THE RIGHT RECIPE

Evening Star, Issue 20020, 10 November 1928, Page 21

THE RIGHT RECIPE

ASPIC JELLY. 14 pints of water. 4 gill, of tarragon and malt vinegar, the strained juice of 1 lemon, 1 onion sliced, 4 teaspoonful of salt, 2 ounces of gelatine, the white and shell of 1 egg, a little parsley, 8 peppercorns. Place all the ingredients together m a saucepan and whisk steadily over the fire until the mixture boils ; then simmer without touching it for five minutes; just move away the froth so that the liquid can pour clear, and pour it through a jelly bag or clean clpth which has been wrung out in boiling water. Pour gently, a little at a time, return what has run through, and when it runs quite clear it is ready for use. CHEAPER AND SIMPLER RECIPE FOR ASPIC. Meat or vegetable extract (enough to colour and flavour the water), IS pints of hot water, strained lemon juice to taste, 2J ounces of gelatine, salt to taste, 1 tablcspoonfnl of tarragon vinegar. ' ' . Proceed according to the directions given for aspic jelly. This, however, is neither so well flavoured nor so attractive in appearance as the previous recipe. Some people dislike the acid aspic and prefer a savoury jelly which mav bo made from clear vegetable soup stiffened with gelatine, allowing 2loz of gelatine to two pints of the soup. CHICKEN AND TONGUE IN ASPIC. Use an oven glass dish and pour into it a layer of jelly and let it set. Then arrange in it neat slices of cold chicken and tongue free of bone, skin, and gristle. Add some cooked peas, and then some more aspic, then a second layer of the chicken and tongue, and finish with a layer of jelly. Serve very cold in the oven glass dish, and hand salad and brown bread and butter. If tongue is not available, bam may be used. PICCALILLI. Ingredients: 21b vegetable marrow, one average-sized cauliflower, 21b pickling onions, 11b green tomatoes, one cucumber, three pints vinegar, lijoz mustard, )oz turmeric, |oz curry powder, 2oz flour, loz mixed spice, salt, 11b brown sugar. Method: Cut the marrow into cubes after preparing it. Break up the cauliflower into small pieces. Peel the onions and cut the tomatoes in halves. _ Place these in bowl and sprinkle with salt._ Leave overnight. Drain away the liquid, and place the vegetables in preserving pan, with the vinegar, sugar, and spice (tied up in muslin) Boil until the onions are tender (about one hour). Have ready a paste made with all the dry ingredients and water, with which thicken the pickle. Last of all, add the cucumber, peeled and cubed. Store in bottles or jars in the usual way. A DELICIOUS LAYER CAKE. The ingredients requu-ed are fib of flour Goz of castor sugar, 41b butter, two small teaspoonfuls of baking powder, five eggs, and pineapple filling. Break the eggs, one by one, into a cup before placing in the basin for whisking. Beat till frothy. Add the sugar, and whisk for five minutes. Stand basin over a pan of boiling water and whisk until the mixture is much lighter in colour, and thick and ropy in consistency. Next warm the butter gently till oiled, sieve flour and baking powder together, and add flour and buttei alternately to the eggs until both are used up. Divide the mixture into two shallow r onnd layer tins lined smoothly with buttered paper, and bake in a quick oven for about thirty minutes—or until “ set ” and spongy. Cool on a cake rack, then cut each in half, and put four rounds together with the pineapple filling between. For the filling you will need one gill of cream, one gill of sieved ratafia crumbs, one gill of grated pineapple, and four tablespoonsful of castor sugar. Whip cream until it nearly hangs on the whisk, then stir gently into the pineapple, sugar, and crumbs, and use. Cover cake with a thin glace icing flavoured with maraschino, and wreath <dace cherries round the edges with angelical stalks, arranging glace pineapple prettily in the centre.