RECOMMENDED RECIPES.

Northern Advocate, 7 November 1931, Page 4

RECOMMENDED RECIPES.

Brown Fruit Cake—2lb wholemeal, -7.1 b each of’ currants, raisins, peel, sugar, and butter, four eggs, three teaspoonsful baking powder, enough milk to make a fairly firm dough. Hub butter into meal, add dry ingredients, beat eggs well and add to milk, before mixing with the rest. \ou can bake in patty-pans or cake tins. This cake is verv nice and will keep well.

Boiled Salad Dressing. —Beat one and a half tablcspoonfuls of flour, onehalf cupful of butter, one leaspoonful of mustard, one teaspoouful of salt, and one-half cifpl'ul of sugar together until very smooth and well blendetT, then add three well-beaten eggs, two cupfuls of boiling water, and one cupful of vinegar, stirring slowly. Place over the fire and stir until it thickens and just comes to boiling point. Demove from the lire and boat until the

mixture is creamy. This dressing ( keeps ■well. I * * * ’ j Arrowroot Sponge. —Three eggs and | half a cup sugar; beat 10 minutes, j then add half a cup arrowroot, one j teaspoont'ul Hour, one heaped tea* spoonful baking powder, or half a teaspoonful soda and one tcaspoonful cream of tartar. Bake in sandwich tins 10 minutes.

Fish Savoury. —Free the remains of cold boiled fish from skin and bone, and stir flakes into melted butter. Season with pepper and salt, add a squeeze of lemon, and make quite hot. On a hot dish pile up some mashed potato and leave a space in the centre. Fill up with fish mixture, and sprinkle over finely-chopped parsley and serve hot.

■ Brownies. —2 cups flour, Mb butter, 1 egg, 2 cup raisins and almonds or walnuts, If teaspoon cinnamon, J cup sugar, h teaspoon soda dissolved in hot water. Beat butter and sugar, add dry ingredients, beat egg well. Mix all into a fairly stiff dough; make into balls, flatten slightly, and bake in moderate oven.

Spiced Raisin Relish. —Required: One cup of sugar, half a cup of water, half a cup of vinegar, one teaspoouful

of whole cloves, one piece of stickcinnamon, two cupfuls of raisins. Tie

spices, in cheesecloth, add water, vinegar, and spices to sugar, and cook uni til sugar is dissolved; then‘add rais-

ins and cook until most tho syrup has been absorbed. Remove spice bag. Store relish in glasses and seal. Delicious served with cold meats.

Rolls.—One pound stewing steak, mince, and put into saucepan with three cups water; boil half-hour or hour, salt and season to taste. Mix lib bread into it, and let cool; make Hb pastry and roll thin. Then put meat along in a row and turn o’er some pastry and press; then cut it off and do the same until all is used. It makes about four and a half dozen.

Macaroni Cheese.—Mix LJoz cornflour with a little milk to a smooth paste, bring half a pint of milk to tho boil and stir the cornflour into it. Add one ounce of butter or margarine, four ounces of grated cheese, and boil for three minutes. Have ready six ounces of macaroni which has been boiled in half a pint of water for twenty minutes and strained. Cut the cooked macaroni into neat pieces and bake in a moderate oven for fifteen minutes. This is excellent if served with a dish of baked tomatoes or onions.

TEN THOUSAND TREES. THE PALE GREEN SITTING ROOM. Princess Mary shares her husband's love of horses and of gardens. There are 40 or 50 hunters in the Harewood stables, and 10,000 young trees in tho park. Most mornings Princess Mary and Lord Harewood spend half-an-hour talking to the gardener. In his own words “there's nothing they don't know about flowers.'' Alterations are in prospect in the gardens. A large new hedge of 100 yews has just been planted round a bed at tho side of the house. That will cost about £7O. Lord Harewood believes in providing work just now. Ho employs IS gardeners and he lias 150 men who were unemployed engaged on waterfalls at “the backs.” The house has been redecorated throughout since Princess Mary went there .about a year ago. White paint predominates, but there is one sitting room which is pale green, with silk curtains and a green and pink, carpet. Princess Alary's own rooms are at the cud of the house, looking on to the garden with the yew hedge.