THE RIGHT RECIPE

Evening Star, Issue 19724, 26 November 1927, Page 21

THE RIGHT RECIPE

STEAMED CAMP PIE. Mince finely 11b of steak and acid a seasoning of salt and pepper and a little nutmeg. Mix in a heaped teacuplul of breadcrumbs, and stir in two beaten eggs. Mix all well again, put into a buttered mould, cover with buttered paper, and steam for three hours. HOT POT OF LIVER. By way of a change this will prove a very welcome dish. Only sheep’s or calf’s liver can bo used, ox liver being too strong in flavor. Wash and cut about Jib of it in small pieces, ion will also require Jib of steak, Jib of bacon, 21b of potatoes, two •onions, about three-quarters of a pint of stock made from bones, and the usual seasoning. Cut the steak small, and the bacon, into Jin pieces Peel and cut the potatoes, and slice iho onions. Fill a greased earthen dish or jar with alternate layers of potatoes, meat, onions, and bacon, and add seasoning. Cover with stock; put a sheet of greased paper on tho to]>, and bake for two or three hours in a moderate oven. Remove the paper for the- last thirty minutes, so as to brown the surface nicely. NEWMARKET NECTAR. Hero is a delightful addition to the tenuis tabic of refreshments Dissolve two tahlespoonfuls of cocoa in a little hot water, and stir it into a breakfast cupful of very good hot coffee, add Jib of sugar and three cupfuls of water. Strain through lino muslin, and when it is cold serve in small glasses in. which has been put a dessertspoonful of ice cream. CHEESE MEDALLIONS. Required: 4ox of flour, 10/. of butter, Ifoz of grated cheese, half a pint of hot water, two eggs, salt, and cayenne. Put the water and butler in a .sauc6pan, Jet them reach boiling poinly thou add all tho flour. Take tho pan off the lire and beat the mixture till it is quite smooth. Put tho pan over the fire, and cook the mixture slowly until it docs not stick to tho pan. Let it cool a little, add all but two teaspoonfuls of the cheese; next add the two eggs, boating each one in separately. Season tho mixture somewhat liiglily, and force it out in oval or long shapes on a slightly greased baking sheet. Use a forcing bag and rather a largo rose pipe for this. Bake rather slowly in a moderately hot oven until they are a delicate brown. Shako over a little of tho grated cheese and they are ready. '