TESTED RECIPES.

Star (Christchurch), Issue 18013, 25 November 1926, Page 12

TESTED RECIPES.

Red Currant Roll.—Well beat three eggs, and add gradually a cupful of sugar, half a tablespoonful of milk, a cupful of flour (sieved with a teaspoonful of baking-powder and a quarter of a teaspoonful of salt), and, lastly, a tablespoonful of melted butter. Spread the mixture evenly in. a greased, shallow baking tin, lined with paper at the bottom. Bake in a moderate oven for twelve minutes. When cooked, turn the cake on to a paper sprinkled with fine sugar, quickly cut off all thin edges, spread with red currant jelly (previously beaten to the right consistency) and roll up. Put paper round in order to keep it in shape till required. The turning-out, spreading and rolling must be done very quickly to prevent the cake from cracking. Cold Beef Salad.—Cold beef, one boiled beetroot, four olives, one slice of shallot, French dressing, one lettuce, half a cucumber, two anchovies, nne hard-boiled egg, one small endive. Cut the meat into neat strips and marinate in French dressing for a few hours. Shred the olives, cut the anchovies into small pieces, and pe,el and slice thinly the beet root and cucumber. Grate the shallot and tear the lettuce and endive into convenient pieces. Mix the ingredients thoroughly in a large bowl and garnish with hard-boiled egg. Serve with French dressing or salad cream. Grated young carrot (raw) makes a decorative garnish for this salad, and tastes very good with it, too. Cress and finely-shredded young cabbage heart may be added, or thinly sliced tomato. Cold new potatoes or green peas are also very appropriate ingredients. Fish Salad.—Cold fish, two hardboiled eggs, one anchovy, watercress, cold boiled rice, one dessertspoonful capers, mayonnaise. Take equal quantities of flaked fish and boiled rice—the grains of this should be whole and separate. Mix them lightly with the capers, chopped, and the anchovy, cut up very small, and a spoonful of high-ly-seasoned mayonnaise. Serye on a bed of crisp watercress, arranging rings of white of egg around it, and sprinkling over the salad the yolk of egg rubbed through a sieve. Mayonnaise sauce should be handed separately. Ham Omelet. —One ounce of cooked ham (lean), three-quarters of an ounce of butter, two eggs, pepper and salt. Mince the ham finely. Separate the eggs, and beat up the yolks. Season with pepper and salt, and stir in the ham. Add a pinch of salt to the egg whites, whisk them to a very stiff froth, and fold into the yolks, etc. Melt the butter in an omelet pan, or small frying pan. When hot, pour in the eggs, etc., and stir lightly to prevent them from sticking. When the omelet begins to set, draw it. towards the handle of the pan, keeping the latter tilted that way. Leave until just set and very lightly browned underneath, then place under the hot grill for a few seconds, and lightly brown the top. Turn on to a hot dish, and serve at once.