Try Some of These—

Evening Post, Volume CXIX, Issue 152, 29 June 1935, Page 19

Try Some of These—

Meat Toast.—Rounds of buttered •ast, scraps of meat or poultry, chop--2d parsley, salt, cayenne, gravy, toiato sauce, 1 tablespoon ham. Chop ie meat and ham finely. Put into saucepan with the gravy, tomato nice, salt, cayenne, and parsley. Stir irer the fire till thoroughly heated, cap some of the mixture on each >und of toast. Sprinkle with .parsy. Serve very hot. Note: A great iriety may be obtained by the addion of different sauces, cooked tolatoes, mushroom's, rice, cheese, etc. Puftaloons.—Eight tablespoons of :lf-raising flour, salt, good, half cup iilk and water, frying fat Sift the aur and salt. Make into a stiff dough ith the water and milk. Turn on to oured board, and knead till smooth, oil out thinly. Cut into rounds of luares. Have the fat in deep fryingan, and when well heated but not Diling add the scones. Lessen - heat id cook slowly, turning frequently 11 golden brown all over. Drain and :rve with honey, golden syrup, or ith grills. Saute Kidneys.—Sheep's kidney orl x. kidney, salt, pepper, loz butter, 1 sssertspoon" plain flour, round of ■ied bread or toast, chopped parsley, instard, water. Soak the kidneys in ilted water for quarter of an hour. iry and then chop very finely. Melt ie butter. When hot, add the kidney, dt, pepper, and mustard, and fry till all changes to a greyish colour. Then Dririkle in the flour, and fry a few :conds longer. Add just a little water, nd simmer very slowly 30 to 40 linute's. It must be stirred well to re vent catching. Have the toast or •ied bread on a hot dish. Place a ood spoonful of the kidney mixture n each round. Sprinkle with parsley, erve at once. Sausages and Potatoes.—Sausages, Did mashed potatoes, egg glazing, read crumbs, frying fat. Parboil the lusages. Skin and cut in half, lengthrise, KoJl each portion in mashed poito, using a little flour to prevent kicking. Dip in egg glazing, toss in rumbs. Wet fry till a golden brown, irain. Serve on a hot dish with ravy. Meat Fritters.—Slices of cold meat, •itter .batter, parsley, frying fat. Make le batter in the usual way. Cut the leat.into thin slices and even-sized ieces. Dip the meat into the batter nd have it completely covered. Have large quantity of fat in a saucepan nd, when properly heated, put in the leat, and cook till a golden brown all ver. Drain on paper. Serve at once dth brown gravy or tomato sauce, arnished with Sprigs of parsley. ~, Steak and Mushrooms. —One pound ump steak, half-pound mushrooms, 1 essertspoon butter, salt, cayenne. Peel ie mushrooms. Soak in salted water ?r half-hour. Then drain well. Melt ie butter in a small frying pan. Add ie mushrooms with salt and cayenne, lover with a lid and allow to cook lowly till tender, stirring occasionally, •rill the meat the required length of me. Place on a hot dish. Put the mshrooms on the top and serve at nee.

' Veal Cutlets.—Take a pound or more of fillet of Veal, about half-inch thick, cut into neat rounds, flatten, and brush over with melted butter. Dip in egg and bread crumbs, fry in hot fatin a frying pan for 10 or 15 minutes, and serve with mashed potatoes and some grilled rashers of bacon, which have been rolled up, and put on a skewer to cook. Garnish with sliced lemon. ■ . Pork Cutlets.—Take six neat, small pork cutlets, season with salt and pepper, mask on the top with French mustard, and dip. in. melted butter. Grill lightly, dip again in butter and then in bread crumbs, put in a baking tin, and place in the ovgh. Cook gently for fifteen minutes, take up and sprinkle the top with some'chopped gherkins. Dish up in a puree of potatoes and with crisply-fried potato chips, and pour a mustard sauce round. Lamb Cutlets in Aspic—Braise the best end of a neck at lamb for about one hour, press between weight till cold, then cut into cutlets. Trim neatly, mask with a thin layer of pate de foie gras, put into a flat dish, and pour over some aspic jelly. Ornament the jelly with diamond-shaped pieces of egg and vegetables, alloy/ to set, then cut each cutlet out and arrange in a dish. Garnish with chopped aspic and a macedoine of cooked vegetables. Larded Grilled Cutlets.—Take some neatly-prepared cutlets and lard the fillet part of the cutlet with small strips of fat bacon. Steep them in olive oil or melted butter, put them to grill on the unlarded side for three or four minutes, then place the griller in a quick dish and sprinkle well with chopped parsley or gherkins. Dish on a border of potato, with a heap of spinach in the middle, and sprinkle over with small dice of fat and lean bacon fried crisp and strained from the fat. Serve with tomato sauce poured round the dish. Lobster Cutlets.—Melt 2oz butter and stir in it 2oz flour. Stir in halfpint milk, which has been heated with an eschalot and a blade of mace. Stir till boiling, add 1 saltspoonful anchovy essence, a little carmine colouring, and 1 egg-yolk. Cook over the fire till it thickens, but do not boil, then mix in the chopped.'flesh, of a medium-sized lobster. Put aside to cool, and, when cold, take a dessertspoonful of the mix- < ture^ and form into cutlet shapes, with a little flour on the hands to prevent sticking. Dip each into beaten egg, then into fine white breadcrumbs. Place a few at a time in a frying basket and fry in deep, hot fat till a pale golden colour. Dish up in a potato border and garnish the top with crisp-ly-fried parsley. Place a small stalk of green parsley or the top part of a small claw into the top of each cutlet, and serve with a cream sauce. Banana Icing.—Mash ripe banana to make £ of a cupful and beat hi sifted confectioner's sugar to make a mixture stiff enough to spread—from two i to 2£ cupfuls. Add 1-16 of a teaspoonful of salt, one teaspoonful of lemon juice, and i of a leaspoonful of vanilla. For a hard sauce for pudding, use a little more sugar so the: sauce may*be piled in. a, dish. .