TESTED RECIPES.

Star (Christchurch), Issue 17183, 29 October 1923, Page 9

TESTED RECIPES.

Steamed Chop.— Select a nice chop, trim it free of fat and skin, dust with pepper and salt, and cook for a quarter of an lvJur in an oven between two buttered plates. Sweet Custabd. Beat up one egg. add $ £ill milk, a pinch of salt, and a teaspoonful of sugar. Pour into a. greased cup, cover with a paper, and steam* for fifteen minutes. , Egg Restorative.—Beat up *iw o newly-laid eggs ’in a little warm water and sweeten to taste. This is excellent in cases of utter exhaustion. Barley Water.—Take 2oz of pearl barley and wash it i n three waters. Put it in a pan with one pint of cold water, and when it has boiled for ten minutes strain off this water and add three pints of fresh boiling water. Simmer slowly for two hours, then carefully strain the water into a jug. If it is allowed, sugar may be added, or a squeeze of lemon-juice, or some milk, and the white of an egg is a great improvement. To Alake Arrowroot.—Pour a- pint of milk into a scrupulously clean saucepan and bfing it to the boil. Alix a dessertspoonful, of arrow root smoothly with three tablespoonfuls of cold milk. Pour gradually into the boiling milk, stirring briskly all the time. Allow it to boil from two to three minutes, sweeten with powdered sugar, pour it into a small mould, allow to cool, and serve with cream. If flavouring is desired, boil a small piece of cinnamon-stick or lemon-rind in the milk, removing it before the arrowroot is added. Fish Kromeskies.—Alake a sauce of \oz butter. £oz Hour, i gill milk, boil for two or three add salt an-d pepper and one tablespoonful of cream and boil up. Remove the pan from the fire, add slb cooked, boned and minced fish, let the whole cool, form into cork shapes, roll in a thin slaco of bacon, dip in butter, secure with a skewer, fry in boiling fat and garnish with parsley. Steamed Fish.—Skin and fillet any kind of fish, roll up and steam between two well buttered plates for twenty minutes over a saucepan of boiling water. Serve with a. white sauce. Alinced or 'pounded fish or chicken mixed with a little milk and a welll>eaten egg may be steamed in a small mould. Fruit Cream—Use apples, red currants, rhubarb, gooseberries, or any fresh fruit. Prepare the fruit as for stewing, and place in> a covered jar with two tablespoonful 3 of water and a little crystallised sugar. Place the jar i i a pan of boiling water, and allow to boil till the fruit is soft enough to mash. Then beat it into a pulp, press it through a colander, and to every pint add T pint of cream or milk, and sweaten to taste. Lemon Sponge—ln a pint of cold water soak half a fid packet of gelatine. add sugar, the juice of three lemons, pour into an enamelled pan, and simmer, but do not allow to boil. Strain into a basin, allow* it to cool slightly, beat the whites of two eggs thoroughly, mix all together, and whip tc a. stiff froth. Milk Jelly—Soak i-oz leaf gelatine in one teacupful of cold water, melt over the fire, add to it one pint of warmed milk (it must not boil ) in which a dessertspoonful of sugar has been dissolved, and mix well. Add a few drops of vanilla essence, pour into a wetted mould, and serve when set/' Omelet. Savoury-—Beat up separately tlje yolks and whites of two eggs, add a, pinch of salt, a little parsley or savoury herbs, a tablespoonful ~ of pounded fish, minced chicken, or ham. Drop the mixture int-o boiling butter or fat, cook on one side for three minutes, toss and brown lightly on the other, roll the omelet up, and servo very hot.

OMELET HINTS. Keep a special pan for making omelets ; one of the, best kinds to use is made in aluminium. The pan should not bo too large, and should bo washed as seldom as possible. Rub it out with Paper after use. and then with a cloth. Coarse salt removes pieces. A new pan. or one that lias been washed, should be seasoned by putting in a little fat or butter, making it quite hot ever the fire, then pouring it off; finish by rubbing the pan over with a paper. A long pliant knife or palette knife is a great help, but not a necessity. See that everything is ready before beginning to mix the omelet. Never let an omelet stand, but serve it the moment it is c-ooked. See that the butter is quite hot before putting the eggs into the pan, and do not use margarine for greasing the pan as it is apt to burn. Do- not beat the eggs too much, and if inexperienced practise with two or three eggs at first. It is not wise to use more than six eggs when omelet is necessary. Asparagus Omelet: Ingredients—4 eggs, a little butter, 1 tablespoonful of warm water, salt, pepper. 1 gill of ookoed asparagus points. Alethod : Put a small piece of butter into the omelet pan, let it melt. Break the eggs into a basin, beat lightly until broken and mixed, add the water, seasoning, and about a tablespoonful of asparagus tips. Alake the butter hot, and when a faint smoke arises pour in the egg mixture and stir quickly in the centre with a spoon for a second or two. Do not cook over too fierce heat, and loosen the omelet round the edges with a knife, letting the uncooked part run underneath. While still soft on the top slip a palette knife under the omelet and double it over. Cook a minute or two longer, then slip the omelet on to a dish paper on a hot dish. Garnish quickly with the re.st of the asparagus points, made hot in a little gravy