INTERESTING RECIPES

Timaru Herald, Volume CXXXIX, Issue 20077, 6 April 1935, Page 10

INTERESTING RECIPES

Swiss Cutlets.—Take 2 or 3 hard-boil-ed eggs, chop very small. Add 2 tablespoonfuls of breadcrumbs, the same of grated cheese, a pinch of curry powder, and a little cayenne pepper to taste. Bind all together with a w’ell-beaten egg, form into cutlets, dip in batter, place in boiling fit, and fry a nice golden brown. Serve very hot. Egg Toast.—Toast three rounds of bread. Butter them. Boil three eggs hard. Separate the whites from the yolks, cutting the former into strips. Make a rich white sauce with butter, flour, mlk, salt, pepper and cream. When thick add the whites of the eggs and a little minced mint or parsley. Pour on to the toast, and sprinkle the flaked yolks of the eggs over the top. Passionfruit Flummery.—Soak 1 tablespoonful gelatine in 1 cup cold water for two hours. Add 4 cup sugar. Mix 1 tablespoonful plain flour in 1 cup cold water, add juice of 2 oranges and 1 lemon, put all on the fire and bring to the boil. Remove from fire, and, when nearly cold, add the pulp of 6 passionfruit and beat thoroughly until thick and white. Serve very cold with crea mor custard. Raisin Cream Filling.—} cup cream beaten stiffly, 4 teaspoon gelatine dissolved in 2 tablespoons milk, loz. icing or castor sugar, 4 cup seeded raisins, and 2 tablespoons nuts (put through a mincer). Soak gelatine in milk for 5 minutes. Heat gently. Cool and add to other ingredients. Mix well and place between cake before it becomes stiff.

Baked Peach Meringue.—Take 2 cupfuls milk, heat it, sweeten to taste, and thicken with 14 tablespoonfuls cornflour mixed with a little cold milk. Cook for 10 minutes, remove from fire, and stir in 3 well-beaten egg-yolks and 1 tablespoonful butter. Stir well and fold in the stiffly-beaten egg-whites and 1 teaspoonful lemon-juice. Arrange a layer of peeled and quartered peaches in a well-buttered baking-dish and pour the mixture over them. Sprinkle the top with granulated sugar and bake 4 hour in a moderate oven. Serve very cold with cream. Stuffed Marrow Slices.—Cut a marrow into thick slices. Scoop out the seeds and cut off sections of the rind in strips. Mix in a basin two tablespoons breadcrumbs, two tablespoons chopped ham (or cold fish or minced cold meat), one tablespoon chopped onion, one teaspoon chopped parsley, loz. butter, a little grated lemon rind, salt and pepper to taste, and bind a well-beaten egg. Fill the marrow slices well with the mixture, piling it high in the centre. Put a small piece of butter on the top of each and sprinkle with browned breadcrumbs. Place in buttered fire-proof dish and bake in a slow oven until the marrow is tender. HARMONIOUS SCENTS If you are really fashionable and truly 1935. your scent should harmonise with your flower decorations. The most sought-after scents of the moment abroad are Roman hyacinth and freesia, lily of the valley and stephanotis. for these flowers are being used most for table decoration just now. Pure flower essences that were on the fashionable perfumers’ lists in St. James* 200 years ago are back in the mode for Jubilee debutantes. Honeysuckle, jasmine and carnation are the most popular of these perfumes.