RECOMMENDED RECIPES.

Hawera Star, Volume XLVII, 23 June 1928, Page 19

RECOMMENDED RECIPES.

SOUPS AND PRESERVES. Puree' a ]a Parisienne. —4oz butter, 1 onions, 1 lettuce, 10 large potatoes, 3.} pints stock ,3 yolks of eggs, small buncii herbs, 1 pint milk. Put 2oz butter iu pan, add the sliced onions and potatoes and kerbs, and fry a light brown. Add three pints of stock, bring gently to the boil ,and then simmer until the vegetables are tender. Rub through sieve, and return to clean pan. Season with salt, and when hot add half pint milk mixed with three yolks of eggs and 1 oz butter. Stir until it thickens without boiling.. Wash and dry the lettuce, shred finely, fry in the remaining ounce of butter for ten minutes, and add to it half pint stock. Simmer ten minutes. Pour soup into hot tureen, and add the prepared lettuce and serve. This is very good if naif pint of cream is used instead of milk.

Swedish Soup.—fjlb potatoes, 3oz butter. 2 tablespoonfuls spinach leaves, 1 quart white stock, 1 onion, salt pepper. gill milk, 2 yolks of eggs, -A- gill cream. Peel potatoes and onion and slice them. Melt 1 oz butter in a pan, put in vegetables, and fry without browning; add the stock and cook until vegetables are tender; then rub through sieve, return to clean pan, and reheat. Wash the spinach leaves and dry them, and then slice them very finely. Melt remaining 2oz of butter in stewpan, add spinach, and cook until tender. When soup is hot add to it the warm milk. Mix egg yolks and cream together, add 1 to the soup, and stir until well mixed. It must not boil. Season nicely, add the spinach, and serve. Mint Sauce or Vinegar for winter use. —Roil one pint of best vinegar, and pour it on to Alb or' finely chopmint Add lib of loaf sugar, crushed, -and stir with a wooden , spoon. Bottle when cold. It should keep a bright green colour all through the winter. Mint Vinegar.—Fill a wide-mouthed bottle with fresh, clean mint leaves then fill it up with the best vinegar and let it stand for throe weeks. It can then be poured into fresh bottles and well corked for winter use. Apple Marmalade.—Gib sharp cooking apples, 6 lemons, 41 lb sugar, 1 pint water, loz sweet almonds.—Pare and core the apples, cut them into small chunks, put them with the strained lemon juice into preserving pan, and cook gently until pulp. Roil the sugar and water to a syrup, then add the apple pulp, and cook over a gentle heat until quite thick—about an hour, it must be stirred very often_ Blanch and chop the almonds and add at the last, pour into warmed pots, and tie down when cold. If liked, a little powdered cinainm-on or a few cloves may be added, or some whole ginger boiied in the syrup. Apple Mould. —lib apples, pint water, 4oz sugar, lemon, Aoz of gelatine, 2 or 3 cloves, carmine. Wash, but do not peel or core the apples, cut them into eight pieces each; place these pieces in a pan with the water, sugar ami cloves and the very thin peel of the lemon, and cook gently until a pulp. Rub this through a sieve, disob e the gelatine in two tablespoonfuls of water, and strain into the sieved p ;lp. Mix well, add a few drops of carmine to make a pretty pink, pour into a mould, and" leave until set. Thru out when required, and serve with whipped cream or custard. Plums or damsons may be used in the same way. Pear Meringue.—4 pears, 6 teacupfuls line breadcrumbs, 1 dessertspoonnl lemon j ai.e, 1 tabl'espoonful sugar, 2 eggs, £ pint milk, 2oz castor sugar, -tew the pears with the lemon juice and one tablespoomul of granulated Huger until a pulp, first paring and coring them, and adding very little water. Put- the pulp into a pie-dish, mix the crumbs, the beaten yolks of the eggs, and the milk together, put this o.er the pear pulp, and bake for twenty niunites in a moderate oven. Whip'the whites of the eggs very stiffly, and fold them in the castor sugar. Pile this meringue on top of the pudding, and cook -until a delicate biscuit colour in a very moderate oven. Eve’s Apples.—6 apples, Boz sugar, A pint water, 2 cloves or a strip of lemon rind, 3 mararoons, red currant jolly. Peel the apples, which should be of e.en size, remove the cores without hleaking the apples, and put the apples on to a baking tin. Roil the sugar and water together after the sugar lias dissolved for a few minutes; then pour over the apples. Add the loves or lemon rind, cover with a piece o; buttered paper, and cook in a moderate oven until' tender, basting often with the syrup. Rub the maca-i-o us through a sieve or crush them ery linely. When the apples are done rool each in the crumbs, arrange on a li'sh and put a nice heap of jelly on top of each. Serve hot or cold with cream or custard.