THE HOME OFFICE

Southland Times, Issue 21220, 22 October 1930, Page 13

THE HOME OFFICE

FISH CUSTARD. “G.H.,” Wyndham, sends this recipe. Eliminate all the bones and skin, break up the “meat.” Cover the bottom of any fireproof dish with breadcrumbs mixed with a trifle of herbs or of chopped parsley, then the fish; then pour on a savoury custard, which is one that has been flavoured with herbs, or anchovy sauce, or grated cheese, or tomato ketchup, or made mustard. Quietly bake it. CHEESE SAVOURY. “Elaine,” Invercargill, sends this recipe. Some cheese biscuits, two tablespoons of grated cheese, two tablespoons of finely chopped celery, one tablespoon of cream, one tablespoon of warmed butter, a little salt, cayenne and mustard, curled celery for garnishing. For the cheese biscuits, use‘4ozs of flour, or quarter of a tablespoon of baking powder, a good pinch of salt and cayenne, i2ozs of butter, 2ozs of dry cheese (grated), and the yolk of one egg mixed with a little lemon juice and water. Stir the dry ingredients. Rub the butter into the flour and the cheese, then the liquid, making rather a' stiff dough. Roll out rather thinly, cut out, and cook in. a very moderate oven 15 or 20 minutes, or until a golden brown. Allow to cool. Mix the cheese,' celery, cream, butter and flavourings. /Pile a teaspoonful of the mixture on each biscuit, and garnish with the curled celery.

CELERY AND CHEESE.

Sent in by “Elaine,” Invercargill

Wash the tender cflery hearts, and place in cold water to get crisp. Mash some cream cheese, and add to it chopped nuts and olive to taste. Cut up celery into suitable lengths, then spread the mixture in the grooves, and serve with toast or some heated biscuits. If there is no cream cheese, heat some ordinary cheese and melt it, adding a little butter to obtain the required consistency.

FISH PIE. Sent in by "G.H.,” Wyndham. Skin, bone and break up the fish, and with it half-fill a very well-buttered pie dish. A few shavings of butter. On top of this put a mixture of mashed potatoes and cold carrot, or parsnip, or greenery. Then a few more shavings of butter. Put on a top of breadcrumbs made into a paste with well-beaten egg, with a dash of Worcestershire sauce. If desired, the top of breadcrumbs can be put on without-the potato mixture, and a layer of grated cheese and some shavings of butter added. APRICOT AND RHUBARB JAM. I have been asked for this recipe for rhubarb and dried apricot jam. “Editor Home Office.” Soak half a pound of apricots, cut small, in a little less than a quart of water for twenty-four hours. Then cut up three pounds of rhubarb and add it to the apricots. Boil them together for about an hour without sugar. Afterwards add four pounds of preserving sugar and boil for another hour. Add lemon or ginger to taste. i DELICIOUS LEMON TART. One lemon (juice and rind), 2 eggs, loz butter, foz castor sugar, short or puff pastry. Line a tart dish with the pastry, then make a filling with the yolks of the eggs, the butter (melted), half the sugar, the rind and juice of the lemon—mix well and pour on to the pastry. Bake until lightly set (like lemon curd). When cool make a meringue with the whites of eggs beaten stiffly with the rest of the sugar. Set in fairly cool oven 10 minutes. Sufficient for four persons.

“Editor, Home Office.”

DEVILLED PRUNES. Sent in by “Elaine,” Invercargill. Stew a dozen and a half prunes carefully,

so that they do not break. Remove the stones, then mix some thick mayonnaise (a little more than a tablespoon), with a dessertspoon of finely chopped chutney, some cayenne, salt and pepper. Fill the prunes with this mixture, and to serve, put three at a time on small shaped pieces of lettuce, and sprinkle with parsley. FISH STEAKS. Sent in by “G.H.,” Wyndham. Place enough cod steaks in a very wellbuttered' baking tin, or shallow fireproof dish. Prepare this mixture: plenty of breadcrumbs, herbs, a little chopped parsley, and sufficient well-beaten eggs to make it stiffish; pepper and salt. Instead of the herbs, some grated.stale cheese could be used. With this cover the fish, Then a few shavings of butter. Bake for twenty minutes or so in a moderate oven.