TESTED RECIPES.

Star (Christchurch), Issue 17345, 18 July 1924, Page 9

TESTED RECIPES.

Rhubarb Fool.—Gut a bundle of spring rhubarb, and stew it gently with a teacupful of moist sugar till soft; add the juice of a lemon, mash up all well, and turn it into a glass dish. Pour hair a pint of sweet milk over the rhubarb, and mix both together till the whole becomes frothy. 1 I jet it stand half an hour before servRhubarb Jelly.—Take some rhubarb, i wipe it with a clean wet cloth, peel it, and cut it into pieces an inch long. To each pound of rhubarb add three- ; quarters of a pound of white sugar. Put it to boil for about ten minutes, or until the juice is well drawn ; strain it into a preserving-pan, let it boil quickly until it clings to the spoon, skim it, and put it into jam-pots or moulds. The quickest way to know if it will set is to drop a little on to a plate to cool. Stewed Rhubarb.—To one pound of rhubarb, cut in pieces of one or two inches in length, allow half a pound of loaf sugar and the grated rind of one lemon. Have ready a large tin saucepan of boiling water, throw the , rhubarb in, and stir the pieces down ; with a wooden or silver spoon ; put the cover on, and for three or four minutes it may be left; then take the cover off. It may be turned gently in the saucepan with the spoon so as not to break the rhubarb. The moment it boils it softens, and in three minutes or less time, according to whether the rhubarb is old or young, strain it off quickly v/ifch the cover tilted on the saucepan. Let it slip from the saucepan into a pie-dish, sprinkle the loafsugar and grated lemon over it, and | leave until cold. Lemon Rings.—Required: 2 eggs, I double their weight in flour, 2oz each 1 oz of ground almonds, pinch of salt. Method : Sieve the flour and salt into a basin, rub in the butter, beat one whole egg and one yolk only and the add the grated* rind of the lemon and j half the strained juice and the ground almonds. Roll out on a- floured board about jin thick. Take two cutters, one I smaller than the other, and stamp into rings. Place these on a greased baking sheet, brush over with the-slight-ly beaten white of egg left over, and bake in a moderate oven for about fifteen minutes. Curried Eggs.—Three hard-boiled eggs, I ta.ble.3ooonf ul of flour. one tablespoonful of butter, 1 pint of milk, salt and pepper. 1 tablespoonful of curry powder. Have the e-gprs hardboiled. shell them, and cut in quarters. Make a sauce of all the other ingredients, having it • smooth and quite thick. Pour the sauce over the quartered eggs, and serve very hot. Tr possible, send it to the table over a hot water* dish. Onion Soup.—One and a half pounds of Spanish onions; a quart of stock that veal or chicken has been boiled iu; loz of butter; one tablespoonful of flour; a. pinch of mace; half a pint of new milk; two tablespoonfuls of cream, a teaspoonful of chopped parslev, salt and pepper to taste. Peel and slice the onions. Season the stock well if this has not already been done. Put in the onions and mace and simmer gently until the onions are quite soft. Rub through a sieve and return to the stewpan. In a tiny pan melt the btitter; stir in the flour and let it cook for five minutes. Stir well, and the heat must be slow, as it must not brown at all. Stir this into the soup and boil gently for five minutes. Add the milk, bring to the boil, stir in the parsley, finely shredded, and the cream and serve. This is quite a delicious soup without the cream. SAUSAGES. Ii you are tired of sausages cooked :n the usual way (frying and gri 11SAUSAGE FRITTERS. ' Ingredients.—Cold cooked sausages, i frying batter, frying fat, salt, pepper. Method.—Remove the skin from the j sausages and cut them into rings, | dust lightly with salt and pepper, dip into the batter, and fry in a sauce- j pan of deep fat, from which a faint blue vapour must rise before putting in the sausages. When pale brown, drain on soft paper and dish on a paper on a hot dish piled on each other. To Make the Batter.—Sieve 4 oz of flour and a pinch of salt, mix a tablespoonful of salad oil or butter with a gill of tepid water and stir gradual;. to the flour. Beat well, cover, and leave. If desired, the stiffly whipped white of an egg may be stirred into the mixture just before using it. Note.—The batter may be made over-night, and is better for standAnoiher method of cooking sausages is to remove the skins, and brush the sausages over with the ’ beaten yolk ot an egg or with milk, roll in breadcrumbs, and fry. S A YOU RY SAUSAGES. Ingredients.—Two sausages, 2 teaspoonfuls of anchovy essence, 2 oz of margarine or butter, cayenne, toast. Method.—Cook the sausages in the usual way. Cut the toast into fingers about 3in long and I jin wide. Mix the anchovy essence and butter on a plate, add a dust of cayenne, and spread this on the toast; keep hot. When the sausages are cooked, cut them into thin rounds and arrange this down the middle of each piece of toast. Serve hot. Variations.—Cut two bananas into rings, fry lightly in the sausage fat, and arrange between the pieces of sausage on the toast. Apple slices may be used in the same manner; *hey should be cooked gently until tender but, not broken. SAUSAGE ROLLS. These may be made with potato pastry. Allow 4 oz of flour to lib of mashed potatoes. Mix a pinch of salt , and a teasponful of baking powder to the flour, rub in oz of dripping, add the potatoes, .mix well, then stir in enough water to make a stiff paste. • Roll out, cut into squares, lay half a sausage on each square, fold over, press the edges together, mark with a ' knife, pur. on a greased baking tin, I and bake in a moderate oven for twen- ( ty minutes. These may be made overnight and 1 cooked in the morning.