KITCHEN CORNER

Nelson Evening Mail, Volume LXXII, 21 January 1939, Page 10

KITCHEN CORNER

THE MILKY WAY

Recipes Made Richer With Milk

In the following recipes, milk—the, perfect food—proves to be a tasty accompaniment to a variety of dishes. j Fricassee of Flounder Take 2 flounders (about ljlb together), i pint milk, loz margarine, loz flour, salt, pepper, psrig parsley and thyme, chopped parsley for decoration. Put the milk into a saucepan, and also the parsley and thyme. Bring almost to the boil, leave aside until the milk is quite cool and well flavoured. Then strain. Mix the flour to a smooth paste with a small quantity of the milk, put the remainder back in to the pan with the margarine, and, when hot, stir onto the flour. Return to the p*»n and bring to the boil, keeping it. well stirred. Have the fish ready prepared and add. Simmer gently for about twelve minutes or until cooked. Take out the fillets untie the string, then place on a dish and coat with the sauce. Garnish with the chopped parsley. To prepare the fish, have the flounders filleted and the fillets skinned on both sides. Wash them, roll up each one separately, and tie with string. If preferred, one large flounder may be used. Milk Vanilla Pyramid Take 2J gills milk, J gill cream, ftoz gelatine. * gill cold water, £ pint nacket vanilla jelly crystals, 1 gill hot water, about 2£ dessertspoonfuls castor sugar, # vanilla flavouring. Dissolve the jelly crystals in the hot water and leave until cold. Then stir in the milk. Put the gelatine into a

.saucepan with the cold water and dissolve slowly Strain into the jelly and milk. Whisk the cream until it stiffens. When the above mixture begins to thicken gradually stir it into the cream and add sugar and vanilla to taste. Mix together lightly, put into a wet mould, and when set turn on to a dish. Tea Made With Milk Allow 1 good teaspoonful of tea to ft pint of milk Heat the teapbt, bring the milk to tbo boil put the tea in the teapot, and pour in the ooiling milk. Leave for two or three minutes to draw before serving. (II.) Tie the tea in a piece of muslin, allowing space for it to swell Bring the milk just to the boil, then add the tea and simmer for one minute. Turn into a hot teapot and serve. Mock Cream Take 2$ gills milk, 4 oz butter or margarine, 2oz cornflour. 3 dessertspoonfuls castor sugar*vanilla flavouring. Beat the sugar and butter to a cream. Mix the cornflour to a smooth paste with a 'ittle milk. Heat the remaifider and bring to the boil. Cook gently for a few minutes, keeping it well stirred all the time. Draw aside and continue to stir until slightly cooL Then gradually mix in the creamed butter and sugar. Flavour with vanilla and beat all together until creamy. Serve with stewed fruit.