SAVOURIES AND SALADS.

New Zealand Herald, Volume LXIII, Issue 19298, 10 April 1926, Page 6 (Supplement)

SAVOURIES AND SALADS.

Nut-and-cheese Roast,.—l cupful of grated cheese. 1 cupful of chopped walnut moats. 1 cupful of fine breadcrumbs. 2 tablespoonfuls of chopped onion. 1 tablespoonful of butter. 1 lemon. Salt and pepper to taste. 3-cupful of water. A few sprigs of parsley. Cook the onion in the butter and the water until it is tender; add the nut meats, cheese, breadcrumbs. salt and pepper to taste, the grated rind and the strained juice of half of the lemon. Turn into a buttered, fireproof dish, cover with buttered breadcrumbs, and bake in the oven for twentv minutes. Decorate with cut lemon and parsley. Cheese Omelette.—3 eggs (well beaten). 1 tablespoon inilk or cream. 2or 3 tablespoons grated cheese, pepper and salt, blended together in a basin. 1 rounded dessertspoon butter for the frying. Temper the pan by melting 1 teaspoon of dripping in it; empty it out and well rub the pan with some soft paper. Melt the butter, pour in the ingredients in the basin, stir round gently—wooden spoon is best —fry over moderate fire. Pish and Tomato Salad.—l lettuce. 2 large tomatoes. foiled fish, i pint shrimps. J, teaspoonful anchovy essence. 1 gill mayonnaise. Well wash the lettuce, stand the heart in the centre of a dish and arrange the other leaves round. Cut the tomatoes in halves across and place tliem, cut-side up. on tho lettuce leaves. Flake tho fish finely, mix with it the anchovy essence and the mayonnaise and pile in on tlie cut tomatoes. Garnish with shrimps and serve Devilled Tomatoes.—Six tomatoes, 2oz. of butter, the yolks of two hard-boiled eggs, two taiilespoonfnls of vinegar, £ a teaspoonful of made mustard, one saltspoonful of salt, half a teaspoonful of sugar, a pinch of pepper, two raw eggs, butter for frying. Slice the tomatoes, place them in a saucepan with a little buttei\ and let, them fry for a few minutes. Mix the yolks of the hard-boiled eggs with 207„ of butter, stir in the vinegar, and add tho mustard, salt, sugar, arid pepper. Put into a saucepan, and, when thoroughly hot, add the well-beaten eggs, and stir until the mixture thickens. Place the tomato slices on a hot dish, pour over the sauce, and serve. Tomatoes with Batter.—One pint of milk, 6oz. of flour, a pinch of salt, two eggs, half a teaspoonful of baking powder, six tomatoes, a pinch of pepper. Skin the tomatoes, keeping them whole. Place them in a well gieased piedish, and season with the pepper and salt. Make a batter with the flour, milk, beaten eggs, baking powder and seasoning, and pour it over the tomatoes. Bake for threequarters of an hour. Tomatoes and Peas.—Six largo tomatoes, one pound of cooked peas, 607,. of cold ham, one tablespoonful of dried breadcrumbs, one tablespoonful of grated cheese, one tablespoonful of butter, one dessertspoonful of mixed onion, a little pepper, salt, and nutmeg. Cut a circular piece off the top of each tomato, and scoop out the inside. Mix with the pens, ham, onion, cheese and breadcrumbs. Season with pepper, salt, and a little nutmeg. Put a piece of but tor the size of n walnut in each tomato, and sprinkle with salt. Fill tho tomatoes with tho tomato mixture, place in a greased dish, and bake in a moderate oven for 20 minutes.