RECOMMENDED RECIPES.

Northern Advocate, 13 June 1931, Page 4

RECOMMENDED RECIPES.

Mock Turkov.—Bono ,a breast of mutton ami spread it with an. inch layer of stuffing. This is made with two cups of breadcrumbs, two tablespoonfuls of finely chopped parsley, one tablespoonful of finely chopped thyme. Season this with pepper and salt and bind with one well-beaten egg. Roll the breast around. the stuffing, tie firmly, secure (the ends with skewers, bake in a hot oven, and baste occasionally. Serve with mashed pota-. toes and Brussels sprouts or French beans.

Egg and Cheese Savoury.—Place a piece of butter in a small saucepan on a low gas, then add two or three ounces of cheese cut up. When dissolved, break in one egg, beat all well together and simmer a minute or two. Season to taste and serve on bread and butter or for preference toast. It makes a delicious breakfast or supper dish.

Tomato Omelette. —Cut three or four ripe tomatoes into pieces and cut an onion into the thinnest slices possible. Melt a teaspoonful of butter in a .pan, and cook the onion and tomato for ten minutes. Keep 'the mixture hot, and pour it over the surface of ah ordinary omelette, just as youx are turning it out of the pan. The omelette will roll over of its own accord, enveloping the tomatoes as it passes into the dish.

‘ 1 French ’ ; Y orkshire Pudding, — Take half a pound of breadcrumbs, 30. z suet, two tablespoonfuls oatmeal, two large onions,» 3oz grated Cheshire cheese, one egg, one gill milk, salt, and pepper. Soak the bread in milk until quite soft, then drain as dry as possible. Boil the onions, and chop finely. Beat the bread with a fork, add all the ingredients, and mix well with the egg and milk. Make some dripping very hot in a baking tin, and pour the mixture in. Bake for threequarters of an hour in a hot oven, and serve with good rich brown gravy.

Savoury Omelette, —Bteat up. three eggs with salt, and a teaspoonful of finely minced parsley. Have ready a clean pan, and melt in it some butter, allowing half an ounce; for each egg, and when quite still, and beginning to colour, add in the egg-mixture, Let it stand for a minute or so on the fire. Then carefully tilt the pan a little, slip a broad bladed knife underneath, and let the ""uncooked egg run under, repeating this until there is no more liquid. Slip the knife under and turn it on a hot plate, serving at once.

Apple Chutney.—Take,. 21b good cooking apples, 1 pint brown vinegar, lOoz brown sugar, ground ginger, J-teaspoonful cayenne, 1 to 21b onions to taste, |lb sultanas, -Joz mustard seed, 2oz salt. Peel and quarter the apples, and put them into an earthenware jar with the chopped onions, and vinegar. Stew in oven to a pulp, then stir well, and pass through a sieve. In a dry jar piit the sultanas, picked, cleaned, and cut up, and all other ingredients, pour in the hot mixture, and stir well each day for a week. Pot in jars and seal down.

Ham Casserole.—Take one slice ham/ of a fair thickness, mustard and ginger, three medium-sized potatoes, onions, popper, and salt. Soak ham in fresh, cold water for one hour. Pare and slice the potatoes thinly. Put a layer in buttered baking dish. Cover with a layer of onions. Season with a little salt and papper. Halve slice of ham and put one-half in dish. Leave the fat on the meat. Sprinkle lightly with mustard and ground ginger. Add another layer of potatoes and onions and season, and cover with another slice of ham. Cover and bake for 11 hours in a moderate oven.

Mimosa Cake.—Required: 1 eup castor sugar, 3 egg whites, lemon essence, salt, |-cup milk, 2-cup butter, 3 drops almond essence, 2 cups flour, 3 teaspoons baking powder, |-eup desiccated coconut. Beat butter and sugar to a cream. Stir in almond and lemon essence. Sift flour, salt, and baking powder together, then stir in alternately with the milk to butter and sugar. Add the coconut, and beat well, then fold in the stiffly frothed egg whites. Bake in a well buttered cake tin for 45 minutes. Remove from oven, turn on to a cake rack, and when cold cover with water icing flavoured with lemon juice. Decorate with a epray of mimosa, made from strips of angelica and small round yellow sweets.