USE MILK

Wairarapa Times-Age, 23 December 1938, Page 8

USE MILK

WITH LIVER AND EGGS. RICH DRESSINGS AND SAUCES. Few people associate milk with liver and eggs, even though they have heard that fish and veal are improved by a milk sauce. In the following recipes milk is proved to be a tasty accompaniment io a variety of dishes. Fricassee of Flounder. Take 2 flounders (about 111 b. together), 1 pint milk, loz. margarine, loz. flour, salt, pepper, sprig parsley anc thyme, chopped parsley lor decoration. . Put the milk, into a'saucepan, add also the parsley and thyme. Bring almost to the boil, leave aside until the milk is quite cool and well flavoured. Then strain. Mix the flour to a smooth paste with a small quantity of the milk, put the remainder back into the pan with the margarine, and, when hot, stir on to the flour. Return to the pan and bring to the boil, keeping it well stirred. Have the fish ready prepared and add. Simmer gently for about twelve minutes or until cooked. Take out dhe fillets, untie the string, then place on a dish and coat with the sauce. Garnish with the chopped parsley. To prepare the fish, have the flounders filleted and the fillets skinned on both sides. Wash them, roll up each one separately, and tie with string. If preferred, one large flounder may be used. Liver Cutlets. Take j pint milk, Coz. liver, about 1 to gill thick savoury white sauce, pepper, salt and mixed mustard, ljoz. vermicelli, breadcrumbs, 4oz. ham, 1 onion, 1 egg, deep fat for frying. Peel and slice the onion. Cut the liver into slices and fry until lightly cooked, frying the onion at the same time. Drain and put through the mincer with the ham. Break the vermicelli into small pieces and cook in the milk until the mixture is quite stiff. Keep it stirred occasionally. Stir the white sauce into the prepared liver and ham, etc., then add the vermicelli. Season with pepper, salt, and mixed mustard. Mix all together and spread on a plate. Leave until cold and firm, then divide into about ten or twelve portions. Make into cutlet shapes and coat with egg and breadcrumbs, and place some of them in a frying basket. Put into a deep pan about half-full of hot fat and fry until golden brown, then drain. Fry the remainder in the same way. Stick a small piece of spaghetti in the end of each cutlet. Serve on a paper doily and garnish with parsley. Italian Eggs.

Take 1} pints milk, 3oz. macaroni, pepper, salt, j pint good white stock, j lb. ham, 4 eggs, parsley. Break up the macaroni and wash it. Put it into a saucepan with the milk and stock, add a little salt, and cook gently until the macaroni is tender and the mixture thick and creamy, keeping it stirred occasionally. Cut the ham into strips and add. Season with salt and pepper, and, when the ham is heated sufficiently, turn it all into a dish. Poach the eggs and serve on it, and garnish with chopped parsley. Creamed Veal and Ham. Take H gills thick savoury white sauce, about .jib. cooked veal, jib. ham, 1 egg (hard-boiled), 2oz. mushrooms (if liked), 1 gill savoury aspic jelly, 1 teaspoonful gelatine, pepper, salt, powdered mace, a few cooked green peas. The remains of cold boiled or stewed veal is the best for this dish. Remove all the skin and gristle and put the meat through the mincer. Mince the ham also and mix with it. Prepare the mushrooms and stew in a little stock until tender, then chop finely and add to the ham and veal. Make the white sauce, then draw aside and stir in the prepared veal, etc. Season with salt, pepper, and mace. Dissolve the gelatine in the jelly, then strain in and mix all together. Turn into a dish and, when cold, garnish with a few peas and a hard-boiled egg—the white chopped and the yolk powdered by rubbing it through a sieve. Serve cold. Aspic jelly can be bought ready prepared. Rice Salad.

Take 1 pint milk, 1 small cucumber, 1 hard-boiled egg. 3oz. rice, 2oz. cheese, lettuce,-salad’ cream, tomatoes, mustard, and cress, salt and pepper. Wash the rice and put into a saucepan with the milk. Bring to the boil and cook gently until the rice is soft and the mixture quite stiff, keeping it well stinred. Then leave until cold. Peel the cucumber and cut into small squares. Grate the cheese finely. Make some of the rice into tiny balls, and leave aside for garnishing. Mix the remainder of it with some salad cream. Add the grated cheese, cucumber, chopped egg-white, and just a little chopped mustard and cress. Season well with pepper and salt and serve on a bed of lettuce. Garnish with cucumber, quarters of tomato, rice balls, and powdered egg-yolk. To powder the egg-yolk, rub it through a sieve or strainer.

Salad Dressing. Take 1 pint milk, j pint salad oil. jib. flour, :! pint white vinegar, jib. margarine or butter, 2 teaspoonfuls salt, 2 teaspoonfuls castor sugar, i flat teaspoonful pepper, 6 teaspoonfuls mustard.

Mix the dour to a smooth paste with some of the milk. Put the remainder into a saucepan with the margarine, and, when hot (but not boiling), stir it on to the flour. Return to the pan and bring to the boil, keeping it well stirred all the time. Let it boil gently for a few minutes to cook the flour. When ready, turn it into a large basin and gently cover the sauce with cold water. Leave until cold, then pour off the water. Whisk the sauce well, then gradually whisk in the oil and vinegar alternately. Mix the mustard to a smooth paste with vinegar—extra to that given in the recipe—and add with the sugar, salt, and pepper. When all the ingredients are well whisked and blended together, put into bottles and cork securely. Mock Cream. Take 21 gills milk, 4oz. butter or margarine, 2oz. cornflour, 3 dessertspoonfuls castor sugar, vanilla flavouring. Beat the sugar and butter to a cream. Mix the cornflour to a smooth paste with a little milk. Heat the remainder and stir on to it, then return to the pan and bring to the boil. Cook gently for a few minutes, keeping it well stirred al the time. Draw aside and continue to stir until slightly cool. Then gradually mix in the creamed butter and sugar. Flavour with vanilla and beat all together until creamy. Serve with stewed fruit.

Milk Vanilla Pyramid. Take 21 gills milk, ,j : gill cream, loz. gelatine, 1 gillcold water, ,] pint packet vanilla jelly crystals, 1 gill hot water, about 2J dessertspoonfuls castor sugar, vanilla flavouring. Dissolve the jelly crystals in the hot water and leave until cold. Then stir in the milk. Put the gelatine into a saucepan with the cold water and dissolve slowly. Strain into the jelly and milk. Whisk the cream until it stiffens. When the above mixture begins to thicken gradually stir it into the cream and add sugar and vanilla to taste. Mix together lightly, put into a wet mould, and when set turn on to a dish. Tea Made with Milk. Allow 1 good teaspoonful of tea to 1 pint of milk. Heat the teapot, bring the milk to the boil, put the tea in the teapot, and pour in the boiling milk. Leave for two or three minutes to draw before serving. (II.) Tie the tea in a piece of muslin,,allowing space for it to swell. Bring the milk just to the boil, then add the tea and simmer for one minute. Turn into a hot teapot and serve.