Try Some of These-

Evening Post, Volume CXI, Issue 32, 7 February 1931, Page 19

Try Some of These-

Potato and; Tomato Savoury.—Take some cooked potatoes and cut in slices; pool the same quantity of tomatoes, and remove the hard centre. Arrange iii alternate layers in a stewpan in which three ounces of butter has been melted, and sprinkle with pepper, salt, and parsley. Cook gently for ten minutes, stirring now and then. "When thoroughly hot, serve,, with croutons of fried bread/ ■ ; Savoury Croquettes.—Savoury croquette's arc an appetising way of "using up''the remains, of cold nieatj. Cold "beof makes the most tasty 'dish, but cold veal or* mutton can bo used" quite well. In this ease add a \fow drops of piquant sauce or a good ketchup to givo a little additional zest. Put tlio cold meat through the mincer and measure out a pint, then mix with throe' medium-sized potatoes that havo Ticca cooked and mashed. ' Work in good seasonings of pepper and. salt, and a tcaspobnful of chopped onion. Koll 3iito balls, dredge -well with flour, and place'in a shallow baking dish with. jibout a gill of stock. Pour over two labiespcoiifuls...of .cooked tomatoes. Bake in a hot oven, basting frequently. Serve on a very hot dish with the gravy poured round. " " . j Gelatine Apples.—lngredients: Eight good sized apples, 6oz granulated sugar, .1 lemon', 2 teacups of water, 1 'tablespoon' gelatine, cochineal. Method: Peel sipples carefully.and core them. Place them*, in » -'large'"pie dish and cover them with sugar, juice of the lemon and water; Bake in the oven with-a plate over them very carefully until cooked. Take them out and place them in a glass dish. The liqupr in which th,ey havo been baked should then be poured into a lined saucepan. Add the rind of the lemon arid a tablespoon of gela•Hno which has been previously dis-sulved-iii cold water. Boil until-quite clear. "Colour with a few. 'drops of cochineal...-Strain-and pour into the glass.disli round the apples. They should bo garnished with a bright coloured jam or jelly. /'..'•" '..- Vegetable Salad Shapcs.^-Dissolvo the contents-of; a packet of lemon jelly in one pint of boiling water. Add two tablespoons vinegar and one teaspoon salt. Chill. When mixturo begins to thicken", fold in one cup of grated, raw carrots'-and one cup of finely shredded raw ' cabbage. Vary the salad, if desired,- by adding• a-littlp finely chopped pimento, cucumber pickle, or celery. Chill' in individual moulds and turn out on crisp lgttuce leaves. Serve with mayonnaise dressing. Small. Chocolate Junkets. —Ingredients: One pint milk, 1 teaspoon essence of i-ennot, 1 dessertspoon castor sugar, 1 small bar plain chocolate, a few glace cherries. Method:. Make half a cup pi- strong cocoa. You will find the recipe on. the tin.' Put the.milk and cocoa into a saucepan- and heat to lukewarm. Add the sugar and the essence of rennet and pour into custard glasses. Leave to set, When set,, grate some chocolate on tho top of each glass and place a cherry in the centre. Cheese Straws.—lngredients: Half .a pound grated.yellow cheese, Jib butter, 2 cups flour, T teaspoon baking powder. Method: Sift flour before, measuring. Put flour, baking powder, grated cheese, and butter-together in a bowl and mix thoroughly with the hands to a smooth paste, (illill in ice or in a cool spot l\,v several -hours, then remove to a hoard and-roll thin as for pie crust. Cut, into even strips and bake in a hot oven for eight-minutes. ... This makes approximately'four dozen medium-sized straws. ■

•Tally-Wally Pudding. —Line a well buttered basin with 4oz of large marcaroni that'has been boiled. Sprinkle with breadcrumbs, and fill the centre wtih peeled, cored, and sliced apples, a teaspoonful- of grated lemon rind, 2oz of brown sugar, and 2 tablespoonfuls of cream or milk. Cover with more breadcrumbs, put a few tiny pieces of butter on the top, arid add a layer of macaroni. Cover with a plate, and bake in a moderate oven for an hour. Brussels Sprouts Pie.—Required: Half a pint of milk, one egg, two ounces of cheese, half an ounce of butter, seasoning; brussels sprouts. Half fill -pie dish with'cold cooked sprouts. Place milk, butter,:; and half grateds cheese in a saucepan, and bring.almost to'the boil. Pour in a well-beaten egg, and Btir till mixture thickens. Season and pour over "the sprouts. Sprinkle remainder of grated cheese over the top, arid bake in moderate oven till brown. Serve immediately. V 1 Bice Cutlets.—Required: Quarter of a pound of rice,. -}lb 'cold meat, one onion, 6alt and cayenne, Jib suet, 2oz breadcrumbs. Boil'the rice and strain it.. Boil the onion and chop it up, chop the meat and suet very small, and mix with the .'rice, breadcrumbs, and onion, and sprinkle a little salt and cayenne pepper oyer.it. Mis well together with a little.warm stock, arid cook it a

little to make a paste; Then spread this paste on a plate to cool, marking it into six or eight divisions. When cold and.easy.to'handle, shape the mixturo into cutlets, coat them with, beaten egg and breadcrumbs, and fry them a golden-brown in deep, smoking fat. When done, drain well, and gently put a piece, of parsley sl;alk f/ in the end of each. Giirnish with parsley and serve.