Tasty and Topical
HAM CUTLETS WITH PINEAPPLE Take 3 slices ham, i inch thick, 6 tablespoonfuls brown sugar, 3 tablespoonfuls bread crumbs, f cupful pineapple juice, 6 slices pineapple, 2 tablespoonfuls butter. Cut ham slices in halves, parboil 10 minutes, and place over bottom of baking dish. Cover pieces with brown sugar, and sprinkle with bread crumbs; pour pineapple juice over all. Bake, uncovered, in a moderate oven, about 25 minutes, basting occasionally. When ham has baked 20 minutes, arrange pineapple slices on top, sprinkle with a little more brown sugar, dot with pieces of butter, and continue baking about 10 minutes, or until pineapple is glazed. Arrange on the serving dish, and garnish with parsley. RHUBARB MOULD Take l%lb rhubarb, 1% cupfuls water, 1 cupful sugar, Jfoz gelatine, cochineal. Weigh the rhubarb after being peeled and cut up and put on to cook with one cupful of water and the sugar. When tender add the gelatine, previously soaked in half a cupful of water; let it boil and add a few drops of cochineal, if liked. Pour into a wet mould, turn out when cold and firm, and serve with cream or custard.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ODT19391021.2.140.2
Bibliographic details
Otago Daily Times, Issue 23945, 21 October 1939, Page 18
Word Count
194Tasty and Topical Otago Daily Times, Issue 23945, 21 October 1939, Page 18
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