TESTED RECIPES.

Star (Christchurch), Issue 17836, 3 May 1926, Page 11

TESTED RECIPES.

Brown Bread and Date Sandwiches.; —Stone about 18 dates, put them through a mincer with 4 oz of blanched almonds or any nuts. Moisten with the juice of an orange, and spread between slices of brown bread and butter. Orange and Lettuce.—Pound a table-, spoonful of mayonnaise with 2 or 3oz of butter. Spread this on slices of white bread and cover with orange slices and shredded lettuce. Make into sandwiches. For Bridge Parties and Light Refreshments.—Stone and chop three olives, chop two hard-boiled eggs, mix them with an ounce of oiled butter or a tablespoonful of cream, season with salt and cayenne. Split some finger rolls, butter them, and fill them with the mixture. Garnish with mustard and cress. Pineapple and Cream Cheese. — Spread slices of brown or white bread with butter mixed with a little made mustarad. Spread half the slices with cream cheese, cover this with chopped pirieapple, sprinkle with salt .and cayenne and press the remaining slices of bread on the top. Garnish with watercress. Devilled Egg.—Rub the yolks of two or three hard-boiled eggs through a sieve, add i tablespoonful of made mustard, a good pinch of cayenne, salt, a • teaspoonful of chopped parsley, and enough mayonnaise dressing to make the mixture spread easily. Split and butter some finger rolls. Fiil with the mixture. Cover it with the chopped white of the eggs and make into sandwiches. Garnish with parsley. Fruit Salad with Apple Snow.—Make a fruit salad of any kind of seasonable or tinned fruits, pile apple snow on the top and serve. Ingredients for apple snow: lib cooking apples, 1 lemon’. r lib castor sugar, whites of 2 eggs. Peel and core the apples, cut them small, put them in a stewpan with about twotablespoonsful of water and simmer until they are soft. Strain the juice from them, beat them a little, then leave until cold. Now add the castor sugar, the strained juice of the lemon and whisked egg whites. Beat all together until it looks like stiff cream, pile it on the fruit salad and serve. Lemon Pie.—Lemon pie is the Ameri-_ can variation of our lemon curd tart, and is much more interesting. After lining a pie plate with some very light, flaky pastrybeat together the yolks'of three eggs, two-thirds of a cup of sugar, a third of a cup of lemon juiced and the grated rind of half a lemon. Bake in a moderate oven until the crust is cooked, and then cover with a meringue made by beating the whites of the eggs with powdered sugar and a pinch of salt. Cover the pse with the meringue and return to the oven to ft brown it slightly. Surprise Apples.—Peel and core some apples without breaking them, fill the centres with, mincemeat, pour a little lemon juice over each apple, and stew them very slowl3 r in a syrup made with 4oz of sugar and a gill of water. Baste them occasionally with the S3’rup. When cooked and cool arrange the apples on a glass dish, paint each over with cochineal or carmine, boil up the s\ r rup and colour it pink, and pour it round the apples with a spoon. Mincemeat Fingers.—Cut a hole with a round cutter in the centre of some “ penn> r ” sponge cakes, and fill the centres with mincemeat. Ice the cakes with white or pink glace icing. If desired, the mincemeat may be cooked in a pan over low heat for ten minuted before using it, keeping it very well stirred. A Different Way’with Ham.—Place a large slice of ham, an inch of more in thickness, in a granite or aluminium pan so large that the required amount of potatoes (cubed) can be placed around the edge of the ham. Pour a pint of milk over the entire dish and bake slowly for nearly an hour or so until the meat is well cooked. In the cooking process the milk is absorbed b3 r the ham and potatoes, and these two staple foods, thus cooked make a splendid foundation for a pleasing and satisfactory meal. A Winter Salad.—An appetising salad, especially suited for luncheon or supper, is made at follows:—Mix together cold boiled rice and half the quantity of cooked green peas (canned peas may be used). Moisten thoroughly with any good boiled salad dressing to which a sprinkling of granulated sugar is added. Heap the mixture over lettuce leaves if lettuce is at hand, or else garnish with pimento olives cut in halves. White Fruit Cake. —One cupful of butter; 2 cupfuls of sugar; 3 cupfuls of flour, 1 cupful of milk, 7 egg whites; 1 cupful of shredded cocoanut, 1£ cupfuls of walnut meats, 1 orange. 1 lemon; 1 piece of citron pulverised, 1 slice of candied pineapple cut fine, 2 heaping teaspoonfuls of baking power, lemon extract. This is an unusual and delicious fruit cake and it keeps indefinitely*