Jellied Salmon.

Timaru Herald, Volume CXLIII, Issue 20670, 8 March 1937, Page 14

Jellied Salmon.

Take one small tin of salmon, two dessertspoons gelatine, two cups hot water, juice of one lemon, one hard-boiled egg, pepper anctSalt. Take the tin of salmon and'‘empty into basin, break up finely with a fork, then dissolve gelatine in hot water, adding the juice of a lemon, also pepper and salt. Mix all thoroughly together, JVet a mould and place slices

of hard boiled egg at bottom and then pour the mixture in very gently, and allow to set. Garnish with shredded lettuce, slices of tomato and lemon. Serve together with vinegar. Festive Sandwich. Mince one pound each of Brazil nuts, dates and stoned raisins. Press mixture down hard on buttered plate and use between thin

slices of brown bread-and-butter. Parsnip Cutlets. To two cups mashed parsnips add one cup grated cheese, one tablespoon melted butter, one teaspoon salt, half teaspoon pepper, two egg yolks. Mix over heat, turn out to cool and form into neat cutlets. Coat with egg and crumbs, fry in deep fat, then drain and arrange in circle on

hot dish. Fill centre with lima beans cooked as follows: Boil 2 cups beans. Melt two tablespoons butter, add a teaspoon each of mustard and treacle, two teaspoons onion juice and juice of half a lemon. Mix with one cup hot water, add beans and cook 10 minutes. Serve with this dish a piquant sauce made by mixing a d.zen pickles and olives, and blending into melted butter sauce

with a tablespoon each of onion and lemon juice, vinegar and some capers. Season to taste with salt and pepper, and bring to the boil. Party Dishes. The following are some simple “party” dishes that would be particularly pleasing to children: Jellies are delightful when hot

milk is used instead of hot water in the making. After the jelly has been dissolved, pour into a wetted mould, turn out when set and stick with blanched almonds. Slice some bananas and place in a mould. Pour over a pint of raspberry jelly made with hot water. When jelly is set pour over one pint of cornflour blane mange. Wait until it is cold before turning on to glass dish.

Finally, strew with desiccated coconut and garnish dish with chopped jelly. Another dish that would be a success can be made by grating a stick of eating chocolate and stirring it into a pint of boiled custard. Then lay six sponge cakes or sponge fingers in a glass dish and moisten with a small quantity of orange wine. Pour the custard over them.

An easily made “trifle” for general use can be made from four to six bananas. Take off the skins of the bananas, cut them lengthways, spread with apricot jam and lay them in a glass dish. Pour over half a gill of sherry and leave to soak. Just before serving pour over half a pint of cream, partly whipped, and garnish with some banana on the top.