COCKING HINTS.

Auckland Star, Volume LIX, Issue 177, 28 July 1928, Page 4 (Supplement)

COCKING HINTS.

FRIENDS to supper.

THE LATEST DISHES.

According to recent news from overseas hostesses are varying their Supper | menus with all mariner of foreign dishes/ ! Whether it is an informal little dance, ; a friendly "evening's bridge," or aMp |ball, the refreshments must contain ce£ I tain original features. Savoury j highly seasoned sandwich mixtures 'copied from Continental restaurants ; have largely replaced the well known j chicken, lettuce, and egg. while the i bread and butter foundation must be i"neither thick nor thin," and must be :cut from an oval loaf of soft-crusted j milk bread or French loaf. American I salads are largely served, and acionz i hot dishes are scalloped oysters | tiny hot fruit tarts. ] Some of the recipes arei j Continental Sandwiches.— (1) Smoked I fish, (2) ham and marmalade, (8) ! rolled sardines, (4) olive. (5) herrim j salad. ™ j American Salad?. — (1) Chicken and apple, (2) tongue and real, with banana, (3) ham and Brussels sprouts. I Hot Dish—(l) Scalloped oysters, (IV jfruit tarts. j (1). For the smoked fish use either jsmoked cod or kippered salmon. When | cod is used cook the fish in the nana! [way, and then flake the fish while hot (into small pieces, discarding any hard j portions. Pound to a smooth paste with ja generous piece of butter and ilemoii juice or vinegar; season liberallv ! with pepper, chopped parsley, and [grated lemon rind. Spreal when cold on | slices of brown bread and butter. If a j more creamy mixture is preferred, tnfrr :the flaked cod with a little thick white j sauce, flavoured with grated lemon rind [and parsley. If kippered salmon is I used pound the fish to a smooth paste with butter, lemon juice, a little anchoty sauce, and a liberal dusting of pepper, take slices of brown or white bread and butter, and on half the slices put a thin slice of cucumber, previously soaked in vinegar and then drained. Spread the other slices with the fish mixture, and put a fish slice on a cucumber alios. Press together and cut into shape. (2) Spread slices of bread and bnttw very thinly with bitter marmalade made from Seville oranges. On top of the marmalade put thin slices of lean ham lightly dusted with black pepper. If preferred, use minced ham, creamed smooth with some butter. Cover with another slice of marmaladed bread and butter. (3) "Rolled Sardines" are made by pounding some smoked sardines to a smooth paste, with a little butter and lemon juice, and seasoning them with pepper. Add a few minced or very finelv chopped capers, or a tablespoonful of grated cheese, and spread on square slices of bread and butter. Roll up and gently press into shape. (f) For the olive sandwiches spread half the slices of bread and butter with minced olives, dusted with ealt and pepper, and the other half with minced ham or potted meat. Put an clive slice on top ot a ham slice and pres3 into shape. Another recipe is to mix some minced olives with a few finely chopped capers, and to blend them to a smooth consistency with anchovy paste. Season with salt, pepper, and a few drops of -'lemon juice, and Epread on bread and butter. (5) Buy four red herrings and put in a piedish. Cover with boiling water and lea\e for 15 minutes. Then remove from water and cut off heads and tails. Pee] off skin and slit open to remove backbone. Pass fish three times through mincer and put in saucepan with a generous Jib of butter and a good sprinkling of pepper. Heat thoroughly and add a pinch of cayenne. Put in small pots or jars. Use when cold Ml slices of bread and butter. Chicken Salad.—Fill the centre of the nish with cold cooked chicken, cut into thin straw? or dice, and surround with a salad made by mixins a finelv-shred c. i>p lettuce, with a cupful each of sliced ripe apple and crisp celerr, and half a cupful of minced nut. Mask all with mayonnaise dressing without oil. Decorate with white of hard-boiled cut into ring?, and curls of celery green. Dust the grated yolks of the eses over the mayonnaise. Tongue Salad.-—Cut the tongue and veal into thin slices and lay them down the centre of an entree dish. Surround with a salad made of shredded lettuce, slices of ripe banana, quarters of nottied peaches (without; juice), and mmced nut, the whole masked with a srood mayonnaise, either with or without oil. A cupful of cooked ereen pea? makes the quaint salad even nicer, and ■ e)^r meat should be decorated with aspic Ham Salad.—Fill the centre of the rmwl with cooked Brussels sprouts which iV) ve bp f n allowed to get cold, and mask rncm with a mayonnaise dressing (with •r' without nil). Surround the sprouts w„h a circle of Mk-cs of ham. uid round the pok of the di-ii put a mg ot orange sli.es. Tf nreferred. the mm can he rolled into finders and stood TEr.i'nst the pile of sprouts like bacon ■oils. Sr-aHoned Oysters— Make 6l , me rich uid thick white same, and when cooked ■eat into it the Yolks of two a ablcspoonful of chopped th« ■rah-d rind or a lermm. ami. if possible, marter oi a cupful of cream. Mix in the prepared oysters and -ti r over the tire oi a minute. Turn the mixture int ,0 P shells; cover the surface with mod crumbs, and bake f.-» r five minutes ii a moderate ..von, F-.r the ln-t recipe M.me srood im:T ami lire"lte.l 7, any tins u ; r ], Co>i^ *7\ AV!i, ' n 1"e<|!l i ri'd till t:e- ease-'will! Miauli. ri-v j:.;., , : h pea;"-! I ji v- rt !i..iit an v liiiev v:. r .:..- ' 1 ' •»gnr and .-an-fiP-.