IN THE KITCHEN.

Auckland Star, Volume LX, Issue 242, 12 October 1929, Page 4 (Supplement)

IN THE KITCHEN.

CONTINENTAL RECIPES. MEATLESS DINNERS. ; \ (By A FRENCH CHEF.) Menu for Simple Dinner. — Shrini bisque, Scotch cggs , curried tomatcj peclie Melba. ' Shrimp Bisque.—One-third cupful rice one pint hot water, two tablespoonfuls butter, one can shrimps, three capful milk, half a teaspoonful salt, dash of paprika, dash nutmeg, one-third cunf., cream. " m Wash the rice, add it to the boili U9 water, and cook till tender. Drab anil rinse the shrimps, clean and cut ear , shrimp in two or three pieces. Melt tli'. butter iu a saucepan, add the shrimus and simmer gently. Drain the rice an<l rinse it in cold water. Add the milk rice and seasoning to the shrimps, . n .j reheat. Just before serving, add tii cream. Serve with hot buttered biscuit, or cheese straws. Scotch Eggs.—Five eggs, six ozs of cold meat, two ozs of stale bread, one tea spoonful of chopped onion, one teaspoon ful of chopped parsley, half a teaspoontul ot salt, a grate of nutmeg, quarter teaspoonful pepper, breadcrumbs; Put three eggs into a saucepan, cover them with cold water, and bring to the boil; boil for seven minutes, then pour off the boiling water, put cold water in its place, and leave the eggs etandiim in it. * Weigh six ozs of any cold meat, with out skin or gristle. If you haven't it include slices of ham or bacon in the six oz. Soak two ozs of stale bread— crusts will do—in cold water. Pass the meat through the mincing machine, add the finely chopped parsley and onion a small grate of nutmeg, and a quarter teaspoonful of pepper, salt to taste, not forgetting the saltness of the bacon. Wring the bread quite dry in a cloth break it up well, and add to the other ingredients, and mix with the whole raw e gg. Take the three hard-hoiled eggs, cut them in half lengthways, and remove the shells. Take a piece cf the minced-meat mixture, flatten it out, put the half of an egg in the centre, and form the meat all round to form an eg* shape. Roll it in flour, then in -whole beaten-up egg 5/ then in.finely made white breadcrumbs. ■' Have plenty of boiling fat in a »tewing pan, drop in the eggs, and -fry a nice golden-brown. Drain from fat, and serve, either with or without gravy. If without gravy, dish them neatly on a pile on 3, dish paper, and garnish, with parsley. Curried Tomatoes. Cut some tomatoes in slices, hake them, grate an apple, chop egg and shallot small, and fry these last two iu butter till quite tender. Add heapedup dessertspoonful of curry-powder and stir into the butter until blended. Then add four teaspoon fuls of good'gravy, and eimraer alltogether for a few minutes. -Add the tomatoes and teaspoonful of. coconut milk, a squeeze of lemonjuice and a tiny bit of sweet chutney. If fresh coconut is not obtainable, a little desiccated coconut, pouiided with milk may be used. Serve' hot.

Variations of Peche Melba. ; -When raspberries are in fseason pick over two baskets of fresh fruit, or use two cans raspberries drained.. Put in a bowl with one cupful- sugar and the jui.'c of one.lemon, and mashed to a pulp with a wooden spoon. Put in the refrigerator over night," and put. through- cheesecloth. Another method.—Pour boiling water over six ripe juicy peaches. Plujige them in cold water, and remove the skin. Tinned peaches may be used instead. When the peaches are col<l, put them in the syrup, and place in the icebox until time to serve. Put a peadi and some syrup in an individual glass dessert dish, and garnish with whipped ci'eain. j Another way. —Put a serving of ! vanilla ice-cream in a glass dish. To jjthis add a peach and some of the eyrup, and finish with a garnish of whipped cream. This may be varied by cuttiug the peach in sections, instead of serving a whole peach. A third way is to put a round of sponge cake on a glass dessert; plate, and top with syrup and a peach, and garnish with whipped cream. , f An imitation of this sauce may be made by cooking raspberry jam and currant jelly together, and halves of tinned , peaches may be used, instead of fresh peaches, but the flavour is rot quite so piquant.