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Boudoir to Kitche
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Recipes that are Different
Bean Pie
CUT and string about a pound of
. .very tender French beans, .and
boil till* cooked, 1 small onion boiled
and drained, 2 cups sliced tomatoes,
1 teaspoonful of salt, 1 tablespoonful
of butter, salt-spoonful of. pepper.
Put air into saucepan and boil for
a few minutes; then thicken with
tablespoonful of flour, and turn into
piedish, Cover with a nice paste and
brown. , Serve with grilled steak or
chops. This is a delectable dish and
easy to prepare.
Spiced Apple Jelly
Suitable for using with cold meats.
Wash apples, then cut up into slices
and put into saucepan, and just cover
with a mixture of 3 parts of vinegar,
1 of water; cook till quite soft.
Strain through a sieve, put the liquid
back into the pan, and add a little
stick of cinnamon and a few cloves
and whole pepper and whole ginger;
boil for about 20 minutes. Strain
and add 3 cup of sugar to each cup
of liquid. Boil rapidly till it will
set. This is a delicious change from
the every-day sauce and chutney.
Gelatine Cheese
One pint milk, 2 dessert-spoons
gelatine, pepper, salt and pars
ley, 4 ounces cheese. Place in
a saucepan milk, cheese and con
diments; heat till dissolved, and
pass through sieve. Allow to cool a
little, then add gelatine dissolved in
a little warm water, stir well, pour
into small wet moulds, and set aside
to set. Serve on lettuce leaves with
salad dressing.
Veal Cake
Half a pound of cooked veal, one
pint of the liquor it was boiled in.
two dessertspoons of gelatine, quar
ter pound of cooked ham or bacon,
two hard-boiled eggs. Chopped pars
ley, pepper and salt. Put liquor and
gelatine in a saucepan; bring slow
ly to the boil; have ready a plain
cake tin, and place in layers veal,
eggs and ham sliced thinly, till mould
is full. Then pour over the liquor.
When it is cooled off a little put
aside to set over night. Delicious for
lunch or breakfast.
Good Cooked Dressing
One dessertspoon flour, 1 teaspoon
each of mustard and sugar, 2 yolks
of eggs, 3 cupful of milk, 1 table
spoonful of melted butter or salad oil,
J cupful vinegar, pepper and salt.
Sieve the dry ingredients, and mix in
the milk very gradually. Add the
yolks, then the butter or oil, and the
vinegar. Cook in a double saucepan,
stirring all the time until thick, then
strain and use when quite cold.
Baked Rashers and Eggs
When cooking eggs and rashers,
make use of a white glazed fire
proof dish. Lay the rashers in the
dish, and put in a hot gas oven. When
they are nearly, ready, break an egg
on each rasher, close the oven door,
and turn out the gas. In 10 minutes
both eggs and rashers are cooked
perfectly, and the dish, being of good
appearance, can be brought direct to
the table.
Currant Puffets
Make a light batter with three
eggs, one pint of milk, a pinch
of salt, and sufficient flour to make
a thick batter. Butter some small
moulds, wash and dry 3oz. currants,
fill the moulds with alternate layers
of batter and currants, cover with
greased paper, and bake for about
three-quarters of an hour. Serve
with hot jam sauce. These puffets
make a nice change from the more
usual pudding, and they are greatly
appreciated by children.
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