THE SPICE OF LIFE

New Zealand Herald, Volume LXXII, Issue 22100, 4 May 1935, Page 7 (Supplement)

THE SPICE OF LIFE

COOKING ADVENTURES Most folk go ' in for adventure in some form or other. Business men take business risks. Sportsmen and women try out new strokes. Girls go adventuring in the world of dress and cosmetics, and often hit on something quite novel and interesting. It, seems that only the women who cater for family meals are more or less content to abide always by accepted rules —as laid down in cookery books and magazine recipes. Pleasant Variations: Try an adventure occasionally. With boiled beef, for instance—a good and wholesome dish —serve a few pickled gherkins. Yon will be surprised at the interest and flavour they will give to it. When frying bacon for breakfast, leave the eggs and tomatoes alone for once, and try some sliced bananas in the bacon fat. The piquant contrast in flavour is surprisingly appetising. Why not add some capers and a dash of lemon juice to the white sauce you serve with steamed fish. I know parsley, shrims or chopped hard-boiled eggs are the usual addition, and that capers are generally reserved for sauce served with boiled, mutton. But why? Try capers for a change. Etceteras for Fish: When you bake your fish, put some sliced mushrooms in the fireproof earthenware cooking dish, baste them well when you baste the fish, and you will bo astonished at the improved flavour of the dish —that is, if you like mushrooms. Should you want a simple sauce to serve with grilled oxfried chops or steaks, and the supply of Worcester las run out, try the effect on appetites of pickled-walnut vinegar. And cut one or two of the pickled walnuts in halves arid place them on top of a green salad—another piquant touch.

Savoury Butter: Have you tried savoury butter when making savoury sandwiches for tea? Beat the butter till soft. Minco some wellwashed and dried parsley as finely as possible, blend if thoroughly with the butter, add a dash of pepper and salt, and set aside for a short time in a cool place. This butter, spread on brown bread slice:;, with a filling of pounded sardines or anchovies, pounded hardboiled egg;, or even humble cress, shredded lettuce, or sliced tomatoes, make all the difference to the appetising qualities of the sandwiches. Ir you use anchovies, omit the salt from the butter.

These few tested ideas may suggest other experiments to you. Not one of the ingredients mentioned is expensive, and all are to be found in the average store-cupboard. Try an adventure in cookery!