TRY SOME OF THESE—

Timaru Herald, Volume CXXXVIII, Issue 19959, 17 November 1934, Page 14

TRY SOME OF THESE—

Espagnole Sauce.—Melt 2oz. butter in a saucepan, and, when hot, put in 1 onion, half a carrot, cut in slices, and a few peppercorns. Fry a light brown, stir in lioz. flour and a few herbs. Add 1 pint of water or stock and stL till boiling. Add a sliced tomato and 1 glass of sherry, season with salt, and cook gently for half an hour. Strain through a fine strainer. Bordeaux Cutlets.—Trim the cutlets neatly, dip in egg and breadcrumbs, and fry In hot fat until brown and cooked through. Cut 2 hard-boiled eggs in half and cut each half in four. Make a tomato puree hot, put in the eggs for a few minutes, dish the cutlets in a circle of mashed potatoes, and put the eggs and tomato sauce in the centre. Rainbow Birthday Cake. —Take lib. sugar, 6 eggs, lib. flour, 1 teaspoon carbonate soda, 2 teaspoons cream of tartar, 1 cup milk, £lb. butter, cochineal, 2 teaspoons cocoa. Cream the butter and sugar, add the eggs one at a time, and beat very well. Sift the flour with the soda and cream of tartar; add gradually with the milk to the mixture. Stir well and divide into three parts. Colour one portion with cochineal, one with cocoa (which has been mixed with a little boiling water), and leave 1 plain. Cook in three very well-greased deep sandwich tins. Have the oven very hot, and reduce the heat a little when putting in the cakes. (They will take about 20 minutes to cook.) When cold, put together with jam, lemon cheese, or cream, and ice with a pale pink glace icing. Apricot Charlotte.—Soak and stew six ounces of dried apricots; grease a mould and line it with bread and butter or sponge cakes. Mix together loz. shredded suet, 2oz. each of bread loz. shredded suet, 2oz. each of breadcrumbs and sugar, the grated rind and juice of half a lemon. Put alternate layers of this mixture and the apricots into the mould. Cover with a grease paper and bake in a moderate oven for an hour. Turn out, pour over the warmed apricot syrup, and serve with custard. Potato Wall.—Mash potatoes with 1 egg and a piece of butter and a little milk. Pile round a flat dish 3in. high. Smooth with a knife, brush over with egg and bake l hour. To be filled with cooked mince. Banana Pudding.—lngredients: 4 bananas, 1 pint of milk, 3 tablespoonfuls cornflour, 1 tablespoonful sugar, 2 eggs, pinch of salt. Method: Bring the milk to the boil in a double saucepan, put in the cornflour mixed to a smooth paste with a little cold molk and sugar. As this thickens add the beaten yolks of the eggs and the sliced bananas. When thickened, turn ipto a putting dish; beat the whites of the eggs to a stiff froth, add a little sugar, and spread over the top. Put in the oven for a few minutes to brown slightly, and serve. Casserole of Fish.—Take lib. filleted fish and roll each fillet. Butter the bottom of a casserole and cover it with some grated onion and a skinned and sliced tomato. Lay the fish on this and sprinkle with salt. Take a cup of medium white sauce and pour over the fish, cover the casserole, and cook for hair an hour. Cook either in an oven or on top of the stove, with an asbestos mat between the flame and the casserole. Just before serving sprinkle the top with chopped parsley. Sago Pudding Steamed: Take 1 tablespoonful sago, 1 cup breadcrumbs, i cup sugar, l cup currants, 1 tablespoon melted dripping, 1 teaspoon bicarbonate of soda, 1 teaspoon cinnamon, 1 tablespoon flour, 1 tablespoon powdered milk. Soak sago for Ito 2 hours, add breadcrumbs, sugar, currants, stir water in, add beaten egg. Mix flour, powdered milk, cinnamon, bicarbonate soda together well and add, and lastly add melted dripping, and stir well. Pour into greased basin and steam 21 hours. Stove Potatoes: Take the amount of potatoes required, a small quantity of good dripping, and an onion or two. Peel and sliced potatoes and onions and put in a saucepan with dripping at the bottom and season with pepper and salt, also half a cup of water, and let steam till soft.