FOR THE RECIPE BOOK

Sun (Auckland), Volume II, Issue 418, 1 September 1928, Page 21

FOR THE RECIPE BOOK

Little Chocolate Custards Grate three ounces of chocolate and melt it in one gill of water in a small saucepan. Beat up three yolks and two whites of eggs with about a tablespoonful of sugar (if unsweetened chocolate is used, more sugar will be required) and a little vanilla flavouring, add one pint of milk and the melted chocolate, and strain the preparation into a jug. Now grease some ramikins, fill them with the custard, stand them in a tin with water half-way up, and bake ill a moderate oven until set. Apple Meringue Peel three good-sized apples, cut them in halves and remove cores. Now cut about two tablespoonsful of preserved ginger into small pieces, mix it with two tablespoonsful of chopped nuts and bind these with a little ginger syrup. To one cupful of nicely-cooked rice add a cupful of milk, two tablespoonsful of granulated sugar and the yolks of two eggs, and mix thoroughly. Grease a fireproof dish, arrange the halves of apples In this, cored side up; fill the

cavities witli the nut and ginger mixture, pour over the rice mixture, put on the lid of the dish and bate in a medium oven for about one hour. Beat the whites of the two eggs to a stiff froth with three tablespoonsful of castor sugar; just before serving, pile this meringue on top of the apple dish, return (uncovered) to a slow oven to brown, and serve immediately in the same dish. Sardines a La Bonne Femme Cut a slice of toast into rather wide finger-strips. Have as many sardines as required, remove the skins, and season the fish with a little pepper and a few drops of lemon juice. Then roll each one on a very thin slice of raw bacon, sprinkle a little dry mustard on this, and place on a finger of coast. Put them on a flat tin, and cook in a hot oven for a few minutes till the bacon is brown. Serve hot, sprinkled with a little finely-chopped parsley. Shrimp Bacon Pry a teaspoonful of finely-chopped »onion in half an ounce of butter. Add a teaspoonful each of curry powder and flour. Fry for two minutes; remove from the stove and stir in a little hot water, or stock, to make a thick sauce. Season with pepper, salt and lemon juice, and add a quarter of a pint of picked shrimps. Make all quite hot and serve on small rounds of hot buttered toast.