Useful Recipes.

Observer, Volume XXXV, Issue 50, 21 August 1915, Page 21

Useful Recipes.

COLD MEAT CROQUETTES

Tbe remains of any cold joint; half a small onion; chopped parsley; a little gravy or stock; egg and breadcrumbs; _K>me short pastry. Put the meat through a mincer; chop the onion so finely that it is almost a pulp, then mix it with double its quantity of chopped parsley, and add it to the meat; season well with pepper and salt and add a little Worcester sauce or Chutney —anything of that nature you may have on hand—and just moisten with a little gravy, or stock and mix all well together. Roll out the pastry as thinly as possible, stamp into round's with a cup, place a spoonful of the meat on each and fold over to form a half moon; damp and the edges, brush with beaten egg, coat Avith breadcrumbs and fry a golden brown in smoking hot fat. Dish them in a circle and fill up the centre with fried parsley, which should be served with the croquettes to each person, as it is intended] to be eaten and is not merely a garnish. Out off the stalks and fry it in the same fat, but allow this to get rather cooler; parsley only takes a few seconds to crisp; if you leave it in toolong it becomes discoloured and bitter. Serve all very hot. ..© ® ' &> GROUND RICE MOULD. (By request.) Ingredients: Two tablespoon fuls of ground rice, one tablespoonful of sugar, one pint of milk a little lemon rind. Method: Put the rice into a sauteo in mix to a smooth paste with the milk, add the lemon rind and boil until thick. Boil for übout three minutes, then remove the lemon rind, add the '$xr;ar pour the rice into a wet no-aid and se 1 ; m ■■\. cool place. Turn out when cold. £f> -® .- ® CHOCOLATE CAKE. This is a very good recipe for a rather rich cake. Ingredients: Four ounces of butter, three eggs, four ounces of castor sugar, half a teaspoonful of vanilla essence, three ounces of grated chocolate, half a poundl of flour, one teaspoonful of baking-powder. Beat the butter to a cream, then beat in the sugar, and continue beating until the mixture is white, then add the vanilla essence and the yolks of the eggs, and afterwards stir in the grated chocolate, blending it well with the other ingredients. Sift in the flour by degrees, a small quantity at a time, and add at the same time a teaspoonful of the whites of the eggs, first whisked to a firm froth. When these ingredients are thoroughly incorporated! add the baking-powder. Thus must be done only just before the cake is .ready for the oven. Butter a oauke tin; line it with buttered paper, put the mixture in the tin,, and lose no time in setting it in a quick oven.