TESTED RECIPES

Hawera Star, Volume LI, 13 September 1930, Page 14

TESTED RECIPES

ANZACS

One cup rolled oatis, 1 c-up oocoa-nut, 1 cup flour. 1 cup, brown sugar, quarter pound butter or margarine. 1 tablespoon golden syrup, 1 teaspoon carbonate of soxla.

Melt butter and stir in golden syrup. Dfeolvo soda in 1 teaspoon _ boiling water. Stir butter and -sugar into the ether ingredients- which have been mixed together. Add dissolved soda, and form into balls between palms. Place on greased slide, press out with, fork to. small rounds. Bake in a slow oven till crisp and brown. Will keep well if placed in airtight containers.

H ARICOT OX TAIL

| Cut the ox tail —previously disjointed by the butcher —into pieces. Prepare several onions, carrots, a parsnip, and a turnip. Cut up and- fry these in a little fat, stirring about continuously for 20 minutes or so. Mow put the vegetables into a saucepan containing boiling water. Smite- the ox tai’i pieces in the same pan, and with it (if the family be large) about a pound of chuck or stewing steak cut up into neat pieces. Place the meats on iop of t -ehvegetables seeing that the water just covers them. Boil up at once and then reduce the heat and summer ;iie contents of the pot vein- slowly fer from 3) to 4 hours. When cooked put the haricot away to cool. Next day [ remove all fat from the surface and take out the meat-. Boil up and season and thicken the gravy, adding to it caramel or gravy colouring to make it a rich brown. Best ore the, meat, to the gravy and reheat again very gently.

A GATEAU OF 001,D MEAT

Any scraps of bacon or ham you may have on hand will enhance the flavour -of this dish. You will require’, far a sizable family about ljlb of cold cooked meat-, one onion, thickgravy I.J gills of stale white breadcrumbs, two teaspoons of chopped parsley. one egg, reasoning to taste. Remove any undesirable bits from the meat, bacon, etc. Mince the- onion finely. and frv.it in. a, dt-tle butter. Put the meat through a mincer, or you can chop it finely by hand. Now put the ingredients into a bowl, along with the well-beaten egg, and. about a, cup of good giyivy. Season and! mix thoroughly. Grease a plain deep dish—an ordinary cake tin will do-—turn the mixture into it, and press down. Twist a piece of oiled paper over the top, and either steam the gateau or bake it in a moderate oven for half an hour. Turn out on to- a hot dish, and serve with gcoigravy.

SCOTCH PIE.

This is supposed to be made from raw beef, but any cold meat on liana will do. Required: Beef (raw), lUlb. Bread- • crumbs (fresh), 2oz, eggs (hard-boiled) I two, butter loz, flour £oz, st-oek half a I pint, onion, (chopped) loz, iseasoning. I .Melt the butter in a saucepan, add tire meat and onion, and cook and stir over a gentle heat till the meat turns a brownish tint. Take the pan off the lire and stir in the crumbs. Keep dredging or shaking in just a little of the flour at a time, and mixing j each lot in well before adding the I next. Add the stock and stir and I boil up. Season well; you can add a I pinch of herbs if you like. Turn | into a greased 'piedishi. It should | pour in like a thick, soft, mass, so if! it, seems to stiff, add more stock. . Shell and thick ley slice the eggs. Gay | these -over t-lre top of the meat. Cover with pastry just as you would any j other meat pic, and hake in a quick oven for about three-quarters of an hour, or till the pastry is brown and crisp. Lessen the heat after (lie first Id minutes.

APPLE CHAR.LOTE,

Soak two cups fid of bits of state 'bread (free from crusts) in milk. When quite soft, beat with a fork until smooth. Beat into this about two eupsful of stewed apple a.nd two or three eggs. Pour the. mixture into a deep buttered pie-dish, and bake in a moderate oven till slightly brown. Serve with cream )i any good pudding sauce.

GLAZED BAKED APPLES.

Apples, peel, isu-ltanas. and sugar. Core and peel only to a third of the way down three large firm apples. Stull’ the centres with, sulitanas mixed with .hepped peel. Put them in a, fireproof dish with a cover. Pour over them a syrup made with a half-cup ef sugar and a cupful of water boiled for five■ minutes. Bake the apples in a medium >ven. basting now and again. Remove the lid when apples are tender, stew sugar over, and let the tops brown.

ONIONS

It 'frequently occurs tbut. people who cannot cat the ordinary boMcid 1 onion when served with cream or butter sauce will be able- to partake, of baked anions with a relish, and without the

slightest discomfort. To prepare them in' this fashion, peel the dnions, and boil them slowly in slightly salted water until they begin to show signs of being done. Then ar.mge them in a baking-dish, pour white- sauce round them, stew them with bread crumbs, and season, them iwith bits of 'butter in addition to the pepper and salt. Bake until golden brown.

A! ABM ARABIC (TTF.F.SF. TART

Caver a pie i>ln.to> with good •v.run. ornament the- edges, and hake. While the pastrv is cooking, prepare the fol-ic-win-x:—Melt a tablespoon ful butter in a saucepan, and add a tablespoonful of sugar and two tablespoonfids of marmalade. Beat one. yelk of egg and one whole egg together and add to- the contents cf the saucepan. Gently bring this to the boil, stirring carefully. When the pastry is just c-ooked, pour on to it the above mixture, spreading it evenly. Whip- the white of one egg to a. stiff froth. add two tablespoonmls ■o'- fme suigar, whip- till stiff, and cover tlm tart with it. Tletuni the. tart to a si ;w even and bake. untPil the meringue is crisp, Serve hot or cold.