of These—

Evening Post, Volume CXV, Issue 105, 6 May 1933, Page 9

Try Some of These—

Marrow Soup.—Boil 21b marrow in a pint qf stock or water until soft, strain away the liquor and put aside; mash the marrow, add a small finelyininced onion, pepper and salt to taste, smd add the liquor. Thicken with a dessertspoonful of cornflour and simmer twenty minutes, then add half a pint of milk and half a gill of cream find serve. A few mushrooms cut up and simmered for a few minutes before serving is a great improvement. ' Marrow Entree. —Choose a marrow about 31b and cut in half lengthways1 without peeling; scoop out all the seeds and fill the cavity with lib of minced beef seasoned with pepper and salt, a sprinkling of herbs, and a few slices of apples. Over all distribute a few pieces of butter or dripping, place the othor half over, and'tio round in three places to keep it together. Bake in piedish three-quarters of an hour, basting once or twice with dripping. Fish Croquettes.—Here a cupful of potatoes will be required, cut into small cubes; .half cupful of fish flaked into small pieces, one teaspoonful of butter, one egg and some pepper. Cook the fish and potatoes in enough boiling' water to cover them until the potatoes are soft; drain very dry. Add the butter, egg, and seasoning. Drop in spoonfuls into hot, deep fat, and fry. Honey Pudding.—Mix together 41b each of breadcrumbs, flour, and shredded suet, add a pinch of salt and throe tablespoonfuls of honey, and bind together with a beaten egg and a little milk if necessary. Squeeze in the juice of a lemon and stir al) well together, pour into a buttered mould rind steam for at least two hours. Serve with custard. j French Pancakes.—Bjeat 2oz each butter and sugar to a cream. Add two whipped eggs with 2oz flour and half pint warmed -milk,, and beat until smooth. Divide tho mixture on to six well buttered saucers, and bake in a Lot oven for 20 to 30 minutes. Turn each pancake on to a sugar-sprinkled cloth. Lay a teaspoonful of jam in the centre and fold over.

Meat Shape—Half a cupful . of minced meat, quarter cupful of breadcrumbs, one egg, half tablespoonful of lemon juice, quarter teaspoonful of salt, a, little pepper, half teaspoonful of minced parsley, quarter cupful of milk. Mix all-together and pack into a buttered mould. Steam or bake in a pan of hot water until firm. Serve ;cold, garnished with hard-boiled eggs and chopped parsley. A Tea-time Extra.—Take lib of cod, 2oz butter, 1 chopped shallot, a dash of pepper, a squeeze of lemon, and enough boiled rice to bind tho whole together and one egg. Boil the cod ami flake it from the bone, also remove the skin, melt the butter, and. add the fish, chopped shallot, pepper, and lemon juice; mix well, then add the rice. Remove from tho pan and divide into small pats, roll these into the form of sausages, dusting the hands firjt with a dredge of flour. Just bofore they arc required, break the egg into ft basin and beat slightly. Brush tho sausages over with this and' roll in very fine breadcrumbs. Place them in a wire frying basket and plunge i'ntp smoking h6t fat. When they have taken on a light golden brown colour, remove carefully from the fat, drain, and servo hot, decorated with parsley. Puree of Marrow.—: One medium-sized marrow, two large onions, two large tomatoes. Peel the marrow and cut up small onions and tomatoes; add one and a half quarts of water and simmer all till quite cooked. Put through a colander, return to tho saucepan, and boil, with pepper and salt to taste. Put in one teaspoon of chopped parsley and, lastly, add half, a pint of new milk and a quarter of a pint of cream. The soup must not boil after, these have been added. Serve with small sippets of fried bread. Potato Soup.—The ingredients for this are one cupful of milk, ono sliced onion, i cupful mashed potato, J toaspoonful minced parsley, salt and popper. Scald tho milk with the onion; remove the onion and stir in the potato. Bring to boiling point, sprinkle with parsley and serve.