Our Cookery Corner

Radio Record, Volume V, Issue 39, 8 April 1932, Unnumbered Page

Our Cookery Corner

Flemish Eggs. Tngredicnts; Six hard-boiled eggs, 1 Dheaten egg. dry crumbs, 1 teaspoonful mixed herbs, 31h. lentils, pepper and salt, 4 tablespoonfuls breaderumbs. Method: Boil the lentils till tender, taking care they do not burn, Shell the hard-hoiled eggs and coat with mixture of lentils, crumbs, and seasoning, then coat with egg and crumbs and fry in deep fat. Serve hot on puree of potatoes with fried tomatoes: or serve cold on lettuce or potato saled with a covering of mayonnaise sauce. Chocolate Filling. Tnugredicnis: Two oz butter, 2 teaspoonfuls cocoa, 202, fine castor sugar. ‘: Method: Beat butter until soft and creamy, and add the sugar and cocoa mixed together. Beat well until the mixture is quite smooth and creamy. Spread between biscuits. Tomato Paste. Ingredients: One lb. tomatoes, 1 large onion, 80z. grated cheese, 2 tablespoonfuls flour, ox, butter, salt and pepper to taste. Method: Slice the tomatoes and cut onion small, Cook gently, with butter and seasoning, sieve and add flour to the mixture, Cook for ten minutes and add the finely-grated cheese. Stir for a few minutes, and use when cold for sandwiches, or eat with dry biscuits, Cheese Pudding. Jnuyredients: One breakfastcupful

breadcrumbs. 1 breakfast cupful grated cheese, 2 eggs, 3 pint milk, Method: Stir all well together, having beaten the eggs. Bake in a quick oven for 80 to 40 minutes in a wellbuttered pie-dish. Those who prefer sayouries to sweets will find this cheese pudding rather good.