SEASONAL RECIPES.

Hawera Star, Volume XLIX, 16 November 1929, Page 17

SEASONAL RECIPES.

CELERY SANDWICHES tl). Very finely ahredded celery, cream, Malt and pepper,, thin slices of buttered white bread. Moisten the celery slightly with cream, season to taste, place ai thin layer between slices of bread and butter, and serve. CELERY SANDWICHES (2). Finely minced celery. Any good soft moist cheese, hard-boiled egg, little salad dressing. Very thin white- or brown bread and butter. KHAKI CAKE. Six o-unces butter, 6oz sugar, 6oz flour, three well-beaten eggs, one tablespoon cocoa, 2oz chopped almonds, 2oz coconut, half teaspoon vanilla essence, one teaspoon baking powder. Beat butter and sugar to- a cream, then add beaten eggs and flour and baking powder, then coco-nut and cocoa, and last of all chopped almonds and flavouring. Bake iu good-sized sandwich tins, lined wits.l buttered .paper. When cold spread with rasberry jam and icing sugar mixed with b-utter and flavouring to make a thick filling, du-st tup with icing sugar. CREAM CAKE. One and laMia-lf cups flour, two teaspoons baking powder and a pinch or salt, sifted together. Half a cup of. cornflour instead' of "blic lialf-oup flour i:s an improvement. Beat together two eggs with one cup sugar. When well beaten add one cup oi cream and beatwell; then add flour, etc., and bake in a good oven about three-quarters of an hour. OLIVE sandwiches. Cut some thin slices of brown bread and butter. Trim neatly. Boil two eggs till quite -bard, put them m ooldl water and shell when cold. Then chop finely and mix with them one dozen stoned and finely chopped olives. Add the juice, of half a lemon and season plentifully. Spread the mixture on the bread and.butter, and roil up lightly, or cover with another slice. MIXED SANDWICHES. Some cream cheese, 2 teaspoons of mustard, salt to taste-, a little, black •pepper, 3-o-z spiced -beef. Pass the beet twic-a through a mincing machine, pound it' thoroughly, adding a little butter and, if it is not highly spaced, a little black pepper. Blend the cream elieeise with the mustard, siallt and per until all are we mixed, and it is the oonsisteriiy of fresh butter. Spread thin -sices’ of bread with this mixture instead of butter. Cover one- slice with a layer of pounded beef. Add to it some very finely shred pick-led cabbage cover with a second slice of bread -spread with the cream cheese mixture. Cut into neat square's, and serve.

DATE PUDDING. Line 'a- mould with stoned dates, beat four eggs with two ta blespo-oni uls of sugar, add 1 one pint of milk -and foui tablespconfuls of finely gra-ted bread crumbs, and flavour to taste. Fill the mould with the mixture, cover with buttered paper and steam two hours. ■.in o-ut and serve with' cream. Exceedingly nice served with stewed oi tinned fruit. May be eaten hot or cold. A DELICIOUS LUNCHEON DISH. One cu'p chopped peanuts, 1 cup grated carrot. 11 tablespoons butter, 1 cup strained tomatoes (tinned will do) 2 eggs, .salt to taste, 1 cup breadcrumbs, i teaspoon pepper, 1 teaspoon chopped parsley. Mix all ingredients and form into a loaf, place in a- well greased baking dish and bake in a moderate oven for li 'hours. SAVOURY MEAT PIE. Brown two small onions with -a little butter or dripping together with 2 leg chops of mutton (diced), drain oil grease and make gravy with ai tablespoon of flour mixed with stock or water. Place saucepan, with gravy and n. little- flavouring of pepper and salt- to taste and carrot or celery, totew gently ;>! ]• one hour. Have ii ea-dy, finely some parsley and mint and stir into the stew. Pour the mass into a pie-dish and cover with short crust made with- dripping. Bake about half an hour in good hot oven. Serve with mashed or new potatoes-. VEAL RINGLETS. Mince lib of veiall. season with pepper and salt and nutmeg; add a tablespoonful of bread crumbs, one egg and two tabiespO'Onfuis of white stock. Mix well together. Butter four tea cups, decorate with strips of ham and some- peas, fill, with the mince, cover with paper and steam slowly in <a- covered stewpan containing 2 inches of boiling water -in hour. Turn on to a' hot dish, and serve with -sauce made from a teacup of milk, a little butter, a tabletspoonful of flour, -salt, pepper, -andi a diu-ri of pounded mace if the latter is liked. SWEET CHUTNEY. An excellent way of using up jams left over at end of the -season.—Putjam into a preserving pan, using enough vinegar to thin down. Add -salt, mustard, pepper, spices, ground ginger, etc., to taste and boil about- two hours. Stir well. SYRUP ROLLS. Twelve ozs of flour, 6ozs of suet or dripping, 1 -small teaspoonful of baking powder, pinch of salt, jam. The syrup- : I cup of sugar, 2 cups of boiling water. Rub" dripping into flour which ha-s been sifted with salt and baking -powdle-r. Mix with water a,s for short pastry. Roll out into an oblong and cut into eight pieces, Spread with jam and damp the edges. Roll up- land -sea-1 the ends. Place over heat a nan or largecake tin with the sugar and waiter. When the isy-ruio boils place the whole in the oven. Cook until, brown. When done, lift the rolls out-. TJse the syrup in place of a sauce. BRAN BISCUITS. One- level ono flour, 1 heaped cup bran. 4ozs butter or dripping. 3ozs sugar, 1 lieaipedi teaspoon baking powder, 1 egg. "Beat butter and -sugar, add egg. then flour, baking p-o-wder and bran. Roll out using bran cut- into- desired shapes and place on a, cob I tray. Bake in -a, hot oven Snren-d with- butter, these fire really delicious and nr© nourishing for children.