KITCHEN CORNER

Nelson Evening Mail, Volume LXIII, 20 July 1929, Page 10

KITCHEN CORNER

TRIED RECIPES ORANGE TARTLiTS—A LUNCHEON SWEET Line some small tartlet pans with good short pastry. Select two firm, sweet oranges; peel them as thinly as possible and chop the peel finely. Cream three ounces of butter with three ounces of castor sugar; beat in, separately, the yolks of three eggs; add two tablespoonsful of the juice of 'the oranges and the chopped rind, together with vanilla essence to flavour. Whisk the- whites of the eggs until frothy, and fold them lightly into the other ingredients. Divide this mixture into the tartlet cases and bake for fifteen or twenty minutes in a moderate oven. When threeparts cooked, dredge the tartlets with castor sugar. A DELICT ABLE SWEET FOR SUPPER Select six firm, ripe Bananas; peel them anil crush the fruit to a smooth pulp. Peel one large, ripe, juicy orange, remove seeds and all white pith, crush the pulp and add it to the bananas. Now add two tablespoonsful of castor sugar, and beat the whole for about fifteen minutes, until light and foamy, using a silver . fork for preference. Whisk two egg-whites until stiff and firm, and turn these also into the mixture. Whisk all very lightly now, anil pile up in the centre of a glass dish. Pour cold boiled egg custard round, stand on ice for a time if possible, and serve very cold, decorated with a few strips of angelica and some glace cherries. A DINNER-TIME SAVOURY Hard-boil two or three, eggs; shell them and chop them finely. Skin three good-sized ripe tomatoes; chop the pulp, and,add to the eggs. Mix well, adding popper and salt to taste* Melt a tablespoonful of butter in a pan, put in the egg mixture and stir for a few minutes until thoroughly heated through. Make

innall rounds of hot buttered toast, pile tiie mixture upon thorn and servo at once. OUT-0F THE-ORDINARY SANDWICH KILLINGS NUT AND RAISIN Mix a quarter of a pound of minced raisins with a quarter x of a pound of ground almonds, moisten the mixture "'ith a little cream, and spread between brown bread and butter. lIAM AND PICKLE Mince six slices of ham and three medium-sized gherkins, and a little tomato sauce, stir mayonnaise into the mixture, anil spread between slices of buttered while bread. TOASTED CHEESE Put a thin slice of cheese between Iwo slices of buttered bread, having sprinkled it with salt, pepper and a little mustard. Put the sandwich in a toaster, brown it on bulb sides, and nerve immediately. These cheese sandwiches may be fried in olive oil or blitter, instead of being toasted. CHICKEN SALAD Cut the meat of a cold boiled chicken into very small pieces. Add an equal | amount of chopped lettuce and tomato, moisten with mayonnaise and spread between slices of brown bread and butter. ROQUEFORT CHEESE Moisten a quarter of a pound of roquefort cheese with mushroom or tomato catsup, and stir until it is ol‘ a consistency to spread easily. Spread between slices of wholemeal bread, and sprinkle with paprika.