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HONORABLE MENTION
Cucumber Fish Sauce. - Cucumber
fish sauce is delicious on all Ssb and
almost as nice on cold sliced chicken.
Feel and grate 1 large cucumber, add
i teaspoon mustard and 1 tablespoon
finely chopped olives to 1 cup of
heavy mayonnaise.-Mrs. EL Smith,
Dellerton.
, Apple Tapioca.-Take 1 cup of pearl
tapioca, llb. apples, a few cloves;
wash tapioca, drain and soak overnight
In a " pint of sweetened warm water;
peel and core apples, leaving them
whole, place a clove in each, and put
in a ptedish. Four tapioca over, and
bake till tender. Serve with cream
and sugar.-Mrs. -George Fazey, 29
Burgoyne-street, East Northam.
Melon Chutney.-Sprinkle 61b. melon
with salt and leave overnight. Next
morning drain off 'liquor, and put
melon with following ingredients in
preserving pan and .boil gently for 3
hours:-Three medium sized onions, 2
small cups of sugar, llb. sultanas, half
bottle vinegar,, 1 cup golden syrup, 1
teaspoon cayenne pepper, 1 teaspoon
mixed spice, 1 dozen cloves, a couple
of chillies (cut up), and a little gar-
lic, in all about the size of a wal-
nut. Bottle and seal when cold,
Mrs. E. Murray, 94 Goderich-street,
East Perth.
York Cake (no eggs or butter), eco-
nomical for times of depression.-jib.
flour, llb. sugar, llb. dripping, ! cup
currants, S cup sultanas, lemon peel, 2
tablespoons vinegar. 2 teaspoons car-
bonate of soda, 1 pint milk (Trugood
serves this purpose). Rub dripping
into flour and sugar, then add fruit and
peel, dissolve soda in vinegar, and add
milk, mix at once into dry ingredients,
bake in moderate oven for two hours.
When made in larger quantities this
cake keeps moist for two or three
weeks.-Mrs. L. Weston, 3 Brooine
avenue. Cottesloe.
Spinach a la Creme.-Pick and wash
about 21b. of spinach, put lt into a
stewpan, add salt to taste, and boll un
I til-tender, when done pour off water,
I drain the spinach on a colander, soak
in cold water for a few minutes, then
drain again and chop it up rather finely.
Melt loz. of butter In a stewpan, add
loz. cornflour, put in chopped spinach,
season with pepper and a little grated
nutmeg, stir over fire till thoroughly
hot, add a little cream or milk, and let
simmer for a few minutes. Dish up
on a round dish, and garnish with a
few neatly cut pieces ot toasted bread.
Serve hot.-Miss Belle Miller, 3 Ber-
nard-street, Claremont.
Ham and Marmalade. - Cut thin
slices of " brown bread and batter;
spread half of them very lightly vi th
French mustard, and the other half
with bitter orange marmalade. Sand-
wich together with thin slices of
ham, and serve with a green salad.
Egg and Chutney: Chop up 2 or more
hard-boiled eggs with some mango or
other chutney and a few watercress
leaves; season and use as a filling for
small buttered rolls. Sardine and
Cheese: Spread slices of brown or
malt bread with cream cheese, and
sandwich together with skinned and
tailed sardines. - Miss L. Mander,
Glyde-street, East Fremantle.
Asparagus Eclairs.-To make the
eclairs allow one small cup Sour, one
small cup water, 2oz. butter, and 3
eggs. Boil the-water and butter to-
gether; when boiling stir in the flour,
and stir until all lumps disappear. Let
it cool a little, then add .the eggs,
well beaten. Form the mixture Into
narrow shapes, and bake in a fairly hot
oven for about half ah hour. The
oven must not be opened for at least 20
minutes. When cooked, cut the eclairs
in half and lay two or three tips of as-
paragus in each half, and cover with
mayonnaise and decorate with tiny
strips of olive, gherkin, or cress (six
eclairs really make 12 servings). It
is not necessary to bake the mixture
In special containers.-Miss A Prior,
Norwood, Bellevue-street. Thornleigh,
N.S.W.
Beef in Sauce Robert.-Cut the c-ld
meat into fine slices; make the sauce
thus:. Put 1 dessertspoon fat in a
saucepan, add an onion cut into rings,
and fry till yellow and tender; add half
pint stock, a pinch each of salt, pepper
and nutmeg, % teaspoon mustard und
1 teaspoon vinegar. Cook gently for
one hour. Add the thin slices of cold
meat, and warm thoroughly, but do not
allow to boiL Macaroni a. Ia Milanalse:
A llb. macaroni to 1} quarts boiling
salted water; boil for 15 minutes and
then set aside for 15 minutes in < der
that the macaroni may swell. Now
take another saucepa.t, put into it l
dessertspoon lutter and 3 dessert-
spoons olive oil, add 1 chopped oni.n
and allow It to become yellow and ten-
der, but do not brown it; add %lb.
cooked meat (minced if possible; If
not, finely chopped}. Stir till it be-
comes thoroughly heated. Now add 3
tablespoons, tomato sauce; stir again.
Drain the macaroni and add lt to the
meat, etc. When the food is trans-
ferred to' the dish in which it will be
I served, add %lb. grated cheese.
-Mrs.
R. A. Basley, Whittakers* Mill T*.0.
$