Try Some of These-

Evening Post, Volume CXVI, Issue 31, 5 August 1933, Page 19

Try Some of These-

Special Apple Charlotte. —Lino the dish with thin slices of bread and butter (no crusts), and on them spread as thickly us you like some golden syrup. Meanwhile, you. have'made a puree, of stewed apples, not too thiji, and this you .will now put into the mould in alternate layers with fine breadcrumbs. Let the breadcrumbs bo the last layer, and cook this lovely pudding in the oven till it is brown, not only on top, but the sides, too. It is indescribably good, and only wants some thick cream to make it delicious. Ginger Cookies.—Jib self-raising flour, jib castor sugar, one teaspoonful Of ground ginger, 2oz butter, 2oz glace ginger, one egg. Mix well together the flour, sugar, and ginger. Melt the butter and stir it in, add the glace ginger finely chopped, and enough beaten egg —about half will be sufficient—to form a soft dough. But it must not be at all sticky. Butter a baking-tin. Form the dough into balls the size of a large marble, and press them: lightly on tho tin, leaving room to spread. Bake a quarter Of an hour in a hot oven. Cheese Puffs.—-Make about 4oz of pastry and then take 4oz of grated cheese, loz of butter, loz of flour, li gills _of milk, three eggs, salt, cayenne. 801 l "out the pastry very thinly, and with it -line some small, deep pattytins. Melt the butter in a saucepan, stir in the flour smoothly, add the milk, ftnd Stir over the flre Until it boils. Cool this for a minute, then add the yolks of eggs, then the cheese and seasoning. Beat the whites stiff and stir" them lightly into the mixture. Half-fill the- tins and bake in a hot even for 15 minutes. Serve at once.

Brown Fish Stew.—Fry 21b fish brownj then fry one medium-sized onion in one tablespdonful butter till quite brown, add three cloves, quarter tablespoonful mace, quarter tablespoonful allspice, small piece of ginger, salt and pepper, add quarter teaspoonful curry powder, then add a quarter cupful water and one dessertspoonful vinegar or lemon juice. Place ingredients with fish" in a stewpan and let simmer for 10 minutes. Orange Sandwich Filling:—An unusual and delicious filling for sandwiches is made as follows: Grate the rinds of two oranges and a lemon, and strain the juice. Boil a small cupful of water, add four tablespoonfuls of sugar, then stir in a' tablespoonful of cornflour mixed with cold water. Boil and stir for ten minutes, remove from the fire, add the rind and the juice, stir all together, and leave to cool. To Eoast Hare:- —Cut it into joints, roast it in the ordinary way with sufficient basting, and then serve it plain with. this easy .little sauce: 12 shallots, 1 wine-glass white vinegar, 1 wine-glass stock, 1 dessertspoonful chopped capers, salt and pepper. Stew the chopped shallots in vinegar and stock. Let the sauce reduce to about two-thirds. Add the capers—or gherkins—and servo hot. Salmon Pudding.—Half a pound cold salmon, break up with a fork, add two well-beaten eggs, two tablespoonfuls melted butter, the same of breadcrumbs and milk, with one teaspoonful chopped parsley, salt and pepper. Mix well, turninto a greased mould, cover with greased paper, and'steam slowly until the mixture is quite firm. Turn out carefully and serve with melted butter sauce. •