THE RIGHT RECIPE

Timaru Herald, Volume CXLV, Issue 21155, 30 September 1938, Page 12

THE RIGHT RECIPE

SALAD TIME IS HERE Two Good Dressings One cup milk, one cup sugar, one cup vinegar, three eggs, two teaspoons mustard, one teaspoon salt. Beat eggs, add sugar, then vinegar, cream all together. Put two tablespoons butter into saucepan, and when melted add other ingredients. Still till thick as honey, but do not boil. Place in screwtop jar; will keep well. Salad Dressing (2) One and a-half tablespoons melted butter, one teaspoon salt, one tablespoon flour, one teaspoon mustard, half-cup vinegar, one egg, one cup milk. Mix dry ingredients, add egg slightly beaten, then butter, milk, and vinegar, and cook slowly over boiling water. If preferred, use lemon juice instead of vinegar. Raisin Omelette Take two eggs, one dessert spoonful sugar, loz butter, half-cup water, and a quarter-cup raisins. Put raisins and water into sa-<epan and cook for 10 minutes. Separate yolks from white of eggs and beat each separately. Get

a hot plate ready and melt butter in pan. Mix yolks, whites, and sugar lightly together, and pour all into pan. Stir until the mixture begins to set. When it is lightly browned underneath brown the top by placing pan under gas griller or in oven for a minute. Slip on to a hot dish, spread raisins on Half the omelette, and fold the other half over. Sprinkle with castor sugar and serve at once. Chocolate Raisin Pie For this pudding you will need one tablespoonful cornflour, half-table-spoonful cocoa, two tablespoonsful sugar, two eggs, vanilla, one cupful seeded raisins, two cupsful milk. Mix cornflour, sugar, and cocoa together. Warm milk, pour a little on cornflour to blend, and bring the remainder to boiling point. Stir in the cornflour mixture and cook two or three minutes. Cool, add beaten egg yolk raisins, and vanilla. Line a tart plate with short paste, pour in filling, and bake 20 minutes in a moderate oven. Beat egg white till stiff, fold in a tablespoonful sugar. Pile on top of tart and brown.