Try Some of These—

Evening Post, Volume CXV, Issue 111, 13 May 1933, Page 19

Try Some of These—

Chicken Short-cake.; —Ingredients: Minced chicken, moistened with either white or brown sauce; and, for the short-cake, lib flour, 4 tablespoonfuls butter or lard, \ tcaspoonful yeast, J teaspoonful salt. Sift flour and yeast powder, add the salt, and mix the butter or lard thoroughly in until quite smooth. Add sufficient tepid water to make, a rather stiff dough. Roll out into a thin, sheet, about Jin thick, and criss-cross lightly "with a knife in diamond shapes. Put in the oven and bake for about 15 minutes till a light brown. Divide in two, and put the hot minced chicken between. Another excellent batter for short-cake is made in a similar way, with Jib of butter, 2 eggs well beaten up, and sour milk or butteT-milk instead of water. This dough should bo soft and crisp. Mixed Fruit Paste. —Put 2ox each of currants, sultanas, raisins, and peeled and cored sour apple through a mincer. Squeeze in juice of half lemon and sift in -Joz castor sugar. Mix well with a fork, and pack in jars. If liked minced nuts may be added. Nico with brown bread. Chocolate Cream Filling.—Two dessertspoonsful of cocoa, 1 teacupful of milk, 1 teaspoonful of cornflour, loz each of butter and sugar, and 2 drops of vanilla essence. Boil the milk, add the cocoa, mix the cornflour to a smooth paste with a very little water, and add this. Cook until the mixture thickens, and stand it aside to cool. Cream the butter and sugar, add to the cold chocolate mixture, and flavour with vanilla. Salmon Filling.—Make a thick salad dressing with one teaspoonful each of pepper, salt, sugar, and mustard mixed to a paste, with two tablespoonsfnl vinegar, and thickened with two tablespoonsful cream. Into this, empty a tin of salmon, and beat to a smooth paste. Sufficient for one large loaf of bread. Glass Icing.—This is also made In the same way. as the water icing, but instead of being mixed in a basin the ingredients are put into a saucepan and beaten over gentle heat. The icing must be simply heated, not boiled.

' Egg and Ham Filling.—Boil four ;ggs for 10 minutes,, shell, place in bowl and mash to paste. Add one tablespoonful molted butter, pepper, salt, and mustard, and a little minced ham. Solomon Gundy.—Take one tin sardines, some very finely-chopped onions, a little vinegar or lemon juice. Mix thoroughly, seasoning with pepper and salt. Can be served also on hot buttered toast or biscuits. Coffee Cream Filling.—Take 1 tablespoonful of coffee essence, 1 large dessertspoonful of cornflour, loz butter, 1 toacupful milk, loz sugar, 2 drops of vanilla essence. Boil the milk, add the coffee essence and the cornflour —mixed to a paste with & little cold milk. Cook slowly until the mixture becomes thick, and put it aside to cool. Cream the butter and sugar, add to the cold coffee mixture, and flavour with vanilla. _ Home-made Candied Peel. —Save the rinds of oranges and lemons and soak them in slightly-salted water for three or four days. Drain, and boil the peel in fresh water until soft. Make a syrup of two cupfuls of sugar to one cupful of water, and boil for flvo minutes. Put the peel (which should have been drained again) in a basin and pour the syrup over it. Let it stand again for five or six clays, then strain off the syrup1 and boil "it. Next, put the peel into the boiling syrup and boil until it looks clear (about 15 to 20 minutes). Now spread the peel on a flat dish and put a little syrup into each hollow, sprinkle sugar over it, and allow it to dry in a cool oven. There is generally a good deal of syrup left over from each batch of peel. This can be used again and again, and, finally, be made into lemon syrup for cool drinks. Cheese Filling.—Grate Jib cheese, add pepper and salt to taste, two teaspoonsful chopped parsley and four tablespoonsful thick cream. Beat smooth. With four eggs boiled, mashed, and pounded in this mixture is particularly appetising. Coconut Icing.—This is prepared in the same way as water icing, but desiccated coconut is sprinkled in before the paste is beaten up.