Try Some of These:

Evening Post, Volume CXVII, Issue 71, 24 March 1934, Page 9

Try Some of These:

Chocolate Peaches.—lngredients: One large or-small.tin-peaches, one packet (pint) lemon jelly, one pint of hot water, half pint chocolate custard, cream, sugar, and vanilla. Method:' Dissolve the jelly in the hot water and leave until cold. Strain the syrup from the peaches and arrange.some of them in a dish with the cut side downwards, leaving out two or three for the top. Pour the jelly over and -leave it to set. Make the chocolate custard, either a powder or an egg custard wili do, let it get almost cold, then stir it up and pour over the jelly. When thoroughly cold, cut the. remaining peaches into quarters and arrange in a ring on the top. Whisk some cream-until it stiffens, flavour and sweeten it to taste, and pile in the centre of the dish. Serve with the peach syrup.

Tomato Omelette. —Beat'up the white of an. egg stiffly and mix it thoroughly but lightly with the yolk and finely cut tomato. Melt a teaspoonful of butter in a frying pan, then pour it in the mixture. Hold it over a clear fire for a minute until a nice brown colour on the under side, turn it, and brown the other Bide, fold .over, and serve very hot.

Unusual Jam. —A.; jam of delicious flavour and appearance can ;be made from carrots. To cv.cry pound :of carrots allow, a pound of preserving sugar, one-lemon, Joz of whole ginger, and one clove. Peel the carrots and cut them up into. small cubes, coyer with the sugar ana leave to stand for 48 hours. Put into a preserving-pan with the juice of the _lemons. ■ Bruise the ginger and tic it in a small piece of muslin together with the cloves and the rind of the lemons and boil with the jam. Boil until a little of the syrup jellies when tested on a cold plate. Put into hot jars when near boiling-point and tie down immediately. ;

Mushroom Fritters.—Put in a saucepan some peeled mushrooms with a sprig of thyme, a little garlic, a^bay leaf, seasoning,- a tablespoonful of water, and a little lemon juice. Simmer for five minutes and ■ drain thoroughly. Cut in fairly small .pieces. Have ready a batter and lard for frying! A deep frying-pan is best. Mix the mushrooms with a suitable quantity of batter, and drop into the boiling fat a tablespoonful at a time. Garnish, with parsley.

French Dish.—The French have a tasty dish called pomnies au riz. Peel, pare whole and cook your apples in a light syrup of sugar. Arrange them in a shallow dish over a layer of rice that has been cooked until it is mushy and compact. Put in the oven until it changes colour.