SEASONABLE RECIPES.

New Zealand Herald, Volume LXIV, Issue 19730, 1 September 1927, Page 5

SEASONABLE RECIPES.

Spinach Cream is a wholesome spring soup. Sieve lib. of cooked spinach and stir it. into a pint of white stock, thicks ened with butter with which joz. of flour has been blended. Stir until boiling, season, add a pinch of nutmeg and A gill of cream. Hand croutons of fried bread. Salmon Ramekins are delicious. Remove the skin and bones from lib. of salmon, fiakd it, then pound, adding gradually a gill of rather „thick white sauce and the beaten yolk of an egg. - Season well and rub through a sieve. Stir in the stiftly whipped whites of one or two egga and put into greased china or paper ramekin cases. Bake in a moderate oven for 20 minutes. Garnish \yith the sieved yolk of a hard-boiled egg, chopped parsley, or lobster coral. Hand cucumber salad. Country Pie. —Boil lib. of parsnips till tender and rub through a sieve. Parboil lib. of onions. Boil and mash lib. of potatoes. Take lib. of fresh pork and put through" a mincer. Grease a pie-dish and put .at the bottom a layer of parsnip., then a layer of pork ..and next a layer of onion with a sprinkling of sage. Repeat these layers till all ingredients ar« used and cover the top with mashed potato. Bake in a brisk oven for threequarters of an hour. Apple. Cheesecakes. —Pare, core, or w>'» sufficient apples to make ajb. of P'.'jH when cooked; add 2oz. Siftefl * * butter (which has been melted), * rind and juice of i kinon,- w« *««• - Lire some pattv tins with P»ff P , put some of the mixture m centre of eaca, and bake for 20 minutes.