TESTED RECIPES.

Star (Christchurch), Issue 17219, 10 December 1923, Page 9

TESTED RECIPES.

Italian Cupped Apples.—For this dish take one pint of stewed apples, three tablespoonfuls of red currant jelly, three eggs (whites only, stiffly whisked), and preserved cherries. Cook the apples with a ver3' little water, then pass them through a. colander and sweeten more than usual, as the whites of the eggs take a good deal of sweetness from the fruit. Whilst still warm, pour in the jelly. Set aside till quite cold, then fold (do not beat) in the whites of the eggs. Turn into custard cups and decorate .with cherries.

A Lemon Cake—Use 6oz of flour, 4oz of butter or margarine, 4oz of castor sugar, two eggs, a quarter of a pint of milk, the finely grated rind of 11. small lemon, and u small teaspoonful of baking-powder. Cream the butter and sugar together, slightly whisk the yolks of the eggs to a ver3* firm froth, and add them, a spoonful at, a time, alternately with the flour, to the batter; stir in the grated lemon rind and the baking-powder, and half fill a buttered tin with the mixture. Bake about forty minutes in a moderate oven (protecting the top with a buttered paper) until firm to the touch and lightly browned.

Rice and Tomatoes—Ths is a very useful little dish and easily made Take four tomatoes, one pint of cooked rice, loz of margarine, one teaspoonful of minced onion, breadcrumbs and some seasoning. Skin and stew the tomatoes, and mix them with the rice, seasoning ar.d minced onion. (A little grated cheese may be added, if liked). Put this mixture in a pie-dish, cover with breadcrumbs, dot with small lumps of margarine, and bake in a good oven for half an hour. Serve very hot with fingers of crisp toast. This makes a ver3’ nice luncheon dish. Cold Meat Brawn.—The ingredients for this are: slb of cold beef or mutton, one teaspoonful of chopped parsley, one hard-boiled egg, three-quarter of a pint of stock. soz of gelatine and some pepper and salt. Trim away all skin and bone and cut the meat into small, neat piece. If it is possible to mix a little lean bacon or ham with the meat, so much the better. Chop the parsley and slice the egg. Dip a mould in cold water and decorate the bottom with egg ami parsley. Sprinkle the pieces of meat with seasoning, and pack them lightly into the mould. Heat the stock and melt the gelatine in it, and strain it over the meat. Put away till quite set. Turn out and garnish with sprigs of parsley.

Coffee Cakes.—These are very delicious, and are made as follows : 4oz of flour, 4oz of castor sugar, 4oz of butter or margarine, two eggs and two tablespoonfuls of strong coffee. Cream the butter and sugar together, beat the egg-yolks a little, mix the coffee with them and add them to the mixture. whisk the whites of the eggs to a very stiff froth, and add them, alternately with the flour, lightly mixing all together. Half fill little buttered tins with the batter and bake ten to fifteen minutes in a gentle oven ; sift a little fine white sugar on them before serving.

Stuffed Breast of Teal.—A dish which is good both hot and cold, and also answerable for an excellent soup, is stuffed breast of veal. This may be left to simmer gently for three hours or more, but half an hour must be allowed at the end of the time to cook new potatoes and green peas, also a few rashers of bacon. Take a breast of veal, with bones removed, a few rashers of bacon, one egg, bread-

crumbs, two ounces of suet, half a lemon, one onion, one carrot, half a turnip, and mixed herbs. Alake forcemeat as for jugged rabbit. Spread this on to the veal, then roll and tie up. Have ready a saucepan of boiling water, slightly season it with salt ar.d pepper, a bunch of herbs, and the sliced vegetables. Put in the meat, and as so oh as the water comes again to the boil carefully turn the gas to the right height to keep it very* gently simmering. It may now be left for three hours- At the end of Chat, time start the potatoes and peas, and lightly fry the bacon. Some of the stock may be used for gravy (this is better slightly* thickened and darkened with a little browning). The remainder will make a good soup. Macaroni and Tomato Beet.—This should be cooked in a casserole dish in a slow oven, and can be left for two hours or a little longer. Take one and a half pounds of good, tender, stewing steak, as lean as possible, one pound of tomatoes, one teaspoonful of meat extract, 6oz of macaroni, two or three cloves, a pinch of ginger, pepper and salt and frying fat. First put the macaroni into boiling water with a desertspoonful of salt, and let it boil fast for twenty* minutes. "While this is cooking cut the meat into small, neat pieces and fry lightly on both sides; also scald the tomatoes and remove skin and pour one pint of boiling water on to the meat extract. Now* light the gas fairly high in the oven. When the macaroni is ready, run the water off through a colander, and then arrange the meat, macaroni and sliced tomato fn the casserole, dish. Afix in the cloves, a very little ground ginger, and some pepper and salt. Pour the water meat extract over all and cover tightly. Stand the dish in a hot oven and five minutes later turn the gas down to its lowest and leave for two to two and a half hours. A Favourite Pudding.—The ingredients for this are: pirns of milk, two eggs, sugar and "oreader 11 mbs, and a little am. Take a medium-sized piedish and cover the bottom and sides with jam (raspberry, by preference), then three-quarters fill the dish with finely grated breadcrumbs. Put It pints of milk into a large jug. sweeten it to taste, and stir into it two wellbeaten eggs. Pour this mixture over the breadcrumbs and bake in a very slow oven for about an hour —or until the custard is just set. A Treacle Sponge.—To six tablespoonfuls of flour add 2oz of suet, half teaspoonful of ground ginger, half teaspoonful of carbonate of soda, three tablespoonfuls of golden syrup, anil one egg. Chop the suet finely, and mixed with the flour, ground gingex and carbonate of soda. Slightly warn: the tin of syrup, stir in three tablespoonfuls, and the one beaten egg. Ti the eg- is a small one. a very little milk mav also be necessary. T»our inti a greased basin and steam for two tc two and a half hours.