Try Some of These—

Evening Post, Volume CXVIII, Issue 114, 10 November 1934, Page 19

Try Some of These—

Espagnole Sauce.—Melt 2oz butter in a saucepan, and, when hot, put in 1 onion, half a carrot, cut in slices, and a few peppercorns. Try a light brown, stir in ljoz flour and a few-herbs. Add 1 pint, of water or stock and stir till boiling. Add a sliced tomato and 1 glass of sherry, season with salt, and cook gently for half an hour. Strain through a five strainer.

Bordeaux Cutlets. —Trim the cutlets neatly, dip in egg and breadcrumbs, and fry in hot fat until brown and cooked through. Cut 2 hard-boiled eggs in half and cut each half in "four. Make a tomato puree hot, put in the eggs for a few minutes, dish the cutlets in- a. circle of mashed potatoes, and put the eggs and tomato sauce in the centre.

Rainbow Birthday Cake. —Take lib sugar, 6 eggs, lib flour, 1 teaspoon carbonate soda, 2 teaspoons cream-of tartar, l.cup milk, .slb butter, cochineal, 2 teaspoons cocoa. Cream the butter arid sugar, add the eggs one at a time, and: beat,very; well. Sift the flour with the soda and cream of tartar; add gradually with the milk to the mixture. Stir well and divide into three parts. Colour one portion with cochineal, one, with cocoa (which1 has been mixed with a little boiling water), and. leave f ..l plain. . Cook in three very well-greased deep, sandwich tins. Have the oven very hot,.and reduce the heat a little when putting in the cakes! (They will take about 20 minutes 'to cook.) When cold,, put together .with jam, lemon cheese, or creamj and ice with a pale pink glace icing. .

Apricot Charlotte. —Soak and stew six ounces of dried apricots; grease a mould and line it with bread and butter or sponge cakes. Mix together loz shredded suet, 2oz each;of breadcrumbs and sugar, ■ the grated rind and juice of half:a lemon. Put alternate layers of:. this: mixture and the apricots into the mould. Cover with a grease paper and bake, in a moderate oven for an hour.; Turn out, pour oyer the warmed apricot syrup, and serve-with custard.

Potato Wall.—Mash potatoes with 1 egg and a piece of' butter and a little milk.i Pile round a-fiat, dish 3in high. Smooth with a knife r brush over with egg-and bake J boiir. To be filled with cooked mince. ■ :

Banana;'- Pudding.:—lngredients:' 4 baiianaSj 1 pint of milk, 3 tablespoonfuls cornflour, 1' tablespoonful sugar, 2 eggs, pinch of salt. Method: Bring the' milk .to the boil in a double sauce-

pan,, put in the cornflour mixed to a smooth paste with a little cold milk and sugar. As this thickens add the beaten yolks of the eggs and the sliced bananas. When thickened, turn into a pudding dish; beat'the whites of the eggs to a stiff froth, add a little sugar, and spread over the top. Put in the oven for a few minutes to brown slightly, and serve. Casserole of-Fish.—Take lib filleted fish and roll each fillet. Butter the bottom of a casserole and cover it with some grated onion and a skinned and sliced tomato. Lay the fish on this and sprinklo with salt. Take a cup of medium white sauce and pour over the fish, cover the casserole, and cook for half an hour. Cook either in an oven or on top of the stove, with an asbestos mat between the flame and the casserole. Just before serving sprinkle the top with chopped parsley. 1 Sago Pudding Steamed: Take 1 tableI spoonful sago, .I'cup breadcrumbs, i cup sugar, i c,up, currants, 1 tablespoon^ (melted dripping, 1 teaspoon bicarbonate of soda, 1 teaspoon cinnamon, 1 tablespoon flour, 1 tablespoon powdered milk. Soak sago for 1 Or 2 hours, add breadcrumbs,,sugar, currants, stir water in, add beaten egg; Mix flour, powdered milk, cinnamon, bicarbonate soda ■together well and, add, and lastly add melted dripping, and : stir well. Pour into greased basin.and steam 2J hours. . Stove Potatoes: Take the amount, of potatoes required,, a small quantity of good dripping, and an onion or two. Peel and'slice potatoes and onions and,put in a saucepan with dripping at. W bottom and season with pepper and salt, also half a cup of water, and let steam till soft.. .:■■-■■ ; " ' ■■•.- ■"' . ;