Appetising Meatless Meals

New Zealand Herald, Volume LXXV, Issue 23169, 15 October 1938, Page 7 (Supplement)

Appetising Meatless Meals

LUNCHEON DISHES FOR CHILLY DAYS

r are many people in these "reformed diet" days who do not care for meat more than once a day, yet. who find salads and similar cold fare distinctly without appeal on chilly spring days. Hero are some simple but very tempting hot savoury dishes for luncheon or for the children's evening meal. Salmon Pudding .Remove the; skin and bones from the contents of a tin of salmon, reserving liquid from the tin. Flake the fish and mash well. Melt. .J tablespoon butter in a pan, remove from fire, add 1 cup hot milk and I cup white breadcrumbs, with salt and pepper to taste. Mix well, then add fish and .J tablespoon minced parsley, mixing all together thoroughly. Heat 2 eggs well and add to the mixture to bind it. Turn all into a buttered basin, cover with paper, tie down and steam for 1 hour. Serve with salmon ,sauce. Golden Glow Casserole Six cups cooked spaghetti, Boz. packet pimento cheese, shredded, J cup milk, salt, pepper. Place cheese and a little milk in double boiler over low heat, adding remainder of milk from time to time and stirring gently until smooth. .Mix with spaghetti and place in casserole. Garnish with cheese and bake 20 minutes in a moderate oven. Cheese Dumplings One tin tomato soup, 1 cup water, 1 cup shredded cheese, 1 tablespoon grated onion, enough duugli for 8 dumplings. Heat soup and water with salt and pepper in saucepan. Prepare ordinary dumplings, adding the shredded cheese and onion. When soup boils, drop in dumping dough with spoon. Cover closely and cook slowly. J)o not uncover for 20 minutes. Potato Pancakes Two cupluls raw potato, 1 egg, 2 tablespoons flour, $ cup milk, salt, [)ep|>er. onion juice. Make a batter with the well-beaten egg, Hour, milk, salt, pepper, and onion juice. Add raw potato, which has been finely grated. Drop spoonfuls of this mixture into boiling fat. When a light brown all over, drain. Serve very hot with cheese sauce as a savory. Potato Tart Potatoes, onion, butter, chopped parsley, grated cheese, 6oz. shortcrust. Lino a deep sandwich tin with shortcrust. Place jn a layer of sliced potatoes, then onion, and so on till dish is full, finishing with potatoes. Add salt, cayenne, butter, cheese and parsley. Cover with the pastry, pinching edges well together, glaze with and bake in moderate oven 3 to 1 hour. Serve hot with tomato sauce. Cheese Pudding .Required: 6oz. of tasty cheese, 3oz. of breadcrumbs, 2 fresh eggs, enough milk to make it the consistency of butter, salt and pepper. Thickly butter a pie-dish. Mix together the crumbs, cheese and a good seasoning of salt and pepper. Beat tip the eggs, add a little milk, then stir these into the cheese and crumbs, adding more milk if necessary. Turn the mixture into the piedish and bake it in a moderate oven until it is just set and nicely coloured on top. Potato Puff Balls One cup mashed potato, 1 egg, *2 tablespoons milk, I tablespoon plain flour, i teaspoon baking powder, salt. Mix potato, flour, salt and baking powder well together. Add beaten egg and milk. Mix well. Drop a tablespoon at a time into deep boiling fat. Fry till a golden brown, drain, serve on a paper d'oylcy and garnish with sprigs of pars ley. Salmon Rissoles Flake a small tin of salmon after removing skin and bones, and stir into

it 1 cup breadcrumbs. Season to taste with pepper and salt and add 1 teaspoon vinegar and 1 teaspoon Worcester sauce (or tomato or anchovy sauce, if preferred). Heat an egg well and stir into the mixture, divide into equal portions and shape into rissoles Dip in egg and then in breadcrumbs, to which a little Hour has been added. I'Yy in deep, smoking hot fat until they are a rich, golden brown, and ser\>! garnished with sprigs of parsley,