THE RIGHT RECIPE

Evening Star, Issue 20061, 29 December 1928, Page 5

THE RIGHT RECIPE

Now that we are well in the holiday season a. few suitable recipes, taken from the ‘Mirror,’ will prove useful. Much cooking can be eliminated with a little thought, and nothing in hot weather can be more tasty than meat pies, which are also excellent cold; Ham and Egg Pastry.—Plain pastry, 11b raw bam, eggs (one for each person). Line a greased tin (square tor preference) with the pastry, leaving a piece to exactly fit the top. Blince the ham and put it inside in a thick layer on tho pastry. Now break in the eggs, keeping them whole. Lay the extra piece of pastry over and bake in a moderate oven for about twenty minutes, till the top of the pastry is nicely browned. Leave it to cool, then turn out. and serve with salad. Veal and Ham P.ic.—Veal, ham or bacon, lorceineat, pastry, seasoning, water, one hard-boiled egg (optional). Cut tho meats in smallish pieces and put them in alternate layers. Blake the forcemeat into balls the size ot walnuts and put them here and there, with one in each corner. Add the seasoning, a pinch of spice (if liked), and water to three-quarters of height ot meat. Bake as in the above recipe. Mutton and Egg Pie. —Mutton, three hard-boiled eggs, flour, pepper and salt, pastry. Cut the mutton in small pieces and roll cadi piece in flour, in which salt and pepper have been mixed. 1 lace Hie meat in the dish with the cut-up c (T gs, and pour in water to about tlirec-quartcrs height ot the meat. Cover with a good plain pastry and cook as above. Bleat 'Rolls.—Almost any meat can be used together for these, provided that a fair amount of boiled bacon or fat pickled pork be included. Mince 11b each of steak, veal, and bacon, mix well with about half a cup or more ot chopped herbs. Add one teaspoontul of mixed spices, salt and pepper, and one teaspoonful of sugar. Mix in a cupful of brown or white breadcrumbs, and if liked some minced dry cheese. Beat in one or two eggs, stir all well, and shape in a sausage. Wrap loosely in a floured cloth and boil or steam tor two hours. This is excellent cold, and is most economical. Two Gooseberry Sweets. —Boa tin cooked 11b of gooseberries well sweetened and with very little water. Beat them to a pulp and stir in loz of butter. When nearly cold stir in 3oz ot lino bread crumbs and two or three beaten eggs. Bake in a moderate oven for about halt an hour. Another excellent summer dish is made ns followsTop and tail 21b of gooseberries, cook in a covered jar, with sugar to taste, a little grated lemon rind, and, if liked, a flavouring of ginger. Turn into a dish, whip tho whites of one or two eggs till quite stiff, mix in loz of castor sugar, and spread over the fruit while still hot. Serve cold with a custard made from the yolks of the eggs.