SOME GOOD RECIPES.

Kaipara and Waitemata Echo, 4 September 1914, Page 8

SOME GOOD RECIPES.

PALESTINE SOUP

You require about 3 pounds of artichokes, 1 teacupful of turnip, 1 small head of celery, white part only, 1 onion, 1 lump of sugar, salt, and a very little cayenne, and white stock to completely cover. Put all into a saucepan, and boil slowly for an hour ; then rub the vegetables through a sieve or colander ; return to the saucepan, and boil up once. .Just before taking up add i pint of milk, and do not boil again. Serve with, a dish of fried bread cut into dice. SIMPLE DISHES FOR TWO. BUTTERED EGGS. Some slices of toasted bread v(and here, I may add, that small toasters to fix on the gas ring are to be got-) 2 or 3 eggs ; about 3 tablespoonfuls of milk., salt and pepper to taste, 1 ounce of butter. Butter the toast while hot, and keep it as hot as possible. Heat the milk, add the butter, and stir in the eggs and seasoning. Stir until the eggs are set, and serve hot on the slices of toast. KEDGEREE. Boil 2 ounces of rice in salted water until tender. This may be done the evening before. Strain and add one cooked haddock, broken small, 1 hard boiled egg, chopped fine, 1 ounce of butter, a little minced parsley. Mix well, and make hot in a stewpan. SAVOURY POTATOES. Have ready lib- of boiled and mashed potatoes, and Jib. of sausages. Season the potatoes, and remove the skins from the. sausages. Mix the meat with the mashed potatoes and form into sausage shapes. Brush them over with beaten egg, cover with breadcrumbs, and fry a nice brown. Take up, drain for a moment, and serve with castor sugar sprinkled on each slice. SOMETHING FOR THE CHILDREN This date tart is generally liked and is very wholesome. You require i pound self-raising ;lour, 4 ounces lard, 1 pound of dates (stcned), 2 slices of stale bread, crumbled ; $ pound brown sugar ; £ cupful water, a little salt. Mix the lard with the flour, and add the salt ; moisten with the water, and roll out. Line a greased pie-dish with half the pastry, add a layer of dates ; then a layer of crumbs, and one of sugar ; proceed in this way until the dish is full, letting the last layer be of sugar. Press it down, and put the remaining piece of pastry on the top. Bake until a pale brown, and serve hot. SMALL, GINGER CAKES. Here is the recipe, which I hope Will suit "Mother" :—M\x together, in a bowl, one cup of1 brown sugar, one cup of treacle, and one ounce jof butter. Pour over this mixj tare a cup of boilin,g water and stir well. Now add two tablespoonfuls each of ground ginger 1 and cinnamon ; half a teaspoonful of ground cloves, and five cups of flour. Mix for several minutes, ! and bake in small buttered patty tins.