TESTED RECIPES.

Star (Christchurch), Issue 16569, 31 October 1921, Page 9

TESTED RECIPES.

We iuey live without music, poetry. a.nd art.; We may live without conscience, and live without heart; We may live without friends; we may live without hooks; But civilised man cannot live without cooks. —Meredith. White. "Vegetable Soup.—-Three carrots. three pints of stock,, two turnips, one pint of milk, one onion, two ounces or flour, two- bay leaves, two ounces of butter or dripping, salt and pepper to taste. Prepare the vegetables and cut into liny pieces. Cook them in the butter or dripping for five minutes, with the lid of the pan on. Add the bay leaves and stock and boil gently until the vegetables are tender. Alix tho flour with a little of .the milk smootbpour it into the rest of the milk, then stir it. into the soup. Continue stirring until the soup has boiled five min'utes. Season to taste. Savoury Potatoes.—These are always popular for supper, and they are so easily made. Take about on© pound of any cold, cooked potatoes and rub them through a, sieve. Then peel an onion, sprinkle it with pepper and salt, add a. pinch of carbonate of soda, and a little parsley. Over this pour sufficient boiling water to cover the onion, let it stand for a few minutes, then chop it up finely and add it, to the potatoes. Mix with a.n ounce of dripping or margarine and add two ounces of grated cheese (save up all tho hard bits of cheese, as they answer quite as well as cutting a piece from the new cheese), season with pooner and salt, and put all into a greased pie-dish. Sprinkle, (be top with breadcrumbs, put in the oven for ten minutes.

Alayonnaiso Sauce.—Break th© yolk of one egg into a basin, and take care that not a drop of tho white goes in. Aleasure half a gill of salad oil into a small jug, then with a wooden spoon, stir th© egg round and round, always the same way, dropping in the oil very slowly meanwhile. After a time the mixture will become thick, and tho more oil used tho thicker it will be. When sufficiently thick, add a dessertspoonful each of Tarragon and good malt vinegar, a little pepper and salt, and a tea spoon ful of boiling water to prevent it from curdling. Apple Trifle.—Peel and core some apples and stew fill tender, adding very little water. Beat to a smooth pulp. When cold, pour into a glass dish, then make a. good thick custard, and when nearly .cold pour over the apples. To garnish, make a jelly, any flavour, and when cold stir with a fork and lay on the top. Orange Cake.—Four eggs and their weight in butter, sugar, and flour. Beat' th© butter to a cream with the sugar, add half the eggs (well beaten), and half the flour. Beat the mixture well, and then add the grated, rind of two oranges aud the juice of ono orange. Add the rest of tho floor with two teaspoonfuls of faking powder and th© rest of the eggs, and heat all well. Bake half an hour on two flat tins, well buttered. Turn out on sugar paper and put layer of icing between, and cover with same.

Aleat Roly-Poly.—Afake a light suot crust as for ja.rn roly-poly, spread it on any cold meat you may have, minced finely with a quarter of a pound of liam scraps. The moat roly-poly has to boil two aud a half hours. When done, put into a deep dish, pour some flock, nicely seasoned and thickened, round it. Servo garnished with pars-