OTHER USEFUL RECIPIES.

Putaruru Press, Volume II, Issue 47, 11 September 1924, Page 1

OTHER USEFUL RECIPIES.

TO COOK A SMOKED TONGUE. Wash the tongue, ami soak il for several hours; then put it into cold water, and let it slowly come to boiling point; then continue boiling for about 3 hours. Take it out, remove the thick skin, and either servo hot, or when cold, cut it into slices lengthways. The root part may be chopped fire, seasoned rather highly, and served on rounds of hot buttered toast. TOMATO AND APPLE SALAD. IYr this you require 4 large ripe tomatoes, 1 large apple, 1 teaspoonful finely-minced Spanish onion. Remove ; skins from the tomatoes, slice them i about inch thick, and then cut them into dice. Mix the onion with these. Peel, core, and chop the apple finely, and mix all well together. Then pour over a good dressing. Please note, that unless the salad is to be used at cnee, the apple should not be added until the last minute. A PLAIN SIMPLE SALAD. Wash, drain, and break small a good sized lettuce, and wash in salted water the best sprigs of a largo bunch of water-cress—break these also small. Put both into your salad bowl, which you have rubbed all over with a cut onion. Now mince the white of a hard-boiled egg, and put on one side for the present. Rub the yolk with tablespoon Cul of cream, a little dry mustard, and some salt and pepper. Add, gradually, a tablespoonful of vinegar, and pour all over the lettuce and water-cress. Mix well, but very lightly, with the salad fork and spoon. Garnish the top with sliced tomatoes, and sprinkle the white of egg over all. A SALAD OF ASPARAGUS. This is a more costly item, but worth trying, if only once, during the season of fresh asparagus. Boil a bundle oC it in salted water, and be sure that tho water is boiling steadily when the asparagus is put into it. When done and cold cut away the hard part, leaving the green top only. Have ready some fresh crisp lettuce leaves nicely arranged in your bowl, and place tho asparagus on them. Pour over a simple dressing of oil, vinegar, pepper, and salt. A salad of this kind is not improved by an elaborate dressing.

NEAPOLITAN CAKE. The following are required:— The weight of four eggs in butter, sugar, and flour, and two tcaspooufuls of baking powder. Mix well, and divide oured with cochineal and the third with melted chocolate. Then divide each part natural colour, the second is coltlic mixture into three parts. Leave one of these into two parts, and bake six divisions in tins. Pile one on top of the other, using a little icing to stick them together. Make the icing by mixing half a pound of icing sugar with cold water and lemon juice. * ‘MATER’S” CAKES. Into 3 lbs. of flour rub 1 lb. of sifted sugar, 1 lb. of butter, and 1 ounce of earraway seeds. Form into a paste with boiling milk; roll out very thin, and cut into any shape and size preferred. Punch several holes in each, and bake in a cool oven. These are very nice and wholesome for children.