Hints and Recipes

Greymouth Evening Star, 2 November 1946, Page 10

Hints and Recipes

Restoring Chamois Leather To restore chamois leather which has been allowed to get hard, soak it in clean cold water, put it into soapy hot (not boiling) water and knead well; then rinse in cold water and wring; rinse again in cold water containing a little alum, squeeze dry in a cloth and finish drying in a cool place.

Hot Sponge Castles Cream 3 teaspoons butter and 2 tablespoons sugar, beat in 1 egg and $ teaspoon lemon rind, then lightly stir in ; }lb s.-r flour alternately with 3 tablespoons milk. Put into 4 greased cups, cover with greased paper and steam J hour. Serve with hot jam or sauce. Lemon Custard Tarts Line pie-tins with any sweet short pastry and bake in moderate oven till lightly browned. Make thick boiled custard, flavoured with lemon, and pour into pastry shells (still in tins). Whip 2 egg-whites till stiff,' top each tart with a spoonful and return to oven till meringue is golden brown. Serve . cold. Cool tarts before removing from tins'. Sausages and Potato Croquettes Mix together Jib sausage meat, 1 cup mashed potatoes, 1 teaspoon shopped parsley (or mixed herbs), 1 finely-grated onion, -1 egg (or a little milk and flour), pinch of nutmeg, salt and pepper. Form into croquettes, roll in fine brown breadcrumbs and fry in boiling fat till brown. Drain on white paper. Serve with mashed potatoes, green vegetables and brown gravy. Cooked cold meat may be used instead of sausage meat. Curried Fish Pies Mix 1 cup flaked fish with 1 tablespoon tomato sauce (or chutney) 2 teaspoons curry powder. g cup thick white. sauce,. chopped parsley, . .salt and pepper. Roll out Jib flaky pastry, cut into ,3in. rounds, but 1 tablespoonful bn each, moisten edges and fold over. Brush with milk and bake 20 minutes in a moderate oven. Serve with mashed potatoes and ‘ green • • |