MISCELLANEOUS RECIPES.

New Zealand Herald, Volume LXIV, Issue 19608, 9 April 1927, Page 6 (Supplement)

MISCELLANEOUS RECIPES.

Housewives will appreciate the following recipes, which are recommended by a first-class cook. \ Apple and Cress Salad. —Take 4 sipples, vinegar, salt, pepper, salad oil and a bunch of cress. After peeling the apples, cut them into dice, sprinkle with oil, vinegar, salt and pepper, mix well, so that all the pieces of apple are flavoured File 011 a dish and arrange the cress round it. Potato and Beetroot Salad.—Take 5 cooked potatoes, 1 cooked beetroot, a teaspoonful chopped parsley,, 2 teaspoonfuls chopped onion, and some salad dressing. Thinly slice the potatoes and beetroot and arrange neatly on a salad dish; sprinkle with the parsley and onion, and pour over the dressing. Suet Pastry.—lib. of flour, jib. suet, a good pinch of salt, a teaspoon ful of baking powder. Mix the salt, baking powder and flour and sift them well. Add the suet, finely shredded, and jpnough cold water to make a stiff paste. -Turn on to a floured board, roll out, and use. French Pudding.—jib. flour, jib. suet chopped fine, jib. currants washed and dried, treacle, j-pint milk; mix thoroughly and boil in a basin for 4 hours. Meat Mould.—Pass though a mincer equal parts of cold meat and bread (crusts previously soaked) ; season, make fairly moist with good gravy, and steam in greased basin for an hour. Serve cold in thin slices. Banana Cream. —Skin 6 bananas and put them in a stewpan with joz. of gelatine (dissolved in half a cupful of water), the rind and juice of a lemon, a.nd a little castor sugar, and simmer altogether for about 10 minutes. When cold, beat up with a little cream and flavour with a dessertspoonful of liqueur. Pour in a mould and leave to set.