THE WORLD'S FOOD

Auckland Star, Volume LIX, Issue 23, 28 January 1928, Page 4 (Supplement)

THE WORLD'S FOOD

RARE AtiD ! DISHES. 1 WHAT 00 I: ( ®y ft ■ '*;>• How curiously conservative Zealanders are in the H will eagerly try a new dish. TfeaST-r he simply declines. H repeats the mental process boy, to whom was offered aljj^jigfl the first time. Be U not eat "cows' tucker." Quite ede^i people, as we call education, primitive outlook on food. Tier - - no excursions. The Enropea*-^^: lives to make experiment*, standing of the cook. The - foßoira?«£i^ some of these excursions. 1 'Ben' soup eaten in high places fc World, m the Vatican, to might be tried by lesser folk introd*^. a New Zealand fish in fU*p 0 | aT** described. ... Cream Soup Vatican. |Sljl Procure a fresh 41b MgLfclean, cut off head, split lift fillets on both sides, and side. Place all trimmings,:^^* heads of fish in soup pot, poor owS quarts water, add carrot, each of parsley and celery," sliced, four cloves, four nllniirti_ whole blade peppers, aaprig tkjS*? half sprig bay leaf, and oneaadfrL* teaspoonsful salt. Strain broth tirojT, clean cloth into another pan come to boiL Dilute a tatieenoSlSl? rice with half a gill cold tablespoonful Oriental cuny I*3 ?nd add. gently to the broth, pHfriit ihg for two minutes. Add two ii thick cream and two ter, lightly mix until butter solved, pour, cream into a W'2 tureen and serve with ojater oJn separately. With soup we need bread, and the little-known form of breiul mad* tm corameal, and eaten in the States of America:— .'1 * '■ •" I Pocahontas "Egg Take two thoroughly beato three cups white corhmea], a* ImIP half pints milk, and a mat at mix well together. Boilhalf a eaptjrf rice for ten minute*, thorooghly fan add to other preparation,- wfti i of butter or lard the eiae salt and one and a-half teaapboetinf yeast in powder or cakg, ' transfer into an etrtbtnimv' hilj^ dish, bake in a moderate oven tr i minutes or until a nice brojii'tviifrremove and serve in the dish. & above is an excellent HUh, greatty V predated by people in the States, m were originally settled by tngKA plj, in the time of the great EBjahettTT, How to Make Tea.."fpfilf We all drink tea, we colonics, bat only some of us know how to sute tie beverage so that we get the best fan the leaves. The following is % Vwnt given by one of the French chefs it Delmonico's, after a, visit to the where, at a Chinese merchant'a ia BMbay, who was one of the> ; tkirtM reputable firms which were cdeeted aai given title by the Chinese Gorvermaestti trade with foreigners, he was green tk This is his account of hoar it wu itilt, kept, and served. The pot irai talon from an ornamental square"B<& madeof bamboo, and large Enough to hold tb tea vessel, usually holding abtaia gallon. A double piece offelt daft, evenly padded with cotton to 3in' a thickness, exactly fitted the interior a well as the bottom. The inner einkg'- ■ was carefully sewed together and arranged in the box. The cover is tailarly treated, and made to property ft inside; a neat knot of ribboa iii fastened in the centre of the top eons for a handle. A porcelain pot,.lib a water pitcher, fitted tightly in tie to, and was always scalded before the fat water was poured in. When snffiekafy infused it was immediately gtrmiafedid* the pot and the box was then phepftill handy part of the room. The <n«fa was informed that the tea wodihap II in an excellent hot condition for tad* ■■ hours. • -

Swiss Cafe an lait. A'S' Grind six light tablespoons <tf vmdd coffee beans and place in an unH>|t Sprinkle all over a good gill or cue 8? of cold water; and set on one side to minutes. Pour over three *nd l*. pints fresh, cold milk, mix wooden stick, cover pan, set pot and let come very slowly to Jnst point, mixing with wooden stick j** frequently. Shift pot to corner of and let settle for three minwt>% through clean dry cloth into hot plcl®» and serve. Banana Merinfse P*. Roll out on a quarter pound pie paste, to caMfp l * lightly butter a deep pie plate, .Pf layer of paste, carefully bottom and sides, trim off spread three tablespoons inalade at bottom of phite. •«##* finely 'slice eight ripe * bowl with, ounce sugar " and liwl** spoon vanilla essence, mix welli"**"?" ing, and arrange over <le Set in oven for 30 minutes, up the whites of three egg» froth, adding one ounce -eugar y* spoon good rum, beat up for one"®** then spread over bananas. SmooJ*** face with knife, finely-grated coconut over, oven for ten minutes. Remove, **»■ either hot or cold. - f, - -~t