S. A. RHODES FELLOWSHIP

Evening Post, Issue 52, 2 March 1935, Page 18

S. A. RHODES FELLOWSHIP

SAVOURY RECIPES

(Contributed by Miss V. MacMillan, S. A. Rhodes Lecturer, Massey College, Palmerston North.) Variations of Irish Moss Blancmange. 1. Melt lioz unsweetened chocolate. Add i cup sugar and 1-3 cup boiling water. Stir until perfectly smooth. Add this to the Irish Moss blancmange mixture, just before removing from fire. Chill and serve with sugar and cream. 2. Garnish blancmange with stewed figs or any other stewed fruit in season. Fish Chowder.—White fish, lib; cold water, 3 cups; salt pork or bacon, 2 slices; onion (small), 1; diced carrots, U cups; milk, 2 cups; salt, 2 teaspoonfuls; potatoes (medium), 4. Method: Wash the fish and cut in pieces off the bones. Cook the bones in cold water twenty minutes and strain oflE the liquor. Cut the bacon (or salt pork) into small pieces and fry with the sliced onion, then add the hot liquor and vegetables and cook twenty minutes. Add the fish and cook fifteen minutes longer at a moder.ate temperature. Then add the milk and simmer five minutes. Serve with crackers. EOGS. Fluffy Omelette.—Egg, 1; water,' 1 tablespoonful; salt, 1-8 teaspoonful; butter, h. teaspoonful. Method: Separate the yolk from the white of egg. Add water and salt to yolk and beat until thick and lemon coloured. Fold into stiffly-beaten white. Melt butter in an omelette pan, turn in egg mixture and spread evenly. Cook slowly, occasionally turning the pan so that the omelette may brown eve»ly. When it is puffed up and, delicately browned underneath, place the pan in a hot oven to finish cooking the top. The omelette is cooked if it is firm to the touch when pressed with the finger. Fold and turn on to a platter.- Serve at once... Variations: Sliced tomatoes, mushrooms, \ bacon, chopped kidneys, etc., may be fried in the pan first and the omelette poured over them, or grated cheese, minced ham or other cooked meat may be sprinkled over the top just before folding. Parsley, oysters, or vegetables finely cut, may also be used. . Baked Eggs in Tomato Cups.—Hollow, out medium sized tomatoes leaving the skin on. Dust the inside of the tomato cup lightly with salt and pepper and 'break an egg into each. Put a piece of butter on top of each egg. Put tomatoes in a baking dish containing a little warm* water or soup stock and bake in a moderate oven (350 degrees Fahr.) until tomato is cooked, about 25 minutes. Eggs in a Nest.—Egg, 1; butter, £■ teaspoonful; salt, 1 pinch; toast. Method: Separate egg. Add salt to the white and whip until stiff. Butter a slice of toast and put white of egg on in the shape of a nest. Make a depression in the centre, put in the butter and drop, the yolk in the hollow. Cook in a moderate oven, three or four minutes. . Eggs in Sausage Cups.—Cut slices of Dominion sausage fairly thinly, leaving the skin on. Fry quickly and the edges will curl up. Fill with cooked • scrambled egg, garnish, and serve at once. . ■ . i - Stuffed Eggs.—Remove the shells from hard-boiled egs and cut the eggs in halves crctswise. Remove the yolks and mix them with their bulk of the desired seasoning or flavouring agent, together with sufficient melted butter, cream, salad dressing, tomato, or chilli sauce to make the yolk mixture tasty. Refill the egg whites with the mixture and serve on lettuce as a salad. Variations for Stuffing Combinations, for each egg use: One tablespoonful of chilli sauce and a few drops of onion juice; three boned and'shredded anchovies, £ teaspoonful of minced parsley, and 1 teaspoonful of chow-chow; one. tablespoonful of finely-minced ham or tongue, J tablespoonful of tomato catsup or mayonnaise, and celery salt; one tablespoonful of grated cheese, .1 tablespoonful Worcestershire sauce, and 1 teaspoonful minced celery. MILK AND EGGS. Vegetable Custard.—According to season and the vegetables on hand, combine the cooked vegetables cut into small dice. (Potatoes, carrots, swede turnips, peas, beans, etc.). Pour over these a custard mixture using: Milk, 1 pint; eggs, 3; salt and pepper, to taste. Stand the baking dish or casserole in a pan containing cold water and bake in a moderate oven (350 degrees Fahrenheit) until custard is set. Savoury Custard.—Eggs, 2 or 3; beef tea or broth, 1 cup (or milk and i teaspoonful marmite); pepper and salt. Method: Beat eggs, add seasonuigs and beef tea or broth. Strain into a buttered dish, set in a pan of cold water in a moderate oven (350 degrees Fahrenheit) until custard is set. Note.— Savoury custard may also be made by the addition of grated cheese or any left-over cooked vegetables, diced carrots and green peas being especially good. Proportion of cheese to use, 1 tablespoonful to 1 cup of milk. Spinach Timbals.—2 cups cooked spinach, 2 eggs, 1 cup of milk, 2 tablespoonfuls butter, 2 tablespoonfuls cheese, £ teaspoonful salt.. Method: Put spinach through a coarse sieve or chop fine; Beat egg yolks and add melted butter, cheese, and seasonings. Mix in spinach and fold in beaten whites. Fill buttered moulds with mixture, and put into hot water in a pan and bake in a slow oven until firm. • Eggs a la Golden Rod.—Hard-cooked eggs, 3; parsley; buttered toast cut in strips, 5 slices; milk, 1 cup; butter, 2 tablespoonfuls; flour,'2J tablespoonfuls; salt, J teaspoonful. Method: Make a white sauce by.melting the butter in a saucepan over hot water, stirring in flour and cooking until smooth and creamy. Season and add milk gradually. Continue cooking until thick. Remove yolks from hard-cooked eggs, chop whites fine and add to sauce. Arrange four slices of the buttered toast on a plate and pour the sauce over. Force yolks through a strainer and sprinkle over the top. Garnish' with parsley'and the remaining piece of toast cut in points. Egg Nog.—Egg, 1; sugar, % tablespoonful; milk, 2-3 cup; salt, pinch; vanilla or nutmeg. Method: Beat egg slightly, add sugar, salt, flavouring, and then the milk gradually. Strain and serve. .