SOME CULINARY EXPERIMENTS

Hawera Star, Volume XLVII, 16 June 1928, Page 17

SOME CULINARY EXPERIMENTS

There are women who prefer to tread the -beaten track in the matter of cooking, and others who disliice the idea of the commonplace in culinary matters as in those of dress. Of course, it is not every experiment that succeeds, but ail adventurous spirit is bound at length to find a dish which is not only simple to prepare, but also very appetising. . . Here are some recipes “invented by a woman who does her own co-oking. q he first is a luncheon dish that takes just ten minutes to prepare: Take -as many dinner rolls as you have diners. Cut‘a s'uce off the top of each tear out the soft crumb, and butter the inner walls. Pop a kidney into each roll, sprinkle with pepper and salt and pour in a tew drops of tomato sauce. Replace the top, slightly butter tlie outside of tlie roll and -bake for ten minutes in a brisk oven. The second is a fish dish. For tins you must line the bottom and sides of a fireproof piedish with a- thin layer of mashed potato. Have ready some boiled fillets of smoked coddling, (often sold in the shops as smoked haddock) nicely flaked into small pieces, and make a white sauce with tlie milk in which these have been boiled. Put the fish into the potato-lined dish, pour in the white sauce, shred a little chee-se on top and cover with a thin crust of mashed potato. Bake till the potato browns. Another invention consists of an open tart, on which slices of banana and preserved ginger have been just warmed through before serving.