TEMPTING RECIPES

Wairarapa Times-Age, 19 April 1940, Page 8

TEMPTING RECIPES

SOMETHING FOR THE WEEK-END CAMP. These will go well at the week-end camp:— Pressed Beer. Take a piece of beef, about 4 or 51b. flank, and slightly salted. Place in warm water and bring slowly to the boil. Simmer for 30 minutes, then pour off water and cover with fresh boiling water. Add 1 carrot, 1 onion. 2 bayleaves, 4 cloves, 6 peppercorns, sprigparsley, 1 tablespoon brown sugar, and 1 tablespoon vinegar. Simmer until tender. Takes about three hours. On no account must the meat boil hard, as this hardens the fibres. Take meat out of saucepan while still hot, and press it well into an oblong cake-tin or fireproof pie-dish. Cover with greaseproof paper and place a heavy weight on top so as to press rather flat. Melt 1 tablespoon gelatine in A cup water, add 1 teaspoon vegetable extract or any meat extract, and if necessary a few drops brown colouring. When meat is quite cold, brush over with glaze, giving it two or three coats if desired. Decorate with slices of hardboiled egg. When ready to serve, cut into slices lengthwise, not across the grain. Simnel Cake. Sift Boz. flour, A teaspoon bakingpowder. A teaspoon ground cinnamon, A teaspoon ground ginger. A nutmeg (grated), and A teaspoon salt. Cream 4oz. butter, add Boz. castor sugar gradually and beat until fluffy; add 3 eggs, one at a time, beating mixture well after each egg is added. Now add the grated rind of 1 orange and 1 lemon. Have prepared 4oz. each currants, sultanas, and seeded raisins, 2oz. chopped, mixed peel. Add fruit to flour and gradually add to butter mixture with 2 tablespoons brandy or rum. Place half the mixture in a prepared cake-tin. put a layer of almond paste j-inch thick on top, then add remaining mixture. Bake for two hours in a slow oven. When cold, cover with more almond paste, brush over with a little beaten eggwhite mixed with a dessertspoon of brandy or rum. Place in a hot oven for a few minutes to brown the top. Decorate with small balls of almond paste to represent eggs, and place a little yellow chicken here and there round the eggs. To mißke the almond paste, mix together 9oz. icing sugar, 4oz. almond meal, 1 egg-yolk, mixed with 1 tablespoon brandy or sherry. Form into a smooth paste and roll out gently. Honey Pie. Line a tart plate with a good short crust and bake until almost cooked. Place 1 cup each honey and hot water in a double saucepan. Bring to boiling point, then stir in 2 tablespoons cornflour diluted with a little cold water; stir until mixture thickens. Gradually add 2 tablespoons butter, the juice of 2 lemons, and the grated rind of 1 lemon. Now add the yolks 0f,3 eggs, well beaten. and cup chopped walnuts. Pour into tart shell and bake for 10 minutes. Whijt the whites of 2 eggs with ,| cup honey’ until very still, pile on top of tart, and bake in a slow oven until set and nicely browned. Frozen Butterscotch Pudding. Place A cup brown sugar in a saucepan, add 1 tablespoon butter, and cook until dark brown, but not burned. Add 1 cup boiling water and stir until melted. Boat 2 egg-yolks well, pour on mixture, and cook until mixture coats the back of the spoon. Allow to cool J a little, then add A level teaspoon gela-j tine dissolved in 1 tablespoon boiling i water. Chill well, then add A pint' cream, beaten until stiff, the whites of I 2 eggs, also beaten until stiff, pinch I salt. 2 tablespoons brandy and vanilla to taste. Place in refrigerator tray and freeze until firm.