THE RIGHT RECIPE

Evening Star, Issue 21974, 9 March 1935, Page 20

THE RIGHT RECIPE

MEATLESS DISHES FOR LENTEN DAYS Lonlon season oflcn finds honso- ' wives in a quandary as Lo what to provide for flic 1 minil.v on the days when meat is not allowed. With (ish, lobsters, oysters, eggs, cheese, and vegetables (o call upon, it is only necessary to fii>d sonic new menus for dealing with thesp special Cood.stu/l's, and meatless days will give no furl her trouble. In some of the recipes smoked fish is used for districts where- fresh (ish is not available. Fish With Savoury Custard. lake any cooked (ish, break into pieces, and place in a buttered joe dish, Season with salt, a, little cayenne, and a dash of lemon juice. Take 2 level tablespoonfuls Hour. I teaspoonful currv powder, popper, and salt. Rub in loz butter and i toaspoonfnl anchovy sauce. Beat up 2 eggs and > pint milk, and mix all well together, stirring with a wooden spoon. Pour (his over the (ish and bake in a moderate oven for half hour. Leek and Fish Salad. Remove the outer leaves from 3 largo leeks, wash the white part, and cut into pieces about 2in long. Blanch them thoroughly in boiling water for Gin in-,' drain them, and, when they are cold, open up and stuff with cold fish pounded with the yolks of 2 hard-boiled eggs. Put the mixture through a sieve, bind together with a little mayonnaise, season well, and add a little" chopped parsley. Put the leeks on a dish, cover with mayonnaise • coloured with vegetable green or spinach juice. Serve very cold. Cheese Fondue. Take 1 cup grated cheese, 2 teaspoonfills butter, 1 cup milk, I cup breadcrumbs, salt, cayenne, 3 eggs. Boil the milk, put in the breadcrumbs, butter, cheese, and seasonings, boat tho egg-yolks, and add to the mixture. Fold in lightly the very stiffly beaten eggwhites, put the mixture into a wclTbuttered- dish, set in a pan of water, and cook in a slow oven for 40min. Rica Souffle. Cook 4m, rice in water and drain. Molt loz butter in a pan. add ioz flour, mix well, add 1 pint milk, and stir till it boils. Remove from fire, add rice, 3oz grated cheese, 2 or 3 egg-yolks, popper, and salt, and lastly sgelih

beaten whites of the eggs. Put into a well-buttered dish and bake in a moderate oven for flOmin. Lentil Sausages. Take 1 gill of rod lon tils, I .small onion, S gills water, i teaspoonful mixed herbs, a grating of nutmeg, and lemon rind, a little sage (if liked), salt, popper, egg, and breadcrumbs. Wash thg lentils and put them in a saucepan with the water, sliced onion, herbs, lemon rind, mil meg, and seasonings. Boil gently wiib the lid oil’ till the Witter is absorbed and the lentils are lender. Unit through it sieve, and, if too moist, add a few breadcrumbs. Put on a plain to cool, shape into small sausages, put in egg and breadcrumbs, and fry in deep, bot fat. Serve with tomato sauce. Potatoes on Surprise. , Bake a number of large potatoes. Cut off the tops lengthwise, remove the contents, and beat tip with a good white sauce, some pounded fish, and a little grated cheese. Fill the potatoes with the mixture, sprinkle lightly with cheese, and bake in the oven till brown. Egg Cutlets. Take two hard-boiled eggs, two tablespoonfuls thick white sauce, half teaspoonful chopped parsley, one egg-yolk, one tablcspoonful grated cheese or anchovies, salt, and pepper. Cut up the hard-boiled eggs into pieces, mix into the sauce, add the rest of the seasoning and the egg-yolk, and cook over a gentle heat till the mixture binds together. (If too soft add a few breadcrumbs.) Turn on a plate and when coo! shape into cutlets, dip in egg and breadcrumbs, and fry in hot fat. Serve with tomato sauce. Crayfish Cutlets. Takj ono largo crayfish, loz butter, loz flour, one gill milk, salt, pepper, and cayenne. Chop the meat from the crayfish, not too finely. Make a sauce of the butter, flour, and milk, remove from the fire, and, when cool, mix in tho crayfish and seasonings. Do not have it too stiff, as it thickens as it cools. When cold shape into cutlets, dip into egg and breadcrumbs, and fry in very hot fat. Stick a piece of crayfish feeler into each cutlet, serve on a cloyloy, and garnish with parsley. Scalloped Oysters. Take one dozen oysters, loz butter, loz flour,.one gill milk, n little cream, salt, pepper, cayenne, nutmeg, and crumbs. Make a sauce of the butter, ftoui),, aj\d milfe, aiieg Maim fees*

the oysters and a little cream. Season with salt, pepper, cayenne, and nutmeg, add oysters (which have been bearded), butter the scallop dishes, sprinkle with crumbs, and fill with the mixture. Sprinkle again with crumbs and brown in a moderate oven for a few minutes. Fish With Rice. Line a buttered dish with rice that has been cooked in a little stock with chopped onion lightly browned in butter. Take some flaked cooked fish and mix it with a good white sauce (a little curry may be added if desired). Fill in the dish with the fish mixture, cover with rice, then a sheet of buttered paper. Steam for one hour and serve with sauce. Smoked Haddock Souffle. Take 3lb haddock, one pint milk, 2£oz butter, loz flour, three egg whites. Cook tho fish in a little water until the flesh can be easily separated from, the bones. Flake it off and simmer gently in the milk for fifteen minutes. Take out the fish and use the milk, butter, and flour to make a smooth sauce. Cook well, break the haddock into small pieces, and add to the sauce. When nearly cold add the stiffly-beaten egg whites. Bake for twenty-five minutes in a deep dish and serve at once. (Other kinds of fish and oysters may be used in the same way, but the flavour of haddock is particularly good). Cod Pie. Soak 11b of salt cod all night. Next day cook it in water for half an hour, allow to get cold, then chop finely. Make a rich white sauce and add the fish, two well-beaten eggs, one tablespoonful chopped parsley, and pepper to taste. Put in a piedish, cover with a crust of well-mashed potatoes; put pieces of butter on top, and bake in the oven till a nice brown.