Try Some of These—

Evening Post, Volume CXX, Issue 132, 30 November 1935, Page 19

Try Some of These—

, Cheese and Lentil Rolls.—Take Jib ! rough .puff pastry, 1 cupful lentils, 2 tomatoes, 2oz cheese, 1 cupful breadcrumbs, loz butter, salt, pepper, mustard, beaten egg. Wasn the lentils, theu tie them loosely in a cloth. Cook for an hour in boiling salted water, then Tub through: a wire sieve. • Add the butter,, the skinned .and sliced tomatoes,'and grated cheese, and enough breadcrumbs to thicken. Roll the pastry into a thin strip, cut it into squares, brush it with beaten egg, and place..on the centre, of- each square a roll of the lentil mixture. ' Fold the pastry over, trim the edges,: brush with beaten egg, and bake for twenty minutes.

. Macaroni , Cheese.—Take 4oz macarini, soz grated .cheese, j£ pint white sauce, salt, cayenne pepper, a few dabs of butter. Break the macaroni into fairly small pieces, put them into boiling salted water, and boil for about twenty minutes, then drain. Cover the bottom of a well-greased fireproof dish with ( white sauce, ■sprinkle with cheese, and add a layer of macaroni. Season with cayenne pepper. Continue adding macaroni, covering each layer with sauce, and sprinkling with cheese. Cover the last layer of macaroni thickly with sauce and a good sprinkling of cheese. Place a few dabs of butter on top and bake in. a quick oven until the1 cheese is nicely.browned. Serve in the dish in which it is cooked. '

Vegetable Charlotte.—Take 3 large carrots, 6 large potatoes, 3 eggs, \ cupful flour, 1 teaspoonful castor sugar, 2 teaspoonfuls• salt. .Peel and grate the po.tatoes. Stir in the salt, pepper, and slightly-beaten, eggs. Grate and parboil the;carrots Jn.water and cover with.; the sugar ;whenr they ■ are nearly

lender. Drain off the water and stir in the potato mixture, flour, and seasoning to taste. Turn into a well-but-tered fireproof dish and bake very slowly till a golden brown. For a more elaborate dish this mixture can be baited in a border mould, and the centre can be filled, when turned out, with buttered peas or fried mushrooms.

Rhubarb Jam.—Peel six pounds of rhubarb, cut it into small pieces, then wash it in cold water and put it into a preserving pan. Heat slowly until the juice begins .to flow. Then add six pounds of preserving sugar, the grated rind and juice of two lemons, and one and a half ounces of blanched bitter almonds, roughly chopped. Stir almost constantly until the sugar is melted, then boil until the jam will set when a little is tested on a plate. Skim when necessary and pot in the usual way.

Gnocchis.—Take l^oz flour, 2oz grated cheese, IJoz butter, 1 egg, £ pint water, cayenne pepper, salt, white sauce. Put the butter and water into a saucepan, bring to the boil, and stir in the flour with a wooden spoon. Allow it to cook for a few minutes, stirring all the time. Cool a little, then stir in the beaten egg. Mix well, then season with the cheese, salt, and pepper. Cook for a few minutes and turn on to a floured board. Roll into one or two inch lengths and put into boiling water. When" done they will rise to the top of the water. Drain on a sieve. When cold put into a buttered dish, sprinkle with grated cheese, and cover with white sauce. Place in a hot oven to finish cooking and to brown.

Savoury Cauliflower.—This makes a good vegetarian supper dish as well as an accompaniment to a meat course. Cook a small cauliflower, remove leaves and stalk, and divide the cauliflower into sprigs. Skin and slice five or six tomatoes. Grease a fairly deep fireproof dish, line it with a layer of breadcrumbs, then with the tomatoes, which should be seasoned. Arrange the cauliflower on top and sprinkle thickly with grated cheese. Make a sauce with an ounce of butter, an ounce of flour, and half a pint of milkAdd an ounce of grated cheese, pepper, salt, and the beaten yolks of two eggs. Fold in the whites of the eggs beaten to a stiff froth and pour it over the vegetable. Bake in a fairly quick oven for about thirty minutes. then sprinkle the top with a few breadcrumbs, a little grated cheese, and pour over some melted butter. Brown under the grill. If the savoury is to be served with meat, however, this can be omitted.

Rice Cake.—lt is difficult to get a satisfactory recipe for this wholesome and rather rarely-made cake. The following has been tried with success. It is simple and is quickly made. Cream together the weight of two eggs in butter and castor sugar, and mix in the grated rind of half a lemon. Add two eggs, well beaten, two ounces of the best ground rice, and two ounces of sifted flour, to which nearly a teaspoonful- of baking powder has been added. Bake for an hour in a moderate oven. v Egg Rarebit.—Whisk two tablespoonfuls of warm rriilk with a large newlaid egg. Stir in a tablespoonful of breadcrumbs, three tablespoonfuls of finely-grated cheese, a teaspoonful of made mustard, pepper, and salt. Melt a lump of butter in a saucepan, pour in the mixture, and stir it continually until- it is smooth and creamy. It. is important to do this over a very low heat, as, if too hot. the cheese hardens and the egg curdles. Serve on hot toast. This quantity is sufficient for one round of .toast or three or four after-dinner savouries.

Rhubarb and Sago Mould.—Cut up a pound of rhubarb (after wiping it with a damp cloth) into short lengths. and put it into a saucepan with naif a pint of water, a quarter of a pound of sugar, and two ounces of fine sago. j Simmer slowly until the rhubarb is j cooked and the sago clear. Add the I juice of half a lemon and its grated rind. If liked, pour the mixture into a wet mould, and set aside until cold i and firm. Turn out and serve with cream or custard sauce.