HANDY RECIPES.

Taranaki Central Press, Volume IV, Issue 386, 18 March 1937, Page 2

HANDY RECIPES.

MACARONI AND TOMATO PIE. Take J tomato, 3oz macaroni, J pint good stock, loz butter, breadcrumbs, pepper and salt. Boil the macaroni and peel the tomatoes. Arrange in layers in a piedish, pour over the stock. Cover with breadcrumbs, put a few pieces of butter here and there and bake for about i hour.

RHUBARB JAM. Peel 6Lb of rhubarb, cut it into small pieces, then wash it in cold water and put it into a preserving pan. Heat slowly until the juice begins to flow. Then add 61b sugar, the grated rind and juice of 2 lemons, and IJoz blanched bitter almonds' roughly chopped. Star almost constantly till the sugar is melted, then boil until the jam will set when a little is testled on a plate. Skim when necessary and pot in the usual way.

MILK LEMONADE. Milk lemonade is made by pouring 1 pint of boiling water over I‘tabletpoon of sugar and adding J gill of sherry and lemon julice. Stir until sugar dissolves, adding S pint of cold milk. Stir again, until milk'curdles and then strain through a cloth. BAKED APPLE CUSTARD. Peel and slice 11b apples. Cook in a piedish with sugar, then allow to cool. Make cu'-.tard with 2 eggs; 1 pint milk, and sugar to taste. Pour custard over apples, grate little nutmeg on top, and bake in a moderate oven until set. APPLES WITH COCONUT. Pare and core apples, place in a piedish, fill centres with syrup, sprinkle with sugiar, and add juice of a lemon. Cover with desiccated cocoanut and bake in a moderate aven until the apples are raider. Serve with white sauce.