SOME DELICIOUS RECIPES.

King Country Chronicle, Volume XXIV, Issue 3239, 6 December 1930, Page 7

SOME DELICIOUS RECIPES.

CULLED FROM EVERYWHERE. LEMON TART. One lemon (juice and rind), two eggs, one ounce butter, threequarters of an ounce ofcastor sugar, short or puff pastry. Line a tart dish with pastry, then make a filling with the yolks of the eggs, the butter (melted), half the sugar, the rind and the juice of the lemon; mix well and pour on to the pastry. Bake until lightly set (like lemond curd). When cold make a meringue.with the whites of eggs beaten stiffly with the rest of the sugar. Set in fairly cool oven ten minutes. Sufficient for four persons. FISH CUSTARD. Eliminate all the bones and skin; break up the "meat." Cover the bottom of any fireproof dish with breadcrumbs, mixed with a trifle of herbs or of chopped parsley, then the fish; then pour on a savoury custard, which is one frhat has been flavoured with herbs, or anchovy sauce, or grated cheese, or tomato* ketchup, or made mustard. Quietly bake it. APRICOT AND RHUBARB JAM. Soak half a pound of apricots cut small, in a little less than a quart of water for 24 hours. Then cut up 31b. of rhubarb and add it to the apricots. Boil them together for about an hour without sugar. Afterwards add 41b. of preserving sugar and boil for another hour. Add lemon or ginger to taste. SAVOURY SOUP. If soup is preferred, here is a delicious recipe. One half-cup ol oysters, one-quarter cup water, onehalf cup milk, bit of onion, one tableI spoon butter, threequarters tablespoon butter, threequarters tablei spoon flour, grating of mace, salt, and pepper. Scald the milk, melt the butter, add the flour and pour on gradually the hot milk; add mace and onion and cook well. Put the oysters I in a strainer over a bowl, add water, and carefully pick over the oysters to remove particles of shell. Heat the

liquid which was strained from the oysters to the boiling point; strain through two thicknesses of cheese cloth and return to pan; add oysters and cook until plump and edges curl. Drain off liquid and add to soup. Season, add oysters and serve immediately. TO MAKE PIE-CRUST. Sift all your dry ingredients together —l% cups flour, % teaspoon salt — then rub in six tablespoons of shortening lightly with the fingers. Add one-third of a cup of wa + er, making it trickle in slowly to make a stiff dough. Then roll out the pastry quite thin on a well-floured board. When you line the patty pans, be careful to have the pastry come well over the edge. And now for vour cheese fillings. • EGGS AND MUFFINS. Toast and butter the muffins in the ordinary way, poach eggs, and place one on each buttered half muffin and garnish with asparagus tips, chopped olives, shrimps, or anything better which comes into your head. Sometimes Hollandaise sauce is poured? over the eggs,' and the meat-eaters slip a piece of thin York ham beneath the egg, but you can use your imagination and substitute tongue or a lettuce leaf. This is a made-in-a-minute dish, and most convenient for a quick lunch.