IN THE KITCHEN.

Auckland Star, Volume LX, Issue 224, 21 September 1929, Page 4 (Supplement)

IN THE KITCHEN.

UNUSUAL DISHES. | AMERICAN RE CIPESi The following hors d'oenm. especially suitable to the hol S *• may be served on a buff et luncheon, or as a first course of?'« Artichoke and Tomato. Place a slice of boiled t artichoke (or abashed from the can) upon a toast iearti Cover this with a slice ! >'i seasoned with salt and nl/ o!Cat » dotted with butter. Pl a p p ? p f N broiler till the tomato slie* ? Serve this canape at once*' Tomato, Sardine and Rarebit Place tomato slices upon tn, angles. Top them witlSfe. 1 * and cover with a Welsh rarebit under broiler to brown. Serve hot. Artichoke, Celery and Eg» Dice celery and hard-boiled m , ~ add pieces ot artichoke Riff 1 at 4 ingredients with mayonnaise and J] upon toast triangles for a canaW same ingredient? are delicious if.-* as vegetable cocktails. Thev J?® 1 very cold. ey ma *t be Spicy Veal Loaf. An especially well flavoured i P ii- ■ veal is prepared by cooking a SmS* a half of veal in two quarts 71? until tender, adding two teas™, te salt Mi,en about half done ffi 80i in the liquor, then shred and mixvS! one cup of stuffed olives ch o 2*S two teaspoonful of minced pa® to three cupfuls of the stock two taM spoonfuls of chopped onions ter of a teaspoonful of celerv «J boil three minutes. aThJI? spoonful, _ of granuM ooftened in a cup of the cf i and add it to the boiling liquid,logS j t t ® as P oonfuJ of tarragon vine«ar and half a teaspoonful of bL» juice. Strain the stock and when it beginning to congeal mix in the veal sni olives and let stiffen in a single W mold. Serve with a chili sauce' I mayonnaise dressing. Ham and Egg Aspic. / Moulded ham and eggs are te'mptk Grind the ham fine, blending it Vith cold veal, chicken, or Jamb, as may be venient; season highly and moistfinwitl mayonnaise; then pour in just enoutl melted aspic to make the mixture lemj. liquid. Place a halved ej; cut side down,'in each small mould, anj pour the ham mixture over it-i CiiJ] turn out and garnish with t sob chopped pickle. : . f • Dressed Cold. Beef, vf To pep up cold roast beef cut in Ten thin slices and pour over it the follow dressing:—Mix half a teaspoon eachl dry mustard and paprika, one teaspoon of salt and a quarter teaspoon of black pepper, add six tablespoons of olive oil two tablespoons of tarragon vinegar, snd one tablespoon of finely chopped shalloti, parsley and red pepper. Garnish with lettuce leaves. Olives and Baccn. Olives stuffed with either pimiento or with almonds are best in these hors d'oeuvres, though those stuffed with celery are sometimes used. Wrap each olive in a strip of bacon, secure it to the olive with a « toothpick. Place tk wrapped olive under the broiler till tit bacon is crisp. Serve at once. 1 " 1 Prune and Bacon.

11 Remove the seeds from large prunes t that have been -well soaked. Fill the • cavities with olives filled with nuts (these can be purchased already filled with the nuts). Wrap each prune with a strip of bacon, as above, and cook in the same manner. Serve at once. Lamb ia Mayonnaise. Gut roasted lamb in neat flices, trim off the fat and cut the slices in uniform shape. When it is perfectly cold*dip it in jellied mayonnaise to cover the slices tliickly. Arrange the slices in a circle on a chop plate, alternating with tiny hearts of lettuce previously marinated in French dressing. The jellied mayonnaise is made by adding aspic to tie regular dressing, about equal proportions of each. Garnish the whole with stoned olives. To stone them cut spirally is one peels an apple. • Tongue Salad Loaf. Cold corned beef or cold tongue Is more interesting if dressed up-a bit. Soften a tablespoon of gelatine in » fourth of a cup of cold water and dissolve it in a cup of boiling add a quarter of a cup each of vinegar and sugar, two tablespoons of lemon jniffi, and a teaspoon of salt. Strain and cool, and when it begins to thicken add half a cup of finely shredded cabbage, one and one-half cups of canned pimento,'cutfine, and a cup of finely minced celerr. Enough for four or five servings. Mould and chill and serve surrounded with thin slices of the meat. Ti • Tongue and Veal. Another good way to prepare tjngM is to chop fine one pound of it and two pounds of cooked veal, separately, add saltfand pepper to taste. Pour half a cup of melted butter over the veal, mix well; then put alternate layers ot it and the tongue in a pan and pu' under a weight. Serve in slices gtf" nished with slices of lemon. Vegetable Marrow Cream Spnp. One large marrow, 1 large onion, I® bread crusts, butter, pepper and salt, teas poon white sugar, a little lemon peel, nutmeg, 1 pint milk, and loz flo'Jfj Prepare the marrow as for boiling, lD split lengthways. Soak the bread cruse in a little warm milk, and beat W"®, 3 fork. Chop the onion finely, and nW with the butter, pepper and salt, aM little nutmeg.. Place in the centre of marrow, and bind together with cottt J ' Place in a shallow stew-pan, cover wi " water, and simmer gently until 1 m soft. Bemove, drain, and pass ™ a hair-sieve marrow, onion, and bre* > and press all through with a J9P® spoon. Return to the add the milk, also the flour, which M®. i be mixed smoothly with milk. Bring slowly to the boil, and j until the flour is well done and the nicely thickened. Add the sugar little more pepper and salt. Strain, serve immediately with croutons oi bread.