Useful Recipes.

Observer, Volume XXXV, Issue 20, 23 January 1915, Page 21

Useful Recipes.

-♦- A MEATLESS DISH. An economical dish as well as a most appetising one can be made in the following way:—Take three slices of white bread, two ounces butter, quarter pound tomatoes, sflioed, two tablespoons cooked haricot beans, quarter pint milk, two tablespoons cooked! French beans, two eggs, half teaspoon pepper, and a little salt. Line a buttered piedish with pieces of well-buttered bread. Fill up with beans and tomatoes. Beat the eggs in milk; add the pepper, and pour over the vegetables. Bake in a moderate oven, till the custard is set. The French beams may be omitted when not obtainable, putting in more haricots. ■ • • MEAT PATTIES. Ingredients: One pound: veal and ham, one hard-boiled egg, salt and pepper, a little grated lemon rind, one egg, £lb short pastry. Method: Prepare the pastry and stew the veal and ham together. Mince these and add the seasonings and lemon rind and chopped egg. Mix with the raw egg (or a little white sauce if preferred). Cut the pastry into roundis and place in some pattypans ; put a little of the mixture into each, damp the edges, and cover with another round of pastry. Bake in a moderately hot oven for half an hour. * * • BEEF ROLL. Ingredients: One pound lean beef, ilb bacon, one breakfastcupful bread! crumbs, salt and' pepper, one egg, a little milk or gravy (if necessary). Method: Pass the meat through a mincing-machine. Mix thoroughly with all the other ingredients. Shape it into a roll: and tie it up securely in a cloth. Boil the roll in some bone-stock for about two and a half hours. Allow to cool. G-lase with prepared glaze, which can be purchased very cheaply, and serve with lettuce and bread and butter. • • • VEAL AND HAM PIE. Ingredients: One poundl veal, £lb ham, two eggs (hard-boiled), £lb pastry. Method: Stew the veal and ham together for one hour. Prepare the pastry and line a tin with this. Place the veal and ham and hard-boiled eggs cut in slices in the centre, add a little stock and seasonings. Cover with the pastry, decorate the top, and bake in a moderately hot oven for an hour sntt a half. Remove the, centre-rose of the lid', and pour in some more stock in which is dissolved two or three sheets of gelatine. If the weather is very warm more gelatine will be necessary. » ■ • POTATO SALAD WITH SARDINES. To a generous pint of cold boiled potatoes, cut in cubes, allow a small onion, half of a small green pepper, three slips of parsley, and a tablespoonful of piccalilli or even cabbage chopped fine. Add this to the potatoes, with three tablespoonsful of maize oil, a tablespoonful and a halt of cider vinegar, a scant teaspoontul of salt and pepper or paprika to season. Mix all together and turn into a salad bowl. When ready to serve, arrange the contents ot a small box of sardines on top of the salad—heads to the centre and! tails diverging to the rim. A few thin shoes of mild red peppers may be added' to the centre of the dish or .slices of red beets. Serve with brown bread. FILLINGS FOR SANDWICHES. Ingredients: Two hard-boiled eggs, loz butter, one tablespoonful cream, salt and pepper, one tablespoomful shrimp paste. Cream the yolks of the eggs thoroughly with the butter and shrimp paste by rubbing them together with a spoon

in a basin. Adidf the seasonings and cream. Spread on thin brown bread and butter. ■ ■"• • ■■•.'.«. CHEESE AND CRESS SANDWICHES. Ingredients: One cream cheese, three yolks of eggs (hard-boiled), mustard and cress, one tablespoonful of vinegar. Mix the cheese and yolks together and use enough vinegar (or cream if preferred) to allow the mixture to spread. Chop some, mustard and cress and arrange a little im each sandwich. " Ham and tongue are always popular as sandwich fillings, also grated beef, potted salmon or Bardines. If a variety is supplied then all tastes v ill be satisfied. • • SULTANA CAKE. Ingredients: Quarter of a pound of butter, £lb sugar, two eggs, on© teacupful sultanas, £lb flour, half a teaspoonful baking powder. Method : Cream the butter and sugar together until like thick cream. Add the eggs well beaten, and then stir gently in, the flour, baking powder, and! sultanas. Place in a prepared! cake tin and bake for an hour in a moderately hot oven. ■ . • .• RUSSIAN TOFFEE. Put into a pan 21b of brown Bugar, 2 ounces of salt butter, 1 small tin of condensed milk, £ a pint of sweet milk, 1 tablespoonful of golden syrup. Boil for thirty minutes; add 1 tablespoonful of vanilla flavouring, and test the toffee by dropping a little into cold water-r—if it is crisp it is done. • • « NUT CANDY. Take 2 cupfuls of sugar, \ a pint of cream, and 1 cupful of nuts. Boil the sugar and cream together until it strings, then beat thoroughly and add the nuts. Lay on a buttered pan, and cut into blocks. • • m PEPPERMINT CREAMS. Beat lightly the white of an egg, and mix it with as much icing sugar as it will take up, forming a stiff paste. Add a few drops of essence of peppermint, and roll out to about half an inch thick. Cut into small rounds, or roll into balls. Put them into a cool oven to set firm. • • ■ DATE MUFFINS. These muffins make a delicious tea or breakfast dish, and are always highly relished on account, of their novelty. Cream three ounces of butter, add two tablespoonsful of castor sugar, and the yolks of two eggs well beaten. Mix well together one cup of flour, half a cup of cornflour, two teaspoonsful of baking powder, and a little salt. Add this with a small cup of milk alternately to the creamed - butter and eggs. Beat well, and stir in three-quarters of a cupful of dates, cut into small pieces. Mix in gently the whites of two eggs, beaten stiff, and bake in a moderately hot oven. » • • RICE CHOCOLATE PUDDING. Scald a quart of milk with three ounces of grated chocolate. Add one cupful of hot boiled rice, a cupful of sugar (scant), and the yolks of four eggs well beaten. Bake until set, then draw to the mouth of the oven, which should be cooled down, andJ spread with a meringue made by whipping the whites of the eggs stiff with four tablespoonsful of sugar. Flavour to taste. Let the meringues puff and colour a golden brown, then set away to cool. When quite cold set in the ice-box until ready to serve. TO PRESERVE GREEN PEAS. Choose a fine dry morning on which to pick the peas. Shell them whilst the pods are very fresh, and throw the peas into boiling water. Allow them to boil five minutes, spread on a sieve, and dry them thoroughly in a cool oven; then bottle amd cork down tightly. Peas so preserved' will keep fresh tor months. '■{ . .