HOT WEATHER DISHES.

Waipawa Mail, Volume XXVIII, Issue 5248, 18 April 1908, Page 6 (Supplement)

HOT WEATHER DISHES.

LOBSTER PATTIES. Ingredients: For each l’/Jb lobster meat (fresh or canned), lVfeoz each of flour and butter, J /6-plnt milk, small onion, blade of mace, salt-spoonful each of anchovy essence and lemon-juice,sea-soning to taste; puff pastry. Make n white roux with the flour and butter, and simmer the milk wRh tho onion and mace till nicely flavored, then strain and add gradually the roux, boil up. ami when thick and smooth strain It Into a basin; add the* lobster meat, flaked finely or, chopped, also the lemon juice, anchovy essence, and seasoning to taste, and spread the mixture on to a plate to cool; then, when cold, use it to fill the required number of patties, and bake these quickly in a good oven. The patties must be wrapped carefully in grease-proof paper and then in a tin box before being packed.

STUFFED LOIN OF LAMB. Ingredients: One good-sized loin of lamb, and for stuffing Soz breadcrumbs, 2oz beef or veal suet, 2oz to 4oz grated ham or lean bacon, heaped tablespoxmful powdered dried herbs (marjoram, thyme, nnd rosemary, 1 tablespoonful freshly-minced green parsley, grated rind of half a lemon, 1 saltspoonful each of powdered mace, salt, and pepper, 2 eggs.

Have the bones of the lamb removed by the butcher and sent homo with the meat. Spread the loin with the forcemeat made as above, roll it up tightly, tie it securely with tape in the middle and ot ends, and roast or braise till thoroughly cooked, basting well and covering with greased paper till just at

the last, otherwise outside will be burnt before inside to cooked through. Set aside till cold, and do not untie till It reaches the luncheon place.

PIGEON MOULD. Ingredients: For every four pigeons make a stuffing with 3uz of raw veal minced, 2oz ham, and the livers of the birds. To braise them with, allow for every four birds a large onion and carrot. 6 peppercorns, 1 clove, 1 bay-leaf, bunch of parsley, 5 gills of water. To stiffen stock for the mould, Vioz leaf gelatine, 4 hard-boiled eggs. Ask the poulterer to bono the pigeons and send the bones and livers of the birds home with them. Make a stuffing as above with flnely-mineed veal, ham and livers, pounding all together to a smooth paste, season with pepper and salt, spread the mixture on the pigeons, roll them up, and tie each securely with tape.. Lay the vegetables and herbs In a pan or roomy etew-jar, lay the pigeons on them, and tho bones on the top of 'the birds; pour In the water, bring to the boil, skim, then cover the pan, and simmer only for three-quarters of an hour. Take out the pigeons and set aside till cold. Meantime strain the liquid they were cooked in, adding a little water If necessary to bring it up to half a pint. Dissolve the gelatine In two spoonsfuls of of hot water, add it to the stock, heat up together, and keep Just warm till the pigeons are cold and lirm. Now slice them thickly and pack a basin or plain china would with them and the quartered hard-boiled eggs, pour in the first liquid stock and set aside till cold and firm, then pack In the basin as they are, and do not unmould till the luncheon place Is reached. Orcein salad and cucumber should accompany this mould, or a tomato salad; if not given with the lamb, to very nice with pigeons.

SHROPSHIRE PIE. Ingredients.—Two good rabbits, or one fowl and one rabbit, 21bs. fat pork (fresh or pickled), two dozen little forcemeat balls made with veal stuffing (as given for stuffed lamb), and rabbit and poultry livers; four hard-boiled quartered eggs, three gills good stock, %<JS. leaf gelatine, puff-paste. Well wash and cut up the rabbits, or rabbit and fowl, making tho Joints as neat as possible. Cut the pork into dice, and quarter the eggs. Pound the livers, and mix them with the forcemeat before making up into balls. Fill the pie-dish with these Ingredients, seasoning well as you do so, pour in not quite two gills of the stock (which can be made with the lamb bones and the giblets of the fowl If this Is used). Cover with a puff-paste, and bake in a fair oven. When done, melt the gelatine in tho remainder of the stock, and pour it into the p}e. Set aside till quite cold, when the gelatine will have set the stock to a jelly, before packing. Instead of pork, fat and lean of ham enn be diced and used. Some kidneys are an addition liked by many people to this pie.

HOT WEATHER BREAKFASTS. Fish is always much liked. This may be soused or pickled, and served cold, or fried or baked, and served hot. Ttien, again, rissoles, croquettes, "cakes," scallops, "toasts,’ and fritters are very popular, and they all provide an excellent means of using up the many scraps of meat, poultry, or game, which will accumulate, even In the best-regulated larder. As there Is such a variety of ways of serving eggs, they are always a valuable friend to the cook and a useful "stand-by.” It is a wise plan to*have a dish of fruit, either fresh or stewed, always on tho breakfast-table, while many people much enjoy fresh salads. You will see that tho greater part of each of the following dishes may be prepared, If not actually cooked, over-night, so they will not entail more work on the cook in the early hours.

Welsh Fish Cake.—Required: About a pound of any cold boiled fish, 6oz. of cold potatoes, Goz. of breadcrumbs, 1 onion, a bunch of sweet herbs, salt and pepper, 1 teaspoonful of chopped parsley, 1 egg, breadcrumbs for coating, 1 pint of water. Put the water in a saucepan with the bones and trimmings of the fish, the onion, herbs and salt. Let these stew steadily from one and a half to two hours. Chop the fish finely, and mix with it the mashed potatoes, crumbs, parsley, and salt and pepper to taste, beat up the egg, and add enough of it to bind the mixture. Shape It Into one round cake, brush it over with beaten egg, and cover it with crumbs. Melt about an ounce of dripping in a fryingpan. When a blue smoke rises from it put in the cake, and fry it a golden brown. Strain the fish stock, pour it, half at a time, into the pan, and let the cake slew gently from 15 to 20 minutes. Serve It very hot, garnished with fried parsley and slices of lemon. This cake may be heated over and over again, either In a frying-pan, with a little dripping, or in the oven, should 11 not be finished at one meal.

Fish au Gratin. Required: Three or more fish, 2 oz. of breadcrumbs, 1 oz. of butter, 2 tablespoonfuls of chopped paisley, salt and pepper. Wash and fillet tho fish. Well butter an au gratin dish or pie-dish, shake in a thick layer of crumbs, a dust of salt, pepper, and chopped parsley. Now lay In the fillets of fish, then more parsley, and, lastly, crumbs. On these put the rest of the butter in small pieces; bake in a moderate oven for about a quarter of an hour. Note.—lf liked, two or three tomatoes may be sliced and put with the fish. Rissoles of Cold Meat.—Required: Pastry, half a pound of any cold meat or poultry, quarter of a pound of ham, a little sauce or thick gravy, egg and breadcrumbs, salt and pepper. Chop the meat and ham finely. Add to them from four to six tablespoonfuls of sauce or

gravy, and salt and pepper to taste. Shape the mixture into small balls; press these slightly into ovals. Roll the pastry out very thinly, stamp it into rounds large enough to entirely cover the meat. Place a ball of meat on eatli round of pastry, wet round the edge of the pastry, and fold one half over tho meat, pressing the two edges of pastry together. Brush each over with beaten egg, and cover with crumbs. Fry them in plenty of fat from which a bluish smoke is rising. Drain them well on paper, and serve them garnished with fried paisley. Note.—For the sake of variety, finely broken-up vermicelli may be used instead of the crumbs, or a teaspoonful each of the chopped parsley and onion may bo added to the mixture.