TASTY TIT BITS

Timaru Herald, Volume CXXXVII, Issue 19379, 31 December 1932, Page 10

TASTY TIT BITS

TO PACK IN YOUR PICNIC BASKET. P-cnic Moulds.—Take Zlb. streaky bacon, 141 b. lean veal, 2 hard-boiled eggs, 1 dessertspoon chopped parsley, salt, pepper and mace, 4 pint veal stock, 4oz. gelatine. Remove the rind from the bacon and put the latter through the mincer. Mince also the veal, which should be quite free from gristle. Mix the bacon and veal together, add the parsley and season them with salt, pepper and powdered mace. Butter six email basins and put a slice of hard-boiled egg in the base of each. Dissolve the gelatine in a saucepan with the stock. Strain it into the minced veal and bacon, and mix them well till they are thoroughly moistened. Then pack the mixture into the prepared moulds. The leftover egg can be chopped up and mixed with the meat, or else added in slices when the moulds are half filled. Cover the moulds with buttered papers, and bake them slowly until the meat is tender. They will take from threequarters of an hour to an hour. When they are cooked, uncover the moulds and let the steam escape. Then cover each one with a small saucer and press it with a weight. Leave the moulds till they are quite cold and firm, then unmould them. Serve them with a salad.

Orange Wheatmeal Biscuits.—Six ounces wheatmeal, 2oz. ground rice, 4oz. butter, 2oz. sugar, two yolks of eggs, half teaspoon baking powder, one tablespoonful grated orange rind, a little orange juice. Cream butter and sugar together, add yolks of eggs and beat. Add the orange rind and juice and sift in the wheatmeal and rice with the baking powder. Roll out thinly, brush over with sugar, cinnamon and chopped almonds. Cut into squares and bake a pale brow 7 n in a moderate oven.

Sandwich Fillings.—Cream cheese and gherkins: Mash up some cream cheese and mix it with chopped gherkins and seasoning to taste. Ham and cucumber: Mince some ham, mix it with finely chopped cucumber, and moisten it with mayonnaise. Egg an cl chives: Chop up some hard-boiled eggs, moisten them with mayonnaise and add chopped chives to flavour. Tongue and watercress: Cover .slices of bread 'and butter with thinly-sliced tongue, spread a little mixed mustard on it, and add a layer of chopped watercress, the latter seasoned with salt. Ground Rice Tarts.—Take some short flaky pastry, apricot jam, 1 egg, its weight in castor sugar, margarine and ground rice, some grated nutmeg or lemon rind. Roll out the pastry thinly, stamp it into rounds, line some patty tins with it. Beat the sugar and fat to a cream, add the egg, stirring it in quickly and beating it well. Then stir in the ground rice and mix the ingredients together lightly. Add the grating of nutmeg or lemon rind. Drop a little jam in the base of each pastry-lined tin, cover it with a teaspoon of the prepared mixture and put the tarts into a fairly hot oven to bake.

Sardine Straws (Savoury).—2oz, flour, 3oz. or 4oz. grated cheese, 2oz. butter, curry pow'der, one egg, cayenne, one tablespoon ma r hed sardines. Rub thfe butter and cheese into the flour. Add mashed sardines (boned); season with a dust of curry pov/der and cayenne. Moisten with the yolk of an egg beaten up so as to make a nice smooth paste. Roll out thinly on a floured board. Cut in straw's and bake in a fairly quick oven about 10 minutes. Serve like “cheese straws.”

Corned Beef Fingers.—Take corned beef as required, puff pastry, mixed mustard, milk. Cut some corned beef into strips, half an inch in thickness. Take some puff pastry (-which you can buy already prepared), roll it out thinly and cut it into oblong-shaped pieces. Spread the strips of beef with mixed mustard and roll one up in each piece of pastry, leaving the ends open. Place them on a baking sheet, brush them with milk and put them into a hot oven to bake.

Re-warmed Christmas Pudding.— Cut pudding into slices about half an inch thick, put them in a baking tin which has been well buttered, and fry them over the fire. Then heap these slices up in a fireproof dish and cover with meringue. Stiffly whisk the whites of two eggs, flavour with vanilla

rv 7 '-'"’ on roughlv. and then put in a cool oven to set and