TESTED RECIPES

Hawera Star, Volume L, 14 February 1931, Page 14

TESTED RECIPES

POTATO 1 AND TOMATO SAVOURY

Take some cooked potatoes and cut in slices ; peel the same quantity of tomatoes, and remove the hard centre. Arrange in alternate Layers in a stewpan in which three ounces of butter has been melted, and sprinkle with pepper, salt, and parsley. Cook gently for ten minutes, stirring now anil then. When thoroughly hot, serve with croutons of fried bread.

■Savory Croquettes.—Savoury croquettes. are an appetising way of using u]) the remains of cold meat. Cold beef makes the most tasty dish, but cold veal or mutton can bo used quite well. In this case add a few drops of piquant sauce or a good ketchup to give a little additional zest. Put the cold meat brough the mincer and measure out a pint, then mix with three medium-sized potatoes that have been cooked and mashed. Work in good seasonings of pepper and salt, and a teaspoonful of chopped onion. Roll into balls, dredge well with flour, and place in a shallow baking dish with about a gill of stock. Pour over two tablesponfuls of cooked tomatoes. Bake in a hot oven, hasting frequently Serve on a. very Lot dish with gravy poured round.

GELATINE APPLES. Ingredients: Eight good sized apples, Goz granulated sugar, 1 lemon. 2 teacups of water, 1 tablespoon gelatine, cochineal. Method: Peel apples carefully and core them. Place them in a large pic. dish aiwl cover with sugar, juice of the lemon and water. Bake in the oven with a plate over them very carefully until cooked. Take them out and place them in a glass dish. The liquor in which they have been baked should then be poured into a lined saucepan. Add the rind of the lemon and a tablespoon of gelatine which has been previously dissolved in cold water. Boil until quite clear. Colour with a few drops of cochineal. Strain and pour into the glass dish round the apples. They should be garnished with a bright coloured jam or jelly. VEGETABLE SALAD SHAPES Dissolve the contents of a .packet of lemon jelly in one pint of boiling water. Add two tablespoons vinegar and one teaspoon salt. Chill. When mixture begins to thicken, fold in one cup of grated raw carrots and one cup of finely shredded raw cabbage. Vary the salad, ir desired, by adding a little finely chopped pimento, cucumber pickle, or celery. Chill in individual moulds and turn out on crisp lettuce leaves. Serve with mayonaise dressing. SMALL CHOCOLATE JUNKETS. Ingredients: One pint milk, 1 teaspoon essence of’ rennet, 1 dessertspoon castor .sugar, ] small bar plain chocolate, a few glace cherries. Method: Make halt' a cup of strong cocoa. You will find the recipe on the tin. Put the milk and cocoa into a saucepan and heat ho lukewarm. Add the sugar and the essence of rennet and pour into custard glasses. Leave to set. When set, grate some chocolate on ihe top of etach glass and place a cherry in the centre. j CHEESE STRAWS. Ingredients: Half a pound grated yellow cheese, Jib butter, 2 cups flour, l teaspoon baking powder. Method: Silt flour before measuring. Puti flour, baking powder, grated cheese, and butter together in a bowl and mix 1 thoroughly with the hands to a smooth paste. Chill in ice or in a cool spot for several hours, then remove to a board and roll thin as for pie crust. Cut into even strips and bake in a hot oven for eight minutes. This makes approximately four dozen medium-sized .straws. TALLY-AY ALLY PUDDING. Line a well-buttered basin with 4oz of large macaroni that has been coiled. Sprinkle with breadcrumbs, and fill the centre with peeled, cored, and •sliced apples, a teaspoonful of grated lemon rind, 2oz of brown sugar, and 2 tablespoonfuls of cream or milk Cover with more breadcrumbs, put a few tiny pieces of butter on the top, and add a layer of macaroni. Cover with a plate, and bake in a moderate oven for an hour. BRUSSELS SPROUTS PIE. Required: Half a pint of milk, one egg, two ounces of cheese, half an ounce of butter, seasoning, brtussels sprouts. Half fill pie dish with cold cooked sprouts. Place milk, butter, and half grated cheese in a saucepan, and bring almost to the boil. Pour in a weil-beaten egg, and stir till mixture thickens. Season ancl .pour over the; sprouts. Sprinkle remainder of grated cheese over the top, and bake in moderate oven till brown. Serve immediately.