THE EIGHT RECIPE

Timaru Herald, Volume CXXXVII, Issue 19668, 9 December 1933, Page 10

THE EIGHT RECIPE

try some of these. Vegetarian “Nut Roast.”—Hall pound ground nuts, one onion, one tablespoon fat, three or four tomatoes (skinned or chopped), salt and pepper, one egg( optional), two breakfast cups bread (or one of bread and one of cooked rice or mashed potatoes), one teaspoon marmite mixed with quarter pint of water. Fry the onion, put it with the bread crust and crumb through the mincer ( or nutmill if you have one). Mix all ingredients, adding sufficient liquid to moisten them well. Bake in a well-greased tin one hour till browned all over, or form into a round ball and bake 30 to 40 minutes, basting with butter. Serve with bread, sauce, gravy, fried potatoes, and green vegetables. This is enough for six or seven people.

Mock Cream Filling.— Put Into a basin a tablespoon of fresh butter, a tablespoon of fast boiling water. Whisk them all together with an egg beater, and in a few minutes the mixture will, quite surprisingly, turn into a very good imitation of whipped cream. Do not be alarmed if it curdles, as it usually does; just keep on whisking until it smoothes out again. The time depends a good deal on the temperature. On a cold day the ingredients will blend in two or three minutes. It is the ideal mixture for the busy woman, and passes as real cream nine times out of ten, especially when flavoured with vanilla.

Egg Fillets.—Hard-boil two or three eggs, shell them, and cut them into fairly thick slices. Dip each slice into beaten egg, then in seasoned breadcrumbs, and fry in butter till brown on both sides. Serve sprinkled with lemon juice and chopped parsley. Banana Jam.—Six pounds bananas, 21b. juicy pears, two lemons, 411 b. sugar. Peel, scrape, and cut the bananas into small pieces. Peel and cut pears into small sized pieces. Put the pears into a preserving pan, with lib. sugar and the juice of two lemons, and when thesee boil, add by degrees the remaining sugar and bananas. Stir carefully until it boils, and boil for one hour, keeping skimmed. Put into pots Immediately.

Mock Marmalade.—Four fresh large carrots grated coarsely, four lemons cut up finely. Soak in four pints of water for twenty-four hours. Bring to the boil and add 41b. of sugar. Simmer for one hour until it jellies.

Sweet Muffins.—Two cups flour, four teaspoonfuls baking powder, four tablespoonfuls butter, four tablespoonfuls sugar, two eggs, half a teaspoonful salt, one cup milk. Cream butter and sugar thoroughly together. Mix flour, baking powder, and salt, and add to creamed mixture alternately with well-beaten eggs and milk. Pour into muflftn pans, well greased or lined with white paper, and bake in a hot oven 20 to 30 minutes. Gooseberry and Apple rudding.— Peel and core 3 large apples, put into saucepan with i cupful gooseberries, the juice of a lemon, a pinch of salt, i cupful sugar, and 1 cupful water.

Stew until tender. Pour into a piedish and cover with a batter made as follows: Beat up one egg well, add i cupful sugar, and beat again: add 1 cupful self-raising flour with which is mixed a pinch of salt, and lastly sufficient milk to make a thin batter. Pour this over the fruit mixture and bake in a moderate oven for 20 minutes. Serve with custard. Sauce for Asparagus.—A delicious sauce may be made by boiling together 2oz butter and the juice of half a lemon or the same amount of vinegar. Hand it separately in a very hot sauceboat, and see that the sauce itself is Just as hot. Pineapple Lemonade.—Take a small tin of pineapple and grate the pulp. Boil a cupful of sugar in a pint of water for ten minutes and add to the pulp with the juice from the tin. Add the juice of three lemons and let it remain until cold. Then add a quart of cold water and serve as cold as irossible, garnished with a few pieces of chopped pineapple. HOUSEHOLD HINTS. Cotton Reels.—To keep cotton reels together, place them on a long knitting needle with a cork at each end The colour required can be seen at a glance, and the cork at one end cun be removed easily. To Store Blankets.—New blankets should be carefully wrapped in a piece of old sheeting so that moths cannot get in and stored in the linen cupboard or in a tin trunk. It is preferable to wash them as soon as they are bought to minimise the risk ot them being flyblown. New blankets should be soaked in cold water for 24 hours and then washed in the same way us old blankets. When washing use the soft-soap and borax mixture, allowing two tablespoonfuls of soft-soap and one tablespoonful of borax for each blanket. Mix the soft-soap and borax well together and dissolve in boiling water, finally adding the mixture to a tubful of cold water. Put the blankets to soak in this for three or four hours then wash out. rinse two or three time In clean cold water, and hang them out to dry.