GETTING BACK TO NORMAL Tempting After-Christmas Fare

New Zealand Listener, Volume 2, Issue 27, 29 December 1939, Page 44

GETTING BACK TO NORMAL Tempting After-Christmas Fare

AVING had goose or turkey, Tt fowls or ducks for Christmas, people are generally quite glad to get back to the ever-welcome lamb for New Year. Here is an unusual way of cooking a leg of lamb, given to me by an old chef, Savoury Roast Lamb Make about ten stabs in the leg, an inch or so deep, with a pointed knife, and fill the cavities thus formed with chopped parsley, salt, pepper and a little butter. Then " paint" the joint with a beaten egg, roll it in flour, and roast in the ordinary manner, basting frequently. Flavour the gravy with a spoonful of tomato purée (not sauce) and serve a cucumber salad with this dish! Strange, but very nice! The vegetables to serve with it are new potatoes; and young carrots, turnips and green peas steamed together in butter and sprinkled with parsley. The carrots and turnips are to be diced. Macaroon Trifle This is a delicious cool sweet to serve for dessert. Line a wetted mould with macaroons ‘soaked in sherry, or dry ginger ale. Cover the bottom of the mould with strawberry conserve; then fill up with a Spanish Cream mixture, the recipe for which you will find below this paragraph. When set, cover with more soaked macaroons, and turn out on to a pretty dish. Cover with whipped cream, and decorate with strawberries. Very enjoyable. Spanish Cream for the Macaroon Trifle Beat the yolks of two eggs and two dessertspoons of sugar together; add to it two breakfast cups of milk, and bring to the boil, stirring all the time. Then remove from the fire. Dissolve two dessertspoons of gelatine in a quarter of a cup of hot water, and add it to the custard, with vanilla to flavour. Then add the stiffly beaten whites of the eggs. Stir gently, and pour it all into a wetted mould. The custard should have just boiled, so that it may have the "curdled" or separated appearance. Here is another method called Three Minute Spanish Cream. Dissolve two packets of jelly crystals in two cups of boiling water. Heat two cups of miik, add two beaten eggs and a little sugar. Blend both together, and tet overnight,