TASTY RECIPES

Wairarapa Times-Age, 27 June 1940, Page 8

TASTY RECIPES

■ FOR THE AVERAGE HOUSEWIFE. “Blondie,” played by Penny Singleton in Columbia's favourite little family comedies, believes in the adage, > “The way to a man's heart is through his stomach," and like most women. . she loves to tinker around in the kitchen and concoct new dishes to tempt hubby "Dagwood" and "Baby Dumpling." And she's pretty adept at dis- : guising leftovers, too. Below are three dishes —all well within the range of her budget—that Blondie selected as the i three favourites of the Bumstead . household: — I Lemon Chiffon Pie: 1 cup sugar, A cup lemon juice, J teaspoonful salt, 4 eggs, I box of gelatine, 1 teaspoonful grated lemon rind. .] cup cold water. Add .1 cup sugar, J cup lemon juice and A teaspoonful salt to beaten yolks of 4 eggs, and cook over boiling water until of custard consistency. Pour .; cup cold water in bowl and sprinkle gelatine on top of water. Add to hot custard and stir until gelatine is dissolved. Add i teaspoonful grated lemon rind. Cool. When mixture begins to stiffen, fold in stiffly beaten whites of 4 eggs and A cup more sugar. Fill baked pie shell and chill. Just before serving, spread over pip a thin layer of whipped cream. Lobster Bisque: 1 tin lobster, 1 cupful breadcrumbs. 1 quart milk, 1 quart water. 1 tablespoon flour, .! cupful shortening, salt, pepper, red pepper and grated nutmeg to taste, squares fried bread, thin lemon slices. Open a tin of lobster of good quality, take out best, pieces and cut into small squares without tearing; put them aside. Place remains of lobster in mortar or basin, and pound quite smooth withshortening. Soak bread in water, adding flour and seasonings, and put all on fire in soup pot with pounded lobster and shortening; stir till it boils, and boil 15 minutes; then pass it through sieve, add milk and pieces of lobster and return to the pot till it boils up. Serve with small squares of fried bread, and send thin slices of lemon io table with it. Roast Beef and Mexican Sauce: Reheat cold roast beef cut in thin slices, in Mexican sauce. Cook one onion, finely chopped, in 2 tablespoons butter five minutes. Add 1 red pepper, 1 green pepper, and 1 clove of garlic, each finely chopped, and 2 tomatoes peeled and cut in pieces. Cook 15 minutes, add 1 teaspoon Worcestershire sauce, J teaspoon celery salt, and salt . to taste.