Try Some of These—

Evening Post, Volume CXVI, Issue 73, 23 September 1933, Page 19

Try Some of These—

Swiss Meringues;— Whip up the ■whites of five eggs as stiflly as you can. Sieve "ill half a pound of caster sugar, .folding it in with a spoon as lightly as you can. Shape tho mixture -with a. forcing bag, or .with a spoon and knife, and lay the portions on a piece .of slightly oiled paper on a baking-sheet; Dredge them with more caster sugar; and bake in a cool oven for about two hours, when they should'bo quite crisp and of a fawn colour. Cabbage Salad.—Chop up the heart of a cabbage. Sprinkle with shredded raw carrot. Flavour with salt and pepper, and add a squeeze of lemon juicp. Serve with rye biscuits and butter.. - Water-cress and- Pineapple.—Wash some watercress very thoroughly. Add to it a little shredded cos lettuce and pineapple cut into small slices. Season, and dress with a little oil and vinegar. Lemon Marmalade. —Six lemons, sis pints water, 61b sugar. Cut the lemons very thin; cut all up, just taking out the pips.. Leave to soak .12 hours. Boil the lemons for about one hour in tho water, then leave 12 hours. Boil up again, then add sugar and boil about-one and a half hours.- Put into warm pots and seal. '- One-egg Sponge.;— One and threequarter ,cups of flour, one cup sugar, one cup' milk, one egg, one teaspoon carbonate of soda, two teaspoons cream of tartar, ;one tablespoon of butter. Cream butter and sugar, add ;egg, beat well, dissolve soda in milk, and mix in dry ingredients. Bake in a moderate ovon. i Orange Sponge.—Three ounces of flour. The yolks of threo eggs. Six otmces of caster sugar. A good pinch of-1 salt. The grated rind of half-an orange. A teaspoonful of baking powder: Add the baking powder to the flour i and sift twice. Add the salt to the egg yolks and beat for five minutes. Then add the sugar and beat five minutes longer. Stir in the grated orange rind, then add half a breakfastcupful of hot water and, lastly, add the flour gradually. Half fill buttered patty pans and bake at once in a moderate oven for ten to fifteen minutes. This mixture makes a good sandwich cako with an orange filling. If baked in sandwich tins, it will need twenty-five to thirty minutes. For tho orange filling: Hub half a pound of icing sugar through a sieve, add twelve drops of orange-flower water and enough strained orange juice to form a soft cream. • Beetroot Soup^—One and lialfi pints clear white stock, one teaoupful cooked rice, one 'good-sized cooked beetroot, two egg-whites, two crushed egg-shells, vinegar, salt, pepper, parsley. Slice the beetroot finely, put it in a flat dish, pour a little wine vinegar over it, and leave until the juice has been extracted. Make sure that the stock is clear. Wash and finely crush the two eggshells, and whip the egg-whites to a stiff froth. Add both to the stock, whisk until it boils, and let it simmer for a few minutes. Then add the fceet-root juice, boil for a few minutes longer, strain through a cloth, and return to the' pan. If not quite red enough, add a few drops of cochineal colouring. Season to taste, add the cooked rice, reheat, and serve sprinkled. jvith chopped parsley*

Baked Banana Pudding.—Sponge cake crumbs 2oz, one. lemon, four largo bananas, custard sauce, ioz caster sugar, lioz butter, cinnamon. Butter a piedish well and sprinkle with sieved sponge cake crumbs.' Mash * bananas with tho sugar, grated rind of half a lemon, strained juice of all the lemon and a dash of ground cinnamon. Place a layer of.tho 'banana mixture in picdish. Cover-with sponge cake crumbs and dab with the butter. Repeat layers. Cover and bake in a moderate oven for twoiisy minutes, then uncover and bake for fifteen minutes longer. Serve: with custard sauce or cream. Enough for four persons. Devonshire '' Mush Cako. —'' Mush cake can be made with any kind of soft fruit, strawberries- or raspberries being the most suitable. Crush about a pound of fruit, add sugar to taste, and beat in a quarter of a pint of whipped cream; or better still, a quarter of. a :pound of Devonshire clotted cream. Cut a sponge cako in halves lengthwise, and spread the mixture about half, an -inch thick on the bottom half. Replace the top half and decorate with'a few. whole berries.

two toned bows, ivhich give the outfit a smart finish The ensemble ; is from the fashion house of Debenhcun, aud'■ Fn&hody, London. l