TRIED RECIPES.

Hutt News, Volume 1, Issue 20, 12 January 1928, Page 7

TRIED RECIPES.

Cream Puffs.— l lb. butter, h pint boiling water, 6 ozs. flour (well sifted), 4 eggs. Put butter and water into saucepan, and, when boiling and the butter quite dissolved, add the flour, remove from fire and beat well till smooth. Turn into a basin and leave until nearly cold. Beat the yolks of the four eggs and work them into the cool paste; then do the same with the whites. Beat all well together for five minutes. Drop the mixture in dessertspoonsful on to greased paper and bake in a moderate oven about twenty minutes. When cool open the tops and fill with whipped cream. Flemish Rice Pudding.—One tablespoon and a half of rice, two dessertspoons of sugar (white), one pint of milk, one teaspoon of powdered cinnamon, two ounces of butter. Well wash the rice and put it into a pie dish. Mix with it the sugar, cinnamon and butter. Add the milk and stir thoroughly. Place in a moderately hot oven and bring to the boil. Cook slowly for one hour and a half. Salad Pot-au-Feu.—This French dish is very much in demand! - Required: Six or eight ounces of "cold meat, one sma;ll curly lettuce, four shallots, one teaspoon chopped parsley, three tarragon leaves, salt and pepper, four tablespoons salad oil,

two tablespoons white vinegar. Cut the meat into thick slices, removing all fat and gristle. Divide into convenient pieces. Chop the shallots finely, pull the lettuce into smallish pieces, and mix with the meat in a salad bowl. Just before serving sprinkle over the dressing made from the other ingredients. Orange Fritters.—Three large oranges, butter, castor sugar, fat. Peel the oranges, removing as much of the white pith as possible. Divide them into quarters. Dip these in frying batter and fry in deep boiling lard till they turn a rich golden brown. Drain for a moment on thick paper, sprinkle with sugar, and serve immediately. Cheese Souffle. —One ounce of butter, half an ounce of flour, 3 ounces of grated cheese, 3 eggs, 1 gill milk, salt, pepper and cayenne. Melt the butter, add the flour, a small teaspoon of salt, and a quarter teaspoon pepper; add the milk and stir over the fire till the sauce thickens. When a little cool, add the yolks of the eggs, one at a time, beating each well in. Next add the cheese. Whisk the whites to a stiff froth and stir them in. Bacon on Anchovy Toast. —Lightly fry some rashers of bacon till just done, but not too crisp. Brown some slices of bread in the bacon fat or toast them in the ordinary way, and

scrape on the merest touch of butter. Spread the toast or fried bread with enough anchovy paste to give a piquant flavour without overpowering the taste of the bacon. Cut into sections, larger each way than the bacon rashers, and put a hot rasher in the centre of each. Lemon Tart.—Line a sandwich tin with short pastry and fill with the following mixture:—l egg, 1 apple, 1 lemon, § large cup sugar. Beat the egg and sugar ot gether, grate the yellow rind of the lemon into the egg, squeeze in the lemon juice; peel the apple and grate it into the mixture. Bake in a hot oven. Banana and Rhubarb Tart.—This is a delicious combination of fruit. The bananas should be cut in slices and the rhubarb into short lengths. Arrange the fruit in layers in a pie-dish, and sprinkle with sugar and juice of 1 lemon. Cover with pastry and bake in hot oven. Banana Fritters. —1 egg, i cup milk, 1 cup flour, II teaspoons sugar, 1 oz. butter, i teaspoon baking powder, 3 bananas. Beat butter and sugar to a cream, add yolk of egg, then milk; beat white of egg stiff, add it and flour alternately; then add powder and bananas cut in half-inch blocks. Drop by tablespoons into boiling fat. Cook till pale brown, turning once; drain.