THE RIGHT RECIPE

Evening Star, Issue 21138, 25 June 1932, Page 21

THE RIGHT RECIPE

Some recipes from 1 Good Things in England,’ the cookery book reviewed in Wednesday’s ‘ Star ’; — Eccles Cakes, Lancashire (by request). Ingredients; Some short pastry, quarter pound currants, one ounce finely chopped peel, half a teaspoon allspice and nutmeg, two ounces sugar, one ounce butter. Put the ingredients for mixture into a pan and heat for a few minutes, then turn into a basin to cool. .Roll out the pastry to quarterinch thickness and cut into rounds. Place a good tablespoon of mixture on each round, gather up all the edges, turn over, and press into a flat cake with a rolling pin, making a hole in the centre. Bake from ton to fifteen minutes, sprinkle with castor sugar when they come out of the oven. A pretty story is told of these cakes. It is said that Mrs Raffald, one of the most celebrated of English cooks, gave her own recipe as a wedding present to a servant who had served her well and was going to live at Eccles, and thdt the girl made and sold the cakes so successfully that she made a fortune. Marrow Bones (specially served at “The Mitre,” Oxford). Ingredients: Marrow bones from the centre of a round of beef, or from the leg or shins. Flour and water paste. A deep stew pan of hot water, crisp toast. Saw the bones in half crosswise. Chop the thick ends into shape to make them stand upright. Cover the open end of each with a paste made of flour and water. Place the bones upright in hot water, which reaches halfway up. Cover with the lid and boil for half an hour. Remove the paste, send to table cuveloped in a napkin or cut paper, accompanied by crisp dry toast. Bubble and Squeak. Ingredients : Slices of rather underdone cold boiled salted beef, butter, a cabbage, popper, and salt. Put a piece of butter in the frying pan, pepper the slices of meat and frizzle them slightly in the butter, not too long, or they will ho hard. Have ready a cabbage boiled for ten iflinutes, squeeze dry, and chop 5ma11.,.. Take the beef out of the pan and keep hot on a plate over a saucepan of boiling water. Pepper and salt the chopped cabbage and toss it for two or three minutes in the frying pan. Pile in the middle of a dish and surround with the frizzled beef. Oxtail Mould. One of Miss Heath’s delightful recipes, inherited from her grandmother who was married in 1823. Ingredients: Oxtail, one ounce butter, one onion, three cloves, quarter gill vinegar, bunch of herbs, pepper, salt, hard-boiled egg. Cut most of the fat from the oxtail, dredge with flour, and put the joints in a a pan with the butter and fry until brown. Add enough water to cover and the vinegar, also onion sliced, the herbs, pepper and salt, and stew until the meat easily leaves the hones. Take the meat from tbo bones, line a mould with the egg sliced, put in the meat and as much of the stock as the mould will hold. Turn out when cold and cut in slices.

Spiced or Pickled Eggs. Eggs 16, vinegar 1 quart, black peppercorns ioz, allspice ioz, ginger root |oz. Take sixteen new-laid eggs not more than twenty-four hours old, boil them'for fifteen minutes. Put into cold water, and then take oft the shells. Put the vinegar with tho spices and the ginger bruised into a pan and simmer for ten minutes. Place the eggs in a jar and pour tho vinegar and spices over when cold. Tie down next day with a bladder. They will bo ready for use in a month’s time, and are delicious with salads or cold meat. Rum Butter.

A delicious filling for layer cakes, and quite the best sauce for Christmas and similar plum puddings. Sugar 11b, fresh butter }lb, one wineglass rum, nutmeg and cinnamon to taste. Beat the butter very well (best done with the hand), boat in the sugar gradually, then tho rum, nutmeg, and cinnamon. Put into a bowl and smooth the top; it must on no account have a rough and rocky appearance.