Useful Recipes.

Observer, Volume XXXV, Issue 45, 17 July 1915, Page 21

Useful Recipes.

FRICASSE OF CHICKEN

Divide the chicken into two joints and have ready half a pound of salt pork, cut into strips, a few sprigs of parsley, a leaf or two of thyme, one onion, half a dozens button mushrooms carefully peeled', a bay leaf, -.one clove, a tablespoonful of butter, a tablespoonful of salad oil, and two glasses of white stock. This done, put the jointed chickens into a stewpan, also the pork, and a very little water, and stew gently till tender Remove the chicken and keep it warm by standing it covered over a pan of boiling water until wanted. Then prepare the gravy. Turn the liquor in which the chicken was cooked into a frying pan, thicken it with browned flour, adding the herbs, spice, andl mushrooms chopped fine. Boil them up sharply ; add butter, and stew all for half an hour. Then add stock and oil. Simmer the whole for a few minutes longer. Finally strain the sauce, pour it over the chicken, etc., and serve at once. © . ® ®> RICE AND CHEESE. One ounce of rice, one pint of skim milk, one ounce of grated cheese, salt and pepper. Wash the : rice thoroughly, place it in a lined pan with the milk. Simmer gently till the rice is quite soft. Add the finely grated cheese and seasoning. Place the mixture in a greased piedish. Sprinkle over a little grated cheese, and bake in a quick oven till brown. A very satisfying and tasty dish, especially if served with baked tomatoes, or beans, prepared in the following way. ® @ @> POTATO SCONES. One pound of cold potatoes, one ounce of butter, one or two tablespoonfuls of milk, about a quarter of a pound of flour, and a pinch of salt. Peel and mash the potatoes, warm the milk, and melt the butter in it. Mix the potatoes, milk and butter. Add the salt, and work in as much flour as the paste will take up. Roll up very thinly, cut in rounds, place on a hot, floured girdle,, and cook for about three minutes on each side. Cool in a pile in a cloth. If these are kept any time they should be tightly closea in a tin to keep them fresh. © S§> ® A DELICIOUS PUDDING. One cupful of crushed stale bread (crusts will do). Heat £ pint of new milk, sweeten and flavour with vanilla. Dissolve in it £oz of leaf gela-. tine, and pour over the stale bread. Cover and stand aside. Soak £lb dried peaches or apricots for 12! hours in £ pint water. Simmer with six lumps of sugar until tender, but not broken; flavour with almond essence; dissolve £oz gelatine in the syrup. Coat a pretty mould with this syrup, moving about until set. Arrange the peaches around this, and| place the mould on ice until all is set. Fill in the spaces with syrup. Fill up the mould with the soaked bread. When set, turn out and' serve. .. . - ' ss>'■ ss> © CURRANT LOAF. Knead' into 21b of dough when ready for making 2oz of washed! and dried currants, 3 tablespoonfuls of moist sugar, arid loz of butter. Set to rise for a short time, and then bake as ani ordinary loaf. @> $> ® CAKE WITHOUT EGGS. Take 2 cups of flour, I cup of sugar, £ cup of butter or lard, \ teaspoon each of cinnamon, allspice, and carbonate of soda, 1 teaspoonful baking powder, a little nutmeg, and: a pinch of salt. Mix the dry ingredients together, rub in butter, add £lb of dates or currants. Mix: with 1, cup of milk. Bake in a moderate oven,for \\ hours; don't mix it too, soft.