RECOMMENDED RECIPES

Taranaki Daily News, 25 July 1931, Page 19 (Supplement)

RECOMMENDED RECIPES

Brazil Nut Fingers.—lngredients: A quarter of a pound of short pastry, three ounces of shelled Brazil nuts, three ounces of castor sugar, and white of an egg. Roll out the pastry, sprinkle over it some finely-grated nut and a little castor sugar, fold, and roll out agnki. Repeat this once more. Cut the pastry into strips and bake in a moderate oven. When done, whip the white of an egg to a crisp froth, fold in the remainder of the sugar (about two ounces), and a tablespoonful of crated Brazil nut. Spread this on the fingers, sprinkle the top with grated nut and sugar, and dry in a cool oven.

Vegetable Sausage. —Three carrots, 1 turnip, 3 onions, 1 parsnip, of split peas, 1 tablespoonful of chopped, parsley, 2oz. of butter, pinch of sage or thyme. Soak the peas overnight and boil till soft. Boil all the vegetables until tender, pulp with peas to smooth paste, mix up with a beaten egg, add the parsley and the seasonings, also breadcrumbs. When thoroughly mixed roll into sausage, dip into beaten egg, roll in breadcrumbs, and fry a golden brown. Serve hot garnished with parsley.

Jaune Mange. —Take one quart new milk, 2oz. sugar, loz. gelatine, two or three eggs, flavouring. Put the milk, eggs, and sugar into a saucepan with the gelatine, and stir till it boils; add the flavouring, put into a jug and stir till nearly cold, then .put into a mould till firm; turn out on to a dish and serve with fruit or jam. One gill of cream in this is a great improvement.

Syrup Pudding.—Mix a teacupful of flour with two ieacupfuls of breadcrumbs, a teacupful of chopped beef suet, one teacupful of washed sultanas, half a teaspoonful of baking soda with lumps pressed out, a small teaspoonful of cinnamon, and a teacupful of buttermilk. Mix, put into a greased bowl, cover, and steam steadily for two hours and a half. Serve with sauce.

Plum Pudding Fudge.—This is particularly good made with three cupsful of brown sugar, a cupful of boiling water, and a tablespoonful of vinegar, cooked to a soft ball. Let it get cool and beat into it a quarter of a teaspoonful of cinnamon, a cupful of chopped nuts, half a cupful of chopped raisins, dates or figs—or a mixture of all three—add a quarter of a cupful of coconut. Make into balls. When hard place in the centre of squares of paper, bring up the corners, and tie with the tiniest of red ribbons. They look just like miniature plum 'puddings.

Cape Gooseberry Conserve. —There are four fruits used in this, aqd the combination makes a very delicious flavour. 'Prepare 31b. of Cape gooseberries (merely removing from their cases) and place in a jam pan. To these add IJlb. of sliced and peeled apples. Cut into large pieces 141 b. of unskinned tomatoes and add to the other fruit with 01b. sugar. Boil well for 15 minutes, after which add six sliced bananas, and again boil five more minutes. Do not slice the bananas too finely, say about half-inch pieces. The whole appearance when potted is interesting, with the yellow Cape gooseberries, scarlet pieces of tomatoes, and bananas. Care must be taken not to boil too long, so that the fruit remains almost whole. '