THE RIGHT RECIPE

Evening Star, Issue 19794, 18 February 1928, Page 20

THE RIGHT RECIPE

PARSLEY AND LEMON SAUCE. This is very nice with boiled meat; — Wash a handful of parsley, and then chop it very finely with the pulp and grated rind of a lemon. Blelt a little butter in a saucepan; mix with it a tablespoonful of flour, add the parsley and lemon, and pour in enough stock to make the sauce; add a little pounded mace and a few capers. Stir all over the gas, and when partly cooked add (away from the gas) the beaten yolks

of two eggs. Replace the pan over the gas till the contents thicken, but the sauce must not boil. ORANGE FOOL. Three or four good ripe oranges, three eggs, two cups of _ milk, some sugar, grated nutmeg, cinnamon, and some whipped cream. Peel the oranges and extract the juice, add the latter to the beaten eggs; mix well, add the other ingredients. Stir over the gas until as thick as cream j and pour into a glass dish. Garnish with the whipped cream. TOMATO MARMALADE. Required: Four pounds of tomatoes, four pounds of loaf sugar, three lemons, half a pint of water. Stalk and wipe the tomatoes, put them into boiling water for a/minute or so, then peel and slice quickly. Take all the skin and pith off the lemons. Slice these thinly and remove all the pips. Put the water into a preserving pan with the sugar. Stir till the sugar is dissolved. Remove all scum as it rises and boil for five minutes. Then put in the tomatoes and lemon, boil quickly, skim, and stir it carefully. "When it is so thick that it hangs tliickly on the spoon, pour it into clean, dry jars and tie down lightly with parchment covers. FELIXSTOWE TART. Mix together Jib each flour and cornflour, one teaspoonful baking powder, and enough sugar to sweeten. Rub in .three ounces of butter, and mix all to a dough with the yolk of one egg, beaten in quarter-pint of milk. Roll out to a round shape, and fit it on to a buttered dinner plate, rolling up about an inch all round the edgo of the plate, and “ crimping ” it with finger and thumb or a clean largo screw. Prick the centre with a. fork, and bake a pale brown in a hot oven. Then nearly fill it with jam or stewed fruit. Cover witli whisked white of egg, and replace in the oven to set and to color. The tart can be eaten hot or cold. BANANA MOULD. Half-pint packet of lemon jelly. One pint of blanc mange powder, banana flavor. Four bananas. One pint of milk. Make the jelly and pour half of it into a wet mould and leave to set. Make a blanc mange with the milk, mix with it the remainder of the jelly, and one banana, mashed with a fork. Turn carefully into the mould as soon as it is cold and leave to set. Torn out when required and garnish with the remainder of the bananas cut in thin slices. If for very young children, mash the bananas and place round in little heaps.