TESTED RECIPES.

Star (Christchurch), Issue 18888, 14 October 1929, Page 12

TESTED RECIPES.

Spinach Premier.—Cook about two pounds of spinach until tender, then chop and drain very thoroughly. Season and press into a mould. Place this in hot water to re-heat, then turn out of the mould, garnish with diced hardboiled egg, and serve with mayonnaise. Spinach Salad.—lngredients: one pint of boiled spinach, two tablespoonfuls of salad oil, one tablespoonful of vinegar, half a teaspoonful of mustard, salt and pepper to taste. Add seasonings to the oil and vinegar and mix in with the spinach. Pack loosely in half-a-dozen small moulds and set aside to cool. Then take six young lettuce leaves and place a small slice of cooked ham on each; then turn out a mould of spinach on to the ham. Garnish with slices of hard-boiled egg and serve with French dressing. Apple Batter Pudding.—Half a pint of milk, four ounces of flour, two ounces of sugar, an ounce of butter, two eggs, a pound of cooking apples, twelve drops of clove essence, a pinch of salt. Grease a deep pie dish with the butter. Sift the flour, add a pinch of salt, put it in a basin, make a hole in the centre, and break the eggs into it, gradually beating them into the flour until it is a smooth paste. Beat in the milk gradually and, when it is a Smooth batter, pour half of it into the greased dish and bake in a hot oven until set. Peel the apples and stew them with sugar, clove essence and just enough water to prevent burning, until soft. Put this pulp upon the cooked batter, pour the remainder of the batter on the top* and bake in a moderate oven. Lamb Cutlets. —Best end of neck of lainb, egg and breadcrumbs, dripping, salt and pepper, stock,. flour. Have the chine bone removed from the lamb and then cut it into cutlets. Brush them with beaten egg and coat with : breadcrumbs. Fry gently in a little hot dripping, turning them over when brown on one side. Serve on a hot dish with slightly thickened gravy and accompanied with any seasonable vegetables. To make .the gravy, pour off nearly all the fat from the frying-pan, leaving just enough to mix with the flour. Add the latter and stir over a jew burner until brown. Draw aside and stir in the stick. . Boil up, add sea: zoning, and strain. Allow one SI^ a ~ dessertspoonful of flour, to about half a pint of stock. Spinach Cakes. —“Ingredients, one cupful of fine-chopped, well-drained, cooked spinach, one hard : boiled egg, finely chopped, one teaspoonful of salt, one well-beaten egg. Mix together spinach, hard-boiled egg, and salt, add a little pepper, and bind with the beaten egg. Mix thoroughly and form into -flat cakes. Cover with crumbs and brown in hot fat in a frying-pan. When ready, serve in little paper cases like ' fish cakes: and, if liked, onion sauce may be eaten with the spinach cakes. 1 made by adding one cup of chopped .boiled- onions to one cupful of white I sauce.

Spinach with Baked Eggs—lngredients : Two cupfuls of cooked spinach, one and a half cupfuls of cheese sauce. Six eggs, six slices of bacon. Put a quarter of a cupful of cheese sauce in the bottom of six individual ramekins, then add a laver of cooked spinach and break an egg on to this. Sprinkle with salt and pepper, and top with two hallslices of bacon. Bake in a hot oven till eggs are set and bacon browned. This will take, roughly., about fifteen minutes. Spinach and Beet Moulds. Ingredients: Two cupfuls of cooked spinach, two cupfuls of cooked beet, three tablespoonfuls of butter, one egg. Chop the beet very finely and mix with the beaten egg and one tablespoonful of butter. Season with salt and pepper to taste. Fill small, greased moulds halffull of the beet mixture. Drain the spinach and chop finely, season with salt and pepper and two tablespoonfuls of melted butter. Fill the moulds up to the top with the spinach, pressing down tightly. Stand the moulds in a pan of hot water and bake in a moderate oven for twenty minutes. Turn out on to a hot dish and serve with -egg sauce. Spinach Andalusian.—lngredients: One and a quarter cupfuls of cooked, chopped spinach, half a cupful of chicken or veal stock, two tablespoonfuls of .flour, two tablespoonfuls of butter, one .teaspoonful of salt. Melt tfie butter and add the flour and salt, and a dash each of pepper and nutmeg. Set over a low fire and cook till frothy; then add the stock and the chopped spinach. Stir till the mixture reaches boiling point; then put in one tablespoonful of lemon juice and serve at once.