FOR THE SUPPER TABLE.

New Zealand Herald, Volume LXV, Issue 19859, 1 February 1928, Page 7

FOR THE SUPPER TABLE.

I Jellied 3eef.—A cold meat dish is a great stanl-by for a supper dish, especially if viiiitors arrive unexpectedly, and jollied bete f" will keep good for several days. Cit up ?i or 41b. shin of beef and put i i into 11 saucepan with warm water to cover, a little salt, and 8. good pioce of lone or a calf's foot. Simmer slowly for several hours or until the meat is pßr feet y tender. Then strain and chop the meat finely, fcieason highly, mix with the j. ravy, boil again for half an hour, and pour into moulds. When cold thoy will turn out in a nice jelly. Apple Meringue Tart. —Mak® an open tart with short crust, and bak«i it until crisp and brown. Then till it with a puree of apples sweetened to taste and flavoured with lemon. File a whipped white of egg mixed with BUgar on the top, and return the tart to a slow oven until the meringue is dry and of a pais fawn colour. Serve cold. .Boston Cream.—Dissolve one and a-haif ounces of powdered gelatine in half a pint of milk. Make a custard with a pint and a-half of milk, the beaten yelks of three eggs, and two ounces of sugar. Lot it cool slightly and add the dissolved gelatine with half a teaspoonful of vanilla essence. Whisk the whites of the eggs to a stiff froth, adding two ounces sugar. When the custard is quite cool add the whisked whites and beat all together for five minutes. Pour into a wetted mould, and leave m r» cold place. When firm, turn out and decorate with sweetened whipped creum, and r if desired, chopped lemon or orange jelly.