For Sunday Suppers

Southland Times, Issue 22478, 14 November 1934, Page 5

For Sunday Suppers

Creamed Eggs and Spinach. Make a cheese sauce, add two hardboiled eggs chopped up. Put some spinach puree or any cooked vegetables into a piedish then pour creamed eggs on top, sprinkle with grated cheese and cracker crumbs on top, and bake in a moderate oven. Vegetable Pie. Any kind of vegetables may be used, and these, well assorted, should be cooked in the morning, and turned into a piedish or pyrex dish. On arriving home, cut the vegetables into halfinch pieces, make a thick white sauce, and mix lightly in, grate some cheese over, sprinkle with breadcrumbs, and brown in a hot oven. Lay some bacon rashers on top, and return to the oven, and turn the rashers when one side is cooked. A Vegetarian Dish. Curried vegetables with eggs make a nourishing appetising dish. Clean and cut up one carrot, one parsnip, one turnip, two potatoes; put in saucepan with an onion fried brown; just cover with water and simmer till cooked. Add salt to taste and a dessertspoonful of butter. Thicken with one dessertspoonful of plain flour mixed with one teaspoonful of curry powder to a smooth paste. Serve garnished with halves of hardboiled eggs. Scrambled Fish. Six ounces cooked fish, three eggs, loz butter, one tablespoonful chopped parsley, two tablespoonsful cream or milk, pepper, salt, croutons of bread. Flake the fish, put half the butter into a small pan to melt, then add the fish; allow to get hot, and turn on to a hot plate. Put the remainder of the butter into the pan, add the eggs beaten, and stir over the fire until they begin to thicken; then add the fish, parsley, cream, and seasonings. Stir the mixture, but do not allow it to become too stiff. Pile it on a silver dish and garnish with croutons. For the Lunch Table Apricot Nougats. Roll out some trimmings of puffpastry about one-eighth of an inch thick, place it on a baking sheet, spread it rather thickly with a layer of apricot jam, and then strew with shred pistachio nuts or sweet almonds; dust the whole with castor sugar and bake in a very moderately-heated oven. When cool cut into fingers. If preferred, the pastry can be cooked first, allowed to get cold, then spread with the jam, shredded nuts and sugar as above, returned to the oven and baked until the nuts are glazed with the sugar. Florentines. These are a variation of the above idea. Roll out some trimmings of puffpastry as above, put the sheet on a tin, prick ft all over, and bake in a ouick puff-pastry oven. When cold cover rather thickly with greengage jam. Then cover with about lin thick of meringue made with 2oz castor sugar to each white of egg; dust all over with shedded pistachio kernels and then with castor sugar. Bake in a cool oven until the meringue is crisp all through and a delicate colour on top. Cool and cut into fingers with sharp knife. Marigolds. Roll out some puff-pastry as above, cut into rounds about 2in or a little less in diameter, place them on a baking sheet buttered and floured in the usual manner, brush over the top with a little beaten white of egg, cut out an equal number of small rings of the pastry the size of a shilling, put one in the centre of each round. Have ready a number of blanched almonds split into four lengthwise; press these on the larger rounds with the points close to the centre circle; press them lightly into the pastry to make them keep their position. They are to resemble the petals of the marigolds. Shake castor sugar over them and bake in a quick oven. When done put a little apricot jam in the middle of the ring and some greengage jam on the edge of the large round to fill in the space between the petals.