THE RIGHT RECIPE

Evening Star, Issue 22099, 20 April 1935, Page 22

THE RIGHT RECIPE

Creamed Potatoes and Cheese. Boil some potatoes and cut them into thin slices. Place in a dish with a seasoning of salt, pepper _ between each layer. Make a sauce with loz butter, 1 tablespoonful plain flour, 1 pint skim milk, 2 tablespoonfuls of grated cheese. Boil up the milk. Put the butter into a quart saucepan and melt it, add the flour, and work that in without colouring. Gradually stir iri the milk. Stir over the fire until the sauce has boiled for four minutes, then put in the cheese, salt, and pepper. Cook for two minutes, and pour over the potatoes. Brown in the oven.

Chartreuse of Spinach and Ham. Cook two bunches spinach, drain, and chop, and while hot mix two tablespoonfuls butter, one small grated onion, and season well with pepper and salt. Stir in 11b cooked ham, chopped fine, and one cupful breadcrumbs. Mix well together and add two well-beaten eggs. Put into a deep mould and lay over the top some slices of potato. Cover with oiled paper and cook in a steamer for one and a-half hours. Turn on to a hot dish, but do not lift the mould off till just before serving. Serve with tomato sauce.

Quince Marmalade. Peel and core two large quinces. Barely cover the core, and peel with water, and cook till tender. Cut the fruit into long strips, and drop immediately into cold water to prevent discolouration. Strain' the liquid from cores, etc. Add the sliced quinces to the liquid, and boil half an hour. Then add 2lb sugar,' and continue to boil until it jells. Bottle and seal immediately. Pear and Pineapple Jam. This is another unusual jam that can be made while pineapples are obtainable. Take six large cooking pears, three quarts water, one whole pineapple, 51b sugar, the juice of two lemons. Slice the peeled pears very thinlv, and soak over night in the water. Next morning grata or mince the pineapple (without losing the juice) add to the pears, and boil all together until soft. Then add the sugar and lemon juice, and boil until it shows signs of seating. Pot and seal at once. Tomato and Banana Jam. You will need 4ilb green tomatoes, 18 bananas, 4lb sugar, ioz whole ginger, six chillies, and three large lemons. Wash, stalk, and slice the tomatoes. Peel and thinly slice the bananas, also the ginger. Cut the chillies. Thinly slice and chop the lemon peel. Place the ingredients in a pan, mix and cover with the sugar crushed. Leave to soak 12 hours. Turn all into a preserving pan, add the lemqn juice. Stir with a wooden spoon over the fire until it boils. Boil gently for about one hour, or uptil it sets*. Pot similarly to other jams.) / Mint Butter.

Delicious for serving with cold meat or game, or for topping grilled steak, chops, and cutlets. One cup mint leaves, one cup parsley heads, one teaspoon raw onion juice, butter. Plunge mint leaves and parsley heads into fast-boiling water. Simmer for omin. Drain and press till all the moisture is squeezed out. Now chop fine, pound into a pulp, and rub through a sieve. Add onion juice and two tablespoons butter to every four teaspoons g, pulp. Work to a smooth cream wiwi a wooden spoon. Add a pinch of salt and cayenne, - Shape into pats and leave till cold.