NEW COATS FOR OLD DISHES

Dominion, Volume 20, Issue 72, 18 December 1926, Page 20

NEW COATS FOR OLD DISHES

Old dishes can always be made appetising by giving them a new coat. Chairs receive new covers. Figures receive new clothes. _ Walls receive new paint or paper. Give your dishes a change in coats too and see how much more they will be appreciated.

Take a salad. Instead of mayonnaise dressing, dress with cream,sharpened in the proportion of | teaspoonful of salt, the same paprika, and 2 tablespoonfuls of lemon juice to a cup of double cream. Whip all together till firm and snowy. Trv the effect of kidney sauce with grilled lamb or mutton chops. Split 2 sheep’s kidneys, lengthwise, remove white part, slip them in boiling, then in cold, water, skin and chop into split pea sized pieces. Melt 3 tablespoonfuls of butter or bacon dripping in a frying pan, add kidney, cook with lid on, removing it to stir contents of pan occasionally till the pieces are nicely brown. Then stir in 2 tablespoonfuls of flour, and when well blended thin down with a cup of stock. Bring to the boil, add a teaspoonful of powdered mushrooms or of your favourite ketchup, and serve in a sauceboat piping hot. Ginger snap sauce can be served hot or cold, with fish, meat, tongue, and left-over meats. Mix 4 crushed ginger snaps with | cup of brown sugar, j- cup of vinegar, 4 teaspoonful of onion juice, I cup of hot water or stock, J cup of raisins, and tho juice of a lemon and a teaspoonful of grated rind, and cook all together till smooth.

Mayonnaise can be transformed into several new coats by taking a cup of it and adding an equal quantity of whipped cream if you want it white, 2 tablespoonfuls of cooked spinach if you want it green—but ydu must squeeze it through cheesecloth to get an even shade after adding spinach—or hot tomato sauce if you want red mayonnaise. Colour to taste with the tomato, cool, and add whipped cream till you obtain desired colour. Pepper butter gives new zest to grilled steaks or chicken. Cream | cup of butter, then, stir in I tablespoonful each of chopped red pepper, green pepper, and chopped parsley, 1 teaspoonful of chonped onion, f chopped clove of garlic, and 2 teaspoonfuls of lemon juice. Spread over steak or chicken before serving.

Then Devonshire cider jelly bestows new life on cold boiled ham. Soften | packet of gelatine in J cupful of cold water, then dissolve bv setting the dish in hot water. Add f cup of sugar, and when dissolved and cooled h little, 3 cups of sweet cider. Stand for 2-1 hours, then arrange in tablespoonfuls round cold ham, alternately with stuffed olives and sliced sweet pickled gherkin.