THREE TASTY DISHES.

New Zealand Herald, Volume LXV, Issue 19924, 18 April 1928, Page 7

THREE TASTY DISHES.

Lobster Bonne Bonche.—For one cupful of lobster meat allow one cupful of white sauce, pinch of carbonate soda, strips of buttered toast and grated cheese. Heat tlie sauce, which should bo nicely seasoned, add to it the soda, and then the lobster meat, roughly chopped. Make all thoroughly hot, arrange on the toast and sprinkle with grated cheese, and brown ii' possible under grill. Cheese Scramble.—To a teacupful fine bread-crumbs allow half-pint milk, 1 teacupful grafts :1 cheese, 3 07 - butter, 1 egg, seasoning, toast, or cracker biscuits. Soak the crumbs in the milk until quite soft, melt butter m shallow pan over hot water, add the grated cheese, and stir until dissolved. Then add the soaked crumbs and the well-beaten egg, season to taste, and stir until the mixture thickens. Pour over pieces of toast or toasted biscuits. Curried Prawns.—Melt 2oz. butter in a pan and put in a tablespoonful of onion, finely chopped. Cook for five minutes, then add 1 teaspconful each of good curry powder and flour. Stir until well mixed, and add £-pint of milk. Continue stirring until sauce is thick and smooth. Thr-n add sdrne tinned prawns and let them gently heat through. Season nicely and add a good squeeze of lemon juice*. Servo with toast.