1935-04-27 — Page 7

The Nicest way=

With the Tasty Meatless Luncheon And The Simplest Sweet

HERE'Something

out-of-the-of

dinary to include in

That ́manus' vow

Spinach Patties

delichus 1

H

ERE are, some novel and nourishing recipes that you might try as a change from meat in the hot weather, and a change from fish. Friday.

Spinach Pattles

ing

on

INGREDIENTS. — 12

07. Mc. Dougall's self-ruising. flour, 6 o fard or margarine, 1% b. spinach, oz. butter, pepper, salt, nutmeg, 1 erram, 1 egg.

a narrow

02.

Method. Make the four and fat into flaky pastry, cut out cir- cles with a cutter or tumbler, and in those smaller circles with a wineglass or smaller cutter, leav- ring of pastry. Bake pallies and rings. Cook the spinach with 1⁄2 cupful water, and when quite tender drain well, and rub through a sieve. Mix the puree with the butter, season- Ing, grate or nutmeg, cream, and the egg hard-boiled and chopped. Hent this up without balling, and pile into the hot patty cRACS, with the pastry rings on top. Baked Eggs in 'Ramekins

INGREDIENTS. Small tin of #teel corn,, 6 egga, pepper und salt,

Method Butter, some individual ramekin dishes and divide the sweet corn among them-it in bet. ter heated first. Now whip up the egg whites very stimly with a pinch of salt. Unless you have large ramekins, four whites would do: Put some of this frothed white into each 'ramekin over the sweet corn, and then gently, slide A yolk into the middle of each. *Sprinkle with pinch of pepper and salt, cover the yolk with a small pat of butter and bake in a Biow oven till act. Stuffed Dates On Lettuce

INGREDIENTS. required: Let tuce, watercress, tomatoes, dates, cream cheese, walnuts.

Line the required number of in- dividual salad dishes with crisp lettuce leaves, and over this put a' good layer of watercress. „ Add' a few slices of firm tomato,

Remove

the stones from the dates and stuff them with cream. cheese. Add them to the founda- tion of green ingredients, and over all sprinkle a liberal helping of chopped walnuts.

Serve, with

taste,

salad dressing to

Shredded Cabbage,

Here is a nutritious and inter- esting vegetable, saind. Take the heart only of a small cabbage, shred it as finely as possible. Shred also a good Spanish onion, 'having removed the outer skins. Add a few young carrota cut into very small pieces,

"fl

of

Mix lightly together, pile in a dish, decorate with slicen tomato and bolled beetroot, and cover the whole with A thick" sprinkling of ground nuts. THE BEST SIMPLE SWEET

Of all the simple sweets, con potes of fresh fruit are the best. Nearly all fruits can be used, and this is all the more useful since fruit that has been packed and arrived imperfect or not quite

wine or port; cook one minute more and pour over the fruit.

As flavourings, vanilla pods, cln- namon or lemon peel can be used. The fruit should be of the eating, not the cooking kind. Quite cheap eating pears, for instance, make a very "good" "compate while gutte good cooking apples would make A bad one, since you could only correct the sharpness of the fruit by adding sugar, in your plate. This should not be done with a compote, which must bo sweet enough when served.

RECIPES

Compote of Bananas

Peci the bananas and.' poach them in water and sugar. Cook five or six minutes only. Reduce half the liquid to a syrop, flavour with a littlo. rum and pour over the bananas in the serving dish,, Compote of Pineapple.

Choose a sound pineapple, peel it and remove the core, cut it in alices, and cook these as, described above, but add to the water the juice obtained in cutting the fruit, If you want an extra flavouring Kirschwasser or Maraschino aro the best. This can also be made with preserved pineapple. In both chees a great deal of sugar is re- quired.

Compote of Pears Dijonnaise

Peel and poach the pears as be fore and leave them to cool in half the liquid, add to the rest n, tablespoonful of black cûrrant jelly. Reduce to a thick syrup.

Pour.

over the pears cut in halves in the serving, dish a little of the tepid syrup, doing this several times no that the pears are well coated with it. Dispose around the pears a border of black currant jelly finely chopped and sprinkle over the pears chopped grilled almonds..

some

In summer time fresh black- currants are used, mixed with raspberries to make a puree, over which you dispose your pears, Compete of Chestnuts

Roast very carefully. chestnuts, peel them and, cook them again in a

pan with water and sugar (the proportions to be a quarter of a pound of sugar to half a tumbler of water), Cook. slowly till the,, chestnuts, are well coated with syrup. Remove them and dispose them in a dish. Add a squeeze of lemon, sprinkle with sugar and serve.

ripe can be served as a delicious little tricks

dish. Fruit to be eaten raw must be perfect, but alas, we who are forced to rely almost entirely on imported fruit cannot reach for the perfect fig or peach still warm. from the sun. But don't be too discouraged-try a compote.

Compotes are always prepared in the same way. The fruits are whole or cut in half, peeled and cooked slowly in, water covering them; sweetened with a little sugar and flavoured with a vanilla pod." When they are soft, which in easily ascertained by pricking them with a sharp knife; you leave them to cool in the water and serve them as they are, with or without cream,

You can also, leaving them in half the water, add sugar to the other half, reduco this "to a syrup. and pour the syrup when tepid over the fruit (well drained) "in the serving dish.

You can further make it more elaborate still by adding to the water when reduced, a littlo red

ANCHOR

THE FINEST

Cake Tina. The greasing of cake

tins and pie dishes is rather a messy business and опе which takes place most days of the week. To avoid the stickiness usually involved, the following simple method is a good one to adopt. Keep a small jar of lard in the kit- chen and, when tins have to be greased, place the far near the fire or stove for a few minutes. The lard will quickly become liquid and can be applied to the tins by means of a brush, This method is quick, economical, and effec- tive, Those Micel-A rough and ready,

but very effective way of get ting rid of mics is to soak old rage in a little carbolic acid and press them into the holes or spaces to destroy the pesta,

(S HER ZIMOWEROF BABY C: LISTER,

ANCHOR

ZEALAND

CUPERTINE

NEW

UNTER

F

Your DIET

Benjamin Franklin's Health Rules

the

famed scientist and philosopher,

FRANKLIN,

made

a pronounced artistic and financial success of his life. He evolved and practised a doctrine of health that we" might cal) to-day a set of fun- damental simple truths. You might be interested in what this man of the early nigh- teenth century had to say on the aubject of health and long life; for he stresses just the very facts we are concerned with to-day in the planning of a balanced diet.

Eat and drink such an exact quantity as the constitution of the body allows of, in reference to the services of the mind.

Excess in all things whatever, as well as in meat and drink, is also to be avoided.

The measure of food ought to be (as much as possible) exactly proportionate to the quality and condition of the stomach, because the stomach digests it,

A greater quantity of some things may be eaten than of others, some being lighter of digestion than others.

Wouldst thou enjoy long life, a healthy body, and a vigorous mind? Labour in the first place, to bring thine appetite in subjec- tion to reason.

If thou eatest so much as makes thee unfit for study, or other busi- ness, Thou exceedest the due measure.

If thou art dull and heavy after eating, it is a sure sign that thou hast exceeded the dua measure; for meat and drink ought to refresh the body, and make it cheerful and not to dull and oppress it

If thou findest these ill symptoms, consider whether too much meat or too little drink oocasions it, or both, and abate by little and little, till thou findest the inconvenience removed.

Keep out of the sight of feasts and banqueta as much as may be;- for 'tis more difficult to refrain from good cheer when it's present than from the desire of it when it is away; the like you may observe - in the objects of all the other Renses.

A temperate diet frees from disease; such are seldom ill, but if they are surprised with sick- ness, they bear it better and re- cover sooner;, for most distempers have their origin from repletion.

And to these we may add the following written by a doctor of to-day:

Do not drink with your meals." If thirsty drink one hour before meals or three hours after meals. Do not drink tea, coffee or alcholic beverages. Do not, drink anything too hot or too cold. Do not eat meat. Do not eat when you are tired, excited, angry, Do not cat fried or greasy food, nor fresh or white bread. Avoid condiments, Fat slowly, masticate your food well. Rest before and after your meals as long as possible,

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