DISHES FOR JADED APPETITES

Taranaki Daily News, 2 December 1933, Page 7 (Supplement)

DISHES FOR JADED APPETITES

DUTCH SCRAMBLED EGGS. Break a new-laid egg into a saucepan, add half an ounce of butter, a dessertspoonful of milk, and a little salt and pepper. Cook very slowly, stirring with a spoon, and add a dessertspoonful of flaked cooked haddock. When set sufficiently, pile on a round of toast, and sprinkle with grated cheese. Brown the cheese under the grill before serving. Lamb Sweetbreads in Sauce. Steep the sweetbreads in. warm water for a couple of hours, changing the water once or twice. Then put them into a saucepan of boiling water and cook fob two or three minutes. Afterwards plunge them into cold water, take off all skin, dry in a cloth, and put them on a plate with another weighted plate on top. Press thus for an hour. Finally put the sweetbreads in a double saucepan, cover with milk, simmer gently for half to three-quarters of an hour, take up, and keep hot. Make the white sauce, using the milk the sweetbreads were cooked in, put in the sweetbreads, and let them simmer till wanted.

Apple-Lemon Sponge. Quarter of a pound of apples, half gill of water, a little grated lemon rind, a few drops of lemon juice, sugar to taste, l-Boz. of gelatine, half ,white of egg, cream. Wash and core the apples, slice them, put them into a pan, with the water, lemon rind and juice, and stew till quite tender. Add the sugar. As soon as this has quite dissolved, rub all through a hair sieve. Dissolve the gelatine in a tablespoonful of warm water, and add it to the apple puree. Beat the half white of egg to 1 a firm froth, and add this also, whisking until ■the whole is white and frothy and beginning to set. Turn into a moistened mould. When cold and set, turn out and serve with cream. Glazed Beef Roll.

Three-quarters pound lean beef, six ounces fat bacon, half pound sausage meat, two eggs, dessertspoonful each of mushroom ketchup, chopped parsley, minced onion, chopped mixed pickles, half-teaspoonful mixed spice, breakfastcupful breadcrumbs, about two tablespoonsful stock, seasoning, glaze. Put the beef through the mincing machine with the bacon. ‘Mix with sausage meat, crumbs, seasoning, parsley, pickles, onion and spice, beat in the eggs, mix again, and finally stir in the ketchup and stock. Form the mixture into a roll, and tie it firmly in a floured cloth. Have ready a saucepan of boiling water, put in the roll, boil for about 10 minutes, then reduce the heat and simmer slowly for two and a half hours. Take up, and press the roll (still in the cloth) between boards, with a heavy weight on top. Next day remove the cloth and coat the roll with glaze. To Make Glaze.

Dissolve half-ounce gelatine in a quar-ter-pint stock. If the stock is light in colour, add some browning. Put the glaze on the roll with a brush, let the first coat dry, then add a second.