USEFUL RECIPES

King Country Chronicle, Volume XXVII, Issue 4461, 24 October 1933, Page 3

USEFUL RECIPES

BEEF CASSEROLE. Beef from end of sirloin; vegetables ■ —onion, carrot, celery, turnip, potato; gravy or stock. Cut beef in pieces, place in casserole with gravy or stock and vegetables. Cook slowly for three hours. Thicken, if necessary, and serve. MEAT PATTIES ON ONION RINGS. Lean beef (minced) 2 culps, suet (chopped), I cup, breadcrumbs 1 cup, bacon strips 7, water 1 tablespoonful, onion slices 7, onion juice, parsley (chopped), 1 tablespoon, dripping 3 tablspoons, salt \ teaspoon, pepper i teaspoon. Lay the slices of onion in a greased baking dish. Pour over them the melted fat, sprinkle with salt and pepper, add the water, cover closely and bake in a moderate oven (350 degrees Fahrenheit) for 30 minutes, or until tender. In the meantime combine the other ingredients, mix thoroughly, and mould into seven flat cakes and surround each with a strip of bacon. Place cakes on th* 3 onion slices in the pan and grill under direct heat for five minutes on each side, or bake in oven of 450 degrees Fahrenheit, 8 to 10 minutes. Serve from meat platter with stuffed tomatoes, sauted bananas, or baked kumeras. SPANISH CREAM. Dissolve one ounce gelatine in little hot water. Boil one quart milk: take off and cool a little. Add £lb sugar and beaten yolks of five eggs—keep stirring and bring nearly to the boil again; cool, and add gelatine, piece butter size of walnut, essence vanilla or lemon, and stiffly beaten whites of eggs. Stir a little, place in wet mould, and turn out when set. Serve with cream. CUSTARD FISH. Flake some left-over fish, put it in a pie dish pour over it a custard (1 egg to \ pint of milk), and add seasoningl, and tomato if desired. • Serve very hot. A SAVOURY FILLING. Here is a recipe for a savoury sand • wich filling: Strain tomato pulp to make one pint! bring to the boil, set over boiling water, and add two tablespoons minute tapioca; cook until the tapioca is clear, about 15 minutes. Add gradually half-pound grated cheese and stir until it is melted. Remove from the fire, and add quarterpound dried beef chopped fine, quar-ter-teaspoon mustard and one teaspoon Worcestershire sauce. Pour into a jar and seal. When cold, this is of proper consistency for sandwich spreading and will keep three in the refrigerator. APPLE PUDDING. Peel, core, and halve four large apples. Butter a pie-dish and put the apples in, with the cut sides downward. Sprinkle with sugar and put the dish in a moderate oven, keepingit there until the apples are partly cooked. Now beat two eggs, and mix them smoothly with half a pint of milk, a tablespoon of sugar, a tablespoonful of cornflour and half a teaspoonful of baking powder. Pour the mixture over the partly-cooked apples and sprinkle with a tablespoon of minced suet. Grate a little nutmeg on top, return the dish to the oven, and cook the pudding for half an hour. CHINESE CHEWS. Threequarters cup pastry flour. I tablespoon tartrate or phosphate baking powder or I teaspoon combinationtype baking powder, 1 cup granulated sugar, \ tablespoon salt, 1 cup finelycut stoned dates, 1 cup chopped walnut meats, 2 eggs. Combine all the dry ingredients, and add the dates and nut meats. Beat the eggs, and add them to the dry ingredients, mixing them thoroughly. Place the mixture in a large greased shallow pan, and ?rread as thinly as possible. Bake in a moderate oven for 30 minutes. Immediately after removing from the oven cut into small squares and roil into balls. Roll the balls in granulated sugar and then store in a tightly covered tin box until ready to use. Makes about 4 dozen balls or II lbs. GREEN BUTTER. Two ounces parsley two ounces anchovy fish, four ounces fresh butter. Boil the parsley until tender and press the juice from it. Wash, bone and pound the fish and together with the butter thoroughly mix with the parsley. Pass through a fine sieve. Press into a cream-cheese shape, and keep cool till required. QUICKLY-MADE SALMON DISH. One tin of salmon heated; mashed potatoes piled in a ring on a hot dish: turn salmon into the centre and pour over it a white sauce flavoured with chopped parsley. Tinned tongues are excellent served in this way. Cold potatoes may be used if they are carefully mashed, mixed with a small piece of butter and a little boiling

milk, and put to heat in a covered saucepan over a slow burner, with, a little good dripping in the pan. FRUIT MACEDOINE. Put a small basin inside a large one, and pour jeliy all around. When jelly is set remove small basin and fill in the cavity with layers of mixed prepared fruit, sprinkled with icing sugar. Custard may be used for filling instead of fruit. Turn out of basin and serve with cream. HOW TO MAKE WAFFLES. Everyone likes waffles, but they are not usually cooked at home. Why ? Perhaps some cooks think they are difficult, but, realty, they are not. All you need is a waffle-iron, and it is not expensive. Shut the iron and place it on the fire to get nicely heated. Turn it once, so that both sides are evenly done. Open the iron, and with a brush and some fat lightly grease both sides. (Any fat will do; or butter can be used—'but first it must be clarified.) Have ready your butter and pour it on one side, filling it evenly; then close. Leave it for half a minute; then turn and cook the other side for half a minute. Do not open during cooking. Waffles can be eaten in a variety of ways—hot and well buttered, for tea or breakfast; as a sweet, with maple or golden syrup; as a savoury; crisped hard in the oven, as an alternative to pulled bread; with ice-cream; and in other ways. Here are two batters that you may like to try:— Batter No. 1: I lb flour, 11 oz butter (melted), li oz sugar, 2 egg yolks, 1 egg white, \ pint milk. Mix together with flour, sugar, butter and eggs until smooth. Then add the milk, beating well. Use as directed above.

Batter No. 2: 2 cups flour, £ teaspoon salt, 3 teaspoons baking powder, 2 eggs, li cups milk, 4 tablespoons butter. Mix all the dry ingredients into a bowl; add the milk. Beat well, and add the butter, which has been previously melted and allowed to cool a little. Beat the egg whites to a stiff froth, and fold them into the batter. Use as directed.

Waffles should be served as quickly as possible on hot plates. If many are to be served, keep hot, till all ar?. finished, in the oven.