To-day’s Recipes.

Taranaki Central Press, Volume IV, Issue 403, 9 April 1937, Page 2

To-day’s Recipes.

DATE CAKE. A simply-made date cake which you will like is as follows: Rub 3oz. of butter into Jib flour, and add 4oz of stoned and chopped dates. Moisten with a beaten egg, a fablespoon of treacle,'and halt'a'tumblerful of warm milk in which half a teaspoonful of carbonate of soda has been dissolved. Put into a greased tin, and bake in a moderate oven, USING COLD POULTRY. Turkey, chicken or goose can be used up by chopping the meat finely and adding to each three ounces a tablespoon of seasoning, a squeeze of lemon-juice, salt, pepper and a pinch ot cayenne. Line some patty tins with short crust pastry, and put some of the mixture into each tin. Cover with a layer of pastry, brush with egg, bake in a quick dven for 20 minutes. KIDNEYS AND WALNUTS. To six kidneys allow four chopped walnuts (picked), one teacup walnut pickle liquor, 3 tablespoons butter, pepper and salt to taste. Split, wash and skin the kidneys. Melt the butter in a stewpan, add kidneys and fry till nicely cooked, take out and keep hot. Add the chopped walnuts, seasoning and pickle liquor to. the gravy, and heat till it froths, stirring all the time. Pour this sauce over the kidneys, and garnish with fried croutons and a border of mashed potatoes. The sauce must not be made in a metal saucepan, CHERRY PUDDINGS. Beat.4oz butter and 4o«. of castor sugar to a cream, beat in 2 eggs, and add 4oz of self-raising flour and some quartered. glace berries. Half fill greased pudding cups with the mixture and bake in a fairly liot oven for about 15 ifrtnutes. Pour 1 hot jam over them and ."serve.

EGGS CHASSEUR. Take 4 eggs, 1 tablespoonful butter, 2 tomatoes, 2 tablespoonsful grated cheese, 1 small onion, 2 rashers bacon, Jib potatoes, pepper, salt and paprika to taste. Melt the butter in a saucepan. Add peeled diced onion, and fry lightly. Then add bacon, cut up small. Cook till weft browned. Add peeled and diced potatoes, and chopped, peeled tomatoes. Cover and simmer until potatoes are soft. Meanwhile poach eggs and stir grated cheese into the mixture. Seasn to taste with pepper and paprika and salt (if required). Pour into a shallow, hot dish. Arrange eggs neatly on top and sprinkle each with a little paprika. SPONGE MERINGUE. Cut six sponge cakes in halves and spread with raspberry jam, and then stick the halves together again. Arrange them close together in a flat earthenware or glass fireproof dish, and pour over them two wineglasses of port. Leave until the wins has been absorbed. Beat the whites of three eggs to a stiff froth with an ounce of sugar. Spread this over the sponge cake, and bake in a moderate oven until the meringue is set. STUFFED EGG SALAD. Take 6 hard J boiled eggs, I small teaspoon salt, i teaspoonful paprika, J teaspoonful minced onion, 1 lettuce (or curly endive), mayonnaise to taste. Boil eggs till hard, put into cold water, shell, halve, and remove yolks carefully. Mush yolks with ! paprika, salt, and fine-minced onion. I moisten with mayonnaise to taste, and pile up in the egg-whites. Stand ■in a cool place till quite cold. Cut a •[ small slice from the bottom ot each i to make the egg stand fast, and place i all halves on a plate lined with crisp | lettuce or endive leaf. i --