APPETISING DISHES

Wairarapa Daily Times, 15 August 1936, Page 6

APPETISING DISHES

THE FOLLOWING DAY. The serving of left-over food lias always presented a problem to the housewife, but in winter time her problem is far greater. Cold meat can always be made to look attractive when served with salad, and cold vegetables can be used in the salad, but reheated meat and vegetables can look distressingly familiar and unappetising. Let it is quite simple to disguise these foods and to give them an entirely new flavour. All that is needed is a little ingenuity, a quantity of seasoning, and in a good many instances a mincer, although chopped foods can be used in the place of minced. * •* * * Fish With Cheese Sauce. Flake a quantity of cold fish with a fork. Make a sauce by melting three tablespoons of butter and adding gradually two large tablespoons of flour. Blend these very well, then add two cups of hot milk, a little at a time. Have ready J cup of chopped or grated cheese and stir it into the sauce. Add salt and pepper to taste, then stir in the fish and let it become thoroughly heated. Serve on toast with a sprig of parsley on top. “** * * i Stuffed Potatoes. Bake a sufficient number of potatoes in their jackets, and when cooked remove a slice from one end. Scoop out the potato, and masli it lightly, adding a little milk or cream, salt and pepper and chopped parsley. When it is quite light and frothy stir in a quantity of flaked fish, and fill the potato shells vfith the mixture, piling it as high as possible. Sprinkle crumbs, grated cheese and tiny pieces of butter over the top, then place the shells in the oven. Bake them until the mixture is thoroughly heated, and the tops are lightly browned. * * # * Stuffed Onions. Partly boil six large onions, then drain them and remove the centres. Chop the onion taken from the centre and mix it with i cup of minced meat, J cup of bread crumbs, two tablespoons of butter and pepper and salt. Stuff the onions with this mixture and put them in a greased dish. Cover with a white sauce and cook in a moderate oven until the onions are tender and the tops brown. * « * * Glazed Carrots. Use small cooked carrots, or large ones cut in half. Melt three table-

spoons of sugar with two tablespoons of water and add two tablespoons water and half teaspoon salt. Put layers of the carrots and the syrup in a buttered baking dish, and cook in a moderate oven until brown and syrupy. * * * * Souffle. Melt 2 tablespoons butter and add 2 tablespoons of flour. Heat i cup of 'milk and add it. Season the sauce with salt, pepper, onion juice and a little chopped parsley, then stir in the beaten yolks of two eggs. Have ready a cup of minced, cooked meat, add this, then the stiffly beaten egg whites. Pour the mixture into a buttered dish, stand it in another of hot water and bake for about a half hour. # * * * Creamed Ham. Dice the ham and brown it lightly. Then add a Avhite sauce and a teaspoon of anchovy or any other savoury paste. One or two chopped hard-boiled eggs can also be added. When hot serve on toast or in small pastry cases. # * * • Meat Puffs. Put the meat through a mincer, then season well with salt and pepper. Add. enough gravy or butter to make it into a paste. Mash some freshly boiled potatoes, season well and add a wellbeaten egg. Then add enough flour to enable the mixture to be rolled off. Cut into large circles with a cutter, put a spoonful of the meat paste in the centre, then fold over the edges. Bake in a very hot oven until brown.