SOME TEMPTING DISHES

New Zealand Times, Volume LXXVII, Issue 5372, 3 September 1904, Page 12

SOME TEMPTING DISHES

A Tasty Breakfast Dish.—Take the remains of cold ham—about half a pound pass it through a mincing machine; then take a thick slico of bread, scald it in a half-pint of milk; when cooled beat it to a fine pulp, ami add a whipped egg. Mix ,the ham in this with some cayenne pepper, a pinch of ground mace, and a little allspice. Greaso a dish, press tho mixture into it, cover thickly with greased paper, and bake in a very hot. oven tor about half an hour. Turn out, sprinkle with chopped; parsley, and serve. Curried Cod.—Boil about two pounds of cod in a little hot water until the flesh conics away from the bones, take out, and after removing all the flesh Tint the hones back into the water and let thorn boil to mako some fish stock. Cut an onion and fry it, mix it into a tablespoonful of good curry powder, then pour over it a pint of the fish stock,‘put in a saucepan with slices of apple, a few mixed herbs, the juice of a lemon, and salt. Lot this boil for thirty minutes, pass through a sieve, put hack in the saucepan, and thicken with flour and water, then put in the fish for a tew minutes taking care it does not burn, and do not let the fish be in largo pieces, hut in flakes. Serve on a dish with boiled rice put round, and garnish with cut lemon. , , Stewed Stake.—Take three pounds of steak, trim off every particle of fat, and cut into pieces of about half-a-pound each, fry these over a fierce lire for tho outside to brown, then put in a stewpan. Fry four good sized onions and a carrot, cutting the carrot into squares, put all this on top of the steak, sprinkle in a teaspoonful of mixed herbs, pepper and salt to taste, then pour in half a. pint of water, shut the lid tightly on the. stewpan and gently simmer for two and a half hours. Thicken with a little flour and water and serve with discs of toastround the dish. . Grilled Tomatoes and Cheese. —Dip some good-sized tomatoes in scalding water and peel them, cut in halves; chop some onion very finely, place a little on each half of tomato. Then grate on some cheese, until it stands like a white pyramid on tho tomatoes, sprinkle pepper and salt on top. Put under tho grill for ten minutes and serve hot. Egg Cutlets.— Chop three hard-boiled eggs very small. Add to them two tablespoonsful of white fine breadcrumbs, two tablespoonsful of grated cheese, a pinch of curry powder, a little salt and pepper to taste. Bind it all well together with a beaten ejrg. 801 l into little cutlet shapes, dip into frying hatter, and drop into boiling fat. Cook until a golden colour. Scatter grated cheese over and serve very hot. Treacle Tart.—Put in a basin half a pound of flour; mix it with a teaspoonful of egg powder, then work in a quarter of a pound of dripping. Make into a dough with as little water as possible. Lino n pie dish with paste, put in some golden syrup, place on this a layer of paste, and so on until tho dish is full. Bake immediately in a moderate oven about an hour. Tapioca Jelly.—Boil five tablespoonsful of flalto tapioca in about a quart of milk for ten minutes. Then beat the whites of three eggs to a stiff froth, pat Urn yolks of the eggs well beaten into the tapioca, with sugar to taste. Stir over the fire until the mixture thickens, then pour and stir it into the bowl in which the stiff white of eggs has been placed. Pour all into a mould which has been rinsed with cold water, and allow it to stand over night. This is excellent with stewed fruit. Strawberry Shortcake.—'Use three eggs, their weight in butter, sugar, and flour, baking-powder, cream, maraschino, and strawberries. Make a light cake mixture with the weight of the eggs in flour, sugar, and butter; and a pinch of baking-powder; bake it in shallow, round tins, and leave till cold. Mash some good but small strawberries with a little sugar, sprinkle with maraschino liqueur, spread a layer of them on one of tho cakes and cover lightly with thickly-whipped cream, place another cake over the berries, sandwich fashion, then repeat the layer, add another cake, and finish with berries and cream. Fruit Salad.—Use any kind of ripe fruit—a mixture of it by preference—< syrup, and Arrange a variety of ripe or tinned fruits in a salad bowl, cutting the larger kinds into slices or cubes; make a syrup of sugar and water, or liquor from a tin of fruit with sugar boil it till thickened, skim it well and pour it over the fruit; add maraschino or any liqueur or wine preferred. Cover the bowl and keep the salad in a cold place till required. Glace cherries cut in half, sllqed angelica, chopped pistachio nuts, almonds, etc., may ho used as garnish.