Savoury Meatless Dishes

New Zealand Herald, Volume LXXV, Issue 22991, 19 March 1938, Page 7 (Supplement)

Savoury Meatless Dishes

Fish, Nuis, Cheese and Vegetables the genuine vegetarian, tho possibilities in nuts, cheese and vegetables aro well-known and of infinite variety; but the uninitiated, bent on experimenting, are invariably surprised to find how many nourishing and appetising inealo may bo evolved from these sterling articles of food. If fish may also be added to the list of ingredients, tho variations in the menu may be almost endless. Here are a few suggestions:— Tomato Pudding.—A baked tomato pudding is also . very good. Stew the tomatoes with butter in a pan until soft, soason with salt and pepper, and stir into them enough breadcrumbs to

thicken the tomato mixture. Allow to cool, then stir in a beaten egg. Turn into a well-buttered piedish, sprinkle grated choese thickly over tho top, and pake in a moderate oven until the top is slightly browned. Ourried Ood. —Take ljlb. cod, or any other thick, white fish, 1 large onion, loz. butter, 1 gill milk, loz. cornflour, joz. curry powder, salt and pepper, }lb. rico. Chop tho onion finely, and fry it in tho butter. Mix tho curry powder with the milk, salt and pepper, stir this in with tho onion until boiling. Add the cornflour mixed with a little water, and cook for five minutes. Cut the fish into small squares, place in the curry Sowder, ami simmer very gently for alf an hour. Servo with plain boiled rice, very hot. Corn Oakas.—An excellent and appetising way of using up cold vegetables is to make vegetable corn cakes. Mash the vegetables—potatoes, sprouts, peaß or beans —with a pinch of pepper, salt and chopped parsley. Add the. contents of a small tin of sAveet corn and a few chopped nuts. Blend thoroughly, form into flat cakes, brush over with beaten egg and sprinkle with breadcrumbs. Fry in hot fat until browned and serve with mustard sauce. Nut Boast. —One cup of brown or white breadcrumbs (brown gives perhaps more flavour and is certainly better for one to eat); 1 cup of mashed potato, 1 cup of milled nuts, loz. of grated cheese, 1 medium-sized onion chopped finely, 1 teaspoon of chopped parsley. Add'enough tomato sauce to moisten, imaking it into a stiff dough, form into a roll and brush over lightly

1 with melted butter; bake in a moderate oven for 15 minutes. Use any nuts other than walnuts, and if you do not possess a nut mill, one can usually purchase ready-milled nuts at a health food shop. Vegetable Meringue.—Any coldcooked vegetables, such as peas, beans, carrots or a small turnip finely cnopped, can bo used to mako vegetable meringue. Mix them together, add seasoning to taste, a teaspoon of mixed herbs, and a small grated onion. Stir in a cup of stock, then cover with a layer of mashed potatoes. Pile on the top tho stiffly whisked white of an egg, then bake in a slow oven until tho meringue is sot. Spinach Oream. —Tako 21b. spinach, 207.. butter, 1 level teaspoon sifted flour, 2 tablespoons milk, salt and popper. Prepare the spinach and leave it to drain. Melt the butter in a saucepan, stir in 2 tablespoons sifted flour and cook very slowly for 5 minutes. Then add the spinach. Tut on a closelyfitting lid, and cook over a slow heat till soft, which is about a-quarter of an hour. Run through a siovo, return to tho saucepan, and stir in the milk and seasoning. Servo very hot with poached eggs on the top. Salmon Croquettes.—ldeal for a quick meal are salmon croquettes. Melt a nut of butter in a pan, stir in a heaped tablespoon of flour, then sufficient milk to make the mixture thick and smooth. Season with pepper, salt and chopped parsloy, then add tho flaked salmon. Turn on to a dish and form into sausage shapes. Dip in beaten egg, coat with breadcrumbs, then fry in deep fat until a golden brown. Cheese Croquettes.—Tako 1 tablespoon butter, 1 tablespoon flour, 1 small cup milk, 1 egg, 3 tablespoons macaroni, 2 tablespoons grated cheese, some salt, nutmeg, cayenne. Melt the butter, then stir in the flour gradually. Next add the milk and bring to the boil, stirring all the time. Add the beaten egg, and cooked macaroni, cheese and other ingredients, then turn on to a dish and leave till cold. Make into balls. Then roll in egg and grated cheese and breadcrumbs. Fry in boiling fat. Stuffed Tomatoes. —Choose lib. of firm even-sized tomatoes, and with a sharp Jcnife cut a round piece from the stalk end of each. Scoop out some of the soft interior, reserving the pulp. Take the skin and bones from ilb. of cooked dried haddock, break up the flake,s, and mix them with a large tablespoon of boiled rice, a pickled onion finely chopped, loz. of melted margarine, a chopped hard-boiled egg, the tomato pulp, and seasoning to taste. If the mixture is too dry, add a little milk. Fill the cavity of each tomato with this stuffing, heaping it slightly on top. Sprinkle over some browned breadcrumbs, then bake the tomatoes in a moderately hot oven until they are tendor but not broken. Have ready a crouton of fried bread for each tomato, and serve hot.