IN THE KITCHEN

Dominion, Volume 23, Issue 169, 12 April 1930, Page 22

IN THE KITCHEN

SOME LENTEN DISHES Almond Soup.—Take two-thirds of a cupful of blanched and chopped almonds; pound them in a mortar, then gradually add four tablespoonsful of water and a little salt. Put the mixture in a saucepan with three cupsful of white stock, a small onion (sliced) and a little celery salt. Leave to simmer for an hour, and then rub through a sieve. Melt three tablespoonsful of butter in a clean saucepan, add three tablespoonsful of flour; cook for a short time and stir in the hot, sieved liquid. Add three..cupsful of hot milk, season to taste, thoroughly re-heat the soup and pour into a warm tureen over some small pieces of fried bread. Serve at once. Mushrooms and Scrambled Eggs.—3 eggs, loz. butter, 2 tablespoonsful of milk, 41b. mushrooms, salt aud pepper, buttered toast. Stalk, peel and fry the mushrooms until tender, and keep them hot. Have ready rounds of well-buttered toast. Beat the eggs lightly, add the milk, and season well with salt and pepper. Melt the butter in a small saucepan, pour in the egg mixture, and stir over a gentle heat until a soft, creamy mass. Take from fire immediately it starts getting creamy, as it soon becomes leathery if overcooked. Arrange the mushrooms on the toast, pile some egg over them, and serve quickly. Sole a la Hoily.—Each piece of fish is filleted and skinned, and then laid in a liquid mixed as follows: One tablespoonful of salad ail, one teaspoon of chili vinegar, and one teaspoonful of tarragon vinegar. A little chopped parsley is added, and a ring or two of onion, and the whole is seasoned with salt and pepper. (These proportions are given for ordinary family use.) The sole must be allowed to soak all day, or overnight, in the liquid, so that it absorbs all the flavours. When ready for cooking, drain, dip in the ordinary thin batter, and fry, in boiling fat. Fish Pyramids.—These may be made from any cooked white fish left from a previous meal. Remove all bones and skin from the fish, and flake it finely. Weight, and to slb. fish allow jib. cooked rice or -Jib. mashed potatoes. Mix them well, add the chopped yolks of two hardboiled eggs and 2oz. grated cheese. Bind with beaten egg. Reason highly, and pile the mixture in little heaps on a greased fireproof dish. Snrinkle each with the finely-chopped whites of the hard-boiled eggs and a few bread-crumbs. Put a small piece of butter on each, and bake in a fairly hot oven until they are nicely browned. Serve very hot. Fish Cream.—Four ounces of cooked white fish, Ipz. butter. 2oz. bread-crumbs, half pint milk, one eggi and pepper and salt. Flake, the fish and mix it with the bread-crumbs. Add the butter.’ Make the milk hot and pour it over, beating well. Beat the egg. and add'with the seasoning. Put it into a greased paper', and steam half an hour. Turn out and | serve with sauce. “PUT A LITTLE SYDAL ON IT.” The beauty of Sydal is its simplicity in use. Just the smallest quantity well rubbed in, will do wonders. Try It for all the skin troubles of the family. Persuade your husband to use a little before shaving. It will improve his temper! Buy him a jar.— Advt.

“Supervision” or “washboard drudgery.” Make your own choice. “Get in NO RUBBING LAUNDRY HELP, and abolish washboard drudgery.” Wellington grocers.—Advt.