RADIO RECIPES

Radio Record, Volume I, Issue 14, 21 October 1927, Page 6

RADIO RECIPES

Tomato ‘Toast.-2 tomatoes, 1 shallot, 1 egg, loz, butter, 1 teaspoon Lrowned crumbs, 1 teaspoon chopped parsley. into slices, peel and cut shallot into rings, melt butter in a pan, iry tomato and shallot, add well-heaten egg, pepper and salt, and stir until it thickens. Pile on the rounds of tuast, sprinkle chopped parsley and browned crumbs over the top. Serve hot. . Devonshire Pudding.-1 pint milk, 2 eggs, 2oz. sugar, 2 tablespoons apricot jam, loz. butter, 8 apples, 3o0z. breadcrumbs, 2 oz. castor sugar. Method: Put a layer of jam at the bottom of the dish, stew the apples with a little cinnamon, sugar and water. When cool put a layer on top of the jam. Boil the milk and butter, and when boiling add breadcrumbs and simmer slowly until it thickens. Add the sugar and yolks of eggs, pour over the apples, and bake till set, Make a meringue with the whites of eggs and 2oz. castor sugar. Pile on top of pudding, sprinkle a little icing sugar over, and put in slow oven till just coloured.