For The Home.

Thames Star, Volume LXVI, Issue 19810, 12 September 1936, Page 4

For The Home.

SELECTED MENUS. HOUSEWIFE'S PROBLEM. A question that is continually confronting the housewife is the matter of preparing new dishes for the daily menu. Below are some selected recipes that should prove helpful:— SPINACH WITH POACHED EGGS. Wash and rinse thoroughly some young spinch. Sprinkle with a little salt and boil without adding any additional water. Spinach contains so much water that only sufficient is necessary to prevent it sticking to the saucepan. When cooked, drain and pass through a sieve or chop it Avell with a knife. Add a little butter and re-heat. Serve on rounds of toast with an egg lightly poached on each.

FISH HOLLANDAISE. Fish Hollandaise is a good way of using left-over boiled fish. Any kind may be utilised. You remove all skin and bone from about lib of white fish and flake it. Heat loz butter in a saucepan, put in the fish flakes, season with pepper, and then sprinkle with a few drops of anchovy sauce. Toss the fish about over gentle heat until very hot. Spread a layer of mashed potatoes on a dish, pile the fish plate on this, cover with sauce and garnish with hard-boiled egg (cut the white in rings and rub the yolk through a sieve). For the sauce, beat 2oz of butter to a soft cream, then continue beating while you add the yolks of two eggs; season well with salt and pepper, add a gill of cream, and stir over very hot water until the mixture thickens. Cool a little, then stir in, drop by drop, a tablespoonful of lemon juice.

APRICOT CREAM. Beat up two eggs Avith an ounce of sugar, bring a pint of milk to the boil and pour it on to the eggs, beating all the time. Stir over a gentle heat until it thickens. Melt an ounce of gelatine in a gill of the syrup from a tin of apricots, and add two tablespoonfuls of golden syrup. Put the fruit of the apricots through a sieve, reserving tAvo for decoration, and mix the puree with the custard Avhen it is cold. Add 15 drops of almond essence and strain in the gelatine melted in syrup. When near set pour into a mould and decorate Avith small pieces of paricot, chopped pistachio nuts, and Avhipped cream. CAULIFLOWER FRITTERS. Parboil a caulifloAver and drain thoroughly. Divide the "flowers" and dip each in a Avell-prepared batter and fry in deep fat. Dish and serve hot. STUFFED SHOULDER OF MUTTON. Have the shoulder boned and remove most of the fat. Make a stuffing of chopped lean ham,, onion, parsley, mutton suet, bread-crumbs, pepper and salt, using the yolks of one or tAvo eggs to bind the stuffing together. Place the stuffing in the centre, roll up the meat, tie Avith string, and bake in the oven. Keep it well basted. Serve Avith onion sauce.