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Southland Times, Issue 22131, 27 September 1933, Page 9

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Various Recipes

TROPICAL TEMPTATIONS. Remove the centres of six apples and chop the pulp. Add to this some grated pine apple (two cups) and half a cup of sugar. Fill the apple cups with this mixture and arrange them in a pan. Squeeze out the juice of one lemon and one orange. To this add a cup of pineapple juice. Pour into the pan until it is half an inch deep. Bake the apples, basting frequently.

Definitely Delicious. This is a very unusual but excellent way of cooking Lemon sole. Have the fish filleted, and put the fillets on a well-buttered fireproof dish. Add three chopped shallots (or one onion, if you cannot get shallots), and pour over a glass of cider. Season with salt and pepper and cook them in an oven for ten minutes or a quarter of an hour. Take out the fillets and keep them warm, and make a sauce with a spoonful of flour, the same of butter, and the liquor in which the fish was cooked. VZhen this is thick, stir in a small teaspoonful of chopped parsley, and pour it over the fillets.

Apple Trifle, Half-dozen stale sponge cakes, 3 tablespoons sherry, i pint cream, 3 tablespoons sugar, 3 tablespoons water, few thin pieces letnon-rind, whites of 2 or 3 eggs, a little caster sugar, few almonds for decorating. Method: Cut the cakes into small pieces, place in a glass dish, sprinkle the sherry over, then pour the cream over.

Peel and slice the apples; stew them with the water, sugar, and lemon-rind till soft. Rub through a sieve, Whip the whites of eggs stiffly, then the apple pulp till it is frothy. Mix the two together and whip, adding a little sugar if necessary. Pile this on the sponge cakes and decorate with almonds, blanched and cut into strips.

Cheese Rissoles. Ingredients: Half-pound cold cooked potatoes (mashed), 2oz scraps of dried cheese (grated), 1 small onion, parsley, salt and pepper, a little milk or egg, breadcrumbs, frying fat. Method: Boil the onion till soft and chop it. Mix the potatoes, cheese, onion, parsley, salt and pepper together; add a little milk or egg, sufficient to bind the ingredients together. Form into balls, dip into egg glazing, roll in breadcrumbs, and wet fry a golden brown.

Ground Rice Pancakes. Mix two tablespoonfuls ground rice to a smooth paste with a little cold milk add a pinching of salt, and put the rest of a gill and a half of milk, with two ounces of butter into a saucepan and bring to a boil. Pour over the rice stirring all the time, return to the pan and stir over a low heat until it thickens. Do not let it boil. Put into a basin to cool, add two ounces of sugar, a grate of nutmeg and two well-beaten eggs, and stir well. Fry in the ordinary way, turn out on a sugared paper, roll up and serve with lemon and sugar on a hot dish.

Baked Cider Pudding. Put one-half cup of shelled almonds and three-fourths of a cup of dried breadcrumbs through a food grinder. Remove crust from bread first. Cream four egg-yolks and three-fourths of a cup of sugar until the are light and fluffy. Add grated rind of half a lemon, one half teaspoon of cinnamon, alzmonds and bread crumbs. Fold in four stiffly beaten egg whites. Bake in well-oiled spring-form 30 to 40 minutes in moderate oven. Heat one pint sweet cider and pour it slowly over the cake as it comes from the oven. Garnish with peeled chopped almonds. This can be served hot or cold with whipped cream. It makes six to eight servings.

Honey Pudding. Ingredients.—2oz breadcrumbs, 2oz flour, 2oz sugar, a pinch of carbonate of soda, 1 egg, 3 dessertspoonfuls honey. Put the honey into the bottom of a greased basin. Mix together the breadcrumbs, flour and soda. Beat the butter to a cream, add the sugar and beat again until the mixture is creamy. Add the dry ingredients and the yolk of the egg with a little milk, if necessary. Whisk the white of the egg to a stiff froth and fold in lightly. Pour the mixture into the basin on top of the honey and steam for one hour.

Chocolate Trifle.

Ingredients: Jib chocolate roll, la pints milk, 2 eggs, 2 dessertspoonfuls cocoa, 3 or 4 dessertspoonfuls sugar, loz almonds, vanilla flavouring, cream, glace cherries. Method: Boil half a pint of the milk. Put the roll into an oval glass dish and soak with as much of the hot milk as required. Prick the roll with a fork so as to get it well soaked. With the other pint of milk make the custard. Mix the cocoa to a smooth paste with a little milk. Boil the remainder and stir on it. Return to the pan and boil for one minute, then cool slightly. Beat up the eggs, stir the hot milk and cocoa on to them, then pour into a jug and add the sugar. Stand the jug in a saucepan of hot water and cook until the custard thickens, being careful not to curdle it. It must be stirred occasionally. When cooked, remove from the hot water, add vanilla essence, and leave to cool. Blanch, skin and split the almonds and stick into the roll. Pour the custard over it and leave until thoroughly cold. Decorate the top of the roll with whipped cream and a few glace cherries. FOR LUNCH. Ham Croutes. Ingredients.—Mashed potato, seasoning, 3 oz. butter, 1 hard-boiled egg yolk 1 teaspoonful mixed mustard, a few drops vinegar, chopped ham. Put a small round of mashed potato on each individual plate and sprinkle it with salt, pepper, oil and vinegar to season. Pound and sieve the egg yolk, butter, mustard and vinegar and spread or pipe on the potato, making little wells in the centre. Fill these with the finely chopped ham.