SHORT RECIPES

Evening Star, Issue 19616, 23 July 1927, Page 21

SHORT RECIPES

SAVORY. Mince together 11b steak and 21b ham; add one teacupful of breadcrumbs, some nutmeg, salt, and pepper. Stir half a cup of water into a beaten egg, and mix with the minced meat, stirring all the time. Steam in a greased basin for four hours, covered with greased paper. QUICKLY-MADE JAM SPONGE. One teacupful of Hour, half teacupful of castor sugar, two eggs, one teaspoonful of baking powder Beat the eggs and the sugar well together; add the flour and neat again; then add the baking powder and again beat, but more lightly. Have ready two wellbuttered sandwich tins; divide the mixture into two portions and put into the tins. Bake in a quick oven for ton minutes. _ When cold, put them together, with jam evenly spread between. RICE FLUMMERY. Boil in a quart of milk soz of ground rice, ioz bitter almonds, blanched and pounded, with two tablespoonfuls of rose water. Add sugar to sweeten, and stir in till it is very thick. Pour it into a mould, and when it is quite cold turn out, and stick it all over with sweet almonds, cut into strips. _ Pour round it some thick cream, with (if liked) a little white wino and sugar mixed with it. POTATO SOUFFLE. Peel and boil about 21b of them until •tender; drain off the water; cover the potatoes with a dry cloth, and leave for a few minutes; thou mash them smoothly in the samo pan over a slow heat. Add 2oz of butter, half-cup of milk, some salt and pepper, and beat again. Now very lightly stir in the wnisked white of one egg, and turn out 'on to a hot dish. Put it into a quick

oven for about three minutes, and servo FKIED CHIPS. Choose them of uniform -size. Feel and cut them into very thin slices; dust with pepper, and fry them for a few minutes in very hot fat—enough to cover them. AVhen_ crisp and brown drain, and sprinkle with celery salt, and serve at once. POTATO CRESCENTS. Choose round rather than oval-shaped potatoes. Peel and cut them into quarters, and again cut each quarter lengthways, thus making eight sections, like those of an orange. Put them into a little warm salted water, and boil up. Conk slowlv for two minutes, and dram off the water. Now melt 2oz of butter in a frying-pan and. when it boils, skim it well, and 'put the potato crescents into it, and fry them cprcfully, without breaking them. They should cook a nice golden brown. Drain, and serve at once, before they lose their crispness.