FOR THE HOME.

Thames Star, Volume LXVI, Issue 20285, 9 April 1938, Page 4

FOR THE HOME.

SELECTED RECIPES.

HOUSEWIFE'S PEOBLEM. A question that is continually tonfronting the housewife is the mattei of preparing new dishes for the dailj menu. Below are some selected re cipes that should prove helpful:— GOLDEN FRITTERS. Whites of eggs, pepper, grated cheese, salt. This recipo will make a tasty and economical dish of unused whites of eggs, which are frequently wasted, because one has no recipe to follow to make use of them. Beat the whites of the eggs to a froth, add some grated cheese, pepper and salt to taste, and mix well together. Drop about a tablespoonful of this at a time into hot fat, and wheji the fritters are light and gold in colour, take out, drain on paper and servo hot. Garnish with parsley.

CAULIFLOWER MUSTARD PICKLE. 31b or 41b cauliflower, 21b onions, 1 cupful sugar, 3 tablespoonsful mustard, f cupful flour, 1 tcaspoonful spice, 1 tablespoonful turmeric, ■} tcaspoonful cayenne, 11 quarts vinegar. Break cauliflower into pieces, slico onions, place all in a deep bowl, and pour over a brino made by boiling lib salt and 4 quarts water, stand 12 hours. Heat just to boiling point, and strain through a colander. Mix all dry ingredients to a paste with a little vinegar. Bring remainder of vinegar to the boil, stir in the paste, boil 5 minutes, add vegetables, and cook about 3 hour. Bottle while hot. CURRIED FISH. Take 1 pint flaked fillets of whiting, flathead or any similar fish, 2oz butter; 1 tcaspoonful curry powder, -Aoz flour, 1 tablespoonful lemon juice, salt to taste, 'i pint milk or fresh stock, boiled rice. Melt the butter in a saucepan, and stir in flour. Beat till smooth. Stir in curry powder and salt to taste. Add the milk or stock gradually, and stir until boiling and smooth. Simmer for 5 minutes, add the fish and simmer until fish is cooked. Alld the lemon juice last and serve on a dish surrounded with boiled rice. CHEESE TOASTS. :]lb grated cheese, 1 egg, 1 heaping tablespoonful flour, 1 heaping tablespoonful cream, salt and pepper to taste. Mix all well together in a bowl and work the dough until firm. Smoothly spread a layer of fins dough on slicea of bread 21 inches thick. Fry in deep hot fat, putting the cheese side down first; then turn over. Remove when toast is a golden brown. This disli is quickly made and delicious. FISH CROQUETTES. Two cups flaked, cooked fish, seasoned to taste; 1 cup thick white sauce; 1 teaspoonful lemon juice; 1 tablespoonful finely minced onion, pimento, green or red pepper. Mix well. Shape into croquettes, dip into egg prepared as for fillets, then in crumbs and fry in dee]) tat very hot. Serve with tomato sauce. THE SPIDER COCKTAIL. To four-eighths of a measure of orange juice add one eighth of a measure of brandy, one-eighth of a measure of Cointreau, one-eighth jf a measure of gin, one-eighth of a measure of French Vermouth, and the white of a fresh egg to each two persons. Ice and shake well. Serve in a champagne glass, sprinkling hundreds and thousands on top of the mixture.