TRY SOME OF THESE

Evening Post, Volume CXXIII, Issue 1, 2 January 1937, Page 17

TRY SOME OF THESE

Cheese Custards.— Grate finely 4oz cheese, mix 1 beaten egg, add 1 cup of boiling milk. Pour the mixture into small dishes and bake from 10 to 15 minutes. Serve very hot " with sprinkling of cayenne pepper on top.

Cheese Savoury.—loz grated 1 teaspoon anchovy sauce, 1 teaspoon chopped parsley, 4 slices toast, 1 teaspoon vinegar, 1 tablespoon butter, pinch of cayenne, a little- mustard. Mix ingredients together, heat, spread on toast, cut into small pieces, and serve.

[ Cheese Toast.— Make white» sauce with 1 cup milk, 1 tablespoon butter, 1 tablespoon flour, } teaspoon pepper, and salt to taste. Separate whites and yolks of 2 eggs. Add yolks and 1 cup grated cheese to white sauce, stir well, then beat in stiff whites of eggs. Serve on hot buttered toast.

Cheese Tomatoes.— Cut some large tomatoes in half, scoop out a little of the inside a'nd fill with grated cheese. Season' with salt and a -pinch of cayenne pepper. Put a little butter in a tin, place tomatoes in and bake in a hot oven about ten minutes. Serve on hot buttered toatt.

Easy Breakfaat or Tea Dbh.—Stew gently some tomatoes with a little butter, pepper, and salt; when soft, mash with a fork and add to them a well-beaten egg. Stir until they thicken. Serve on hot buttered toast.

Sardine Savoury.—l tin sardines, 1 teaspoon butter, 1 teaspoon flour, 2 eggs, salt and pepper to taste, 1 teaspoon each Worcestershire and_ anchovy sauce. Mix all together in a saucepan, stir over the fire till it thickens, and serve on toast.

Stuffed Tomatoes.— Tomatoes, 2 tablespoons chopped onions, 2 tablespoons breadcrumbs, 2 tablespoons milk, 1 dessertspoon butter, salt and pepper, 1 teaspoon chopped parsley. Cut tomatoes in two, take out some of the pulp, mix the other Ingredients together and fill tomatoes with the - mixture. Cover the tops with breadcrumbs and bake in hot oven till soft, but not broken. Serve with toast. Tomato Eggs. —4 tomatoes, 2 eggs, 1 tablespoon grated cheese (optional), a little chopped parsley, 1 teaspoon butter, 1 tablespoon milk, pepper and salt to taste. Cut tomatoes in two, remove some of the pulp, put in a buttered dish, cover over with butter paper and bake in hot oven until tomatoes are soft but not broken. Beat eggs a little, add pulp, milk, cheese, pepper, and salt. Melt the butter in a saucepan, pour in the egg mixture, stir over fire till thick. Do not let boil. Fill the tomatoes with mixture, sprinkle a little parsley over and serve on hot fried bread or toast. Tomato Fritters.— l cup flour, Jib chopped and skinned tomatoes, J-cup milk, 1 or 2 eggs, saltspoon of salt. Mix! all together with yolks of eggs, whisk j whites, fold in, and fry in boiling fat. Tomato Savonry.—lib tomatoes, loz butter, 2 eggs, loz ham (fine), 2 tablespoons water, salt and pepper. Melt butter in pan, add tomatoes sliced. When cooked on one side turn over, add eggs well beaten, water, seasoning, and ham. Cook until thick and serve on toast. Chicken Salad.—Cut up crisp lettuce, put in salad bowl, arranging well up the sides. Into the centre of this pile up some cut-up cold steamed or boiled chicken mixed with flnely-cut cooked ham. Garnish the edges with sliced tomatoes and hard-boiled egg whites chopped. Pour over the meat part a good mayonnaise sauce or salad dressing, not allowing it to spread. Fig and Banana Salad. —Slice in equal quantities some nice bananas and fresh-ly-preserved figs, sprinkle castor sugar over each layer, add lemon juice if desired, place in glass dish, and cover with whipped cream flavoured with vanilla; put in a cool place for 2 hours. Lobster or Crayfish Salad.—Split the lobster lengthwise, remove all the meat, and cut into dice. Have ready some mayonnaise sauce, and lettuce well washed and either broken or cut in small pieces. Arrange in alternate layers in salad bowl. Season each ! layer with salt and pepper, and spread on a little mayonnaise sauce. Garnish I with hard-boiled eggs, gherkins, capers, and fillets of anchovy. Lettuce Salad.—Lettuce. 1 or 2 radishes, 1 or 2 spring onions, 1 egg (optional). Prepare vegetables, cut up, drain, and put in salad bowl. Garnish with white of hard-boiled egg, sliced tomatoes, etc., and serve with salad dressing. Tomato Salad.—Peel tomatoes with sharp knife. Slice and lay in salad bowl. Make dressing as follows:— Work up saltspoon each of pepper, salt, and fresh-made mustard with 2 tablespoons of salad oil, adding only a few drops at a time, and when thoroughly mixed, whip in a beaten egg and 4 tablespoons of vinegar. Toss up with fork. Salad Dressing.—l tablespoon butter, 2 heaped tablespoons sugar, i-teaspoon mustard (mixed), $ teaspoon salt, 2 eggs, 3-cup vinegar. Beat butter and sugar to a cream, add mustard and salt, beat in eggs, stir in i-cup vinegar slowly. Bring to boil, stirring all the time. When wanted for table, thin down with milk to the consistency ol cream.