Useful Recipes.

Observer, Volume XXXV, Issue 44, 10 July 1915, Page 21

Useful Recipes.

LENTIL SOUP

Wash a gill of lentils, and soak over night in a pint of water. Scrub and prepare three smiall onions, one small turnip, and two small carrots. Cut them in small pieces and cook them in one ounce of dripping for five minutes. Add the lentils, a quart of water, a bunch of herbs, and a pinch of carbonate of soda. Boil very gently until reduced to a pulp (about two hours). Season and serve at once. Note.—lf too thick,

a little boiling water can be added' to bring to the consistency of thick cream.

® ®- ® RICE CUTLETS. Put into a stewpan five ounces of ground rice and one pint of water. Stir over the fire till it boils, then draw aside and simmer for twenty minutes. Add a piece of butter or dripping, the size of a walnut, and stir frequently to prevent it from burning. When the rice is sufficiently cooked, add four ounces of mushrooms and two onions (previously fried), seasoning, and a little tomato ketchup, or any good sauce. Pound together, and pass through a coarse sieve.- Moisten two tablespoonfuls of cornflour with a little

warm water, add this to the mixture, and beat ail well together. Form into cutlet shapes,, dredge with egg and crumbs or flour and milk. Fry dm boiling fat to a nice golden brown. Dish the cutlets in a border of mashed potatoes.

@> ® ■ ® POTATO CROQUETTES. For these you will need: One pound of potatoes, one ounce of butter, half a teaspoonful of chopped parsley, four ounces of sieved: beans, seasoning, a little milk to bind. Steam the potatoes to a nicety, mash them, and add seasoning to taste, the butter (melted), andl a little milk to bind. Cook and pass through a sieve the haricot or butter beans and add. Form into shapes (round or pear-shaped), and leave to cool on a plate. Coat them with flour and milk thoroughly stick a stem of parsley into each' and try m deep fat until 1 a nice golden brown.

© © © CHOCOLATE PUDDING. Take stale bread fib, sugar 2o Z grated 2oz, and %Hk one Pint. Soak the bread in the milk tor about half an, hour. Now add the.sugar and chocolate. Mix well, gutter a pudding mculd and pour the mixture in. Cover with a cloth m usual way, and steam for 2„ hours. Serve with sweet sauce or

SUGAR COOKIES. Beat two-thirds of a cupful of butter with one cupful and a half of sugar to a cream; add one cupful and a half of sour cream or milk sift m four cupfuls of flour, one teaspoonful of baking soda and half a teaspoonful of salt. Add more flour it necessary to make a dough to be well handled. Roll out on a floured bakmg-board, cut ,and bake in a hot oven. Keep the materials all cold while rolling out. By mixing the dough the night before, and putting it in a cool place, it will be found easy to handle.

GINGER GEMS. Put two table-poonfuls of butter, one cupful of sugar and one cupful ot treacle into a saucepan and warm slightly, but do not allow to melt • beat well for ten minutes, add' two tabtlespoonfuJis of chopped preserved ginger, one tablespoonrul of powdered mace, and, gradually, one cupful of sour cream. Sift one teaspoonful ot baking soda with five cupfuls of flour and sift again and add to the mixture. Fill buttered and floured gem-pans two-thirds full, and bake in a hot oven.

® ® © RICH BREAD PUDDING. Soak enough stale bread in cold water to fill a good-sized dish. Strain off water, and beat up bread', then add ilb sultanas, currants, teaspoonful of mixed spice, £lb sugar, 2 well-beaten eggs, and sufficient milk to just cover pudding. Drop two or three small knobs of butter into the pudding, grate a little nutmeg over the top, and bake in a moderate oven until nicely browned.

6f> ® © HONEY DUMPLINGS. Make a thick batter with three well-beaten eggs, half a pint of milk, a pinch of salt, and enough flour to thicken. Have ready a saucepan of boiling water, and drop a spoonful of the batter into it, allowing them to boil for three minutes. The wafer must be quite boiling, and only two or three dumplings dropped in at a time. Place them on a sieve to drain, dust with castor sugar, and serve with honey.