CULINARY CHATTER

NZ Truth, Issue 1258, 9 January 1930, Page 14

CULINARY CHATTER

nfllllllllllllllUlllllllillllllUlllllllllllllMlllllllllllllllllllllllllllimilllllllllllilU Lemon Jelly With Apricot Sauce TTHE patented ' flavored jellies on the '.*•'.' market make very easy desserts, either by themselves or served with whipped cream or fruit. -. They must be made ahead of time, m the morning preferably, and set aside to. chill. Make a mould- of •■ plain lemon jelly and just, before I , serving pour over it a sauce- made as. follows: Soak one half cup dried apricots two hours, or, better, overnight. • Boil m the same water with one scant cup' of sugar for thirty minutes. . Put them .through a sieve, or meat chopper, and chill, in' ice-box. A couple of marshmallows cut Into bits with the scissors make this simple dessert very attractive. ■ * . * * "• Steak Pastry DEQUIRED — Short pastry, half a ** pound of steak, salt and pepper, a tablespoonful of flour, j a pinch of grated lemon rind, a small onion: Cut the steak into very small, slices, sprinkle them with flour, salt and pepper. Put them m a jar with the' lemon rind and the onion', finely shredded, add a tablespoonful of water. VAStarid. the jar In ■■ a saucepan with a little boiling water m it, and let the water boil gently until the steak is tender. Leave until cold. Line a sandwich with short pastry, put m the steak, cover with pastry, and bake m a moderate oven.

iuiiiiiiiiiiiii<iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiic ' ' Hot Meat Pie ",''.' pOLD meat — either beef, mutton, veal or chicken; a little ham, a sprinkling of onion a hard-boiled egg, good short pastry, good gravy.br stock, salt and pepper. a Cut the meat m thin slices. A little ham mixed with it is an improvement. Fill a dish with the meat, seasoning well with salt . and pepper, add a sprinkling of onion and the hardboiled egg cut m slices. Line the'edges of the dish with the short pastry, and half fill with, gravy;. or stock. Cover with pastry and make- a hole for the steam to escape, if! you are not using a funnel. Bake m a moderate oven for three-quarters of an hour. Serve hot.' '• .-■*" ■■'•,..' PLAIN SPONGE CAKE , , THIS recipe makes excellent rusks/ and is the only harmless cake for children. Also it is the proper recipe from which to make trifle. 4 eggs, 1 cup of flour, 1 cup of sugar, % cup of cold water, lemon essence. Beat the yolks, add sugar, beat, add the stiffly-beaten whites, beat well, add flour and water, alternately stirring, but not beating. Do not open the' oven for hi of an hour. The whole success of the cake depends on how much beating is done before the flour is added. # #'.■;.;.» W/HEN turning out a plum pudding, first remove the cloth and paper, then wait for a minute for the steam to escape; it will then turn out easily.