Try Some of These—

Evening Post, Volume CXVIII, Issue 90, 13 October 1934, Page 19

Try Some of These—

Eggs on Tomatoes.—Allow one tomato and an egg for each person. Skin the tomatoes. Cut them into halves, and put them with plenty of butter into a small stewpan, and cook slowly until the tomatoes are reduced to a pulp. Break the eggs one by one into a cup, and slide each gently on to the tomatoes. Put the lid on the saucepan. The eggs will poach in the steam arising from the tomatoes. Serve hot with snippets of buttered toast.

Scolloped Oysters.—lngredients and Method: Put half a pint of milk on the fire to boil, add small piece of butter to prevent from burning. Beard one and a half dozen oysters, and strain liquor. Mix with it one tablespoonful of flour and pour into boiling milk. When it thickens remove from the fire, add the oysters, and cayenne to cover a threepenny piece. Pour the whole into a small dish well buttered, and covered with breadcrumbs, also put breadcrumbs on top of mixture, and small pieces of butter. Brown in a moderate oven.

Portuguese Pudding.—lngredients and method: Four eggs, half an ounce of gelatine, soaked in half a cup of milk or water, and dissolved over fire. Allow this to get cold. Beat yolks of eggs with very little milk, and sugar to taste, then dissolved gelatine, and finally white of eggs beaten stiffly. Set in a glass dish and when quite cold spread with strawberry jam and cream. Eusks.—Two eggs, five ounces of butter, two cups of flour, two teaspoons of baking powder, half a teaspoon of salt, sufficient milk to mix. Mix to a stiff paste and roll out to about threequarters of an inch. Cut into fingers and bake at once till nice light brown. "When tops are browned, split in half and bake crisp and brown.

Chees Pudding da Parma. —Take 2 cups grated breadcrumbs, 4 dessertspoons parmesan cheese, 1 egg, £ cup milk, loz butter, salt, a little cayenne, a little cream, and powdered sugar. Mix together the breadcrumbs, grated cheese, salt, and pepper. Beat the egg, and add it with the milk, to the dry ingredients.- Grease a pie-dish and pour in the mixture. Add small lumps of butter here and there' on top. Bake in a medium oven for 35 minutes. Serve hot with unsweetened whipped cream and a little-powdered sugar.

Egg in Bacon Nest. —Line muffin tins with strips of bacon. Drop raw egg into each nest and bake from five to ten minutes in a moderate oven (350 degrees). Remove with fork and serve, garnished 'with parsley.

Beans and .Macaroni. —Beans, -J cup; macaroni, jj cup; grated cheese, ■§ cup; buttered crumbs, 2 tablespoonfuls; tomato puree, % cupj water, J cup; flour, 2 tablespootifuls; fat, 2 tablespoonfuls; salt and pepper. Method: Soak beans overnight. Drain off water and cook in boiling salted water till soft. Cook macaroni in boiling salted water. Prepare tomato sauce, using tomato puree, water, fat, and flour. Arrange alternately in a greased casserole beans, macaroni, cheese, and sauce. Sprinkle buttered crumbs on top, and bake in oven at 350deg Fahrenheit till browned. Fish Balls.—lngredients: Two pounds of fresh hapuka; two large onions; one pound of white bread. Method: Cut onions small, fry in butter but do not brown. Mince fish, bread, and onion and flavour with salt, pepper, and a little ground ginger. Form into, balls. An egg may be used to bind, but this is not necessary. Boil bones and skin in a little water with a sprig of parsley added to it. Strain. Cook balls in this liquid for about twenty minutes. Spice Cookies. —Half-pound flour, -Jib butter, 1 teaspoon ground cinnamon, a little grated -lemon rind, J teaspoon mixed spice, "speck" of ground ginger, pinch salt, 1 egg. Sift flour, spices, and salt together in a basin. Rub the butter in with the fingertips. Make into a dough with the egg. Turn onto a lightly-floured board. Roll out to i-inch thickness an<t cut into rounds. Bake in a slow oven, and join together with creamed butter, flavoured with spices and essence or a little strong coffee. Ice with coffee-icing and sprintle tops with ground cinnamon or chopped nuts. • Lobster Soup.—Take lobstershells, ilb butter, 2oz flour, 1 quart stock, 1 carrot, 1 onion, 1 buuch herbs, J teaspoon celery seeds, 1 bay-leaf, 1 teaspoon lemon juice, -J gill cream, some fish bones "or trimmings, or 1 small fish cut in pieces, cayenne, salt, ■§ teaspoon essence of anchovy. Wash the shells and slightly pound them with the butter. Place- in a saucepan, and when the butter is melted stir in the flour. Cook gently without browning for a few minutes. Add the vegetables, fish bones, herbs, celery seeds (tied in muslin), and the stock. Bring slowly to the boil, stirring all the time, and simmer gently for ten minutes, not longer. Strain through a hair sieve, return to the saucepan with the cream, lemon-juice, essence of anchovy, salt, and cayenne. Stir until almost boiling and serve at once. -A few pieces of the moat from the claws may be cut into dice and served in the soup. Apricot and Peach Jam. —lib each dried apricots ■ mid dried peaches, 41b sugar, 4 pints water ,and 2 lemons. Soak peaches, apricots, and lemons, sliced, overnight. Boil in the water until tender. Add sugar and boil one hour. Bottle and seal. Potato Balls. —Take lib cooked and mashed potatoes, loz butter, 1 egg yolk, pepper and salt, egg, and stale breadcrumbs for coating. Melt the butter, and mix in potatoes, pepper, and salt over the fire, add the yolk to mixture. Cool mixture a little, then make into balls and coat with egg and breadcrumbs. Fry in deep fat till a golden browu. j