HINTS AND RECIPES.

Marlborough Express, Volume XLI, Issue 228, 26 September 1907, Page 6

HINTS AND RECIPES.

A Delicious Sauce.—Mix six shallots, finely cut with two sprigs of parsley. 1 Place these in a saucepan with half a pint of gravy or broth, and boil slowly till the shallot is quite tender. Before removing from the fire add a teaspoonful of vinegar, with pepper and salt to taste. This is a tasty sauce that is excellent with made dishes.

Whole Wheatmeal Scones.—lnto one pound of wholemeal rub half a teaspoonful of salt and three ounces of butter, and enough milk to make up with dough, roll out half an inch thick, cut into rounds with a pastry cutter, and bake for forty minutes in a moderate oven. Serve hot, split and buttered.

Savoury Meat Cake.—Take any scraps of lean meat, and chop it up very fine with an onion previously boiied till tender. Measure the meat and onions/then take the same quantity of breadcrumbs, and soak them in stock; mix all together, add pe] - per and salt to taste. Butter a pudding dish, pour in the mixture, lay small pieces of beef dripping on the top, and bake in a quick oven. German Pastry.—Beat up two eggs and two ounces of sugar, using a wooden spoon, then add as much flour as the eggs will take to make a paste. Roll this out on a floured board, cut it into very thin strips, and cook them in a large pan of boiling fat. Take them out when they are a golden colour, drain them thoroughly sprinkle them with sugar, and serve hot.