TESTED RECIPES. .

Star (Christchurch), Issue 18062, 24 January 1927, Page 9

TESTED RECIPES. .

Banana Turnovers.—Roll out some short crust pastry thinly, cut it into oblongs about three inches wide and six inches long. Place a peeled bananana on each, sprinkle with caster sugar, a pinch of grated nutmeg and a few drops of oiled butter. Fold the pastry over, seal the edges well, put on a greased baking tin, brush over with beaten egg and bake in a fairly hot oven about 15 minutes or until the pastry is cooked. Banana Custard.—Required: Four bananas, 2oz of sugar, one pint of custard and a squeeze of lemon jui'ce. When you have peeled and sliced the bananas place them in a dish and sprinkle them well with the sugar and the lemon Let them remain for about half'an hour. Make the custard, allow it to cool, then pour over the fruit. To make enough custard for four persons, mix 13 teaspoonsful of cornflour with a little milk, boil a pint of milk, and add to it the cornflour, stirring all the time. Boii for five minutes. Beat up two eggs, add the milk slowly, and put back in the saucepan and cook till of the right consistency. Orange Baskets. —These make a delightful birthday pudding. They should be made the day before they are required. Required: 4 or 5 oranges, 1 pint packet of orange jelly, 1 tablespoonful of caster sugar, 2 or 3 leaves of gelatine, cochineal, water. Method: Cut each orange in half roundways, squeeze out the juice on a lemon squeezer, without breaking the peel. With a teaspoon remove all the pulp carefully from the orange skins, leaving cups of the rind. Strain the juice into a tumbler and fill up the tumbler with almost boiling water. Cut the packet jelly into small pieces, put them into a basin with the sugar and the torn-up sheets of gelatine. Pour over a tumblerful of almost boiling water, add the water and orange juice, and stir often until the jelly and gelatine have melted. When quite cold, colour red with a few-drops of cochineal and fill the orange skins carefully with the jelly. The skins should be placed on a dish and the jelly should be poured in with a tablespoon. Leave in a cold place until set. To dish: Arrange the oranges on laurel leaves, if these are obtainable, on a glass or china dish. If leaves cannot be got, put a paper doily on the dish. Mutton Pic.— Take lib of flour, which must be dry and free from lumps, Mb good beef dripping or lard, a saltspoonful of salt, and cold water to mix. Sift flour into a basin, add salt, then rub in the dripping lightly with the tips of the fingers, and mix to a paste with the water, using just enough to be rolled out easily on a floured .board. Cut small cutlets from the best end of a neck of mutton. Roll them in seasoned flour, and arrange in a greased pie-dish with layers of sliced onion, tomatoes skinned and sliced, and plentv of finely-sliced potatoes. Add a little stock, a few bits of butter, cover with crust, and bake till done. Cornish Pasties.—lngredients: Fib rump steak, ilb potatoes, quarter of an onion, about half a gill of water, pepper, salt, short crusty pastry, one egg Cut tlie meat into small dice after removing ail the superfluous fat and skin. (If liked, a little fat may be cut up with the meat.) Peel and wash the potatoes and cut them into small pieces. Peel and chop the onion freely, mb: all together on a plate, sprinkle with salt, pepper and tlie water. Roll out the pastry rather thinly. Cut into large rounds. Place a little heap of the meat mixture on each round, brush a little beaten egg half-way round each piece of pastry; turn over the other half, and press the edges well togetlner, then form the edge into large scallops Brush over with egg. place on a baking sheet, and bake in a fairly hot oven at first for about three-quarters of an hour. Let the oven cool a little when the pastry is yooked.

Rice Timbales.—Half a pound of rice, one egg, 2oz walnuts, one pint of stock or milk, loz margarine, salt, pepper. Wash the rice in several waters, and put it into a double saucepan. Add the milk or stock, the butter, salt and pepper; cook until the rice is quite soft, and has absorbed all the liquid. Remove the pan from the fire, and stir in the beaten egg. Blanch the nuts, put them through a mincing machine, and add. Put the mixture into some small greased moulds, cover with greased paper, and place them in a baking tin surrounded with sufficient hot water to reach half-way up the moulds, and bake in the oven for about fifteen minutes or until firm to the touch. Turn out neatly on to a hot dish and garnish with parsley. Serve with tomato sauce. Potato v and Onion Pie.—One pound of onions, 1 *lb potatoes, loz butter or margarine, one gill of milk .salt, pepper, 3oz grated cheese. Peel and slice the onions and potatoes and put them into a pan with a pinch of salt, and cover them with cold water. Meanwhile make some short, pastry. Bring the potatoes to the boil, and boil for five minutes. Drain and put them at once into a greased pie-dish. pour over the boiling milk and butler, sprinkle with salt, pepper, and grated chee.e. and cover with a lid of pastry. Put the pie-dish on a baking tin, and brke in a moderate oven for H hours. Should the pastry become too brown, cover it witlv a piece of paper. Hot Barley Water.—Wash 2oz of pearl barley, and boil in a quart of water with a small stick of cinnamon, until the liquid is reduced to a pint. Strain and sweeten to taste, and, when needed, boil sufficient for a drink, first adding the juice of a large lemon or a spoonful of port wine. Peppermint Cordial.— A' small glass of this cordial is a preventative of cold on chilly days. Stir half a pound of loaf sugar into a quart of boiling water, add thirty drops of oil of peppermint, and shake well. Bottle and cork while hot.