APPETISING DISHES.

Hawera Star, Volume XLVII, 24 March 1928, Page 17

APPETISING DISHES.

Savoury Pudding.—-Slightly heap a pint basin with small pieces of stale bread. Soak it in hot water for a few minutes, then squeeze as dry as possible and beat well with a fork. Boil two large onions for five minutes, cut them into small dice and. mix with the bread. Add four tablespoonfuls of chopped suet, two tablespoonfuls of line oatmeal, a teaspoonful of powdered sage, a quarter teaspoonful of marjoram, a, liberal seasoning of salt and pepper and three beaten eggs. Spread it at the bottom of a hot, greased Yorkshire pudding tin, in a layer not thicker than three-quarters of an inch. Bake in a moderate oven for about an hour, when the top should be nicely browned. It is usually served in squares of 4in. with an abundance of good gravy. Peas (French fashion). —Shell peas and roll them raw in very fresh butter ; then place them on a slow fire in a stewpan, with some fresh onions and two or three lettuce heads. Keep this stewpan closely covered with buttered paper under the lid of cover and cook for’3o or 40 minutes. Cooked too long or too quickly they are likely to harden. They must not be salted till the last, after which they must be dredged with one or two teaspoons of castor sugar. Serve witli a little of the water which runs from them and with the, well-cooked lettuces and onions.

Tomato Ramakins. —loz fat, loz Hour, i gill milk, if gill sieved tomato pulp, 4 picklecl mushrooms, i teaspoonxul made mustard, salt and pepper, 3 yolks and 4 whites of eggs. Melt the fat, add the flour. Cook well, but do not brown. Add the milk and pulp by degrees, stirring well, and cook until the mixture leaves the pan. Beat in the yokes of eggs one at a time, season and add the chopped mushrooms. Beat the 'whites of eggs very stiffly, then cut and fold them into the mixture. Pour into greased ramakin cases and bake in a moderately hot oven for 20 minutes or until risen, firm and brown. Servo immediately. Passion Fruit Foam. —Take 1 dozen passion fruit, 1 cup of sugar, 2 cups of water, 2 eggs and 2 tabiespoonfuls of cornflour or arrowroot. Put water and sugar on to boil, dissolve cornflour and add to boiling water and sugar. Have passion fruit scooped out into pie-dish, also have whites of eggs beaten, to a stiff froth. Pour the boiling mixture over the passion fruit and beat in the stiffly beaten white of egg while it is hot. Mix all thoroughly together, and it will become light and foamy. Put aside to cool. Make a boiled custard with the yolks of the eggs. To Make a Custard., —In making a custard the mik should be slightly heated before being added to the eggs, fn a. boiled custard this hastens the ooking: in a bated custard it prevents flic collection of water at the bottom »f tlie dish that so often spoils this .wept. Eggs should .be beaten only hist sufficiently to mix the yolks and die whites. If you beat too much the custard will rise and lie full of holes. Beat the eggs and the sugar, which rill make the latter dissolve more readily. Strain before cooking to g-pt id of the specks of unbeaten albumen, which wilt otherwise appear as white spots in the cooked, custard 1 . Cook a 3U,stard very slowly. Hundred-year-old Apple Recipe.— Take ljlb soft sugar, boil it in 1 pint if water til l thick; take 21b apples (peeed, cut and cored) and grated peel 'of 1 large lemon. Boil all together till smooth and thick. This may he put into a mould and .set, -then turned out ind served with custard or cream.. But "f put into pots and tied down it will keep for vea.rs. This recipe has been in use sine? 1825. It may be madeavitb 'oaf sugar.