AFTER THE PICTURES

Wanganui Chronicle, Volume 79, Issue 11, 14 January 1936, Page 2

AFTER THE PICTURES

LATE, BUT LIGHT SUPPER. IVlien cocktail parties cut into the dinner hour and a picture is in view for the evening, a light supper at a later hour is often a welcome suggestion. At this hour it is easier and pleasanter to serve little dishes which have been prepared beforehand and need nothing but the final heating, or else small dishes which take but a few minutes to cook. Here is it savoury dish which may be left ready for warming:— Pish Kedgeree. Take Cb. cooked fish, jib. rice, 2 hard-boiled eggs, 2oz. butter and sea sotting. Break the fish into small pieces, removing all the skin and bones. Wash the rice and boil in water for about. 20 minutes; strain off the water and dry in the oven. Chop the hardboiled 'white of eggs finely, melt the butter in a stewpan, put in the fish, rice and chopped white of egg. Season with salt, pepper and a pinch of nutmeg or ground mace; stir over the fire until quite hot (taking rare that it does not brown). Pile up on a hot dish, sprinkle over with yolks of egg previously chopped or rubbed through a sieve. Garnish with parsley and serve hot.. Another easily-made dish, also taking but a few minutes to heat, and serve, is H.tme and Bice Croquettes. Ham and rice croquettes prepared beforehand need only the final frying. Drv 2oz. cocked rice well after cooking it, and chop it finely. Fry 4 finelychopped shallot in Joz. butter or good fat until lightly browned, then add Jib. finely-chopped cooked ham, the rice, and a pinch of powdered sage, season with salt and pepper and stir over the fite until hot. Now put in 1J tablespoonfuls white sauce and half the yolk of an egg mixed together, stir until the preparation thickens, then spread it on a plate. When cool, shape, coat with egg ami breadcrumbs, and fry in hot fat until nicely browned. Drain well, and serve very hot and garnished with fried parsley. A Mixed Sandwich. Ingredients: Cold chicken, ham, tongue (in equal proportions), mustard, pickles, buttered bread. Method: Chop the chicken, the ham and the tongue, but keep them separate. Cut the. bread as thinly as possible--it should be almost, transparent—and on each slice spread a little mustard. Put the ham on one slice with a little chopped pickles and cover with a slice of bread. On this one (both sides of which should be buttered) put the chiikon, cover with a slice and bread and on this put the chopped tongue, with also a little chopped pickles, and finally cover with buttered bread. There' are thus four slices of hre-id to each sandwich, but. unless the broad is very thinly sliced the sandwich, will be too thick and very awkward to eat.