NOURISHING RECIPES

Timaru Herald, Volume CXXXX, Issue 20165, 20 July 1935, Page 14

NOURISHING RECIPES

TASTY DISHES Mock Tripe.—An economical breakfast dish for three or four persons. Take two potatoes and onions, cut into dice, cook in salted water until tender, drain off the water, and add milk; then thicken, season with salt and pepper and a little butter. Can be served on toast if desired. Fish Salad.—Take lib cooked, flaked white fish, one teaspoonful salt, one bunch radishes, pepper, one-half cupful mayonnaise dressing, two cucumbers, one teaspoonful chopped parsley, one cup cooked peas, lettuce. Dice the cucumbers and radish. Mix all the ingredients well together, season with pepper, and arrange in portions on fresh leaves of lettuce. Top each portion with dressing before serving.

Cheese Custard.—Take two or three eggs, whisk well, stir in two cupfuls new milk, pepper and salt to taste, and one-quarter cupful grated cheese. Mix all well together and pour into a greased pie-dish, sprinkle with fresh breadcrumbs. Stand pie-dish in a dish of cold water, place in oven and bake till set and crumbs are nicely browned. This makes a dish suitable for anyone on a sugarless diet, besides putting a savoury pudding on the menu.

Luncheon Dish.—You will need three hard-boiled eggs, three tablespoonfuls breadcrumbs, white sauce, four tablespoonfuls grated cheese, pepper, salt, nutmeg and butter. Remove the shells and cut the eggs In two lengthwise. Scoop out yolks and mash them smoothly. Add cheese, breadcrumbs pepper, salt and nutmeg, and stir in enough white sauce to make the mixture bind. Fill each egg with some of the mixture, and then mould to the shape of an egg. Sprinkle breadcrumbs over each and arrange all on a greased pie-dish. Pour some white sauce around the eggs, put a piece of butter on top of each egg and brown in the oven. Meat Toast.—Rounds of buttered toast, scraps of meat or poultry, chopped parsley, salt, cayenne, gravy, tomato sauce, 1 tablespoon ham. Chop the meat and ham finely. Put into a saucepan with the gravy, tomato sauce, salt, cayenne, and parsley. Stir over the fire till thoroughly heated. Heap some of the mixture on each round of toast. Sprinkle with parsley. Serve very hot. Note: A great variety may be obtained by the addition of different sauces, cooked tomatoes, mushrooms, rice, cheese, etc.

Pork Cutlets.—Take six neat, small pork cutlets, season with salt and pepper, mask on the top with French mustard, and dip in melted butter. Grill lightly, dip again in butter and then in bread crumbs, put in a baking tin, and place in the oven. Cook gently for fifteen minutes, take up and sprinkle the top with some chopped gherkins. Dish up in a puree of potatoes and with crisply-fried potato chips, and pour a mustard sauce round.

Larded Grilled Cutlets.—Take some neatly-prepared cutlets and lard the fillet part of the cutlet with small strips of fat bacon. Steep them in olive oil, or melted butter, put them to grill on the unlarded side for three or four minutes, then place the griller in a quick dish and sprinkle well with chopped parsley or gherkins. Dish on a border of potato, with a heap of spinach in the middle, and sprinkle over with small dice of fat and lean bacon fried crisp and strained from the fat. Serve with tomato sauce poured round the dish.

Lobster Cutlets.—Melt 2oz. butter and stir in it 2oz, flour. Stir in halfpint milk, which has been heated with an eschalot and a blade of mace. Stir till boiling, add 1 saltspoonful anchovy essence, a little carmine colouring, and 1 egg-yolk. Cook over the fire till it thickens, but do not boil, then mix in the chopped flesh of a medium-sized lobster. Put aside to cool, and, when cold, take a dessertspoonful of the mixture and form into cutlet shapes, with a little flour on the hands to prevent sticking. Dip each into beaten egg, then into fine white breadcrumbs. Place a few at a time in a frying basket and fry in deep, hot fat till a pale golden colour. Dish up in a potato border and garnish the top with crisp-ly-fried parsley. Place a small stalk of green parsley or the top part of a small claw into the top of each cutlet, and serve with a cream sauce.