APPETISING RECIPES

Manawatu Times, Volume XLXI, Issue 3480, 14 December 1926, Page 4

APPETISING RECIPES

Old dishes can always be made appetising by giving them a new coat. Chairs receive new covers. Figures receive new clothes. Walls receive new paint or paper. Give your dishes a change in coats, too, and see how much more they will be appreciated. Take a salad. Instead of mayonnaise dressing, dress with cream, sharpened in the proportion of J teaspoonful of salt, the same paprika, and two tablcspoonfuls of lemon juice in a cup of double cream, Whip all together till firm and snowy.

Try the effect of kidney sauce with grilled lamb or mutton chops. Split two sheep’s kidneys Jongthwiso, remove white part, slip them in boiling. then in cold water, skin and chop into split pea-sized pieces. Melt throe tablospoonfuls of butter or bacon dripping in a frying pan, add kidney, cook with lid on, removing it to stir contents of pan occasionally till the pieces are nicely brown. Then stir in two tablcspoonfuls of flour, and when well blended thin down with a cup of stock. Bring to the boil, add a toaspoonful of powdered mushrooms or of your favourite ketchup, and serve in a sauce-boat piping hot. Ginger snap sauce can bo served hot or cold with fish, meat, tongue, and left-over moats. Mix four crushed ginger snaps with half a cup of brown sugar, quarter cup of vinegar, half a teaspoonful of onion juice, one cup of hot water or stock, quarter of a cup of raisins, and the juice of a lemon and a teaspoonful of grated rind, and cook all together till smooth.

Colouring Mayonnaise. Mayonnaise can bo transformed into several now coats by taking a cup of it and adding an equal quantity of whipped cream if you want it white, two tablespoonfuls of cooked spinach if you want it green—but you must squeeze it through cheesecloth to get an even shade after adding spinach—or hot tomato sauce if you want red mayonnaise. Colour to taste with tho tomato, cool, and add whipped cream till you obtain desired colour. Pepper butter gives new zest to grilled steaks or chicken. Cream a quarter cup of butter, then stir in a quarter tablespoonful each of chopped red pepper, green pepper, and chopped parsley, one teaspoonful of chopped onion, half choped clove of garlic, and two teaspoonfuls of lemon juice. Spread over steak or chicken before serving.