Salmon Splits

Press, Volume CII, Issue 30191, 24 July 1963, Page 3

Salmon Splits

If you are looking for inspiration for Sunday supper or a quick lunch for the homecomers on a chilly day, try making Salmon Splits. They are a five-minutes-to-rnake and ten-to-cook, lunch, so they are almost as quick as anything you can think of and just about the most popular too. The recipe uses one 7joz tin of pink salmon, and makes about 16 squares; sufficient for four to six people. Ingredients: 1 breakfast cup flour 1 dessertspoon baking powder 1 teaspoon salt A good dash pepper 2oz butter 6 tablespoons milk 1 7joz tin salmon Method: Into a bowl sift 1 breakfast cup of flour with baking powder, salt and pepper and rub in 2oz butter. Open salmon and drain all liquid into the flour, adding six tablespoons of milk. Cut together to bind, then knead lightly until smooth and turn out on to a floured board. Divide into two equal sized pieces and roll each out to make similar rectangles about one-eighth of an inch thick. Break up the salmon with a fork and spread over one piece of dough and lay the other on top, pressing together round the edges. Cut into 12 to 16 even squares. Pre-heat oven to 500 degrees and bake the splits quickly until golden brown and light. They may be split and buttered, or served just as they are. , ★ Creamed Topside Delirious to eat and a little out of the ordinary is thia Creamed Topride. Make it in an electric frying pan, or on top of the stove and in the

It is a wonderful dish for the cooks who like an occasional casserole meal without being at home to make preparations hours before it is needed. Slice a piece of uncooked topside into very thin slices and in an hour the dish will be made and cooked.

Ingredients: 141 b topside in one piece 4oz butter 2 large onions or equivalent • 2 cups water J cup flour 2 cups milk Salt and pepper

Method: Heat one ounce of butter in an electric or other frying pan and into it place the topside cut into thin slices and fry until well browned. Turn and brown the other side. Add two cups of hot water or stock and a little salt and pepper and cover closely with lid Simmer until the sauce is ready and the meat i# quite tender Melt remaining three ounces of butter in a saucepan and add finely chopped onions Simmer gently until the onion is cooked without allowing to brown more than to a good gold. Add flour and blend in, then two cups of milk. When the mixture is thick, smooth and boiling, stir in the liquid from round the meat and continue cooking until the sauce is boiling again. Pour back over the meat and garnish with diced mixed vegetables. ★ SAVOURY CHIPPIES

Ingredients: Potato chippies Cream cheese Finely chopped stuffed olives

Finely chopped walnuts

Method: Mash cream cheese and blend with a little chopped olive and walnuts. Season to taste and spread on potato chippies.