TRY SOME OF THESE

Timaru Herald, Volume CXLII, Issue 20585, 26 November 1936, Page 10

TRY SOME OF THESE

Thatch Pie.—Chop up three onions fairly finely and fry them in a little butter till they are tender but not browned. Then add to the onions some thin slices of cold roast beef and cook for a few minutes longer. Line a pie dish with cooked, sieved potato and arrange the meat an donions on the potato. Pour over a tablespoonful of gravy and a little tomato sauce, and season with pepper, salt, and chopped parsley. Cover the whole with more potato, dot with butter, and brown in oven.

Almonds and Cherries.—A plain almond cake is made more interesting and also more worthy of a festive occasion by the addition of some glace cherries. The following mixture is enough for a cake tin measuring seven inches across, but if a smaller cake is preferred the remainder will make excellent buns. These can be decorated with either an almond or a cherry on top. Cream seven ounces of butter with eight ounces of fine sugar. Add three well-beaten eggs with a few drops of almond flavouring. Sift together ten ounces of self-raising flour, four ounces of ground almonds, and a good pinch of salt. Stir this into the beaten butter and eggs find add four ounces of halved glace cherries. Put the mixture smoothly into the prepared tin, and cover thickly with blanched and split Jordan almonds. Bake in a moderate oven. Rich Fruit Cake.—Beat to a cream eight ounces of butter and six ounces of castor sugar. Sift twelve ounces of self-raising flour with a pinch of salt, a pinch of nutmeg, and half a teaspoonful of mixed spice. Add a little of this to the butter and sugar and beat well. Add four beaten eggs alternately with the rest of the flour, and then about a quarter of a teacupful of milk, enough to make a soft dough. Then add two ounces of glace cherries cut in halves, and two ounces each of cleaned currants, sultanas, raisins, the raisins being roughly chopped. Three-quarters fill a loaf tin lined with two or three thicknesses of well-greased paper. Bake in a moderate oven for two to two and a half hours. If the top shows signs of getting too brown, put a piece of paper over it about half-way through the baking. Turn on to a sieve to cool. Savoury Pancakes. A pleasant luncheon dish can quickly be made with the remains of a lean piece of ham. Remove any fat and mince finely four ounces of the meat. Siffi together four ounces of self-raising flour, a pinch of salt, and a pinch of pepper. Stir in two beaten eggs, slowly add a teacupful of milk, and beat well until smooth. Then stir in another teacupful of milk, the ham. and a tiny pinch of herbs or some chopped parsley or chives if liked. Make a frying pan hot and melt a little butter or dripping in it. Drop spoonfuls of the mixture into the pan, leaving plenty of space between each. Fry on one side, loosening carefully with a knife, as these pancakes are more apt to stick than the ordinary ones. Turn over and fry on the other side. Serve very hot.

Grouse Soup.—This soup may be made from the remains of cold birds. Pick off all the meat from the bones and mince it. They fry the meat in a little butter with three ounces of lean ham cut into dice, a chopped carrot, and onion, a bay leaf, and a sprig of parsley. When lightly browned, add two quarts of good stock and the bones from the grouse. Stew gently for an hour, skimming carefully to remove the fat and then strain the soup. Season with salt and cayenne pepper and add a little brown thickening. Then simmer half an hour longer.