Try Some of These—

Evening Post, Volume CXV, Issue 71, 25 March 1933, Page 21

Try Some of These—

Honey and Potato Cake.—This is an unusual recipe, and the cake is not as sweet as the honey and nut or date mixture. Put Jib mashed potatoes through a sieve, then add to them. -Jib flour, a good pinch of salt and i teaspoonful baking powder. Mix in 2oz of melted butter and 2oz liquid honey, and boat well together. Roll out on a floured board to about 1 inch in thickness, then, put on to a. flat greased tin and bako in a quick oven. When nearly cooked turn the cake ovor to brown on the other side.

Nut Buns.—Six ounces of flour, one heaped' teaspoonful of baking powder, Soz of granulated sugar, a good pinch of salt, 4oz of shelled nuts, one egg, not quite half a breakfastcupful of milk, twelve drops of ratafia essence. Mix the flour, salt, and baking powder and sift them,. Chop the nuts finely. Mix the essence with the milk. Break the egg into a basin and beat it well. Stjr in the sugar, then the milk and add the flour by degrees. Stir well all the time and be very careful to keep the mixture smooth.. Then add the nuts. Half fill patty pans with tho mixture and bake 15 minutes in a hot oven. They may be served plain or with butter or marmalade.

Luncheon Rissoles.—Half a pound of any cold meat, i\b rice, 4oz flour, one teaspoonful each of curry-powder and lemon juice, loz good dripping, one gill of stock or water, two eggs, breadcrumbs, pepper, and salt, one teaspooniful of finely-chopped onion. Remove ' all the skin from the meat and chop it finely or put it through a mincer. "Wash the rice and boil till tender in plenty of fast-boiling salted water. Drain off the water and put the rice .on a plate in a very *>00l oven to dry. Melt the dripping in a saucepan, put in the onion and fry it, but do not let it brown; then stir in the flour and curry-powder. Let them cook for a minute or two, then pour in the stock or water and let it boil well. Then add the meat, lemon juice, seasoning, and lastly the rice. Beat up and add one egg and stir the mixture over the fire for a few minutes to cook the egg. Then turn it out on to a plate, spreading it out evenly. Mark it iv even divisions with the point, of a knife and leave it to get cold. "In the meantime get the breadcrumbs and beat up the other egg. When the mixture is cold enough to handle, shapo each division into a little pyramid. Coat them in egg and breadcrumbs and fry a golden brown.

Marrow au Gratin.—Marrow, 1-Joz flour,; two and a half gills milk, ljoz butter, 2oz grated cheese, soasonhig. Cut the marrow into four, remove seeds, Trash, and cook till tender in salted water. Mis the flour to a smooth paste with cold water. Heat milk and butter in a pan. When hot add tho flour, bring to the boil, and simmer for about six minutes, stirring continuously. Add half the grated cheese. Place some toast in the bottom of a gratia dish,

pile in the marrow, pour over the sauce, sprinkle the Test of the grated cheese on top, and place under the grill till slightly browned:

Savoury Marrow Eings.—Be sure to let the prepared marrow stand quite- an hour before using and this dish will be delicious. Peel a young marrow and cut it across in slices about -Jin- thick and, stamp out the seeds and centre with a cutter. Put ttiese rings on a plate, sprinkle them with salt and lemon juice, and leave them, for an hour with a plate over them. Drain them thorr oughly and then dry them with a cloth. Coat each, piece in flour and fry them in. deep, hot fat until they are a golden brown. Drain on paper and serve the rings with half a hard-boiled egg in the centre of each decorated with chopped parsley.

Marrow Ginger.—Take slb marrow peeled and cut into cubes, 41b preserving sugar, jtlb moist sugar, 3 lemons, loz .root ginger bruised and broken, half-teaspoonful cayenne pepper, one pint boiling water. Make- a syrup by boiling the Jib moist sugar in the pint of water and soak marrow in it for forty-eight hours. Drain cubes from syrup which is no longer required. Lay cubes in preserving pan with rest of ingredients and boil for an hour, stirring carefully so as not to break the cubes. Tho root ginger should then be taken out. The lemons may be cut in halves, cooked with marrow and then taken out; or thinly pared, the parings may be cut into fine shreds, the juice squeezed, and juice and shreds cooked and left with the marrow. Bottle carefully in wide jars. Giblet Sauce.—Pour off the fat from the pan in which the chicken was cooked. Add two tablespoonfuls of flour to the,pan and .lot this brown, stirring contantly. Add slowly one cup of the^watcr (now cool) in which giblets were cooked. Bring this to the boil and simmer ten minutes, stirring occasionally. Add more liquid if the sauce becomes too thick. Season this well as neededj and pour sauce over the cooked giblets, which have been chopped coarsely. Place the pieces of' fried chicken on a platter garnished with sprigs of parsley, and serve giblet sauce hot along with the chicken. Pickled Mushrooms.—Steam whole mushrooms, place into jars, cover with vinegar, seal and process for thirty minutes at 212deg Fehrenheit (boiling point). To process: Place a new rubber on each jar, adjust tho cover of the jar, and screw the lid on tightly, and then give one half turn Backward to allow for expansion of air within the jar. Place in a water bath and add sufficient water to cover the ,tops to the depth of about one inch. Tho temperature of the water which is added (applies to all preserving) should be the same as that in the bottles. If this is observed there should be no fear of breakage. Do ;nbt count the time gntil the water boils over the jars.