RECOMMENDED RECIPES

Evening Post, Volume CVIII, Issue 138, 7 December 1929, Page 23

RECOMMENDED RECIPES

STUFFING POULTEY

As Christmas draws near, the question of poultry arises in most homes. Following are some useful, directions for stuffing:— ' For turkeys, sausage' forcemeat makes the best seasoning. .- Ingredients: 21b sausage meat, 4 -level teaspoonfuls freshly made bread crumbs, i teaspoonful mixed herbs, i teaspoonful sage, 1 tablespoonful salt, $ teaspoonful pepper, the liver of the turkey finely chopped, stock. Cut meat into small pieces and pass it two or throe times through mincing machine. Add it to the bread crumbs, herbs, liver, seasoning, and mis well toegther. Moisten with very little stock and use. For duck, a sage and onion stuffing is made. Ingredients: 2 onions, 8 tablesoons bread crumbs, salt, pepper, 1 teaspoonful sage, 1 teaspoonful - butter, little milk. Parboil the onions, chop finely, and mix dry ingredients, rub i.i butter, add sufficient milk to bind. For fowl, veal forcemeat makes the best seasoning. Ingredients: 8 heaped tablespoons bread crumbs, 4 teaspoons chopped parsley, a pinch of thyme and marjoram, 1 teaspoonful salt, pepper, grated lemon rind, grated nutmeg > 2 teaspoonfuls butter, i tablespoons milk. Mix ail dry ingredientß and break butter in small pieces, add sufficient milk to moisten and mix,lightly. Use as required. " In holiday times home-made brawns and shapes are specially useful, and some Australian recipes are particularly good. The following will probably be of use to housekeepers:— Home-made Brawn.—Take 1 knuckle of veal, ljlb shin of beef, Jib pickled pork, 1 onion, 1 dessertspoon salt, i teaspoon pepper, * teaspoon mixed herbs, 6 cloves (a pig's trotter or sheep's tongue may be added if desired). Cut meat from bones. Put bones in a large saucepan, cover with cold water, add salt. Bring to the boil, skim, add seasoning and onion and simmer 2J hours: Then add meat cut in fairly large pieces, simmer another 14 hours. Take out meat and cut in small dice. Strain liquid from bones. Arrange meat in wetted moulds, add pepper and salt between- layers if necessary; just cover with liquid, and set aside to cool and set. When1 ready to serve turn out and garnish with chopped parsley and hard-boiled eggs cut in slices. Or before making up the brawn line the wetted moulds with chopped parsley and slices of hardboiled egg. . Pressed Sheep Tongues.—Cover tongues with cold water, bring to the boil, and simmer 3 hours. Remove from liquid, skim, and arrange in a wetted basin, fitting tightly together. ' Add a little gelatinous stock (such as from a knuckle of veal in previous recipe). Press down with a plate, put a heavy weight on top. Leave till cold and set. Veal Brawn.—Put a knuckle of veal in a saucepan and cover with water. Add salt to taste, and boil until tender. Take off the fire and take the best pieces of meat off the bones and place in layers in a round cake tin. Sprinkle each layer with salt, pepper, and spice. Strain off about 1 cup liquid (hot) add 1 dessertspoon gelatine. When dissolved pour over the veal and put aside to set. When cold turn on to dish and serve. Christmas . Cake.—lib flour, lib butter, Üb. sugar, lib "of raisins, 21b currants, .Jib citron peel, Jib lemon peel, 12 eggs, essence lemon. Prepare fruit and sift flour. Beat the butter to a cream with the hand, add the sugar slowly and beat till it is light to the feel and pale in colour. Add eggs bydegrees, leaving out the whites of three. If the mixture curdles add 2 tablespoonfuls of the flour. Add flour and fruit alternately, then essence of lemon, and a pinch, of salt. Bake 4 hours in a moderate oven.: The icin<*: Almond paste, Mb sweet' almonds, 2 eggs, ilb caster sugar, .1 teaspoon orange flower water (or orange juice).' Blanch almonds, and chop very fine. Beat yolks of two eggs and white of one. Put almonds, eggs, and sugar in saucepan. . . ......