THREE NEW RECIPES

Sun (Auckland), Volume II, Issue 584, 9 February 1929, Page 20

THREE NEW RECIPES

POTATOES, APPLES, CRAB SUPPER DISHES ilore are three new recipes to try; tile first is for maple sweet potatoes. | Mash hot sweet potatoes, season i with salt, butter and a little grated I orange peel. Moisten with cream | and beat vigorously until light and | fluffy. Turn into a buttered baking dish and pour over the potatoes a syrup made by boiling' two tablespoons of maple syrup with one and one-half teaspoons of butter for three minutes. Put in a moderate oven to brown slightly, and serve from the dish in which they are baked. Surprise Apple Sauce Pare, core and slice eight large I apples. Put in a saucepan and add

one cup of sweet cider, one-half cup of maple syrup, two slices of lemon, one-fourth teaspoon salt, one tablespoon of butter and a few gratings of nutmeg or a dash of mace. Cook until the apples are soft and rub through a sieve. Cut a thick slice from the stem end of bright red apples and carefully scoop out the pulp, leaving apple cups. Fill the cups thus made with the apple sauce, which has been cooled. Crab Royal ■ Melt three tablespoons of butter in a hot pan, add one tablespoon of chopped onion and cook until it is slightly brown. Stir in three tablespoons of flour and one-half teaspoon of salt, and blend well. Add gradually two cups of sweet cream, stirring constantly until the mixture is smooth, and cook, still stirring,"until the sauce boils. Remove from the fire, season with a few grains each el' mustard, nutmeg and cayenne, add the beaten yolks of two eggs and two cups of hot crabmeat. Return to the lire for a minute (do not allow it to boil), and pour into hot bread cases, which have been either toasted or sauted in butter.