TESTED RECIPES.

Star (Christchurch), Issue 17017, 16 April 1923, Page 10

TESTED RECIPES.

Ham Stsaks.—Slices of raw ham, a fsscupful of milk, ioe of butter, a tea spoonful of mustard, cayenne. Method : Cut thick slices from a raw ham. put them into a frying pan with a small cupful of water, and cook slowly. turning once or twice, till the water has evaporated and the steaks are a light brown. Dredge them lightly with flour. Have ready a sauce made »v boiling a teacupful of milk, a small piece of butter, a teaspoon!ul of mustard, and a few grains of cayenne. Ar range the steaks on a dish and pour the boiling sauce over them. Mixed Pickles or Piccalilli. —Out into small pieces a variety of vegetables, such as cauliflowers, cabbage, marrows, etc., weighing 41b. Sprinkle with salt overnight, and in the morning dram in a cloth. Boil together twenty-four onions, cut up small. 3oz bruised ginger. loz chopped garlic, ten chillies, iIL loaf sugar. 2©as mustard, Joz turmeric, in two quarts vinegar, add the vegetables. and boil for twenty minutes. Cool and bottle. Cork tightly. Chicken Creams. —Chop together 4oz chicken ami loz ham. and add to a .sauce of one teacup milk, loz inargar ine, and one dessertspoonful flour. Then add the yolk of one egg and seasoning. Grease some dariole moulds, put a little chopped parsley in the bottom, fill witu the mixture, sprinkle with a little finely minced ham. steam for twenty minutes. turn out, and. serve in a disu. surrounded by white sauce. Roast Chicken.—Pluck. singe and wash fowl well out after removing, eti trails and iat. Sprinkle inside with salt and pepper, turn in the wings, fasten back legs together with tail tip by means of a skewer, put forcemeat stuffing in where crop was taken out. Sew over neck-akin to breast, and roast with piece of margin© from one and half to two hours, according to size and age. Baste frequently, sprinkle with flour n few minutes before serving. Serve with rich gravy and bread sauce. Orange Trifle.—One pint milk, two eggs, ioz gelatine, one dessertspoon!ul coloured sugar, three oranges, three tablespoonfuls castor sugar, hail gill water. Boil t-lie milk and pour over the beaten eggs. Set a basin inside u saucepan of boiling water, strain the custard into it. and stir till it thickens. Turn out into a basin, add sugar and stir till it cbols a little. Dissolve the gelatine in hall a gill of water and pour carefully into the custard ; stand aside till 'Set. Skin the oranges, remove the pulp and seeds, and put into a glass dish sprinkled with sugar. Pour the custard over, then whip some cream, sweeten with sugar and flavour to taste and pour it on the top. Victoria Pudding. l —Twenty large chestnute. Jib oi butter., 2oz of lump sugar, three eggs, halt-pint of milk and 2oz of muscatels. Boil the che»t nuts in salted water till the skius break ; take out shell and rub into a powder. Boil the .milk with the sugar, beat in the eggs separate, and add the creamed butter. * Add the chestnuts and the stoned muscatels. Butter h pudding basin, put in. cover with buttered paper and steam for two hours. Turn out. serve plain or with sugar Treacle and Lemon Roll.-—Make a paste of Jib ol flour and Jib of suet. Roll out. and over it spread a layer of breadcrumbs, then the»• grated rind and the juice of one lemon, then a layer of golden syrup. Roll up and boil for two hours and a half. Trifles. Sago Trifle: lake some stale sponge cake, out in slices and spread with raspberry (or any other jam handy), put in layers in a glas> dish. Boil a quart of water; into this put one teacupful sago (large is preferable) and boil well until it forms a jellv-loo'x ing substance ; sweeten to taste an I flavour with vanilla or lemon, or, it preferred, a little sherry. Pour whil .t hot over the sponge cake. Allow thi< to get cold. Whip the whites ol two eggs with a little castor sugar and pour over the trifle just before serving. This eago trifle is improved il a few stewed oi lines and a stewed fig or two is added to the cake. Poor Man's Trifle: Stew lib apples with a little «ugar. then >ut a layer in a piedish. ado a layer o. •ice biscuits (crushed), then another aver of apples and biscuits. Boil a •upful of cornflour rather thin, and add he yolk of an egg. and pour over the •ontents oi the pierlish. Then whisk

the white of the egg with a little sugar and spread over the top. Brown in front of the fire. This makes a. delicio is pudding at a small cost. Oatmeal Pudding.—Take lib best oatmeal, one quart new milk warmed : stir the oatmeal into the milk and lec it stand overnight. Now butter a basin, put in the oatmeal and milk, stir in a spoonful of baking powder, and after v ardp. tie over the basin a well-floured cloth and boil for two hours. It eaten as pudding proper serve it up with custard sauce, currant jelly or treacle. If i ; - is to be eaten in place of meat—for good meat it is—use tomato sauce. With a sufficiency of tomato sauce it will make a nice meal for three adults and several children, and is a most wholesome and nutritious dish at * minimum of cost. A good variety ; s made by using half oatmeal and half ivheatmeal.