RECOMMENDED RECIPES

Evening Post, Volume CXII, Issue 57, 4 September 1926, Page 17

RECOMMENDED RECIPES

SAVOUBIES,

Cheese Tartlets.—l gill milk, 1 egg, Joz. flour, ioz butter, good short pastry, salt, pepper, loz Parmesan cheese. Lime a dozen small patty pans with pastry lolled out thinly. Melt the butter in a pan, add the flour, and mix •well; then add the milk and stir until the mixture boils and thickens. Leave until cool, then add the yolk of egg and the grated cheese, and season nicely with salt and pepper. "Whip the white of egg until very stiff and mix in lightly, then fill the lined patty pans half full. Bake in a good oven for twenty minutes. Serve at once. Cheese Eamekins.—loz Little Wilts cheese, loz Parmesan cheese, 1 gill aspic, mustard, and cayenne. Have some small ramekin paper cases ready,with a band of thick white paper tied round the outside of. each and coming about 2in above the top. Beat the Little Wilts cheese until very soft, and season nicely with made mustard and cayenne. Grate the Parmesan cheese very finely. Melt the aspic jelly and leave until cold but not set, then whisk until very light. Next whisk in the Little Wilts cheese-and continue beating, then lightly stir in the Parmesan, fill the cases, pour a layer of aspic jelly on each, and leave until quite set. Then carefully remove the bands of paper and decorate the tops of each with grated -cheese and a dust of cora line pepper. Fish Toast.—slb cooked dried haddock, 4 large tomatoes, $oz butter, milk, seasoning, parsley. While the fish i 3 hot flake it very finely, removing any skin or bone. Melt the butter in a pan, add half a toacupful of milk, and boil until it is a little reduced in quantity, then add the fish and season nicely. Cut eight rounds of bread the size of the tomatoes —have them about a quarter of an inch thick—fry in deep fat. Cut the tomatoes in half and cook in a slow oven until tender. Lay a half tomato on each round of fried bread and pile some of the fish mixture on each, sprinkle with finely chopped parsley, and serve very hot. Savoury Eggs.—Butter thickly as many small fiariole mouiils as will be required and then sprinkle all over with finely-chopped lean ham, some truffle and finely-chopped parsley, and dust with salt and jiepper. Now put very carefully a raw egg in each, then steam very gently until set, turn out gently on to well-buttered rounds of toast and serve very hot. Fried Oysters.—Beard the oysters and dry them well in flour, then egg and breadcrumb them, and fry in boiling deep fat for one minute. Serve piled on a dot dish, garnished with lemon and watercress. Cheese Eclairs.—Malic some small eclairs, 1-Jin long, and bake them in a hot oven. When cold, fill the centres with a well-seasoned mixture of whipped cream and grated choose. Horse-radish Savoury.—l gill cream, 2 tablespoonfuls very finely-grated horse-radish, pinch each of .sugar, salt, and pepper, cheese pastry (for which use 4oz flour, 2oz butter, *2oz grated cheese). First make some cheese biscuits." Rub the butter into the sieved flour, and the cheese, then mix into a stiff paste with a little milk. This may bo coloured pink if wished with a few drops of carmine. Eoll out thinly and prick well all over to prevent it rising. Stamp out into rounds, and bake until crisp in a very quick oven. When done let the biscuits get cold on a sieve. Mix the cream, horse-radish, and the rest of the ingredients well together, and then pile tho mixture in a pyramid on the biscuits.