THE RIGHT RECIPE

Greymouth Evening Star, 14 February 1940, Page 9

THE RIGHT RECIPE

ATTRACTIVE SUPER DISHES With many hostesses the idea of a ( supper composed entirely of savoury, dishes is favourite. In fact, this idea, is gaining popularity with menfolk,! who prefer a satisfying dish of zestj to sweet cakes or snippet-like sand-1 wiches. Here, then, are 1 some really] delightful recipes for savoury dishes , and salads that are not only useful ( for suppers, but as hors d’oeuvres, i etc., for dinner parties. 1 Cheese and Bacon—Quarter-pound-cheese, cayenne, mustard, squares of buttered toast, thin rashes of bacon.] Put the squares' of buttered toast into 1 a buttered fireproof baking dish. Cover with the rashers of bacon that have been fried for a few minutes. Sprinkle with cayenne and mustard. Then cover completely with thin slices of cheese and toast under a griller until melted. Serve very hot. Cheese and Bacon Tart—Short crust, slices of cheese, thin rashers of bacon, cayenne, mustard. Make the short crust in the usual way. Cut one-third off. Roll out larger piece and line a deep plate with it. Lay in carefully half the rashers of bacon, then the thin slice of cheese. Sprinkle with cayenne and mustard. Cover with bacon, then roll out the smaller piece of pastry and cover the top. Pinch the edge to form a frill. Glaze with egg or milk, Bake in a hot oven till pastry is brown. Lessen the heat and cook slowly till centre is cooked. Cheese Fondu —One cup hot milk, 1 cup breadcrumbs, 1 dessertspoon butter, 1 cup grated cheese, 3 eggs-, salt, cayenne. Put the crumbs- into a basin with salt, cayenne, and cheese; Dis- 1 solve the butter in the boiling milk, pour over the crumbs, etc., mixing well. Stir in the beaten yolks. Beat the whites stiffly. . Stir into the mixture. Pour into a well-greased piedish. Bake in a hot oven till set, well-risen, and brown. Serve immediately. j Cheese Omelette —Two eggs. v cayenne, .2 tablespoons grated cheese. 1. dessertspoon butter, chopped parsley. Beat the whites of eggs stiffly. Add the yolks, cheese, salt, and cayenne. Melt the butter in a frying pan. Pour in the mixture and cook over a low flame until set. Then place under a griller or in the oven till the top is set and brown. Lift out carefully on to a hot dish. Fold over, sprinkle with parsley, and serve ’at once.

Cheese Toast —Squares of buttered toast, 6 tablespoons grated cheese. 1. dessertspoon butter, 2 eggs, 3 tablespobns milk, salt, cayenne. Melt th* butter in a saucepan, add milk , and cheese, and stir over hot watSr until

the cheese is melted. Add bee tor eggs, salt, cayenne, and continue stir ring over the boiling water till lbmixture thickens.. Cover each square of hot toast with and serve immediately. > Cauliflower Salad —Remove the green leaves and stalk from .cmiliElo .” er. Cook whole jin usual wav, chill, place in large glass dr h. pour over mayonnaise or salad garnish round base with hard-boiled eggs, cut in four, watercress, or any salad, vegetables. Serve very - cold.