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Show I in the bottom oi! a greased ring l mold. Fill with cooked rice mixea with chopped parsley. Unmold on a hot platter and fill the center with curried lamb. Garnish with peas and sprigs of parsley. Parsley Butler V cup butief Vs teaspoon salt Pepper y2 tablespoon chopped parsley tablespoon lemon juice Work butter until creamy. Add salt, pepper and parsley. Add lemon juice very slowly. Serve on broiled fillets of beef. ' - imii I" HiIiJhi ' to 1 te3s$rt ctjrry sowdqr Salt and pepper Cooked lamb Cooked peas Steamed rice Parsley Cook onion slices chopped fine with butter until tender. Add the flour and lamb stock. Stir until thick. Add salt and pepper and curry powder. Add lamb cut in slices free from fat and let stand in sauce until heated through. Do not allow to boil as meat will become 1 toughened. Put a row of peas 1 cup blancnea almonds, chopped Scald cream and cool to lukewarm, luke-warm, crumble yeast and mix with the cooled cream. Cream butter thoroughly, add egg yolks one at a time, beating well after each addition. Add flour alternately with yeast mixture These recipes are reprinted by request Cream Rolls 1 cup thin cream 1 yeast cake 1 cup butter or other shorten- " ing 5 egg yolks '; 3 cups flour Vi cup sugar Beat thoroughly. Chill dough in refrigerator overnight. Mix , sugar and nutmeats and sprinkle sprin-kle half the mixture on the molding board. Divide chilled dough in half; roll out each portion por-tion irt the sugar and nuts, until un-til the dough is one-eighth inch thick. Roll up like a jelly roll. Cut off 14 inch slices and place I on a greased baking sheet, cut side up, lVz inches apart. Let rolls rise until light, about one hour. Bake in an oven 350 de-. de-. grees until delicately browned. ! Blackberry Pie r Make a plain pastry, roll thin 1 and line a pie pan. Sprinkle - lightly with flour and sugar. Fjll the shell with berries which have been picked over and washed, " drained and dredged with flour and a little salt. The flour serves to thicken the juice and help to prevent it from overflowing. over-flowing. Dot the blackberries with small pieces of butter and add sugar to sweeten. Cut pastry pas-try strips V2 inch wide and arrange ar-range on the top of the pie. Brush with beaten egg yolk and a little milk. Bake in an oven 350 degrees for 10 minutes, then lower heat to 325 degrees and cook 30 minutes longer. ' i J Raspberry Meringue 3 egg whites Salt 1 cup sugar V2 teaspoon vanilla extract 1 pint raspberries or other fruit 1 cup whipped cream Beat the egg whites and the salt with an electric mixer at high speed or a hand beater until un-til almost stiff. Add the sugar gradually, continuing to beat until the mixture is very stiff. Add the vanilla and blend. Turn into a 9-inch layer cake pan which has been lined with waxed paper and spread evenly. Bake in an oven 300 degrees for 45 minutes. Remove paper by placing on a wet towel. Place meringue on a serving plate. Fold raspberries into cream. Heap on center top of meringue. Minted Cream with Strawberries 1 cup cream Vt cup crushed fondant mints 3 cups strawberries Green vegetable coloring Whip cream until it is custard-like custard-like consistency. Fold in the mints. Tint a delicate green. Freeze until firm. Wash and hull the strawberries. Arrange in serving dish, pile frozen mint cream in the center. Garnish with whole berries. Curried Lamb 1 slice onion IV2 tablespoons butter IV2 tablespoons flour 34 cup lamb stock |