RECOMMENDED RECIPES

Taranaki Daily News, 20 June 1931, Page 18 (Supplement)

RECOMMENDED RECIPES

Rhubarb Chutney.—Wipe out and cut up 51b. of rhubarb, and peel and chop 211 b. of onions. Put these into a basin with 2lb. of Demerara sugar, and allow to remain for a few hours. Into a pan put 14 teaspoonsfiil of vinegar along with the prepared rhubarb and onions. Add 11b. of sultana raisins, previously washed, dried, and picked, also a teaspoonful of ground ginger, a quarter of a teaspoonful of cayenne pepper, and a tablespoonful of salt. Bring them all to the boil, stirring all the time. Allow to boil steadily for one hour and a half, giving an occasional stir. Put into jars or 'bottles and cork securely when cold. e * • Raisin Pie—l cup seeded raisinfl, 4 tablespoons treacle or golden syrup, 1 cup brown sugar, 2 cups water, 1 level teaspoon salt, butter (size of a walnut), rind and juice of I lemon. Put raisins, treacle, sugar, butter, and 14 cups water on to boil, and boil five minutes. Cool, stir in 1 level teaspoon cornflour blended with remainder of water, and stir till boiling. Cook two minutes, stand till cold, and pour into pastry-lined P\edish. Cover with pastry, and bake in hot oven for 20 minutes, decreasing heat as pie cooks. * • • • Raisin Biscuits (slices). —2 cups of self-raising flour, salt, 1 cup cornflour or maizena, 1 cup butter, 1 cup sugar, 2 eggs, about 4 tablespoons milk. Sift flour, salt, and cornflour. Rub in butter. Mix beaten eggs and milk together, and add slowly to flour, using just sufficient to make a stiff biscuit dough. Roll out and cut into rounds or slices. Bake in a moderate oven 15 minutes. When cold spread with filling. Put two together and ice the top. Filling: Mix together Jib. seeded raisins, 2oz. chopped walnuts or almonds, and make into paste with lemon or orange juice. * * * # Mushroom Sauce.—Pick out the stems and skin them, and also the mushrooms; cut all up small and wash them. Put them into a saucepan and cover with water, let them stew gently until soft, when they will yield a fine, rich gravy, then stir in a lump of butter kneaded into a little flour to thicken it, and season with pepper and salt. • • • • Cocoa Pudding— Mix together4tablespoonsful each of white sugar, brown sugar, cocoa, self-raising flour, and water, with two of butter and 4 or 5 drops of vanilla or ratafia essence. Beat in 2 or 3 eggs according to size, and stir all until thick over the fire, having put the vessels in a pan of hot water. Then pour the pudding into a buttered dish, and let it set in the oven.

Passion Fruit arid Peach Shape.—One dozen passion fruit, one tin preserved peaches, half-pint cream, loz. gelatine, Mix passion, fruit pulp with the peach syrup. Dissolve gelatine thoroughly in a little warm water arid add to above. Line a mould with sliced peaches and pour in mixture. When set, turn but and serve with whipped’ cream.

Iced Curried Eggs.—Boil hard the required number of eggs and drop into cold water. Alake a sauce with a dessertspoonful of butter, two of flour blended in with a small dessertspoonful of curry. powder, add a cup of milk, or milk and water, milk and stock, and stir till cooked and free of all lumps. Add pepper and salt to taste, and a teaspoonful of coconut. Slice the eggs into three, pour the sauce over and put on ice. This amount of sauce is enough for about four eggs.

Pineapple Fritters—Required: One tin of sliced pineapple, castor, sugar, 2oz. self-raising flour, white of an Ogg, half a tablespoonful of salad oil, half a gill of tepid water, deep frying fat. Cut the pineapple slices into four. Alix the flour smoothly with the oil and water and stir in the stiffly 'beaten white of egg. Put three pieces of pineapple into the batter. Lift out one with a skewer and place it in the smoking fat. Fry it a golden brown (about three minutes). Do not fry more than three fritters at a time. Drain them on paper and sprinkle with castor sugar. ■Serve hot on lace paper.

Spinach Omelette. —Half a pound of cold boiled spinach, half an ounce of chopped parsley, one small onion (’boiled), one tablespoonful flour, butter, half-cooked beetroot, three or four eggs, chopped lemon rind, four tablespoonsful milk, pepper and salt, a pinch of sweet herbs. Chop together, and thoroughly mix the spinach, parsley, beetroot, onion, herbs, and lemon rind. Beat the bags, dredge in the flour and milk, and a piece of butter, pepper and salt. Alix all together, pour into a buttered dish, and bake for 20 minutes in a hot oven.

New Potato Salad.—Sometimes, one or two potatoes are left over, and these make into a very delicious salad by slicing them and tossing into salad oil. Add a tablespoonful of c-oked peas and a tablespoonful of cooked carrot cut into tiny cubes, or if new carrots are used, into thin slices; serve wit may* onnaisc sauce and thin bread and butter. "