Try Some of These—

Evening Post, Volume CXVI, Issue 85, 7 October 1933, Page 19

Try Some of These—

Egg and Celery Mayonnaise.—Take two large "head" of celery, discard the outer tough stems and save lor flavouring soup or other dishes- Prepare the innei stems and cut into: two-inch lengths, i Boil .gently until tender in salted, water, and then drain. Hard boil the required number of eggs, cooking •them gently'and plunging them into a basin of cold water directly thpy- come from the saucepan (to prevent'discoloration as far as possible). Leave to get cold. Have ready a generous quantity of cold boiled mayonnaise, and when about to prepare the dish for table shell the eggs and cut a tiny bit off the bottom of each to make them stand upright. Place down the centre of an entree-dish and surround with tho celery, which you have mixed with sufficient of the mayonnaiso to mako.it very creamy. Pour some extra.mayonnaise on top to give a nice smooth appearance. Seattr some finely chopped parsley over the eggs and garnish the celery with circles of hard-boiled egg or tiny rounds of cooked beetroot. If preferred, mask both eggs and celery with tho mayonnaise. Tho mayonnaise dressing lor this dish is made with tho yolks of two hard-boiled eggs rubbed through a sieve' and mixed with a tablespoonful sugar,'a dessertspoonful salt, a teaspoonful mustard, half a tea?poonful of pepper, and half a cupfui of vinecar. Melt a large tablespoontul of butter in a saucepan, add a tablespoonful of flour, and when smooth stir in a 'cupful (or a little more) ot cold milk. Stir until it boils and is rcrv smooth. Then add tho vinegar mixture by degrees, stir over tho heat ■until the mixture is smooth once more, but.do not j-cboil. Put asido to get C°Lemon Junket is made by beating two' eggs with 2oz sugar and the juico of a lemon, and adding to 3-pint of lukowarm milk. Add a dissolved rennet, tablet and pour into glasses to set. Whipped cream and saffron-coloured sugar may bo used to decorate* Green Junket. —Use half-pint of milk and half-pint of sweetened, gooseberry puree, adding a little spinach juice to give a delicato green colour. Proceed as above and use. whipped cream-and grated pistachio nuts for decoration. Raspberry Velvet. —Take 1 cup very ripe, raspberries, 1| cups granulated sugar,. 2 cups >water, 1 lemon, 3 egg whites, and 2 level tablespoonfuls of gelatine. Kinsc berries and mash with 1- cupful of sugar. Cover gelatine with cold water for fivo minutes. Bring two cups of water to the boil and stir in softened gelatine and tho remaining half cup of sugar. When gelatine has dissolved add tho juice of tho lemon and sweetened berries. Strain, and when cool, but not hard, add slowly the stiffly-beaten whites of eggs. Beat all until smooth and spongy, and turn into mould. In warm weather make tho day beforo it is wanted. Serve with whipped.cream,

Aspic.—2i oz of gelatine, 1 quart of water, 2 eggs (whites: and shells only), 1 lemon, $ pint malt vinegar, 1 tablespoon tarragon, vinegar, 1 onion, 1 carrot, herbs, ■ and about 10 peppercorns. Whisk tho whites of eggs, .not too sfifflyj pare the lemon rind very thinly, and strain the juice. Put those with all the other things into a saucepan over a brisk fire. Wliisk it while it heats, bringing it nearly to the boil, and simmer very gently for 25 minutes. Then strain it into a jam jar. (A chair turned upside down, with a cheese cloth slung, between its legs, will do for this

purpose.) Tho jelly will run slowly, but don't foreo.it by. squeezing or you will mako the aspic muddy. Set it aside to-cool, and you will find a clear, brownish jelly remaining. Warm it up, and pour over cold meat slices; over eggs; ov«ir tinned salmon tidily arranged; over sliced vegetables arranged in. a pattern. Piueapplo Sun,dae. —Pineapple to taste, syrup, I pint ice-cream, -J pint custard. ' Chop the pineapple fairly small and put some, with a little syrup, in tho bottom of each glass. A tablespoonful of custard goes over this, with a few spoonfuls of.ice cream heaped on top. Sprinkle chopped nuts thickly. You can do tho same with tinned peaches or_ apricots, .