THE RIGHT RECIPE

Evening Star, Issue 20364, 21 December 1929, Page 23

THE RIGHT RECIPE

HOLIDAY HUNGER. EASILY-PREPARED DISHES. The recurring necessity of meals can wreck the pleasure of a holiday. With the allurements of holiday-making calling to us, it is hard to come hack to the kitchen in time to prepare a substantial meal, and so perhaps we fall hack too often on something out of a tin. Yet we need nourishing meals sf we are to get the best out of a holiday. Here are some recipes for meals that can be prepared in advance before we start on an excursion. Then, when we return at night, a few minutes will he enough to finish the preparation of a meal that will stay the pangs of holiday hunger. The meat and vegetables are cooked in the same vessel. With the addition of cake, fresh fruit or cheese, and some coffee, a good repast that needs only the minimum of preparation can be served. A coal or oil stove is necessary for’ most of these recipes, but the majority of holiday cottages now boast these luxuries:— ” SERBIAN SHEPHERD’S PIE. Put on one cupful of well-washed rice to cook in boiling salted water until soft, or use cold boiled rice. Chop one small .onion, and cook this in two or three tablespoonsful of bacon fat until well browned. Add to the pan after the onion is brown 11b of lean mutton, preferably from the leg, cut into lin dice. Cook this, turning over on all sides until crisply browned. Place a layer of the cooked rice in the baking dish, over it two tomatoes cut in slices, then one-half of the browned meat and onion, and over this one thinly-sliced green pepper. Repeat with another layer of rice, tomatoes, meat ,and pepper, saving some of the rice for the final crust. Before this is put on, fill the dish nearly full with a good stock, and hake thirty minutes at 450 deg. BEEFSTEAK AND ONIONS (A la Nouvelle Mode). Ijlb to 21b of steak, cut IJin thick. Broil the steak over a hot fire until browned on the outside then place on a layer of one cupful of chopped onions in a greased casserole. Spread over the meat two or three potatoes, very thinly sliced, and smother all in another cupful of chopped onion. Season lightly with salt and pepper, pour in one cupful of water or stock, cover tightly, and bake for three hours at 275 deg. BEEF KIDNEY SALMI. Separate with a sharp knife the little divisions of a beef kidney, roll them in flour, and brown in hot fat. Add these to a quart of tomatoes in an agate saucepan. Season with one teaspoonful salt, two teospoonsful of sugar, half-teaspoonful pepper, and halfcupful of the tops of celery stalks, roughly chopped. Cover the saucepan, but not too close, for the tomatoes should thicken. Stand on six thicknesses of paper in a pan of hot water in a slow oven (250 deg to 27odeg), and cook for four hours. ESCALLOPED POTATOES AND CHEESE. Cut into lin dice four or five cold boiled potatoes, and grate a pound of rather sharp cheese. Put these into an earthenware baking dish in alternate layers, potatoes the first to go in, and cheese the last, and season each |ayer as liberally as you like with salt and pepper. Make a sauce with three tablespoonsful of butter, three tablespoonsful of flour, salt, pepper, and three cupsful of milk. Cool, pour over the potatoes and cheese, and stand aside until half an hour before dinner. Then bake in a hot oven (lOOdcg) for thirty minutes ,and bring to the table at once. MEAT AND VEGETABLE TURNOVER. Measure one solid cupful of chopped meat, either all one kind, or as many kinds as you like. Mix the meat with ii cupful of mashed potatoes and the following cold cooked vegetables chopped fine:—Half-cupful each of beets and carrots and quarter-cupful of parsnips. Season liberally with salt and pepper, also with a quarterteaspoomul paprika, a tablespooniul capers or chopped pickles, or a teaspoonful of Worcestershire sauce. If the mixture is too dry. moisten it slightly with water, milk, stock, or sifted tomato, then spread on a hot, well-greased pan, and cook over a hot fire until the mixture is smoking hot and brown on the under side. Turn over like an omelette, and serve on a warm platter with a garnish of parsley or cress, or a spoonful of jelly per person. The foregoing recipes are taken from ‘The Home.’