OUR INVALID RECIPES.

New Zealand Herald, Volume LXV, Issue 20076, 13 October 1928, Page 6 (Supplement)

OUR INVALID RECIPES.

I Remember that sauce-pans are always the most easily washed when hot. ii<ej should never be put away wot, or v i lb a lid tightly on, for they will soon smell. Soft Koes in Pastry.—Sprinkle a tiny pinch of salt and pepper on the foes alter washing and drying, then take a squaie of very thin pastry and roll it round the roc being careful to moisten the edges with egg or water, so that when pressed together they will not open while cooking. Then egg and crumb the cases and fry iu deep fat. Onion Tartlets. —1 onion, 2 teaspoonfuls cream, 1 yolk egg, 1 tablespoonful grated cheese. Pastry Boil an onion; while hot, rub it through a sieve, then add to it 2 tablespoonfuls of cream and the yolk of an egg, salt and pepper, and the grated cheese. Bake this mixture in a paper soufflo or make a nest of mashed potato, pouring the puree in the centro and baking, or fill a pastry-lined tartlet case, serve hot. Jellied Rhubarb.—l stick of rhubarb. 1 gill of water, or rather less of tapioca, sugar, cream or custard. Wash and break up the tapioca and put it into the boiling water. Cook till the tapioca is quite transparent and beginning to disappear. Meanwhile, peel the rhubarb and cut it into pieces an inch in length, put it into the tapioca water, and simmer gently till cooked, adding enough sugar to sweeton. Pour into a glass dish, and servo, with cream or custard, when cold and set. Savoury Cream Sandwich.—Whipped cream, flavoured with grated cheese, salt, and pepper make a nourishing variety. Crated nuts added to the cream arc good.