FOR THE KITCHEN

Southland Times, Issue 18963, 9 June 1923, Page 14 (Supplement)

FOR THE KITCHEN

SOME SALMON SAVOURIES. BAKED SPAGHETTI AND SALMON. Pour one tablespoonful of melted butter into a baking dish, cover with a quarter cupful of dried bread crumbs, then with 1 alternate layers of cooked spaghetti, salmon, chopped tomatoes, and pepper and salt to taste. For this recipe use three cupfuls of spaghetti, one of sahnon, and three peeled tomatoes. Then over all pour a cupful and a half of milk, and cover fairly thickly with dried crumbs, well dotted with butter. SALMON CUTLETS. Take a small tin of salmon and free it from skin and bone. Break it up finely with a fork, add three ounces of breadcrumbs, two ounces of melted butter, one teaspoonful of vinegar, and pepper and salt, and a dash of mixed herbs to taste. Beat up an egg and use as much as necessary to make the mixture form into cutlets. Coat with egg and breadcrumbs, fry in deep smoking fat, and drain on paper before serving on a hot dish in a circle garnished with parsley. SALMON LOAF. Remove the bones and flake with a silver fork a pound of tinned salmon. Add four tablespoonfuls of melted butter, a cupful of fresh bread-crumbs, and half a teaspoonful of salt, a good dash of pepper, and four well-beaten eggs. Steam in a well-greased pudding basin for one hour, then turn out and serve hot with mashed potatoes and cream sauce, or cold, garnished with lettuce or parsley and cut lemon. POTTED SALMON. A very appetising breakfast dish is potted salmon. It also makes delicious sandwiches for tea. Free the fish from bones, flake, and pound in a thick basin. Then seasorflwith salt, cayenne, mace, and anchovy essence, and mix in six ounces of fresh butter to every pound of fish. When perfectly smooth pour into small jars, cover with a little oiled butter, and leave till quite cold. KITTENS’ TONGUES. Take two eggs and not quite a cupful of sugar. Whip them just a little, then add not quite a cup of melted butter and a cup of flour. Stir this mixture, spread it on a tin in small quantities, and bake them. Before turning out roll them, adding some nuts and sugar.