SOME GOOD RECIPES.

King Country Chronicle, Volume XXIV, Issue 3242, 13 December 1930, Page 7

SOME GOOD RECIPES.

Salmon Croquettes.—One small tin salmon, one dessertspoon chopped parsley, pepper and salt, one egg (or egg- and milk), lib. cooked mashed potatoes, one lemon, one tablespoon flour, breadcrumbs. Put salmon in basin (remove the bones), and break up. Add potatoes pepper, salt, chopped parsley and little lemon juice and mix well. Take small portions of the mixture, and shape well in the flour. Shape into rounds with flat knife. Dip each round into beaten egg, then into the crumbs, covering well. Have frying fat very hot and fry for three minutes (till golden brown), and drain on kitchen paper. Serve on paper d’oyley on hot dish, and garnish with lemon and parsley. These croquettes may be eaten cold with slices of brown bread and butter.

Tasse or Overnight Pudding.—lt is economical and very quickly made. Tastes well, and has the appearance of a plum pudding. Into a basin put one teaspoon carbonate soda, and two good tablespoons dripping, then pour over these 1% cups boiling water. Stir till dissolved, and put away for 20 minutes; Then add one good cup fruit and a little candied peel, and two good cups of flour half a teaspoon cinnamon, one-third teaspoon spice, X A of a nutmeg, and % cup of sugar. Let it stand overnight and steam in a greased basin three hours. Cover with greased paper. It makes a big pudding.