Recipes

Radio Record, Volume II, Issue 16, 2 November 1928, Page 12

Recipes

Cake for Tea. RyVERYONE likes a sponge cake, so try this way of filling one the next time you have friends to tea. Buy-or make-a big sponge, cut it into three slices from side to side. Then spread the first slice on top, with chopped ginger, the second with whipped cream, and the third with a syrup made with the ginger syrup mixed with cream. Replace the slices, one on top of the other, and allow the cake to stand in a cool’ place for about an hour. The chopped ginger on the top slice makes an attractive decoration. Tomato Jelly.

HIS is delightful with cold ham, prawn, or many other cold things. Heat a tin of tomato puree, and then add about two ounces of gelatine, which has been soaked in cold water, also a teaspoonful of salt, one of soft sugar, a dessertspoonful of lemon juice. Stir well, pour into a inould, and allow to set. Sweetbread Salad. PARBOIL enough sweetbreads, chill them in cold water; take away every bit of the fat and skin, and put them into boiling water and stew very gently for about twenty minutes. When quite cold, cut into suitable bits. Line

a salad bowl with sweet green lettuce leavet, mayonnaise the sweetbreads and them down carefully on the leaves, and cover them with more letttuce leaves. Do not pour the dressing over the sweetbreads, but gently turn them over in it so that they are no more than coated. The tiniest touch of shallot to the mayonnaise will be helpful. A Meat Salad. Cur some very thin slices of lean beef or ham, and dress them with i mixture made of chopped anchovies, shallots, parsley, mixed with equal parts of olive oil and lemon juice, and 2 little madé mustard. Make the salad at least three hours before eating. It should be decked with tiny bits of the fat... Two Recipes for Aged Peas. P#AS are one of the most popular | of our summer vegetables, but their triumph is short-lived. Here are two good ways of disguising their age for tasty supper dishes. Throw the peas into boiling water, previously salted, and cook till tender.

Pour off the water in which they were boiled all but about a tablespoonful, and stir in a couple of eggs that have already been well beaten. Add a nob of butter and shake the pepper pot over them, and stir continuously | for three minutes, when the eggs will have creamed nicely. Served on buttered toast, this snack looks and is appetising. Aged peas with cheese are good. Strain off the peas and stir in a little butter and pepper to: taste. Turn them on to rounds of buttered toast and over them spread cheese sauce made in the following manner: Put grated cheese and nut of butter in saucepan with pinch of salt, a dab of made mustard, a little milk (or cream if you have it), and half a teaspoonful of cornflour. The latter gives the sauce & ereamy look when cooked. Stir all the ingredients well, and when of a thickness to drop slowly off the spoon it is ready to camouflage the peas. Pop the dish under the grill for a second or two to give the cheese 2 nice brown, and then sprinkle with chopped parsley. Both these recipes provide for two ,persons.