THE A.C.E. RECIPE

Evening Star, Issue 22460, 3 October 1936, Page 28

THE A.C.E. RECIPE

(Contributed by the Association for Country Education.) DIFFERENT DISHES So often we long for something that is just a little different, and yet find it hard to think of what we would like to serve. The more unusual meats will perhaps supply • this want, so I offer ways of serving them.: Here they are;— Sweetbreads and Bacon, Sweet bread, 1 Flour, J-cup Egg, 1 , Breadcrumbs Bacon. Method: Parboil the sweetbread (cut into small pieces), dip into flour, egg, and breadcrumbs, and arrange alternately with pieces of bacon on small skewers, having four pieces of sweetbread and three pieces of bacon on each skewer. Fry in deep fat and drain. Arrange in a circle round a mould of green peas. -ij+ <3+ slightly and add water. Season. Slice tomato and pimento finely. Stir them with the cooked peas into the beaten eggs. Melt butter in an omelette pan until smoking hot, but not more than slightly brown. Pour in the mixture. Cook quickly till slightly browned beneath and just set on top. Slip on to a hot dish, Hold, and serve quickly, garnished with parsley. Buttered Eggs. Take four hard-boiled eggs, one cupful milk, one tablespoonful butter, pepper, six slices toast, one and a-half tablespoonfuls flour, half a toaspoonful salt, parsley. Make a thin white sauce with the butter, flour, milk, and the seasonings. Remove the yolks from hard-boiled eggs. Chop the whites finely and add to the sauce. Butter the toast and cover four slices with sauce. Force two of the egg-yolks through a strainer on to the sauce. Garnish with remainder of toast cut into points, and the parsley. Egg and Mushroom Pie. Take half a pound fresh mushrooms, four eggs, two tablespoonfuls butter, two tablespoonfuls breadcrumbs,' salt, pepper, and paprika to taste. Parboil tho peeled and washed mushrooms, then saute in a saucepan with the butter and seasonings to taste for 10 minutes. Pour into a shallow (an gratin) dish. Gently slip one egg after another on top. Season to taste. Sprinkle with fine breadcrumbs, dab with tiny pieces of butter, and hake until the eggs are just set. Stuffed Eggs and Jellied Peas. Take three eggs, one and a-half ounces butter, seasoning, one cupful cooked peas, aspic jelly, one lettuce, mayonnaise to moisten. Boil eggs until hard. When cold, shell, cut in half, and remove yolks carefully. Mash these with the butter. Season to taste and moisten with the mayonnaise. Pile up in the egg-whites. If wanted more decorative, sieve the mixture and force mixture into the shells with a forcing pipe. Drain the peas. Divide between five small moulds and fill them up with aspic jelly. Leave till set. Turn out carefully. _ Serve eggs and moulds on a dish with lettuce leaves.

Aspic Jelly. Take half an ounce of gelatine, threequarters of a pint of white stock, one small onion, three tablespoonfuls of vinegar, bay-leaf, parsley, piece carrot, salt. Moisten gelatine in a little of the stock and let stand for half an hour. Put the remainder of stock in a saucepan with other ingredients, and bring to the boil. Pour on the gelatine and stir till dissolved. Leave to cool. Strain through a very fine strainer. Before using add a little browning to colour. Use as required. Eggs and Anchovies. Take six eggs, one teaspoonful minced eschalot, two ounces butter, anchovies, toast, salt, and pepper, one tablespoonful milk. Beat up the eggs with pepper and salt to taste and the minced eschalot. Put the butter into a saucepan with the milk. As soon as the butter is melted pour in the eggs and stir until it thickens. Prepare some hot buttered toast, spread the mixture over the toast, and put a fillet of anchovy on each piece. Savoury Egg Toast. Take two eggs, salt, and pepper, two tablespoonfuls milk, one ounce butter, anchovy paste, buttered toast. Prepare the buttered toast in the usual way, and spread it thickly with anchovy paste, and keep it warm. Beat the eggs and mix them with the milk, adding seasoning to taste. Melt the butter in a saucepan, add the eggs, and stir these till they thicken and begin to set. Turn the egg mixture on to prepared toast and serve. Egg and Tomato. • Take two eggs, one gill tomato ketchup, half an ounce butter, half a gill gravy, salt and pepper. Place a spoonful of sauce and gravy and a small piece of butter in two ramekin cases. Put an egg in each and cover with tomato sauce and the remainder of the butter. Bake for seven or eight minutes, or until set in a fairly hot oven. Maltese Eggs. Take one tablespoonful minced ham, two ounces butter, one ounce grated Parmesan cheese, one lemon, half a pint white stock, one large tomato, pepper, salt, parsley, six eggs. Mix together in a saucepan the ham, butter, cheese, lemon juice, salt, pepper, and parsley to taste, the stock, and one largo tomato, sliced. Let this stow for 20 minutes, then strain it over a dish containing six hard-boiled eggs. Cover with breadcrumbs and some orated cheese. Bake in a very hot oven for just sufficient time to brown the surface, and serve in Jhe same dish.