Useful Recipes.

Observer, Volume XXXV, Issue 49, 14 August 1915, Page 23

Useful Recipes.

CRECY SOUP

One quart of stock, one large carrot, one tablespoonful of rice, chopped parsley, one tablespoonful of •butter, one tablespoonful of flour, salt," pepper. Wash the carrot thoroughly, scrubbing with a small brush' Grate it on a coarse grater and add the pulp thus obtained to the stock; add also the rice, after it has been well washed. The stock should be boiling when the carrot and rice are added. Simmer gently until both are tender, adding a little more stock should that in.the saucepan boil away too rapidly. Rub the butter andl flour smoothly together with the back of a spoon, pour a little of the hot soup over them, stirring all the time so as to" avoid lumpiness; return all to the saucepan and cook for five minutes more. Add salt and pepper to taste; turn into the serving dish and sprinkle finely chopped, parsley over the top before sending to the table.

One pound chops or steak, one small onion, potatoes, a little water, salt, pepper. Cut the meat into pieces about one and a half inches long, lay them in a piedish, sprinkle with salt and pepper; then cut the onion up small and lay on the meat; add the water. Fill the remainder of the dish with sliced potatoes, sprinkling salt on each layer. Bake in a hot oven for about an hour. This makes a very tasty and inexpensive dinner. © ss> © POTATO SNOW. Ingredients: About 6 mediumsized' potatoes, a little butter, pepper, salt and hot milk, whites of two eo-o-s. Boil the potatoes as directed hfthe first recipe. Mash them, then gradually beat into them the butter, salt, pepper, and milk, a little at a time, using a fork. Have ready the whites of eggs beaten to a stitt froth. Stir in lightly, toss irregularly on a dish. Set in a moderate oven for ,a few minutes to re-neat, but do not allow to colour. Serve at once. ® ® ® .. POUND CAKE. Half a pound of butter, sugar, five eggs, |lb currants or sultanas, lOoz flour, a small teaspoonful bakino- powder- and a piece of candied peel. Beat butter and sugar to a cream, add eggs one at a time, and beat well. Sift the flour well with the baking powder, cut up candied peel small, and clean currants. Mix all with the flour, and add slowly to the creamed butter and sugar. The mixture may be coloured by a. tablespoon ru! of caramel or burned sugar. Bake in : pape_rjJined;.tins. Test with a skewer or ' hatpin;; never .. _Wit,h.. a knife. ? ~.-,• : ?? .-. ■••■._

DRIED APRICOT PRESERVE. Soak lib of dlried apricots in three pints of cold water for cine day and night. Next day boil until tender, then add 2Jib best white sugar; simmer gently for about 40 minutes. When well cooked put into warm dry jars. If covered closely they...will keep for some months. This is a Tvelltried recipe, and is very tasty if put between Jlayers of Victoria sponge, "or well-cooked short pastry, with icing on top. Cut into lengths 4in by 6in, it makes a dainty sweet. ■ <© ® ® BETSY PUDDING. Two cups of hot milk poured on three cups of breadcrumbs. Let stand to cool. Put a spreading: of jam in agreased pie-dish; beat two eggs and mix them with the bread and milk j sweeten, and pour on the jam, grate on nutmeg, dot with butter and bake slowly for half an hour. <© ® <$ ORANGE CAKE. A cup each of butter and sugar, two of flour, half-cup milk, three eggs, two teaspoonfuls baking powder, grated rind of two oranges and juice "of one. Beat butter and sugar and eggs one at a time, orange juice and flour and powder sifted. Bake in a quick oven in flat tins. For filling, put two and a half tablespoonfulb into' a saucepan with one cup of sugar, grated l rind of a lemon and juice of one and a half. As it heats beat three eggs, and stir in till the mixture thickens, when spread on the cakes, top and middle. ® <® ® MERINGUES. Take one cupful of whites of eggs, and add one-fourth toasipoonfiml of salt, beat slowly' at first, then faster as they grow stiff, until they are very stiff; then whisk in two tablespoonfuls of fine granulated sugar; add the same quantity of sugar twice more, whisking the sugar thoroughly each time before more is added; then continue beating until the mixture can, be cut clean with a knife. Now add more granulated sugar, as much as would remain of a cupful less the tablespoonfuls taken out at first, and fold into the mass lightly and smoothly. Tack lightly a piece of damp paper on to a board about one inch in thickness; with a spoon drop the mixture on to the paper, giving each spoonful an oval or egg shape. Dust these with fine granulated sugar, and bake in a cool oven, until a light brown. These should dry out rather than bake at first. <© ©. © MOCK DUCK. Place on a round steak a stuffing of breadcrumbs, well seasoned with chopped onions, butter, chopped suet or dripping, salt, pepper and a little sage if liked. Roll the steak round the stuffing and tie m several places. If the steak seems tough, stew the roll until tender before roasting in the oven til brown. Or, cook in a casserole or covered dish, pouring a cup of water or soup stock over the meat- Serve with currant jelly.