AN ASSORTMENT OF RECIPES.

Northern Advocate, 17 December 1932, Page 4

AN ASSORTMENT OF RECIPES.

Corned Beef Omelette

Tavo teaspoonsful corned beef, tAvo eggs, one tablespoonful Avater, salt and pepper, loz butter or margarine. Beat the eggs, pepper, salt and Avater. Melt the butter in an omelette pan, and Avhen just smoking hot pour in the eggs and cook quickly. When nearly sot place the beef, Avhich should be finely minced, in the egg mixture, fold OA'or to form an oval, and alloAV to broAvn underneath, turn out and serve immediately. Garnish Avith a little chopped parsley.

Prune Cake,

A quarter of a pound of. butter, one cup flour, tAvo teaspoons cocoa, threequarter cup sugar, half teaspoon baking soda, lavo teaspoons grated nutmeg, tAvo eggs, half pound prunes, quarter teaspoon cinnamon, and a feAV chopped nuts. Put stoned prunes on in a little "water Avith a jiineh of soda and a little sugar, and boil till soft. Boat butter and sugar to cream, add eggs (one at a time), and beat Avell. Sift flour, cinnamon, and cocoa together, add nutmeg. Mix these w T ith the butter and sugar—then add soda, Avctted AA'ith a little prune juice, ami lastly the chopped prunes and nuts. Bake in a moderate oven.

Lightning Chutney,

An excellent Avay to use those odd little lots of plum, gooseberry nr poach jam yon are tired of. Mix Avell in the proportions of'.lib jam, half a cup of A’inogar, one onion, cut in A'ery small dice, one teaspoon curry powder, half a teaspoon of salt, and there’s your chutney. If boiled up Avill keep indefiniteh r .

Lemon or Orange Sauce,

This is a useful sauce to seiwe Avith plain steamed puddings. Take half a pint of boiling Avater, half an ounce of cornflour, two lemons (or oranges), one tablespoon of caster sugar. Grate off all the rinds of the lemons, put the Avater in a pan on the Are. Mix the cornflour smoothly and thinly Avith the lemon juice. When the Avater boils pour in the cornflour and stir it OA'er the fire until it boils. Add the grated rinds and the sugar, let the sauce simmer gently for flA r e minutes, then serve over the pudding.

Wlieatmeal Walnut Roll,

One tablespoon butter, half cup sultanas, three-quarter cup sugar, threequarter cup Avater. Place these in a saucepan, bring to boil, boil for one minute, and allo\A r to cool, then add three-quarter cup plain flour, threequarter cup Avholemeal, one teaspoon baking poAvdcr, half teaspoon carbonate of soda, one teaspoon cinnamon, and halt cup of chopped AA’alnuts. Hake in a tin in a moderate o\'en for half an hour. Sprinkle nuts on top of mixture before placing in oven. M lien cold cut into slices and spread Avith butter.

Banana Toast.'—Stamp out rounds of bread previously toasted. Spread Avith anchoA-y paste and butter, and on each put thin rounds of banana. .Make A'ery lint in the oven, and servo burned in tel v.