RECIPES FOR THE WEEK.

Star (Christchurch), Volume XLIV, Issue 661, 14 January 1933, Page 20 (Supplement)

RECIPES FOR THE WEEK.

Cooking Dishes REFRESHING, Ginger Ale Cocktail--1 cup water, cup oi ginger-ale. i cup grai sugar and water in a saucepan. Cos and fruit juices. Shf shaker with ice, and-' glasses. Enough for • China Punch—Two lemons, ice, 1 pint Chi 2 cups castor sugar, pineapple, 1 pint tinne quart aerated water. boii sugar and water till cold. Strain in tea Stand 1 hour. Add ae: a little iced water. Midsummer Gup—One tablespoon lemon juice, H cups orange juice, 1 cup sugar, 1 handful cherries, 1 quart ginger ale, soda water. Strain orange and lemon-juice over sugar. Stand for four hours. Turn into glass jug. Add cherries, ginger-ale, and soda water (ice also, if liked). Serve at once. Enough for six persons. Tutti Fruttl Cup—One cup minced pineapple, 1 cup stoned cherries, 1 pint crushed berries, nutmeg, 1 quart water, 3i cups castor sugar, i pint lemon-juice, 1 tablespoon grape-fruit juice, 1 peeled cucumber, muscatel grapes, 1 orange. Place pineapple, cherries and berries in a basin. Sprinkle with i cup sugar, a grating of nutmeg and grated rind of one orange. Stand for to ripen. Boil water and together for ten minutes. from fire and when cold stir and grapefruit juice, and cut into dice. When req place a large block of bowl. Garnish with grap tures together and pour slowly. Lime juice can h for lemon-juice. Enough eight persons. Tasty Savourf'^HS&PßgSi Mock Crab Eclairs —Re<-^H|j|p§j|nra^^ filling: Grated cheese, oil, salt, pepper, made the cheese to a soft add a few drops of sala? and pepper to taste. some made mustard s sired. For the eclairs: flour, two ounces of bu l a pinch of salt, half a Mix the flour to a thick little of the water. Put water in a saucepan and salt, and bring it in the flour batter an leaves the sides of the If must boil for five it to cool slightly, the eggs one by one. Put oblong heaps on a and bake in a modera they have risen and feel fi cool, then split the sides the mock crab mixture. bed oi; mustard and cress. Anchovy Biscuits —Required: Some dinner wafers, one or two fillets of anchovy, tomato puree or cooked tomatoes, cayenne, butter, a few cooked peas. Rub the fillets to a smooth paste, add to them a little tomato puree and a small piece of butter. Work well i together till quite smooth and seasoy with cayenne. With fr pipe, force this mixture ner wafers, and put a and there. Put in the oven till .... , and serve. These are an excellent and quickly made savoury. Fruit Dessert. Raspberry Trifle- Sprinkle some sound, ripe raspberri plentifully with powdered sugar, and . t them stand all night. Next day beat them up with a fork. Cut slices of plain, stale cakesponge cake is best for this—and spread the raspberries between them, piling up on a glass dish. Squeeze the juice of a lemon over all andT then cover with thick custard. If * ‘more decorative sweet ia required, pile wet cream on top ana garnish with whole raspberries. Loganberry Sponge Four ounces of loaf sugar, one teacupful of loganberry juice, half an ounce of isinglass, a quarter of a pint of water, the whites of two eggs, one half-pint packet of raspberry jelly. Put the isinglass to soak in the water for an hour. Press ripe loganberries on a fine sieve with a wooden spoon until you have a teacupful of juice. Put this into a stewpan with the sugar and the soaked isinglass and water and simmer gently for fifteen minutes. Strain it into a basin and when the mixture is cold and beginning to set, whisk in the whites of two eggs. Beat the mixture until it is quite thick and spongy. Pour into a wet quart mould and leave until set. Make the jelly according to directions, and when it is quite cold, and just beginning to thicken, pour it very gently on the sponge. Leave until set. Then dip the mould in warm water and turn out carefully. Mock Cream —This is useful to serve with stewed or fresh fruit. Ingredients: Half a pint of milk, one ounce of flour, three ounces of caster sugar, a good pinch of salt, the yolks of two eggs, *• quarter of a teaspoonful of vanilla. Mix together the flour, sugar, salt and enough cold milk to form a paste. Boil the remainder of the milk. Stir it into the flour mixture, return ft to the saucepan and stir until it thickens. Add the well-beaten yolks of two eggs and stir while it cooks gently for four minutes without boiling. Stir in the vanilla and pour it into a basin, leave until cold. Answer to Correspondent. Tomato Chutney—Slice three and a half pounds of green totnatoes and four medium-sized onions, sprinkle them with salt, and leave to stand for twelve hours; then drain. Put one quart of vinegar, one pound of golden syrup, two tablespoonfuls of mustard, one dessertspoonful of curry powder, and a teaspoonful each of allspice, cayenne, cloves and chillies, into a saucepan and bring to the boil. Meanwhile, take half a pound of apples (peeled and cored) and. half a pound of sultanas, and put them through a mincing machine, together with the tomatoes. Add to the boiling mixture and boil until soft. If a darker coloured chutney is preferred, a little gravy colouring or burnt sugar may be added. . Put into jars and tie down with greaseproof paper.