Our Cookery Corner

Radio Record, Volume V, Issue 10, 18 September 1931, Page 32

Our Cookery Corner

r . Tomatoes Milanese. Our some large firm tomatoes in halves-allow a whole tomato for each person and sprinkle the cut side of each half with a pinch of castor sugar, salt and pepper, and a saltspoonful of grated onion. Put each on a circle of toast which has been buttered and sprinkled with grated cheese, place in a baking tin, and sprinkle more grated cheese on top. Add a knob of butter to each tomato, and bake in a hot oven. The onion may be left out if desired, These tomatoes are delicious served with grilled or devilled ham, if you spread some freshly-made mustard on the toast before sprinkling with cheese. Tomato Baskets. Six medium-sized tomatoes, two boiled potatoes, one hard-boiled egg, a few tablespoonfuls of cooked peas, one tablespoonful of mayonnaise and one tablespoonful of chopped cucumber, Method: Wipe and slice tops off the tomatoes. Scoop out the pulp with a teaspoon. Dice the potatoes | and chop the egg finely, and mix all together with the cooked peas, cucumber and mayonnaise. Add a little celery salt and pile up the mixture in the tomato cups, serving cold and garnishing with tufts of crisp parsley. Lemon Sponge. LEMON sponge is one of the most delicious sweets. The following 4s a reliable recipe

Put in a saucepan the rind and juice of two lemons (but none of the white pith or your sweet will have a bitter flavour), a pint of water, and 6oz. sugar. Bring to the boil, and keep boiling for five minutes.. Have 2o0z cornflour blended in a very little water. Strain the lemon mixture over this, stirring vigorously. Return to the pan, and boil briskly for ten minutes, stirring all the time. Remove from heat. Separate yolks from whites of two eggs. Beat the yolks and add them to the lemon mixture when it is cool and partly set. Stir over gentle heat, taking care that it does not boil. Cool again while beating the whites of the eggs. When they are stiff put them into the mixture, and pour it into a glass dish. Serve when cold. Queen Pastries. Hight ounces puff pastry, two ounces butter, six ounces icing sugar, white of one egg, half a large can good quality apricots, peaches or strawberries. Method: Drain the fruit and rub through a sieve. Cream the butter and stir in the icing sugar. Fold in stiffly-beaten white of egg and fruit puree. Whisk until the mixture is fairly thick. Put aside until re quired. Roll out the pastry until it is a quarter of an inch thick and cut into rounds with a 2in. cutter. With a& jin. cutter, cut out the centre, but avoid cutting right through the pastry. Plaee on to baking sheet and bake in a very hot oven. When cooked, cool on a-.sieve and fill with the fruit