RECIPES

Waikato Times, Volume 100, Issue 16812, 2 June 1926, Page 9

RECIPES

Haricot Beans a al Maitre d’Hotel. — Required: One lb of haricot, beans, two ozs of dripping or margarine, one teaspoonful of chopped shallot or onion, salt, pepper, one tahiespoonflll of chopped parsley, half lemon, j Wash the beans and soak them overnight in cold water. Next, day put. I them into a pan with water in which I they were soaked, and bring slowly lo i the boil, then simmer for one or two | hours, or until the beans arc soil. Drain well. Melt the dripping in a pan, arid the onion, and cook for a few minutes, then add the beans, and stir ! until they have absorbed the dripping, simmer gently, shaking the pan constantly for about 10 minutes. Put the beans on a hot dish anti strain over the juice of a lemon, and coat with chopped parsley, if liked, margarine or butter may be used in place of dripping with the beans. Invalid Grilled Fish. —Prepare fish, lilh-t or remove skin. Well butter grease-proof paper—the paper butter is wrapped in. sprinkle with salt anil pepper, and squeeze lemon juice. Do this on both sides. Wrap in paper, pinning the ends. Grill on liars under the griller nr in a moderate oven. Serve quickly on a very hot plate with lingers of dry or bulleml toast. Potato Pasties. —Put Jib of flour into a basin and crumble inio it 2oz of dripping or margarine. Add a pinch of salt, half a teaspoonful of baking powder, and Jib of l'reshlymaslied potatoes.- Make into firm J dough with a little milk, roll out a j quarter of an inch thick. Cut into j squares or rounds, and put in a prepared meat mixture nr sausage meat, j Wet, Die edges, fold over, and mark | the edges neatly. Rake in a mndcr- j ate! y bet oven for a quarter of an [ hour. The same pastry will do lor j covering a pie. 1