SEASONAL DISHES

Manawatu Times, Volume 61, Issue 6, 8 January 1936, Page 10

SEASONAL DISHES

MARSHMALLOW AND PINEAPPLE

Fop a small tin of pineapple allow 6oz. of marshmallows. Chop them coarsely (the best way to do this is to cut in quarters with a pair of scissors) and let them soak in the pineapple juice all day. Whip with a fork, add the finely-chopped pineapple pulp, and mix together. Heap in a glass dish and cover with cream. The cream can be omitted if you prefer, and more or less marshmallows can be used, according to the sweetness required. Marina Salad.

Pare a large grapefruit and cut it into thick slices, removing the seeds. Lay the slices in a shallow dish, sprinkling with sugar. On eacli put a dessertspoonful of marmalade jelly and sprinkle with ground nuts, or desiccated coconut. Round and in between put a teacupful of cherries, sliced bananas, raspberries, blackberries and sliced plums. Sprinkle with sugar and, just before serving, pour over the juice from a tin of pineapple. Arrange in individual glasses.

Grapefruit Cider. To the juice of three large grapefruit add 3oz. sugar, the'juice from a tin of pineapple, and one pint of matured cider. Add to this twice as much water as there is liquid, and stir in a few pieces of ice. Chicken Salad.

Ingredients: Cold roast or boiled chicken, 2 lettuces, a little endive, 1 cucumber, sliced boiled beetroot, salad dressing, 2 eggs. Trim the chicken neatly, wash, dry and slice the lettuces and place in the middle of the dish; put the pieces of chicken over them, and pour salad dressing over. Garnish the edge with hardboiled eggs cut in rings, sliced cucumber and beetroot, or tomato cut in slices. Do not prepare the salad until almost ready to be served Baked or Roast Ducks.

Ingredients: Two ducks, sage and onion stuffing, flour. If possible, dress the ducks the night before they are intended to be used. Roast in a brisk oven, and keep well basted. Before serving, dredge them lightly with flour to make them froth slightly and improve the appearance. When baked a crisp brown, serve hot with a good brown gravy poured round but not over the ducks. Method for the gra\y: Pour off most of the fat, leaving about a dessertspoonful, sprinkle with flour, salt and pepper to taste, and heat over the flame, adding sufficient water to produce a nice consistency. As soon as the gravy begins to turn brown serve immediately. German Chickens.

Ingredients: A pair of chickens, lard, French rolls, breadcrumbs, 3oz. butter, milk, 1 onion, 1 egg, parsley, thyme, grated lemon peel, 2 tablespoonsful of cream. Stuff the chickens with a forcemeat made of the rolls, finely minced onion, parsley, thyme, grated lemon , peel, a little butter and an egg. Then lard the birds, sprinkle with breadcrumbs, and place a piece of fat on the breasts so that they will not brown too much. Place the chickens in a stewpan with loz. butter, leave for short time, then bake for 1| hours. Half an hour before serving baste with a little milk.

Nutmeg Novelties. A novel necklace is made of carved brown nutmegs with small gold beads between them. Not only are the nutmegs charming to look at and pleasantly scented, but they are said to contain certain properties beneficial to the sufferer from rheumatism.

Other novelties seen at a bazaar where little men with nutmeg heads and bodies, arms and legs being made of bright steel nails. The faces were picked out in bright red paint and, at two pence each, the toys were being eagerly bought by owners of doll’s houses. Some vere dressed in gay scraps of silk and flannel, Red Indians and nigger boys being the favourite characters