TESTED RECIPES

Star (Christchurch), Issue 19036, 3 April 1930, Page 10

TESTED RECIPES

A Three-Tiered Potato Omelet. Ingredients: 2 or 3 potatoes, li cupsful milk, 4 eggs, salt and pepper to taste, grated cheese. Peel and wash the potatoes, grate and rinse them. Drain well, put them into a pan and add half the milk. Cock in the oven till the milk is absorbed. Remove and leave to cool. Beat up the 3'olks of the eggs with the rest of the milk and plenty of salt and pepper, and mix with the potatoes. Beat up the whites to a stiff froth and mix this in. too. Now you will need three utensils, more or less the same size, like frying pans or large fireproof plates. Heat a little fat in each. Divide the omelet mixture into three, and pour each portion into a separate pan. Put them all into the oven or cook on a low heat till the mixtuie sets. Turn out one on to the serving dish and sprinkle grated cheese on it. Place the next omelet on top, add more grated cheese, and finish with the last omelet. Serve at once with thin bread-and-butter, cutting portions as from a round cake. Try these cutlets, in turn, when you want a change from the common round of supper dishes. Egg Cutlets. Ingredients: Four hard-boiled eggs, half a pound of any cold fish or meat, one pound of mashed potatoes, one egg, breadcrumbs, fat for frying, pepper and salt. Cut the eggs lengthways when boiled. Prepare a seasoned mixture of finelyflaked fish or minced meat, and put enough of this on each half egg to make it like a whole one. Dip in egg and breadcrumbs and fry the egg cutlets a nice light brown. Build a wall of mashed potatoes on a dish and arrange the cutlets in the centre. Macaroni Cutlets. Ingredients: Half a pound of macaroni, four ounces of bacon, one ounce each of butter and flour, quarter-pint of water, one beaten egg, pepper, salt, and one teacupful of breadcrumbs. Break the macaroni into short lengths and cook it in boiling salted water until tender. Strain, and put it into a saucepan with the quarter-pinf of vrater. Cut up the bacon and adcb it to the macaroni; stir in the flour, add pepper and salt to taste, and boil far about ten minutes. Spread the mixture —about one inch thick—on a plate and set aside to cool. When quite firm, cut into cutlets, dip each in beaten egg and coat with breadcrumbs. Melt the butter and fry the cutlets goldenbrown. Drain on paper, and serve hot. Wine Junket. Heat one quart of new milk to 80 deg. F., but on no account boil it. Great care should be taken, however, to have it just warm, or the wine will curdle it. Dissolve in the milk four tablespoonsful of sugar, add three tablespoonsful of sherry, and, finally, stir in two teaspoonsful of liquid rennet. Pour at once into a deep glass dish, or into separate glasses. Set in a warm place, away from the fire, until firm—say, from 20 to 30 minutes—then put it where it will become cool ready for the table. This should be prepared about an hour before serving. Snow Cream. Ingredients: One pound of castor sugar, four lemons, two ounces of gelatine, half-pint of water, and the whites of two eggs. Dissolve the gelatine in the water and add the sugar and juice of lemons. Beat the whites of eggs very stiffly, mix into the other ingredients; pour intq a mould, and leave to set. Serve very cold. Macaroons. Ingredients: Half-pound of sweet almonds, half-pound of castor sugar, two whites of eggs, flavouring. Blanch the almonds .and pound them with the white of one egg; gradually add the other egg white with the sugar and flavouring and beat the whole to a smooth paste. Force this mixture through a bag on to an oiled paper, in rounds or oval shapes, and bake in a very slow oven till dry, like meringues.