HOUSEHOLD RECIPES

Lake County Press, Issue 2356, 29 December 1910, Page 7

HOUSEHOLD RECIPES

Specially written for this Column. CREAMED MACARONI. Take 4oz. macaroni, piece of butler, half tcaspoonful of cream, 202. grated cheese, salt, pepper _ and mustard. Break the macaroni in lengths, put into plenty of boiling salted water, and boil till tender—about three-quarters of an hour. Drain it and add the cheese, cream, a piece of butter, and ’seasoning, toast over the fire for a few minutes; serve very hot. SNOW PUDDING. Take the pulps of six baked apples, carefully separated from the skins and cores, i cup sugar, whites of 2 eggs. Beat whites of eggs to a stiff froth. Add apples and sugar mixed. Beat all one hour. With the two yolks make

a custard, which place in a dish for serving, then build the snow upon this. . Custard.—One pint of milk, heated in double boiler. Add teaspoon cornflour, wet with a little of the milk, and two beaten egg yolks, and sugar to taste. Put sugar in the milk first. When cooked flavour. FISH SALAD. Cold fish of any kind, neatly flaked, -can be used for fish salad. A few shelled' shrimps and slices of hardboiled egg are added. Stir together, season, mix in oil and vinegar to taste, and serve garnished with parsley and slices of lemon. LEMON CUSTARD. Grate the rind of one lemon, take one cup tif sugar and mix thoroughly with two rounded tablespoons of flour; beat the yolks of two eggs and mix with sugar, flour, lemon juice and rind. After mixing these add butter the size of a walnut (melted), then one cup of milk, and stir all. Last of all whip the whites of the two eggs stiff and mix in. Put in crust same as for .any custard and bake slowly to avoid wheying it. DRIED APRICOTS MADE DELICIOUS. A very delicious way of serving dried apricots is to prepare them as follows. Place one pound apricots in four pints of water and stand for 24 hours. Add the juice of two lemons, and ylbs. of lump sugar, and boil for one hour. Serve with cream, If preferred.—Miss L. Derbyshire, Monton. SALMON SALAD. Free a slice of cooked salmon of bones and skin. Flake and pile lightly upon a bed of watercress or lettuce. Garnish with thin slices of lemon and sprinkle with salad dressing.