TESTED RECIPES.

Star (Christchurch), Issue 17189, 5 November 1923, Page 9

TESTED RECIPES.

Fillets of Beef .--Remove the fillet J from a sirloin of beef, cut in rounds j about half an inch thick, flour and put I into a hot buttered frying-pan, turn ; until browned, place these in a stew i pan. Put a teacupful of stock into | tho frying-pan, which should make a J brown gravy, pour this over the fillets and simmer gently for an hour. Should the gravy not, be thick enough, thicken | in the usual way with a little flour and j water. Serve with any vegetable in j season or macaroni piled up in the centre. A Salad. -Take equal quantities of cooked potatoes, beetroot, carrot and cauliflower, cut into neat pieces, and well mixed with salad dressing. Serve with lettuce or watercress. If onion is fancied rub the salad howl witTi u slice of onion or add a little, finely chopped, to the cooked vegetables. Melton Atonic! : Nice Hot, or ('old. - Required : Six ounces of cooked minced meat, three ounces of cooked minced ham. three ounces of crumbs, one gill of thick gravv. one raw egg. two hardboiled eggs, two teaspoon!uls of grated onion, two teaspoonfuls of chopped parsley, seasoning to taste. Thickly basin! ' ° Shell the "hard-boiled eggs and cut them into rings. Press these round inside the mould so that the fat used for the greasing holds them in position. Mix the minced meat. ham. crumbs, onion, and parsley with the gravy. Season well, and stir in thoroughly, the raw beaten egg. Put- it carefully into tho prepared mould, hut press it in gently ! cracks in ir. Twist a piece of greased . paper over the top, and put over that j a plate or lid with :• weight on it to . keep mixture pressed together. cold remove the paper, slip out the j mould, leave till cold, and servo with 1 salad. To serve hot remove tho paper,

! slip the mould out on to a hot dish, i and pour over and round it some nice hot sauce. j When Cooking Cabbages.—A great I many people with weak digestion are j afraid to eat cabhages of any descripj tion. This is a simple means of remedyi ing the matter: Put about the size of j an egg of breadcrumbs tied in a fine ! cloth in with the cabbages when cookj ing. Cabbages cooked like this can be ! used in any possible way; the bread having absorbed all bitter juices they j cannot harm, while they are digested j quite easily. Another advantage of ! this style of cooking is that the breadcrumbs absorb almost all the smell which usually accompanies the cooking of cabbages. Hot-Pot.—Cut lib of buttock steak in pieces about 3in long and wide : sprinkle these well with pepper and salt. AA'ell butter a pudding basin, and put in a layer of raw potato, peeled and cut in slices, one onion, sliced, a teaspoonful of finely-chopped parsley, then a layer of the seasoned steak, then a layer of potato, onion, parsley and steak until the basin is full. Pour over a breakfastcupfu! of boiling water, cover the top with an extra thick layer of sliced potato, put a plate that will stand the heat of the oven on top. and bake in a hot oven for one hour and a half. Chicken Jelly. -Skin the chicken arid joint it; wrap the pieces in a clean cloth and break them up. (ut off the claws and immerse the feet in boiling water, which will make the skin come off easily. As they contain a good /deal of nourishment put them with the rest of the chicken in a saucepan and cover with two quarts of tepid water. Let it simmer slowly for two hours, strain through a sieve, and scf aside to cool. AYheu perfectly cold remove the fat from the top and a. very delicate nutritious jelly will re