KITCHEHCRAFT SOME TESTED RDECIPES.

Hawera Star, Volume LIV, 6 October 1934, Page 7

KITCHEHCRAFT SOME TESTED RDECIPES.

What about a Savoury Dish for Luncheon or Supper with the use of Grated Cheese? Cheese is an excellent standby and if yon have even a few scraps of it in the pantry you need never be perplexed in supplying a savoury dish for luncheon or supper. There are so many delectable dishes you can achieve with grated cheese combined with some kind of farinaceous material such as macaroni, rice, spaghetti, peas and beans, which afford the proper food balance. Miranda finds that the homely potato, too. responds nobly to being combined with cheese in the following way.

CHEESE POTATOES. Peel about two pounds of potatoes. Slice thinly, and place in an ovenware dish. Sprinkle with grated tasty cheese, salt, pepper and chopped parsley. Dab with pieces of butter and bake in a moderate oven hours. Another very nice suggestion employing potatoes is offered in these CHEESE AND POTATO SCONES. To one pint of light maslied potatoes, add two tablespoonfuls of butter, pepper and salt to taste, the beaten yolk of an egg, and two tablespoons grated cheese. Beat well, turn out on a floured board, and roll out quar-ter-inch thick. Cut into oblong cakes tvvo by three inches, place on a buttered pan or baking sheet, prick thoroughly with a fork, brush over with the beaten white of the egg, and bake to a golden brown in a hot oven. They should' puff up, look tempting, and taste as good as they look. Macaroni cheese is an old story. A variant that will be found both flavoursome and satisfying as a luncheon or supper dish is this If masked with cheese sauce poached eggs on toast assume added importance and make a nice change; and here is another good suggestion for

AN APPETISING CHEESE AND EGG DISH.

Into a basin put one and a-half ounces of bread crumbs and one ounce of butter. Over them pour a small cupful of boiling milk. When cooled a little add three ounces grated cheese, the beaten yolks of two eggs, and a seasoning of pepper, salt, made mustard and a pinch, of cayenne. Beat the whites of the eggs to a stiff froth, stir this lightly into the mixture at the last, and pour into a jdedish or a casserole. . Bake in a good oven for 20 minutes, until slightly coloured. Another nice combination of cheese and eggs is CHEESE CUSTAKD. Two heaped tabiespoonruls of fine white breadcrumbs, three tablespoonfuls of grated cheese.; one pint of milk, two or three eggs, a lessertspoonful of butter, pepper, mustard and salt to taste. Boil milk and pomover crumbs, cheese and other ingredients. Lastly, stir in the wellbeaten eggs. Bake n a buttered fireproof dish about 20 minutes in a fair oven.

FOR YOUR SCRAP BOOK Here are a few recipes which, cut out and pasted in your scrap book, may be tried as the opportunity offers. The first is for - PINEAPPLE CHUTNEY Take 41 b. unripe pineapple (peeled and cut into pieces. lib. sultanas. 1 tablespoon green ginger. loz. garlic. lib. onions. 2oz. salt. loz. mustard-seed. 2 bottles vinegar.

Half tin golden syrup. Sprinkle the pineapple with salt overnight, drain, put it into the vinegar, arid simmer over the lire for half an hour. Add all the other ingredients except the golden syrup, allow to cook slowly for another hour, add the syrup, and continue to cook for another half hour. Put into small ,i ars an< * cork down when cold. .. The next is for

HONEY CREAMS

Two eggs 1 pint milk, i gill cream, 1 tablespoon gelatine, l gill water. Honey to . sweeten and flavour. Heat the milk and add to the beaten eggs. Place basin in a pan of hot water and cook till the custard thickens, stirring well. Remove from heat and add sufficient honey to sweeten it. Leave to get cold. Dissolve the gelatine in the water. Whisk the creaffi till it thick' ens, then mix lightly in with custard. Strain in the gelatine and tufn intc wet mould to set.