RECOMMENDED RECIPES.

Taranaki Daily News, 8 March 1924, Page 10

RECOMMENDED RECIPES.

SOME TASTY DISHES. Oatmeal Porridge.—Hb. coarse oatmeal, pint water, salt. It is much the best way to make porridge in a double saucepan, and also to make it the day before it is required. Boil the water and put it into the top pan, having also boiling Water in the under pan. Sprinkle in the oatmeal, stir frequently until it thickens, then add salt to taste, and let it cook for as long as possible. The longer it is cooked the nicer it will be, and also more digestible. Three hours is not too long. Meat Toast. —Jib cooked meat, 2oz breadcrumbs, 1 teaspoonful chopped parsley, i gill tomato sauce, a little grated lemon rind, salt, pepper. Mince the meat very finely, removing any skin or gristle; put it into a saucepan with all the other ingredients, season to taste, and make very hot. Cut some buttered toast into rounds, pile the mixture on them, and garnish with hard-boiled egg cut into sections. Any kind of meat or mixtures of meat do nicely for thia dish, and any flavouring can be used, such as capers, mushrooms, gherkins, or chopped-up pickles. It is an excellent way to use up scraps. Sheep’s Kidneys with Tomatoes.— Skin kidneys; cut them open, but do not quite divide them. Take out the hard part, season with salt and pepper, put l|oz butter in sauce or frying pan, make very hot, and fry the kidneys quickly, about five or six minutes. If cooked slowly they will be hard. Cut tomatoes in halves, and cook in oven, for ten minutes with a little butter, salt and pepper. Dish these in circle on hit dish, with kidney on each, with a piece of butter on top of each; garnish with parsley. One kidney for each person, and half a tomato. Devilled Ham.—l teaspoonful each chopped chutney and made mustlard, i teaspoonful curry powder, 1 dessertspoonful butter, salt, cayenne, sliced ham, browned crumbs. Mix the chutney and mustard and curry powder together, and work into it with a knife the butter and cayenne and salt. When quite smooth spread on thin slices of uncooked ham. Sprinkle with browned breadcrumbs and grill. Serve very hot. Bacon and Sardines. —Remove skin from some sardines, also bone; sprinkle with pepper, and roll up in very thin slices of bacon, and either grill them or back in a hot oven until bacon is cooked. Serve on hot toast. Salmon and Rice Croquettes.—H'b cooked rice, Alb tinned salmon, 1 egg, flour, loz butter, i gill milk, anchovy essence, salt, pepper, breadcrumbs. Remove any skin or bone from the fish and break it up into large flakes, melt the butter in a pan. add flour, and mix well. Pour the milk and stir until boiling and thick; add the rice (.which must be quite dry), the fish, and anchovy essence to taste; season well with salt and pepper. Stir until well mixed, and then turn on to a plate until cool; then form into balls, 1 coat well with beaten egg, roll in l breadcrumbs, and fry in 'boiling deep fat until a golden brown. Drain on soft paper, and serve piled on hot dish j garnished with cut lemon and parsley. I Gooseberry Wine.—To each pound of j fruit allow 1 quart of cold water. I bottle of gin (good quality), 4 ounces isinglass, and to each gallon of juice allow 31b loaf sugar. Top, tail and wash gooseberries. Bruise well and pour the water on to them and let them stand for four days, stirring often. Strain through fine hair sieve, then measure the juice and add sugar in the right proportion. Dissolve the sugar. , Then add the gin and isinglass, which has been dissolved in a little warm water. Then pour all into a clean, dry cask. Bung lightly until all/fermentation has stopped. Then tighten the bung and let it be undisturbed for six months. It may b e then bottled, but will not be ready for use for at least six months longer. It will be all the better if left over t:>w> lime.