Try Some of These

Evening Post, Volume CXIX, Issue 98, 27 April 1935, Page 19

Try Some of These

,Two Novel Salads.—And, finally, two novel. salads,- the ; one made ■ with oranges and the other with pineapple. For the first,! have ..ready some . cold cooked pearl barley and some quarters of orange, with the pith and pips removed..' 'Add^the same quantity of beetroot, cut into cubes, mix well and dress \yith a cream dressing. For the pineapple salad,'line a'bowl with-let-tuce' leaves,' and put in a mixture of pineapple finely chopped, cubes of tomatoes peeled, and. with pips removed, and .finely-chopped onion. Season with salt and pepper, and dress with vinaigrette. ' Apple Chartreuse.—Boil gently 1 teaciip' of rice in.-a quart of milk,: with 1 teaspoonful of grated lemon rind. Cook "tilt tender and sweeten to taste. Take (S or 8 apples, peel and core them, and place in a buttered piedish. Fill each tfpple core with raspberry jam, arrange ?ice between the apples, and, when the dish is full, brush over with the 'white of an egg. Sprinkle with sugar and bake in a quick oven for an hour. Serve with custard or cream. Apple Cheese Cakes.—Take 141b apples, 3oz sugar, 2oz butter, 3 eggs, 1 lemon, pastry. Peel, core, and slice the apples, put them in a saucepan with the sugar and a. little'water, cook gently till, tender, and rub through a sieve. Eeturn to the saucepan, add the lemon juice and the rind, well grated. Reheat and stir in the wellbeaten egg yolks. Cook gently, till the mixture .thickens, have ready the pattypans lined with pastry and partly cooked, fill with the apple mixture, cover with the egg whites, stiffly beaten with caster sugar, and bake in a moderate oven for 15 minutes. Almond • Chocolate Cream.—Take 1 pint milk,. 3 eggs, 2 tablespoonfuls grated chocolate, 1 teaspoonful vanilla essence. Scald the milk, stir in the sugar and chocolate, and boil gently for a few minutes. Cool slightly and add the egg yolks. Cook again gently till it thickens, and add Sib blanched and grilled almonds which have been cut in four: Flavour with vanilla or a liqueur, beat the egg whites stiffly. Sweeten, and, when cold, and ready to serve, pile on top of the cream: ' ■ . Baked -Chocolate Custard.—Take 1 pint milk, 3 eggs, i cup sugar, loz grated chocolate, vanilla flavouring. Scald the milk, stir.in the chocolate, and dissolve thoroughly. Cool a little, add the sugar and beaten egg yolks and vanilla. It may be cooked in individual dishes or in one dish. Set the dishes in a pan of water and cook in a slow oven till set—about half an hour. Make a meringue of the egg whites and cover the top of the custard. Cook till crisp and set. Serve very cold. Carrot Marmalade. —Scrape the carrots and cut them into small pieces. Boil these for an hour, then press through a sieve. To every pound of

carrots add the juice of a- lemon, its grated rind, and a pqund" of- preserving sugar. Put all into a saucepan, and boil for twenty to thirty 'minutes until thick. Before it is potted add a little almond essence and some blanched shredded almonds. Genoa Cake^—lngredients: Half a pound of butter, half a pound of sugar, half a.pound of sultanas,, two ouncesT of blanched almonds, rind of one lemon, two teaspoonsful baking powder, ten ounces of.flour, two ounces of niixed peel, four well-beaten eggs. Method: Cream butter arid sugar, add eggs, then, flour, etc. Bake in cool oven one and; a half hours. Brazil Nut Wafers.-—2 tablespoons butter, 1§ cups brown sugar, 1 egg, 2 tablespoons water, J cup flour, ,1$ cups sliced Brazil nuts. Cream butter, stir in sugar, add egg and water. Add flour mixed with the nuts. Drop by teaspoonfuls on a baking sheet, grease with unsalted fat or oil, at least two inches apart. ■ Bake about 7 minutes in a moderate oven (325 degrees F.) or until brown. Remove from oven, let stand a minute and remove from baking sheet with a spatula. If last wafers get too hard to remove easily, return to. the oven for a minute and then remove. , . , :.', Gooseberry Marmalade.—This should be, made with young' green gooseberries when the season begins. To every two pounds of gooseberries use a pint of water, one orange, and half a lemon. Shred the oranges and lemons and put into a-bowl with the water, and the prepared gooseberries. Leave for twenty-four hours, then boil for about half an hour. Add an equal quantity of sugar, arid boil all together for a further forty-five minutes or a little longer. ' ■ Brazil Nut Fudge.—Two, squares chocolate, £ cup cold water, cups graftulated sugar, two-thirds cup milk, 1 cup, finely-cut or crushed Brazil nuts, 1 cup cut Brazil nuts. Cut chocolate into five or six.pieces and put with water' in heavy, saucepan. Stir over a low fire until the chocolate is melted. Stir in the sugar'and add the milk. Then stir over fire until-the sugar is dissolved, Boil over a medium flame until a soft ball will form when a little of. the candy is dropped in cold water. Put pan in cold water and cool until lukewarm. Add finely-cut or crushed nuts and stir until it begins to thicken., Pour into a w.et pan upon which the cut Brazil huts have been sprinkled. Cool and , cut ■ into squares. ' Apple Marmalade.—Peel and core four pounds of sour-apples, then slice them, and put them in an aluminium preserving-pan. Add a teacupful of water, three pounds of preserving sugar, and the juice and grated rind of two or three lemons. Bring slowly to the boil, then boil quickly for about an hour, when the marmala,de should be smooth and.thick.