SEASONAL RECIPES.

Hawera Star, Volume XLIX, 17 August 1929, Page 17

SEASONAL RECIPES.

A DELICIOUS LEMON PIE, Line a. sandwich tin with short or puff paste and spread with ra,sherry jam. Mix two ounces of castor sugar with two ounces of butter or margarine; grate the rind of a lemon and squeeze the juice into two ounces of breadcrumbs, add to the sugar and butter, and hind the whole with a. beaten egg. Spread this mixture evenly over the pastry and bake in a quick oven for half an hour. It will be found that the grated lemond rinds gives a far better result than essence of lemon. LITTLE HOT BUNS FOR TEA. If you follow this old recipe, you will be delighted with the resultant light little buns, which are heist served hot and buttered. Rub a good ounce of butter into a quarter of a pound of sieved flour; and one ounce of granulated sugar, two ounces of cleaned currants, a teaspoonful ol baking! powder, a pinch of salt, and sufficient milk to mix to a smooth dough. Divide quickly into greased pattv-pans and bake for ten minutes in a quick oven. MOCK GRAB. Butter a baking dish and grate into it quarter pound of cheese. Beat one egg and add four tablespoon nils of milk, two tablespoonfuls of vinegar, and salt and pepper to ta-ste Pour over the cheese and bake until! the mixture is of the consistency of cream. Serve at once, spread on very hot buttered toast. LEMON ROLL.

Make a paste of half a pound flour, quarter pound suet, half a teaspo-on-tul baking powder, and water to mix. Rloll out and over it spread a layer of bread crumbs, the grated rind and juice of a lemon; then a 'layer of golden syrup; roll up neatly. Boil for two and a-half hours in a pudding cloth. FRENCH CU TL ETS. Put into a large basin one cupful of finely-chopped cold meat or ham, one cupful of hot cooked rice, one cupful of thick tomato sauce, season with salt, pepper, lemon juice, chopped parsley, or bay leaf, and chopped onion.. Miix well together, form into c-utlete, dip in beaten egg, and then into fine oatmeal. Fry in boiling fat until nicely browned. ECONOMICAL RECK AUF FE. One oz butter, one small onion, 12 tablespoonfuls of gravy, half teaspoonful' flour, salt and pepper to taste, and a left-over roast beef. Put into a stew-pan the butter witli an onion chopped finely. Add the gravy and half a teaspoonful of flour. Season with salt and pepper and stir over the fire till the onion is a. rich brown. Cut up the meat and put. through the mincer. Add it to the gravy, stir till quite hot and serve, garnished with tiny pieces of toast SCOTCH EGGS. Boil hard as many eggs as are- required. Dip in cold water and shell them. Halve them, either across or lengthways. Roll each half in flour. Roll out sausage meat to the thickness of pastry on baking board. Cover each half egg with it and roll in flour. Set aside to get firm. When required lor use, brush over with egg and cover with bread crumbs. Fry in boiling fat, as one would fry fish. Serve piled on a napkin on a hot dish, garnished with parsley, and with tomato or plum sauce heated and served separately.