TRY SOME OF THESE—

Timaru Herald, Volume CXLIII, Issue 20669, 6 March 1937, Page 11 (Supplement)

TRY SOME OF THESE—

Marshmallow Souffles.—Separate the yolk from the white of one egg and beat up the yolk. Heat one gill of milk in the top of a double boiler, add the beaten yolk and cook till the custard thickens, stirring all the time. Then pour it into a basin and leave it to become cold. Put four ounces of marshmallows into the double boiler, which should be thoroughly washed, add one tablespoonful of water, and stir till the marshmallows are dissolved. Then stir them into the custard, and when the mixture begins to set fold in the stiffly-beaten white of the egg. Pour the mixture into six souffle cases and decorate with a few chopped pistachio nuts before serving. Cardigan Pie.—Boil some potatoes in the ordinary way and, while still hot, rub them through a wire sieve. There should be one pound of sieved potato. Stir in two tablespoonfuls of milk, two tablespoonfuls of grated cheese, and one tablespoonful of butter. Season with pepper and salt, and mix all thoroughly together. Then butter the sides and bottom of a piedish and sprinkle in one teacupful of fine breadcrumbs. Add the potato mixture and bake in a hot oven for twenty minutes. Serve with a little sweet vinegar. Nut and Raisin Bread.—This bread is really tasty, cut into slices and buttered. Mix together Sib of wholemeal flour, 2oz of sugar, a good pinch of salt, and 2 teaspoonfuls of baking powder. Rub in 2oz of butter, then stir in 2oz each of chopped Brazil nuts, chopped walnuts, and chopped seedless raisins. Mix well with a beaten egg and about half a pint of milk to a soft dough. Grease a baking tin with lard and put in the mixture to about threequarters full. Put in a hot oven, then bake at a moderate heat for about an h'our. Take -out of the oven brush over lightly with milk, and return to the oven for a few minutes to glaze. Egg Flip.—Separate the yolk and white of an egg. Mix the yolk with a dessertspoonful of caster sugar and another of lemon juice. Heat half a pint of milk gradually add to the egg mixture, stirring all the time. Beat the white of the egg stiffly, and pile on top. Creamed Veal.—This is a meat dish which is particularly suitable for children. Cut a pound of cooked veal into small pieces. Melt two ounces of butter in a saucepan, add two ounces of flour, and mix well. Gradually add a pint of milk and simmer gently for five minutes, stirring all the time. Season with salt, pepper, and the juice of half a lemon, then put in the veal and reheat very slowly.’ Make a border of mashed potatoes on a hot dish, and serve the veal in the centre.