THE RIGHT RECIPE

Evening Star, Issue 19664, 17 September 1927, Page 20

THE RIGHT RECIPE

Oyster Cocktail.—lngredients: Halfdozen small oysters, half-tin of tomato puree, one apple, squeeze of lemon, Worcestershire sauce, cayenne pepper. Shell the oysters, wash well, place in a basin: pour over contents of a small tin of tomato puree. Pulp an apple after removing skin, core, and seeds, and add with squeeze of lemon. Pour over sauce and add cayenne popper to taste. Pour out into custard glasses and serve with thin brown bread-and-butter.

Steak Excellent.—Mix three tablespoons flour, one teaspoon sugar, one teaspoon salt and pepper to taste. Cut stoak into good-sized pieces, roll each piece in the flour, etc., put .all in a piedish, and fill the with water. Then cut one onion into slices and place on top of meat; last of all add one teaspoon of dripping. Bake in a good oven from .jin hour to an hour and a-half.

Chocolate Snow.—Half-pint made chocolate, 4oz castor sugar, two lemons. Wipe the lemons and peel thinly,-"Mea-sure the juice and make up to half a pint with water. Put the rinds, liquid, and sugar itno a pan and simmer gently for ten minutes. Strain and cool, then add slowly to_ the chocolate to prevent curdling. Mix well and sweeten if necessary. Freeze to a mush. If curdling takes place the flavor will bo unaffected.