Try Some of These—

Evening Post, Volume CXVIII, Issue 96, 20 October 1934, Page 19

Try Some of These—

Cornflake Crisps.—Take 2 eggs, -}lb butter, 1 cup sugar, 2 cups s.r. flour, 8 cups cornflakes, 1 cup'chopped walnuts, 1 cup-chopped dates, 1 teaspoon vanilla. Cream butter and'sugar, and add" beaten eggs, add flour, and lastly cornflakes, nuts, dates, and flavouring. Drop a spoonful at a. time- ou a floured slide, and bake in a moderate ovon-15 to' 20 minutes.

Oatmeal Date Pudding. —Mix together, ilb chopped dates, 1 cup rolled oats, 2. eggs, i cup golden syrup, twothirds cup water, i teaspoon carbonate of soda,*-I'teaspoon salt, and juice of half a lemon. Steam for 3 hours, and serve with', this sauce. Cream 2 tablespoons butter with -\ cup brown sugar, and a little grated nutmeg. Cauliflower Au Gratin.—Prepare and cook the firm cauliflower and drain well, place in a' casserole dish, pour over it'evenly a thick.rich white sauce to which has been added 4oz dry cheese, .coating the cauliflower evenly. Sprinkle thickly with grated cheese, and add a few fino breadcrumbs. Place in oven to colour a pale brown on top. Serve in the dish in which it has been cooked as a dressed vegetable.

Nursery Pudding.—4oz breadcrumbs, 1 egg, 2oz currants, 1 tablespoon syrup, 2oz brown sugar, rind and juice of 1 lemon, 4oz flour, little nutmeg, 1 tablespoon treacle, 1 teaspoon baking powder, 3oz shredded suet, half cup of milk. Mix ingredients Well together, and steam two hours in a basin covered with buttered paper. Turn out on a hot dish. Serve with custard. Enough for five or six persons. Babbit' Pic. —One large or two'small rabbits, a quarter of a pound of lean bacon rashers,'three hard-boiled eggs, a. quarter pound or so of sausage meat, formed into small balls with floured hands, a small minced onion (if liked), a pint and a half of good thick gravy, a little-grated nutmeg and pounded mace, pepper, and very little salt. Take all the meat from the rabbit or rabbits, and cut it into pieces convenient for serving. Stew the bones in a little .water and utilise the liquor for gTavy making. Put the cut-up rabbit,. «sJkes of bacon, forcc-uie^t, balls, aiul.

hard-boiled eggs (quartered) in alternate layers in a pierdish. Pour in the 'stock'or gravy, cover with puff pastry, and bake for approximately two hours in a brisk oven at first, but moderating the heat afterwards so that,the pic does not burn. . Eke and Cheese Savoury.—One'cup of boiled rice, 2 heaped tablespooufuls of grated cheese, a teaspoonful-of curry powder, half a cupful of tomato sauce, 1 egg', a tablespoonful of butter^ and half a cup of gravy. . Melt the butter in a saucepan.' Add the curry powder, gravy, rice, and tomato sauce. Now stir in tho grated cheese, and lastly the beaten egg. Heat very slowly, just enough to cook the egg. Serve on pieces of toast.

Apple Soup.—-Chop very finely 1 small onion and 1 large apple. Grate 2 carrots, put all together into a saucepan and fry with 14oz butter. Add ■£ pint of stock, or water, and cook for half an hour. Add i pint milk, a little/ cream, a bay-leaf, and a small teaspoon finely chopped parsley. Bring to the boil, remove the bay-leaf, add pepper and salt, and thicken with -Joz flour. Dried Apricot Jam.—Seven pounds dried apricots, Sib lump sugar, loz bitter almonds, loz swee.t almonds, 7 pints cold water. Wash apricots well, and soak for 24 hours. Chop.almonds and boil with-apricots for one hour, then add sugar and boil 10 minutes. Makes | about 101b' of jam. I

l'riino Tartlets. —Six ounces short pastry. Till eases with lemon or orange honey and. chopped prunes. May be covered with whipped egg white stiffened with castor' sugar and a little grated lemon rind.

Peach Trifle.—Buy a stale. spongecake the size of the dish you wish to use and place it in the bottom. On it put, hollow side up, the half peaches from a tin; add a cup of water to the peach juice, flavour with lemon, bring to the boil, and thicken with a heaped teaspoon of cornflour blended in a little cold water; pour over the poaches and cake, and allow to get cold. Make custard, pour over the mixture, decorate with whipped, cream and. a few crushed cherries.