ROSY-CHEEK SALAD
Contributed by Zena Dare
To make these, choose 6 large rosy-cheeked apples, cutting thin slices from the blossom ends if they will not sit steady. Now cut off the stem ends and with a sharp knife scoop out the insides and chop same up till quite fine. Mix with one cup celery, finely chopped also, and French dressing enough to moisten. Cut the rims of the apples so that they look jagged, fill up with salad, sprinkle lightly with chopped walnuts and serve on green plates on beds of crisp lettuce as a first course at a luncheon.
CANAPE AL LUGANO
Contributed by Gilda Varesi
Chop 1 shallot, then fry it lightly in butter without allowing it to colour. Now stir in 2 heaping tablespoons flour gradually dissolved by 1 pint cream, then add 1 lb. crab meat, season with salt and pepper and leave on the fire until mixture begins to bubble, stirring occasionally, of course. Meanwhile, cut one or two slices of bread 1/4 inch thick, and trim them into squares; then toast on one side only. Now make a paste with 1 cup grated Parmesan cheese, 4 heaped tablespoons butter, salt, pepper and paprika to taste. Spread the toasted sides of the canapes with the crab meat mixture; then put an eighth of an inch layer of the paste on top, place on a greased fireproof dish, and bake till delicately brown in a fairly hot oven.
POTAGE ECOSSAISE
Contributed by Marie Lloyd
Peel and cut into dice half a medium-sized turnip; put into a saucepan with a large carrot, scraped and cut into dice, I stalk diced celery, I stalk diced seakale, I medium-sized onion peeled and cut into dice, I potato roughly chopped, I peeled tomato, a bay-leaf, and one or two cloves and half a dozen peppercorns tied in a muslin bag, and 1 teaspoon salt. Pour over I quart cold water and lastly add I gill barley and 3 bones cut from fresh loin chops of mutton or pork. Simmer all very slowly together till barley is tender; then remove bay-leaf, chop bones, and muslin bag of peppercorn and cloves. Season to taste with pepper, salt, celery-salt, and tomato catsup, then serve. If water has boiled in too much add a little more before seasoning so as to have potage of the right consistency.
SOUFFLE PRALINE
Contributed by Phyllis Dare
Roast 1/4 lb. almonds (three of them must be bitter) till crisp and golden brown. Then boil 1 oz. sugar till it turns pale golden when mix at once with the almonds and pour into a lightly oiled plate till the mixture is cool. Now pound very fine. Next beat 3 ozs. castor sugar with 5 yolks of eggs till light and frothy, then add the pounded almonds, 1/2 teaspoon vanilla essence, and the whites of 5 eggs beaten to a stiff froth. Pour all into a deep buttered mould or souffle dish, bake from I5 to 20 minutes in a moderate oven at first, then increase the heat gradually.
FORMOSA SALAD
Contributed by Lilian Braithwaite
One of the most delicious salads I know is called Formosa Salad. Soak 1 tablespoon of gelatine in 1/4 cup of cold water, then dissolve in a cup of boiling water. Now add 6 tablespoons of lemon-juice, 1/4 cup of sugar, and 1 teaspoon of salt. Strain, cool, and when beginning to stiffen, add celery salt to taste, and 1 cup of cooked asparagus tips, or simply 1 cup of shredded celery, 1 cup of cooked peas, and the same of finely-shredded cabbage or lettuce. Lastly, add 1 1/2 chopped pimentoes. and turn all into a mould. Serve on lettuce with a dressing made from 1 teaspoon paprika, 4 tablespoons of salad oil, 2 tablespoons of lemon-juice, and 3 tablespoons of thick cream, blended in this order. Shake thoroughly before using.
JOHN DORY A LA CREME
Contributed by Kate Cutler
Be sure to get a John Dory with a roe, which first of all remove and wash, then replace, before putting fish into a buttered fireproof dish. Now sprinkle with pepper and salt, a slight pinch of ground clove, a pinch of grated lemon-peel; then pour over enough Chablis, Grave, or Sauterne to cover. Cook quickly in a hot oven and serve with a sauce made from I tablespoon olive oil, 2 tablespoons lemon-juice, the yolk of an egg with twice its weight of cream, and a dash of vinegar. This should be whisked well before serving.
CHICKEN STUFFED WITH WALNUT DRESSING
Contributed by Vesta Tilley
Prepare your chicken in the usual way while giblets are being cooked in a little stock until tender. Now crumble into breadcrumbs, after removing the crust, a small stale loaf; mince and add the giblets, also I large onion, I cup celery, and I cup walnuts, all chopped finely. Season with pepper, salt, celery salt, mixed fresh herbs, and 1: pimento finely minced to taste, and moisten only with the liquid in which the giblets were cooked. Be sure to keep dressing rather dry than wet. Stuff in the usual way, then roast and serve with bread sauce, little crisp curls of bacon, potato chips and fried almonds.
CHATEAUBRIAND
Contributed by Margaret Halstan
Cut a very thick steak about 2 inches thick from the rump or fillet, grill it as usual, allowing extra time on account of the thickness. Then mix upon the hot dish on which the steak is to be served I oz. butter worked up with I teaspoon minced parsley, the juice of a lemon, and a teaspoon of rich gravy or melted glaze. Arrange the steak on this sauce, and surround it with small potatoes baked with butter
CUCUMBERS A LA CREME
Contributed by Madge Titheradge
Cut 2 peeled medium-sized cucumbers in two lengthwise, gently scrape out seeds and spongy part, and slice finely. Then melt I tablespoon butter in a frying pan, add cucumbers and fry briskly for 5 minutes, tossing slices all the time. Now put I tablespoon butter into a small saucepan, melt, gradually beat in the same quantity of flour, mix well, pour in 1 gill milk and 1 gill cream, and stir quickly till sauce comes to the boil, when add cucumbers, 1 level teaspoon salt, and a dash of cayenne and grated mace. Cook for 5 minutes, stirring all the time, then serve piled upon a hot vegetable dish
MARSHMALLOW RICE PUDDING
Contributed by May Carpenter
Place in a large buttered baking-dish 2 heaped tablespoons of rice, 2 tablespoons sugar, 1 quart milk, 1 tablespoon butter, and 1/4 teaspoon salt. Put dish in a very slow oven, and as soon as a skin appears over the milk, stir milk into the pudding. Keep stirring until the rice is nearly cooked and the milk thick and creamy; then dust pudding lightly with grated nutmeg and cover gently with marshmallows which have been soaking in milk for 2 hours. Now put dish back in oven till marshmallows are partly melted and browned, then serve with thick cream.
FAIRY DELIGHT
Contributed by Lily Brayton
Chop 1/4 lb. blanched almonds, 1 dozen marshmallows, 1 dozen maraschino cherries, 1/2 dozen macaroons, and stand them in a cool place. Then take a packet of cherry jelly, add to it almost a pint of boiling water, and when quite cold, set dish in cold water and whip jelly till light and creamy. Now fold in 1 cup whipped cream, the fruit and biscuits, and 1/4 cup castor sugar. Turn into a wetted square mould and serve in slices when cold and hard.
CORNISH APPLE TART
Contributed by Stella Patrick Campbell
Line a round deep pie plate very thinly with short crust, using as little water as possible when making the pastry. Now peel, core, and cut apples into fingers, and beginning below the rim of the pastry arrange the fingers in rings till you cover the whole round; sprinkle well with castor sugar and ground cinnamon and grate lightly with lemon rind. Repeat layers with their flavourings and sugar till pastry case is deeply filled; then bake in a good oven till pastry is brown, when cover with a lid and finish cooking this way till apples are tender.
MONTMARTRE CAFE
Contributed by Phyllis Monkman
Put 3 gills best coffee into cheese-cloth or fine muslin bags, place in a perfectly clean enamel pan, add 3 pints boiling water and boil 3 minutes. Let stand 10 minutes; then remove bag, pour coffee into cups and add a heaped spoonful of whipped cream made from 1 pint, and afterwards sweetened and flavoured with 1 teaspoon vanilla essence.