May munchings

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A ANOTHER grey, gloomy May-day Bank Holiday has gone by; I wish they would stop it or move it to a more cheerful moment. However, on the joyous side I have found a wonderful use for malt vinegar at last. It removes those stains in the bath, sink or lavatories caused by years of dripping hard water. You simply soak an old flannel or rag in vinegar, slap it on the offending marks, leave overnight or day and, hey presto! they disappear. I thought you might like to have this gem of informa- tion.

I was rooting through an old cigar box this week and found a receipt from Bumble Dawson, now dead alas. She designed clothes for films and stage but was a terrific food lover and cook, I once found Dirk Bogarde sitting next to me at lunch in her flat. Fancy! This is a suitably springtime receipt I feel.

Cold parmesan souffle 3 large eggs

3oz freshly grated parmesan cheese 1 teaspoon of dijon mustard A good pinch of cayenne pepper 1/2 pint of double cream salt

I beg of you to use fresh parmesan, the packeted stuff just won't do. Separate the egg yolks from the whites. Beat the yolks until creamy. Add the cheese, dijon, cayenne and a little salt to make a smooth paste. Whip the cream until thick and fluffy but not too hard. Beat about three spoonfuls into the cheese paste to soften it then fold the rest of the cream in with a light touch. Whisk the egg whites into stiff peaks and fold into the mixture (so start the egg yolks and cheese in a big enough bowl to accept all these ingredients). Turn into a soufflé dish, place in the refrigerator and chill all 'day.

Another good springtime dish is for poussins. They don't have a lot of flavour, poor little things, but this method gingers them up a treat.

Poussins with orange

2 plump poussins 2oz of butter 1/2 pint of chicken stock 1 dessert spoon of plain flour the grated rind and juice of a medium orange

1 dessert spoon of dijon mustard

1 tablespoon of double cream salt and pepper

Melt an ounce of the butter in a casserole that will contain the birds snugly. Place the creatures within and coat all over with the butter. Pour a quarter pint of the stock over them, season with salt and fresh ground pepper, cover and cook in a pre- heated oven at gas 4 (F355°, C179°) for 20 to 30 minutes. Remove the birds to cool a little then split them in two and remove the backbone. Arrange skin side up in another suitable dish for grilling. Put the original casserole over a moderate heat, stir in the flour, blending until quite smooth, add the rest of the stock, cook for a few minutes and keep it warm. Sprinkle the orange juice over the birds and dot with the remaining ounce of butter. Preheat the grill, then cook the poussins until golden and crisp. Add the grated orange rind, the dijon and the cream to the sauce, let it bubble for a minute or so, check the seasoning, then pour around the chickens. Serve with plain boiled rice or new pota- toes and some tiny green beans.

For a pudding try this method of baked apples.

4 large granny smith apples 12 dates 2oz of ginger in syrup 4oz of soft brown sugar 6 fluid oz sauternes or moselle whipped cream

Core the apples and make a faint inci- sion around the centre of each. Remove stones from dates and insert a thin slice of ginger instead. Stuff the apples with three dates each and the brown sugar. Put the apples into a gratin dish, pour the wine over them. Bake in a preheated oven at Gas 6, (F400°, C205°) for 45 minutes or until the apples are soft when pierced. Spoon the juices over the fruit, bring hot to the table and serve with great dollops of chilled whipped cream. This is really ama- zingly good. Enjoy.

Jennifer Paterson