TESTED RECIPES.

Star (Christchurch), Issue 17034, 7 May 1923, Page 4

TESTED RECIPES.

Calf’s Feet and Jelly.- -Put two salves’' feet in water and bring to the boil to cleanse them—strain away v. a ter and adu one and a half pint of cold water, one onion, one biade mace, one bunch of herbs (in small muslin rag), and a little oepper and salt Bring to the boil, then lower gas. and boil very gently for four hours. Carefolly lift out the feet and remove all the meat from tlie Tones, cut it up into small pieces, aud cover with parse ly sauce. For the jelly, strain off the stock, then boil fast for twenty minutes to reduce and strengthen . poor into wetted mould, and leave to cool. Lightly Cooked Fish.—Take a fillet of plaice or whiting, and put it on a buttered plate; season it, and put one or two little pieces of butter on top. Cover with another plate and stand on top of a large saucepan of boiling water for half an hour. This makes a dainty little meal if served with nicely made white sauce and thin (or rolled) bread and butter. Garnish with parsely or lemon. Strengthening Jellies.-- -Take one pint tablet of jelly- any flavour liked and cut it into small nieces, place in a jug, and stand in saucepan of boil iog water. Pour over it one pint of hot milk. Leave it for a few moments while you rinse out in cokl water some tiny bowls or cups. Now stir the milk, aud if the jelly is all dissolved pour it into the cups and stand on one side to set. If liked, a few grapes or other fruit may be put in the cup before the jelly is poured into it. Turn Compote of Fruit.—Two sweet oranges, two bananas, -fib of grapes. ! ilb of French plums, and *lb ot loaf j sugar. Then soak the French plums jin cold water. Put them—with the i same water—into a covered dish, add ! ilb of loaf sugar, and hake in a slow ] oven. While they are cooking put I the remaining Jib of sugar into a saucepan with one pint of water, and ! let it boil for a quarter of an hour. ■ln the meantime peel the oranges ! (without breaking Ihe juice cells) and 1 carefully divide them into sections.

place them in a glass dish with tht grapes and sliced bananas, pour tls syrup over them, and when the French plums are ready mix those in too. Norfolk Dumplings.—Divide lib o dough (from a baking of light bread into three pieces of an equal size. Forn these into dumplings, and if the dough is obtained from the baker set them n rise. Then drop them into a sauce pan of fast-boiling water and boil then; rapidly from twelve to fifteen minutes. Send to table the moment they ar. dished. Serve with sugar and but ter, fruit sauce, or sweetened meltei butter. They must never be cut, torn apart with a couple of forks. Nut Fritters.- Barcelona nuts o almonds are best. Crush with pesth and mortar, or roll out on pastr-s. board,* one breakfast-cup of nuts, ink. with a third of a cup of coarse oat meal flour or roiled wheat, one egg one-third of a cup of castor sugar, and sufficient milk to make into a sbifi batter. I<et stand for one hour, then drop into hot butter or boil in dessert spoonfuls. Einglish Pancakes.—One pint o.» milk.* two eggs, one tablespoonful o: sugar, one cup of flour, one teaspoon fill of baking powder, one cupful o! cream, a pinch of salt. Sieve flour salt and baking nowder together, ado to it the eggs beaten with sugar, and dilute with milk and cream. N 1 ix into thin batter. Have small round frv-ing-pan. melt a little laid in it, and pour in about half a cupful of batter Chicken Pie.—Cut I\b chicken into neat, joints and lib veal into small pieces, dip all in seasoned flour, and place alternately in a pie dish. Fr* fib mushrooms m loz margarine, acm salt, pepper, a few forcemeat balls and half pint jelly stock : cover with pastry, and bake in hot oven one and a half hour. Cornish Pasties. -Mince £lb cold meat, and mix with slb cold mashed potatoes and one onion (chopper), and seasoning and a- quarter teaspoonful Rovril ; cut up some short crust into -tin rounds, put one tablespoonful of meat in the centre, make into turnovers, press the edges together, ornament them roughly with finger or fork, brush oysr with milk, and bake « th ir ty-fi ve tn inn res.