Vary the Menu

Southland Times, Issue 22750, 28 November 1935, Page 12

Vary the Menu

Variety is the spice of cooking—where catering is concerned, for the best of food becomes unpalatable if it appears too often on our tables. So, if you want something new for breakfast, luncheon, tea or dinner, here are some interesting recipes:— Veal Rolls With Tomatoes. This is an appetising luncheon dish, and this is how it is made: Cut lib of veal cutlets into thin strips about 4in long and 2in wide. Chop finely a small rasher of bacon, mix with it 3 tablespoonfuls of fine breadcrumbs, season with salt, pepper and a tiny pinch of grated nutmeg, add a sprig of parsley, finely chopped, a pinch of sweet herbs, a few drops of onion juice and a pinch of grated lemon rind. Bind to a paste with beaten egg. Spread this on the pieces of cutlet, roll up and tie securely. Slice an onion, fry it in a little butter, add a teaspoonful of stock. Put in the veal rolls and simmer until tender. Place on a hot dish, slice lib tomatoes, skim the gravy in the pan, add the tomatoes, cook until tender, rub through a sieve and serve round the rolls. The rolls should be stuffed over night. Pork and Apple Pie. Pork and apple pie is another interesting luncheon dish:—Take 11b of lean pork, 21b of potatoes, 2 onions, 2 large apples, 1 teaspoonful powdered sage, loz dripping, 1 large cupful of stock, salt and pepper to taste. Cut the pork into small pieces, season with pepper and salt and sage, well mix together, slice thinly the onions, the apples and potatoes. Grease a piedish, put in the ingredients, pour the stock over and lay on the dripping in small pieces. Stand dish in a baking tin and cover with a plate, baking till meat is tender. When cold, cover with good pastry and bake till crust is done. Most delicious cither hot or cold. Fish Hollandaise. ' Fish Hollandaise, for luncheon is the best way of using left-over boiled fish. Any kind may be utilized. Remove all skin and bone from 11b of white fish and flake it. Heat loz of butter in a saucepan, put in the fish flakes, season with pepper and sprinkle with a few drops of anchovy sauce. Toss fish about over gentle heat until very hot. Spread a layer of mashed potatoes on a dish, pile the fish-flakes on this. Cover with sauce and garnish with hardboiled egg (cut the white in rings and rub the yolk through a sieve). A Salmon and Cucumber Pie. Take some salmon —fresh or tinned—turn it into a basin, and flake it finely with a fork. Butter a pie dish and put in a layer of the salmon, then a layer of cucumber which has been peeled and sliced, finally a layer of cheese chopped small. Add a little onion juice and a teaspoonful of tomato sauce. Continue the layers until dish is nearly full. Season to taste. Pour over half pint fennel sauce, and cover the whole with a good layer of potatoes which have been mashed with a little milk. Brown in the oven. For Dessert. Coconut Pudding.—Here is a coconut pudding which will be appreciated as a change. It is especially good as a nursery sweet. Ingredients.—lqrt milk, three-quar-ters breakfastcupful ground cream crackers, 2 eggs, 1 dessertspoonful sugar, 2 tablespoonfuls dessicated shredded coconut, 1 teaspoonful vanilla essence. Put the milk, sugar, coconut and cream crackers (or other crushed plain biscuits) in a saucepan and heat thoroughly until the mixture thickens. Beat the egg yolks and add them, with the vanilla to the other ingredients. Pour into a buttered oven-dish and cover with a meringue made of the eggwhites, beaten stiffly, one teaspoonful lemon juice, and three teaspoonfuls powdered sugar. Spread this on top of the pudding and brown in a moderate oven. When unexpected guests arrive, and one is caught “with nothing in the house,” coconut macaroons, delightful afternoon tea dainties, can be whipped together in a matter of 15 minutes, and will be ready to serve when cool. To each white of egg allow soz castor sugar, 3oz unsweetened long, shredded coconut, a pinch of salt, and a drop of vanilla. Beat the egg-white stiffly, add the other ingredients, and drop from a spoon on a greased or water paper, pointing the “macaroons” upwards like little pyramids. Bake in a cool oven until only slightly brown.