Try Some of These:

Evening Post, Volume CXVII, Issue 47, 24 February 1934, Page 9

Try Some of These:

Cucumber and Pineapple Salad.—Two cups grated pineapple (cooked), 1 cup diced cucumber, 1 lemon, 3 tablespoons vinegar, i cup cold water, J cup boiling water, i cup sugar, sprigs mint. Put half cup water into a ,saucepan • with 16mon_' rind and mint, and bring' slowly to boiling-point; add salt and sugar. Soak gelajine in cold water and lemon juico five minutes. Strain ; b6iling liquid over gelatine and stir until, it dissolves. Stand aside to cool. When cold' (not set) add diced cucumber, pineapple. Pour into wetted individual moulds. When set, turn on to lettuce leaves and servo with a cream Balad dressing. '

Fruit Cocktail.—One and a half cups diced bananas, 1 cup orange juice, 2 tablespoons diced pineapple," 2J cups diced peaches, 1} tablespoons icing sugar, preserved, ginger. Mix all the fruits together, add the icing sugar, and pour over the orange juice. Servo in glasses with a little finely-chopped ginger over each. Chili; (Enough for six persons.) . •

Chicken in Jelly.—One fowl, 1 medium-size onion, 7 or 8 peppercorns, ham or bacon bone, gelatine, 2 hardboiled eggs, parsley, salt,: lemon rind, and juice. Clean and dress'fowl. Cut into joints and put into. a. saucepan with the onion, peppercorns, and sufficient boiling water to cover. Cook for three-quarters of an hour, add the salt, and continue to'simmer until the meat falls from the .bones. Remove fowl, and strain and skim fat from the liquid. Add lemon-juice, .and. I teaspoon gelatine to every cup of stock. Krnse the mould in cold water, and decorate with parsley and!slices of hard-boiled egg. Pack in meat free from skim;

Mince Tarts.-^-A" rich short crust or puff pastry, quantity of mincemeat, icing sugflr. Cut: out and line individual tins with the pastry. Fill-with mincemeat. Cover, or leave; open as desired, and bake in a hot oven for ten minutes; reduce the heat and cook for another fifteen minutes. If covered with pastry, dust tops with powdered icing-sugar before serving. Savoury Loaf .—Three cups flour, 1 egg, 1 heaped tablespoon butter, 3 tablespoons grated cheese, salt'and pepper to taste, 2 teaspoons baking powder, 2 tablespoons finely-chopped. ham, 1 tablespoon finely-chopped olives arid gherkins. Sift flour, salt, and baking powder into a basin; rub butter In with finger-tips; add ham, cheese, olives, and gherkins. When mixed, add the wellbeaten egg and " milk—adding more milk if necessary. Mix into a moist, but firm dough, and put into a wellgreased scone tin and bake in a hot oven for the first-15 minutes; lower the gas, and cook 55 minutes in a slow oven. When cooked, turn on to a sieve to cool before cutting. Spread with butter and serve. , .

Gooseberry Fool Preserve.—Take the required quantity of green gooseberries, not over-ripe.. .Cook the fruit till the juice flows, crushing with a spoon if necessary. Pour into a pointed flannel jelly-bag and squeeze out firmly as much as possible. All seeds and skins are retained. Measure the juice and pulp, place in the preserving pan, and add lib heated sugar to each pint of pulp. Boil until a few drops stiffen on a cold plate.. Cool for a few minutes, pour gently into heated jam pots, seeing that each is quite full. Cover with a thin layer of melted hard paraffin or gummed covers,, and store. When required for use, ice the pot if possible. Place the necessary quantity in champagne or custard glasses, add a- dessertspoonful of cream. Mix well. It should be served very cold. Place a layer of cream on the top and add a cherry. ''Gooseberry fool"«made in this way keeps indefinitely. ' .

J Sparkling Punch.—One pint bottle grape-juice, 1 pint soda water, 1 pint bottle dry ginger ale, mint leaves, ice (ice cubes from a refrigerator, tinted green). Chill the above ingredients dnd mix before serving, Garnish with sprigs of mint,

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