LADIES’ COLUMN

Thames Star, Volume LXII, Issue 17385, 24 March 1928, Page 2

LADIES’ COLUMN

TSSTED RECIPES. Mutton and Spaghetti Cutlets.— Required: Three-buarters of a pound of cooked mutton, one "ounce of butter, half an ounce of flour, about half a pint of good stock, two tea.spoonsful of chopped eschalots, two teasuoonsful of chopped pickled gherkins, two ounces of cooked spaghetti, one raw egg. breach rent s, salt, pepper and nutmeg, one pound of tomatoes. Chop the mutton finely, add- to it the spaghetti, parsley and gherkins. Melt the butter, stir in the fidur and eschalots and fry. Add the stock, and stir till it boisl. Season carefully and stir in the meat etc. 7>ivide the mixture into even-sixed portions. Shape into cutlets and egg-and-crumb them. Fry the cutlets to a golden brown. Arrange with halves of grilled tomatoes in the centre. Strawberry Shortcakes.—Half a pound of flour, Hb. butter, a. cup of milk, baking powder, strawberries, cream. Mix the flour with half a teaspoonful of baking powder, and a pinch of salt; rub in the butter very well Stir in the milk very slowly. Roll out on a floured board to about half an inch thick, and cut into round cakes. Make on a greased tin and then split each cake whilst hot, allow to cool. Mash some ripe strawberries with a little sugar, and spread between the iayers of the cakes. Put a little whipped cream on the strawberries and on the ton of the cakes.

Strawberry Trifle.—Take half a dozen sponge cakes or macaroons, a quart of strawberries, \ pint of milk, sugar and two eggs. Make a custard with the volks of the eggs, £ pint of milk and two tablesnoonsful o'f sugar. Afterwards, let it get quite cold. Then crumble' the sponge cakes or macaroons, place a layer of .crushed and sugared strawberries and a layer of crumbs, alternately, on a dish. Cover with custard, and leave it to stand for some hours. When the custard is cool, put the trifle on ice if possible, and whip the whites of the eggs very stiffly adding to them a. little castor sugar; pile them on ton of the trifle. Rhubarb Balls.—Short pastry, seedless raisins, rhubarb and brown sugar. Roll out the paste about half-inch thick and cut into circles the size of a breakfast-cup ton. Put some small pieces of rhubarb, three raisins and a teaspoonful of /sugar on each, ’press the edges together, and bake in a hot oven Until the pastry is well done. A very little brown sugar sprinkled on top of each before baking will give a brown stickiness that the children are sure to like. Ocasionallv, I vary them by substituting some chopped fig for the raisins.

Rhubarb Charlotte. Rhubarb, brown sugar, cinnamon, white of an egg, sugar. Fill a pie-dish with alternate layers of buttered bread and chopped rhubarb. Sprinkle each layer of rhubarb with brown sugar and a little cinnamon or powdered ginger. Add a. gill of water and cover the dish with a plate. Bake until the rhubarb is tender, then cover with the white of an egg whipped to a stiff froth with a little sugar. Put back in the oven, leaving the door ajar, until the mer : ingue has coloured slightly. Baked Rhubarb.—Rhubarb, granulated sugar. This is much nicer than* ordinary stewed rhubarb, and very easy to cook. Cut up the rhubarb as for stewing, then place in a pie-dish or basin, with granulated sugar sprinkled between each layer. Don’t add any water. Cover the, dish, and place in a gentle oven, where the suyar will melt slowly and the juice be drawn from the rhubarb to make a syrup with it. Cook till soft. This is delicious cold, served with cream or custard.

Strawberry. Cream. —Half a pound of ripe strawberries, one pint of milk, two eggs, one ounce of gelatine, one cupful of water, sugar to taste, a little whipped cream. Pick and wash the strawberries and put them into a saucepan with one tablespoonful of sugar and one tablespoonful of water. Cover over and let them simmer until soft, taking care they do not burn. Soak the gelatine in the water. Warm the milk and add it to the beaten yolk of the egg, then sweeten to taste. Add ■the gelatine, cook slowly until it begins to thicken, remove from the fire and stir in the strawberries and the beaten whites of the eggs. Pour the whole into a wet mould and set aside to cool. Turn on to a dish and serve cold with a little whipped cream. Strawberry Tartlets. —A good way to make little tarts of strawberries is to melt a jelly square of the same flavouring, using more water than usual, so that the jelly will not quite set when cold. Put the strawberries ("already picked and washed) into the iellv, and put a spoonful into each tart when the pastry is cooked. These are nicest when made with a good short pastry not flakey or puff. Serve with cream or with a clot of whipped cream on each. Raspberries can be used in the same way. ‘ MONETARY MUSINGS. Spectaculav courage is a fine thing to watch - an inspiring and stimulating thing while it lasts. But the strongest force of valiant example is the

courage which persists, as it were, behind the scenes; unapplauded and unsung. A courage of which the greater part is patience. Patient waiting for the clouds to break; patient holding on when all the battalions of Fate seem mustered against the struggling soul; patient pursuit of duties that have lost their savour, when ill health menaces body or mind. The world is full of such humble heroism. And to the enduring example of courage such as this rather than to the dramatic gallantries of fire and flood and epic disaster, must be attributed the grand sum total of individual human endeavour in the face of Life’s wholly, unromantic and most irksome odds.