TASTY and TOPICAL

Otago Daily Times, Issue 24337, 29 June 1940, Page 14

TASTY and TOPICAL

FRENCH ONION SOUP Three or 4 onions, 2 tablespoonsful butter, H cupfuls bouillon or consomme, 1 cupful water, slices of bread, salt and pepper, grated cheese. Peel and slice onions very thin. Melt butter in frying pan and slowly cook onions in it until tender, stirring frequently to prevent them from burning. Add water and simmer for,s minutes, combine with consomme or bouillon and simmer 5 minutes longer. Cut bread in thick slices, place one piece in each soup dish, sprinkle with grated cheese and pour over the onion .soup. Serve at once.

BAKED LIVER WITH APPLES Procure a pig's liver, wash well and dry, then cut into thin slices (do not soak, as soaking extracts" the moisture from liver). Mix \ cupful flour, pepper, salt, and a little powdered sage together. Roll each piece of fry well into the flour, then cook-in a' little good fat or mar- ' garine for a few minutes. As the slices are cooked, place them in a greased casserole dish. In the meantime, peel, core, and thickly slice 3 or 4 apples, place in rather a shallow dish, pour over a syrup made from 1 tablespoonful each butter and water and 2 tablespoonsful brown sugar, Bake in moderate oven until apples are cooked, about 30 minutes. The liver can be baked at the same time, then place apples round the edge, and sprinkle a little chopped bacon and finely-chopped parsley in the centre.