RECIPES FOR THE WEEK.

Star (Christchurch), Volume XLIV, Issue 579, 8 October 1932, Page 20 (Supplement)

RECIPES FOR THE WEEK.

Tempting Salads for Hot Days. ECONOMICAL MEALS.

(By

A FRENCH CHEF.)

Take some cooked fish, separate the flesh from the bone, skin and flake it. Peel three tomatoes and cut them in pieces. Mix with the fish, adding also three or four minced anchovies, a hardboiled egg, finely minced, and a cupful of boiled rice. Make a sauce of the yolks of two eggs and oil. adding a drop at a time. When thick enough work in vinegar to taste, w»tb salt, pepper, and a spoonful of thick Serve the fish surrounded with a lettuce salad, aud pour the mayonnaise over the top. Cauliflower Salad. Boil a cauliflower in salted water until it is tender. When cold cut it into neat sprigs. Beat together three tablespoonfuls of oil, and one tablespoonful of vinegar, with pepper and salt. Rub the bowl slightly with a raw onion, arrange the pieces of cauliflower in it, strew over them some capers, a little vinegar chevril, und parsley, aLI finely minced, and a pinch of thyme and marjoram powdered. Pour the dressing over, just before serving. Salade Julienne. Have some green peas, some green beans, a carrot or two, a few turnips, and boi] till soft. As soon as they are cooked place them in cold water for a minute only, let them dry well and put them in the bowl in which they will be served. Have the dressing ready, made as follows:—Half a te&spoouful of salt, a quarter of pepper, one tablespoonful salad oil, half a teaspoonful of vinegar. Mix w’ell together and pour the dressing over the vegetables, turning carefully with a fork so a«s not to break them. Serve when quite cold with cold entrees. Trout a la Vaucluse. This is a provencale dish, and very delicious. Cut the trout into fillets and poach in white wine. Then cover them w ith a very thick white bescli&mel sauce into whicli lias been stirred shrimps and mushrooms, chopped up fine. Then they are rolled in the white of an egg and breadcrumbs and fried a golden brown. Each fillet forms a croquette, into which is stuck a crayfish claw, for garnishment. ECONOMICAL DISHES. Mutton Pie. Divide 21b of mutton into cutlets. Place them in a piedish. Season well and add 21b of sliced apples, 21b of small mushrooms, lib or onions (sliced). Sprinkle with sugar, and half fill the dish with boiling water. Bake in the oven for one aud a half hours. Beef Pudding. One and a half pounds of skirted beef, one onion, suet crust. Dip the meat into boiling water for a minute or two. This will enable you to take off the skin. (Sometimes the butcher will skin it for you). Then cut up the meat into small pieces, peel and chop the onion, mix one tablcapoonful of flour and a good seasoning of salt and pepper together, and roll each piece of meat well into it. Line a basin with suet cru*>t rolled out sin thick, fill up w r ith the prepared meat and the onion, pour in some stock, gravy or water. Cover with round of crust, pressing the edges well together. Cover with scalded and floured pudding cloth, and plunge into a pan of fastboiling water. and boil steadily for three and a half hours. Lift out the pudding, let it stand for a minute or two, then remove the cloth, wipe the basin, and place a warmed folded tabic napkin round it. Serve with some extra gravy. A few par-boiled sliced potatoes may be added to the meat if desired; also lib of beef and slb of ox kidney may be used instead of all beef. In that case do not add onion. Bread And Butter Pudding. Three or four slices bread and butter (stale will do), one tablespoonful sugar, one tablespoonful sultanas or currants, one pint milk, one egg. a tablespoonful chopped peel. Cut the bread into neat squares. Place a layer of bread, butter side down, in a pie dish, then a layer of fruit and another layer of bread, and the rest of the fruit. The pie dish should be half full. _ Beat the egg, add milk "and sugar. ~ strain over the bread. Allow it to soak for half an hour. Grate nutmeg over the top, and bake in a moderate oven till set and brown. Sago Pruit Pudding. A pudding without eggs or flour. Half cup sago (soaked over night), 1 cup breadcrumbs, good handful each of currants and dates (or either one), $ cup sugar, 2 dessertspoonfuls dark jam, pinch of salt, 1 dessertspoonful butter, £ teaspoonful carbonate of soda. Mix sago, breadcrumbs, fruit, sugar, salt and jam together .with * cup of boiling water. Previously add the butter and soda. Steam for 2§ hours. Serve with any sauce or custard. Cook Artichokes This Way. Artichokes are delicious when cooked this way. Well wash and boil in skins for half an hour Place on one side till thoroughly cold. Then the skins will easily slip off. leaving the white flesh. Now place in a piedish with a small piece of butter and a drop of lemon juice, a little salt and pepper. Put in a warm oven to slightly brown. Delicious with rabbit or tripe. Batters—Standard Recipe. Four ounces flour, one egg. \ pint milk and water mixed, I teaspoonful salt. Mix flour and salt, put egg iu centre with half the milk and water, and mix to a smooth paste. Beat for five minutes, add the rest of the milk and beat well. Stand in a cool place at least half an hour before using. Pancakes. Make batter as above. Heat enough lard in a small frying pan to just cover the bottom. Pour in enough batter to cover the bottom thinly. Fry until a light brown. Toss or turn w ith a knife, and brown on other side. Turn on to sugared paper; sprinkle with sugar, fold and serve at once with lemon. French Batter. Three ounces flour, a dessertspoonful salad oil, one gill tepid water, white of one egg, pinch salt. Mix flour and salt., and pour olive oil in centre. Stir, adding the tepid water gradually. ' Beat until smooth. Stand aside as long as possible. At the last moment fold in the stiffly beaten white of egg. Fruit Fritters. Make French batter. Apples should be peeled, cored and cut in rings: bananas peeled and quartered; oranges split in sections, pith and pips removed; tinned apricots, pineapple, peaches should l>e well drained. Put a pan of clean, deep fat on to get hot. Coat the fruit with the batter. When blue smoke is rising from fat place the fruit with a skewer in it, and fry until a golden brown. Drain well and sprinkle with castor sugar. Serve at once.