Seasonable Dishes

Southland Times, Issue 21648, 9 March 1932, Page 3

Seasonable Dishes

Fig and Ginger Apple. Sent in by “R.M.P.” (Georgetown): Peel some large apples, scoop out the centre. Fill in with finely-chopped fig and preserved ginger. Make a sweet syrup by boiling a cupful of water with some sugar. Pour this over the apples, which should be placed in a deep dish. Cook gently until done. If the apples are sliced and placed

with the cut up figs, and a sprinkling of ground ginger, a little water and sugar added, it makes a nice fruit stew to go with milk pudding. This also is nice for tarts. - j Apple Omelet. .. 1 From “Q” (Invercargill) : Stew six large cooking apples. Beat them up with a fork. Add a good teaspoonful of butter, two tablespoonsful of sugar, some grated lemon rind, and two beaten eggs. Butter a pie-dish, scatter a sprinkling of crisp cereal, pour in the mixture, cover w’ith more cereal, and bake for half an hour. * * * * These two from “Certa” (Orepuki): Apple and Marrow Jam. Equal quantities of apples and marrow peeled, cored and cut up. Half their weight in sugar. Cook two hours gently, and just before taking up add 1 tablespoonful of lemon juice. But in jars and tie down while hot. * * * * Marrow Savoury. Ingredients: One large marrow, 2oz of butter, 2oz of cheese, a piece of a shallot, some fine breadcrumbs, pepper, salt and cayenne to taste. Peel the marrow, cut it lengthways, take out the seeds and cook it until it is tender. Drain well, put it into a deep dish and pour a little of the butter (melted) over it; then add the grated cheese and the piece of minced shallot. Sprinkle with pepper, salt, and a little cayenne if liked. Put the breadcrumbs on top and the remainder of the butter cut into small pieces. Brown in oven and serve with beetroot and potatoes. * * * * “E” (Riverton) sends these three very interesting recipes: Tomato Jelly. Scald and skin 21b fresh tomatoes. Cut finely an onion, place tomatoes and onion in an enamel saucepan with one tablespoonful water, and pepper and salt to taste, and simmer gently till cooked; then strain through a sieve. Melt a little gelatine in water, add to the liquid and place in a mould to set. This jelly is an excellent adjunct to a salad.

Tomato and Fish Pie. Grease a pie-dish and line it with slices of tomato, over which sprinkle sugar, salt and pepper. Wash fillets of fish in salt water. Put a layer of finely-sliced onions over the tomato; lay on pieces of fish. Cover completely with tomato slices and bake half an hour in a slow oven. When baking stand the pie-dish in a dish of water and covfer with another pie-dish or use a casserole. * * * * Curried Tomatoes. Peel and slice about 21b tomatoes and put a layer of them in the bottom of a piedish; sprinkle with salt and a pinch of sugar, dot with bits of butter and add a dusting of curry powder, allowing about one teaspoon of the latter for the whole dish. On the tomatoes put a thin layer of cold, boiled rice, then another of sliced tomatoes. Proceed in this way till the dish is full, the top layer being tomatoes. Cover with breadcrumbs and dot with bits of butter. Bake slowly for half an hour and serve very hot. * * * Peeling Tomatoes. When tomatoes are immersed in boiling water for a few minutes the thin skin can be peeled off much more readily and with less w'aste (also writes “E”).