THE RIGHT RECIPE

Evening Star, Issue 22364, 13 June 1936, Page 26

THE RIGHT RECIPE

PRUNE DESSERTS AND SAVOURIES Prune Creams. Stone the required number of dessert prunes, cut almost in half, and fill with a mixture made as follows:—Put in a saucepan two teaspoons of powdered gelatine, one cup of sugar, half-tea-spoon cream of tartar, and quarter-pint of water. Stir and heat gently till sugar is dissolved. Bring to the boil and boil for five minutes without stirring. Remove from fire; when cool flavour with almond essence, then beat till thick and creamy. Roll the stuffed prunes in castor sugar. Sweet .Stuffted Prunes. Three dozen prunes, one gill of cream, one tablespoon chopped walnuts, one tablespoon preserved ginger (chopped small), one tablespoon icing sugar, squeeze of lemon juice. Select large, soft prunes and remove stones. Whip cream and add all the other ingredients. Fill the primes with the mixture and place a toothpick in each. Prune Cocktail Savoury. Ingredients: Stewed primes, stuffed olives, bacon rashers. Soak prunes overnight, then stew till tender. Drain them, remove stones, and place a stuffed olive in each. Remove bacori rind, roll each prune in a thin slice, secure with a wooden skewer, then cook in a moderate oven. Serve very hot, garnished with sprigs of parsley. Prune and Cheese Savoury. Stowed prunes, grated cheese, mayonnaise dressing, lettuce. Cook prunes till soft, but not broken. Drain and allow to cool, then remove stones. Mix some grated cheese with thick mayonnaise, adding extra seasoning to taste (such as a little mixed mustard). Put some of the filling in each prune, and push a devilled almond into each. Serve on crisp lettuce leaves. Cream cheese is excellent for stuffing dessertprunes. Mash grated cheese with a little butter, fresh cream, mixed mustard, pepper, and salt to a thick consistency. Place a. little of the mixture on tiny cheese biscuits, push a stoned prune into it, and put devilled almond in top of each.

Parsnip Souffle. Cook three medium-sized parsnips in boiling salted water till tender. Drain and mash thoroughly; season. Make one cup of No. 3 wliito sauce, using the following ingredients:—Three tablespoons fat, three tablespoons flour, one teaspoon salt, quarter-teaspoon pepper, one cup milk. Melt butter, add flour and seasonings; blend thoroughly, add milk gradually, stirring constantly. Boil two minutes. Cool slightly and add two egg yolks slightly beaten.

Combine mixture with mashed, wcllscasouod parsnips, and add to two egg whites which have been stifflv beaten. Turn into greased casserole dish or :t souffle mould, and bake in a slow oven (300 deg F.) for approximately one

hour. Stand casserole dish in a pan of cold water while baking. Cauliflower Croquettes. Molt three tablespoonsful (IJ-oz) butler and add gradually four tablespoonsful (loz) flour and blend thoroughly. Add quarter-tablespoonful salt, qunrteVtablespoonful paprika, and gradually two-thirds cup milk (6oz). Boil two minutes, stirring constantly. Remove from source of heat and add one cup finely-grated cheese. Stir till thoroughly blended, but do not continue to cook. Add two egg yolks slightly beaten, two cups cooked finely-chopped cauliflower, and one cup stale grated breadcrumbs.

Mix thoroughly and spread out about Jin thickness on a board to cool. When thoroughly cool and stiff cut into desired shapes, drop into cornflakes, shape into balls, rolls, or pyramids with your fingers. Fry in deep fat until golden

brown in colour. Drain on absorbent paper ami serve very bet famished with parsley. May serve a tomato or white sauce with the croquettes. N. 15. •—(!ara innsi lie taken to have the mixture stiff bet'oro forming into bails, etc. It is'quite a good idea to leave tbe prepared mixture for several hours to cool before rolling in. cornflakes.