THE RIGHT RECIPE

Evening Star, Issue 21316, 21 January 1933, Page 21

THE RIGHT RECIPE

Eggs in Tomatoes. For this dish one egg and one tomato is allowed for each person. Cut a thick slice off the top of each tomato, remove most of the pulp, and sprinkle a grating of cheese with a little pepper and salt over each tomato shell. Break an egg into a cup and gently pour into the hollowed tomato, sprinkle with more seasoning and another grate of cheese on top, with a little piece of butter in each. Set in a greased roasting tin and bake in a moderate oven until the whites are just set. Place each tomato on hot buttered toast, garnish with a little parsley, and serve very hot. Scots Eggs. Take four eggs, Jib pork sausage meat, Jib breadcrumbs, half-teaspoon-ful salt, quarter-toaspoonful pepper, a little grated nutmeg, and some fat for frying. Put three eggs on in cold water and boil hard for ten minutes, then cool them in cold water. Put the breadcrumbs, sausage meat, and seasoning into a basin, and mix well together with the raw egg. Take the shells off the eggs and cover each with the sausage mixture; roll them in plenty of flour, and fry in smoking hot fat. Make a brown sauce as follows:—loz butter, Joz flour, half-pint stock, a small piece of onion, also of carrot, pepper, salt, and a little caramel. Put the butter in a small stewpan to brown, then put in the carrot and onion to fry them. Stir in the flour, and when well mixed add the stock; stir until it boils, then allow it to simmer _ gently ten minutes, stirring occasionally. Strain, put it on a moat dish, cut the eggs through the middle, place them neatly on the sauce, and serve. Cucumber Sauce.

Wash, peel, ami slice cucumber, and chop finely. Place in a saucepan with a tablespoouful of butter, and season with pepper and salt. Cover and stew slowly until cucumber is tender. Then pass through a fine-hair sieve and servo at once. Tomato Relish. Five pound ripe tomatoes, 21b onions, one tablespoonful curry powder, one tablespoonful mustard, lib sugar, ono handful salt, six chillies. Scald and peel tomatoes, cut up with onions, sprinkle with salt, and leave overnight. In the morning drain off liquor; boil about five minutes with enough vinegar to cover (about one pint). Mix mustard and curry powder with cold vinegar, and add to the tomatoes, etc. Boil one hour. Keep stirring. Easily burnt. Cucumber Relish. Apples 11b, salt 2oz, sugar IJlb, cucumber 1 Jib, onions lib, vinegar two pints. Peel and cut up apples and boil in vinegar until soft. Put cucumber and onions through a mincer. Add to apples and vinegar together with salt and sugar, and boil a few minutes. Cover tightly. Storing Parsley. Parsley for use all the year round can be had by using this method; Place the parsley heads on a tin plate in a cool oven to very gradually dry it. This must take several hours, or the parsley will bo discoloured when dry. Next crumble it in the hands and store in airtight jars. It will keep indefinitely. When You Bake Cakes. Prepare tins and oven before starting to make tho mixture. Sift flour and baking powder together. Do all the. boating before adding the flour. Mix large cakes rather moister than small ones. Cook small cakes in a sharp oven, largo ones in a slower one. Do not move a cake about until it is sot, or it will probably fall in. Open tho ovon door as little as possible, and always close it gently. To test if a cako is cooked pass a thin bright skewer through the centre; if cooked it will be quite clean when pulled out. A Table of Measures. Eight tablespoonsful (liquid) equals ono gill, six tablespoonsful (dry) equals half-cupful, two cupsful equals one pint, two cupsful firm butter equals lib, ten average-sized eggs equals lib, ono pint of water weighs IJlb, ono large tablespoonful sugar loz, ono largo tablcspoonful flour loz, two tablcspoonsfnl breadcrumbs loz, one rounded dessertspoonful butter loz, one level brcakfastcupfiil sugar Jib, one very heaped breakfast cupful flour 7oz, two cupsful and a little over go to make lib flour. Black Currant Jam. Weigh tho fruit before stripping it from the stalks, and to every pound allow lib of preserving sugar and ono gill of water. Pick tho fruit off tho stalks and put it into the preserving pan with the water. Boil together for ten minutes, add tho sugar, and continue boiling for threo-quartors of an hour, or until a little, when tested on a saucer, will form a good jelly. Stir from time to time, and remove scum as it rises. Turn into wanned jars and seal. Black Currant Jelly. Pick over and wash the currants and mash them in the bottom of the preserving pan. Cook gently until the fruit begins to look white, and strain through a jolly hag. Weigh tho juice, allowing an equal quantity of preserving sugar. Return tho juice to the pan, bring to tho boil, and keep at boiling point for five minutes. Add the heated sugar, and boil together steadily for three minutes. Turn into warm jars and seal.