USEFUL RECIPES

Sun (Auckland), Volume II, Issue 314, 27 March 1928, Page 5

USEFUL RECIPES

MINCEMEAT SOUFFLE Butter a souffle mould and leave in a cool place. Now beat up the yolks of four fresh eggs and add them, gradually, to two teacupfuls of mincemeat. Work into it, too, a cupful and a-half of finely sifted flour, being careful that the blending is complete. By adding a little at a time, and stirring well into the mincemeat, you can be sure of this. When all the egg and flour have used up, fold into

the mixture the whites of the four eggs which should have been beaten to a stiff white froth. Steam in the mould for quite three and a-half hours. A good sauce to serve with this is made from butter and icing sugar, flavoured with lemon juice. AN AMERICAN FRICASSEE This is a delicious dish, which is most acceptable on a chilly evening. You can use spaghetti, or rice, boiled in stock, for the foundation. When it is soft and lias absorbed most of the liquid in which it was cooked, leave it while you stew gently a jointed chicken. When the meat is nearly ready to drop off the bones, add it to the'rice or spaghetti and stir in four good-sized tomatoes which you have previously skinned. The whole of the mixture should simmer gently together so that the rice is flavoured by the chicken and the tomatoes. Season carefully with salt and pepper, and serve with sippets of crisp toast.