TESTED RECIPES

Star (Christchurch), Issue 16811, 14 August 1922, Page 10

TESTED RECIPES

Rice Stuffed Tomatoes.—Boil four ounces of rice in some ■well-flavoured stock till very soft. Take out and drain, well. Dry for a few minutes in the oven. Take off eight tomatoes and cut a round from oft the top of each. Scoop out the pulp and mix it with the rice. Put a tablespoonful of butter in a stew pan. Melt it. Add to it a tablespoonful of minced shallot or onion, a dessertspoonful of parsley, and a pinch oi sieved sweet herbs. Cook til! the onions are soft and yellow. Do no! try. Mix in with i he rice and tomato pulp. Season highly with, coarse black pepper and salt. Put a nut of butter in each' tomato. Dust with pepper and salt. rill with the mixture. Arrange on a well greased baking dish and bake as before. 1 Tomato Custards.—-Choose firm, not over-ripe, tomatoes, out a slice from the top and scoop out the centres with a teaspoon without breaking the skins Brush over the outside with, melted butter. Place them on a baking tin with a very little water in the tin. Beat up two eggs, add one gill of hot milk, one- tablespoonful of finely-chop-ped par-ley, one tea-spoonful of grated onion, a pinch of salt and pepper. Four this mixture carefully into the. tomatoes and bake in a moderate oven until the custard is set. Serve hot or cold. If the latter, arrange the tomatoes on a bed of salad tossed in a may - onnaise dressing. Compote of Greengages.—lib of greengages, 3oz of sugar, half-gill of .cater, toy. of almonds, maraschino or orange essence. Cut the greengages in halves and remove the stones. Put the sugar and water into a saucepan, stir until former has melted, then boil quickly until it becomes thick and syrupy. Skim, put in the fruit, and simmer very gently until it is tender. Blanch the almonds, cut in quarters, and add, together with the flavouring essence. W lien cold, pour in a compote dish and serve cold, with or without whipped cream. Plum Pudding.—'Required : 6oz of rice, seven plums. 1 oz of sugar, a nut of butter. Cut plums in half and stew gently in a little water ; add the sugar. l>oi,l the rice until tender, then mix in the butter. Grease a basin, line it thickly with the rice; in the centre put t he stewed plums; cover with boiled rice, put a grease-proof paper on top, and steam for almost an hour. Turn out on a hoi plate, pour the custard sauce over, and serve. It may be eaten cold. Walnut Buns. -Ingredients—2oz of flzour. loz of cornflour, I teaspoonful of baking powder, pinch of salt, 3oz each of caster sugar, margarine and shelled walnuts. 2 eggs. 1 tablespoonfui of milk. jam. Method: Put the walnuts into a moderate oven to dry and crisp, then pound and chop them finely, sieve the flours, sale and baking powder. Beat the margarine and sugar to a c-reani, add the eggs one at a time, boating each in well. Stir in the flours lightly, add the milk, and. last of all, stir i ll the walnuts. Put the’ mixture into small greased tins, place these on a baking sheet, and bake in a good oven until firm to the touch, about fifteen minutes. Turn out and allow to cool, then brush over with sieved jam and sprinkle with chopped walnuts. Shortcakes.—Take lib butter, lib flour, one large egg. £lb caster sugar. Hub the butter in the flour, then add the sugar, and mix into a paste with the beaten egg. Roll out and cut into rounds or squares, put on floured tins, and lay a slice of candied orange peel on the top of each. , Bake in i\ slow Stuffed Onions.— Procure three small Spanish onions, peel them evenly, so that the outer skin is not broken, and with a large vegetable cutter cut out the core. -Blanch them in water for five minutes. When sufficiently blanched, take them out carefully and put into the hole a kidney or sausagemeat. Xow place a piece of short paste

over the hole to prevent the juice coming out, and bake in a tin containing some stock, and baste frequently to prevent burning. AVben you can with run a skewer through the onions they are done.