TESTED RECIPES

Hawera Star, Volume L, 29 November 1930, Page 14

TESTED RECIPES

DEVILLED EGGS. Shell and halve four hard-boiled eggs. Remove the yolks and pound with loz if butter, a teaspoonful of anchovy essence, salt, and cayenne. Fill up the white egg “cups'’ with: this and serve, on a bed of dressed lettuce or cress STUFFED EGGS. Out four or live hard-boiled eggs in halves. Chop the yo'lks small, and mix with 2oz of finely chopped cooked ham. tongue, chicken, or veal, two or three slices of minced cooked carrot, and a tablespoonful of mayonnaise. Fill into the white egg ‘‘cups’’ and dish 'on a curled lettuce leaf. Garnish with parsley. FRICASSEED EGGS. Shell and halve four hard-boiled eggs. Warm them up in a pint of white sauce. Arrange the eggs on a, hot dish., pour the sauce over, and garnish with rolls of fried bacon. The bacon should be cut very thin, each s'lioe rolled and threaded on a skewer. Cook in the oven. FRUIT FOUR RES. Stuffed fruits are very tasty. Stuffe;l prunes, dates, candied cherries.. or raisins are most delicious. Prunes must be washed, steamed for a few minutes, tnd seeded. Seeded raisins should be steamed lightly and dates seeded. They may then be‘stuffed with a marzipan mixture or fruit fondant. CHEESE PIE. This can make the main dish for luncheon or tea. Put a pint qf milk and stir into it 2oz of semolina. When it, thickens add Jib of grated cheese, stir well, then stir in a well-beaten egg yolk. Whip the white of the egg very stiffly, fold that in, (pour all into a buttered piedish, and bake for half an hour. CARROT SALAD. Out up eight carrots into small dice—cooked ones may be used if preferred, but are not so" good—and add three sliced raw tomatoes, a handful of watercress in small branches,, and one minced onion. Mix with half a pint of mayonnaise dressing, and place on a, bed ,of j lettuce, leaves, garnishing with capers. CHICKEN CARMELO’US. Mince a cupful of cooked fowl and add a tablespoonful of flour, the isame) quantity of butter, the beaten yolk ofv an eggi two spoonfuls of cream, with pepper and salt to taste. The whole should form a thick paste. Now roil sjpme puff paste very thin, cut it into square’s, fill each with, the mixture, and fold over. Fry or bake until lightly* browned. This - should be served piled upon a dish uqjd surrounded with parsley.