HAM AND POTATO ROLLS.

King Country Chronicle, Volume XXIX, Issue 4770, 9 November 1935, Page 3

HAM AND POTATO ROLLS.

Three-quarters of a pound of cooked potatoes, 2oz or more chopped ham, salt, pepper, cayenne, mustard, 1 teasspoon ketchup, I egg, browned breadcrumbs. Well mash the potatoes and mix them with the ham. Add the seasoning and flavouring and some of

the beaten egg. Taste the mixture and add more seasoning if required. Divide the mixture into 8 portions and roll each into a ball or sausage shape. Brush over with remainder of egg and dip in the crumbs. Place on a tin and bake for 15 minutes in hot oven or fry in smoking hot fat. CHICKEN SOUFFLE. One and a-half cups of the white flesh of a cooked fowl, I cup butter, \ teaspoon salt, pinch of cayenne, pinch of powdered mace, 1 cup white sauce, 2 eggs. Mince chicken finely, and pound into it the butter. Add salt and cayenne and mace, and stir into it the sauce. The dish should be standing in boiling water while mixing. Allow to cool, stir in first the beaten yolks and then fold in the beaten whites. Pour into a prepared souffle mould and bake in a steady oven about 15 minutes. Fold a hot serviette round, and send to table with a wellflavoured brown sauce. ORANGE RINGS. Cut large-ripe navel oranges into 4 thick rings. Cover them with a brine made by boiling half a cup of salt and 1 quart of water. When quite cold pour over the fruit and allow to stand for 48 hours. Drain, wash, and cover with fresh unsalted water, and stand again for 48 hours. Drain and weigh the fruit. Cover with fresh cold water in the preserving pan and bring very gently to the boil. Cook without disturbing until the fruit is soft enough to rub the skin to a paste in the fingers. Lift rings out carefully with a wire lifter, taking care not to break them. Drain carefully. Make a syrup by boiling sugar and water in the proportion of 1 lb sugar to 1 pint of water in which the rings have been boiled. Allow this quantity to each lib of the fruit. Bring the syrup to the boil. Lay the rings in it. Boil steadily without disturbing it until it will jell. Place the rings in wide-necked jars. Cover with the syrup. Seal when cold, and keep for some time before using.

ROLY-POLY PUDDING. Three and a-half level teacups plain flour, 4 heaped tablespoons finely chopped suet, I teaspoon baking powder, 1 saltspoon salt, cold water to mix. Sift flour, baking powder, and salt together, add the suet and mix well. Then mix to a soft paste with cold water. Roll out, keeping the edges straight, until dough is about twice as long as wide. Spread liberally with jam, treacle, or honey, and roll up. Put into a butter dish, sprinkle plenty of sugar on top of roll, and just before putting into the oven pour a cupful of boiling watsr into the dish. Bake in a moderately hot oven for an hour to an hour and a-half, according to thickness of roll. Baste at intervals with liquid in dish. Steamed jam roly is made in the same way, but when the dough is rolled up it should be tied in a floured cloth, leaving room for swelling, put into fast-boiling water, and boil "at a gallop " for three hours. FRUIT FILLINGS. Fruit sandwiches are cooling and refreshing, and must not be forgotten, especially the banana variety. Mash the bananas with castor sugar, squeeze over a few drops of lemon juice, then spread on brown bread and butter. Raisins, chopped dates, or figs, mixed with half the quantity of chopped walnuts, and moistened with a few drops of lemon juice, then spread between sweet biscuits, are sustaining and nourishing. SOFT MACAROONS. Take I lb ground almonds, mix with h lb castor sugar, and then mix with lightly-whisked whites of four eggs. Prepare a baking-tin by buttering it well; then dredge with flour, give it a knock to distribute the flour and turn it upside down to remove any that may be loose. A tin prepared in this way is fit to bake the most delicate biscuits and meringues. With a teaspoon shape the paste into balls about Sin in diameter. Place them

on the tin 2in apart, because they flatten and spread. Beat up some white of an egg, brush over the .macaroons and dust them with castor sugar. Bake in a hot oven until a delicate golden brown. These macaroons should be soft when baked. Chocolate macaroons are made and baked in the same way, ioz grated chocolate being added to the ground almonds and sugar, and also an extra half white of egg and a little vanilla flavouring.