FOOD FOR BRITAIN

Te Awamutu Courier, Volume 72, Issue 6238, 5 June 1946, Page 5

FOOD FOR BRITAIN

The following are further couponsaving recipes in connection with the above scheme:— RUSSIAN FISH PIE Take lib. of white fish, cook gently and flake it. Boil 1 cup barley or macaroni till tender. Add 2 tablespoons of chopped parsley and 1 tablespoon of lemon juice to 2 cups of a thick white sauce. Place in a greased dish in alternate layers with cooked fish and barley, ending with a layer of sauce. Sprinkle the surface with 1 cup of soft breadcrumbs .Which have been mixed with 1 tablespoon of melted fat, and bake in a moderate oven for i hour. CHEESE SAVOURY WITH TOMATOES Fill a greased pie-dish with alternate layers of breadcrumbs, grated cheese and tomatoes, either fresh or preserved. Season the crumbs with pepper and salt. Potted meat, fish paste or cold cooked fish may also be used up in thi-s way. Pour over sufficient milk to soften the crumbs, but do not make too wet. Place small pieces of fat over the top and a sprinkling of dried breadcrumbs. Brown- in a hot oven for 15 to 20 minutes. TONGUE MOULD 4 to 6 sheep’s tongues, 2 cups meat stock, i oz. gelatin, salt pepper, 2 hardboiled eggs (if available). Cook the tongues’ till tender, well covered with simmering water. Skin, and when cold slice thinly. Dissolve the gelatin in the stock and cover the bottom of a wet mould. Allow to set, then garnish with egg slices and sprigs of parsley. Set with more liquid. Continue making layers of tongue and egg until all has been used. When set unmould and serve on lettuce. Poultry, ham or” ox tongue may be used instead of sheep’s tongues. SCOTCH WOODCOCK 1 oz. butter or cooking fat, 2 tablespoons flour, 1 pint milk, a little pepper and dry mustard, 1 egg and ' 1 tablespoon finely chopped parsley. Put the fat in a saucepan and melt it. Then carefully stir in the flour and seasonings, gradually add the •milk. Bring slowly to the boil and then stir in the egg- Let it thicken but not boil. Pour on to slices of toast. If these have been spread with anchovy or a savoury paste, a tasy dish will be the result. JELLIED TRIFLE Make a pint of raspberry jelly. Split lengths . of stale sponge, and spread with a tart jam. Join together and put in a mould or basin. , I Cover with warm jelly and leave to I set. Place another layer of cake on this and pour over the remainder of the'jelly. Turn out when set and garnish. Fruit may be added for variety. CURRY Left over meat and vegetables may be used successfully as curry, but care must be taken during the reheating, so that the food is not toughned. It is best to add the prepared meat to a curry sauce, and cook only enough to heat the dish well- When rice is not available a I curry may be served equally as well i with well cooked and drained barley. Sweet chutney and lemon slices add interest to the meal. For a dry curry foundation, to which will be added left over mutton from the weekend, take 1 sliced onion, 1 sliced .apple, 1 teaspoon salt, a few grains of cayenne, 1 dessertspoonful of curry powder, J oz. fat, 1 tablespoon chutney, and one-third cup of stock. Brown the curry in a pan and remove. Then heat the fat in the pan and brown thq apple and onion. Add the curry and other ingredients, stir well, and simmer half an hour. Then add the cooked diced meat and continue cooking* only until all is heated thoroughly. Left over diced root vegetables may also be added if available. DUTCH PUDDING 2 oz. breadcrumbs, 2 oz. sugar, 2 oz. cooking fat, 3 pint scalded milk, 1 egg, 1 grated lemon rind, and a little lemon juice. Beat the egg well, slowly add the sugar. Add the other ingredients and pour into a greased pie dish. Bake in a moderate oven till ; light brown. This pudding may be served hot or cold. BRAIZED HEART Although not often used by the average house wife, ox heart and ox cheek may make a valuable addition to the weekly menu. Ox cheek should be stewed, braized, or may be simmered then pressed. It forms a rich, well flavoured dish. Ox heart requires long slow cooking, and may then be stuffed, braized or pot roasted. The hearts of beef, veal, pork, sheep and lamb may all be used for food, while small whole hearts make attractive and, tasty individual servings. The appearance and flavour of cooked, sliced heart is not unlike venison. To prepare the heart for braizing, wash and remove large blood vessels. Simmer 2 to 3 hours till tender. Then remove the heart from the cooking water, I and stuff with the following mixture: I 1 cup breadcrumbs, 1 teaspoon of chopped onion, 3 tablespoons melted fat, salt and pepper. Tie the heart securely with string and brown well in fat. Place in a casserole with B cup water and bake, covered, for 45 i minutes in a moderate oven. i VEGETABLE SHORTCAKES 'This is a simple way for using up left over vegetables. Choose a good variety of neatly cut vegetables, freshly cooked or cold.- Heat thoroughly in a well seasoned thick milk sauce. Make large plain scones, split and pour the creamed vegetables between the halves and over the top of the scones. Garnish well with parsley and serve hot. The addition of cheese to the scones or the white sauce will give additional flavour. POTATO PANCAKE Add cold minced meat, sauce or bacon to cooked mashed potato. Season with salt, pepper, chopped parsley, and a sprinkling of mixed herbs. Make a soft mixture with a little milk, and spread over a hot well greased pan. Fry till golden brown and crisp. Fold and serve. CHOWDER This European dish may .be an interesting change for the family. It is more substantial than soup and not as heavy as a stew. It forms a complete course in itself and may be used as the luncheon or, tea dish. Usually it is made from meat or fish or legumes with vegetables and milk. For fish chowder take 3 lb. white fish, 2 cups cold water, 1 tp 2 rashers of bacon, 1 onion, (chopped), 1 cup diced carrot, 1 cup diced potato and 2 cups milk. Wipe the fish with a damp cloth and cut the flesh from the

bones- Place bones in the water and : simmer 20 minutes, strain. Brown the chopped bacon in a saucepan with the onion. Add the fish stock, carrots and potato and cook till almost tender. Add the fish cut into small pieces, simmer 10 minutes or till all is tender. Add the milk, season with pepper and salt and serve very hot with toast or crisp crackers. BUTTERSCOTCH SAUCE This is an attractive sauce to use with a plain dessert, and one which will appeal to the children. Mix together B cup brown sugar, 1 tablespoon cornflour and a pinch of salt with a little of § cup of cold water. Boil 1 tablespoon of golden syrup with the rest of the water, and add the first mixture, stirring constantly. Simmer 3 minutes and add 1 teaspoon butter and S teaspoon vanilla. TRIPE Make tripe a welcome addition to your menu by cooking it with care and interest. Allow 3 hours for the tripe to be really tender and make sure all fat is removed before cooking. To improve the colour, the cooked onions may be added after thickening the stew. The addition of lb. cooked tomatoes, or a dozen chopped oysters, with the onion, makes a tasty dish.