RECIPES.

Waikato Times, Volume 100, Issue 16800, 19 May 1926, Page 5

RECIPES.

ErncnaENOY dishes. Salmon Loaf.—Break the fish from a pound tin of salmon into small pieces ami mix il with three well-beaten eggs, half a cup of breadcrumbs, a leaspoonful of melted butter, and the same quantity of cuopped parsley and liberal seasonings. Bake it in a china dish like a souffle. Ham Cakes.—Grate -ioz of lean ham and mix well with a pound of cooked mashed potato, an ounce of butter, pepper sail, and two eggs. .Make the mixture into cakes, fry, and serve either hot or cold witli parsley. Creamed Sardinss.—Melt a quarter of a cup of butter, add the same quantity of breadcrumbs, and a cup of cream (tinned will do). Chop two bard-boiled eggs finely and add to the mixture, and finally the contents of a smalt tin of sardines, drained, boned, and mashed. Season well, and serve hot on buttered toast. Currlss.—These are a useful help at emergency times, and tinned prawns, corned beef, or tongue can lie made inlo appetising dishes. For this purpose it is a good idea to have some plain boiled rice, which can lie used as a vegetable if not required for curry, or can lie used for a nursery pudding, or lie mixed with beaten egg for egg fritters —either sweet or savoury—or, pressed into a mould, can be eaten with jam or stewed fruit. Checso Biscuits.—These make an interesting variation lo serve with salad. Rutter some cracker biscuits, cover them with shredded cheese, and put under the grill until the cheese is melted and the biscuits very hot. Sweets.—Fritters made of either fresh or tinned fruit offer a speedy way out of a diflieully. Pancakes are similarly obliging, and a liasly pudding lias been a quickly-made dish since .lackIhc Gianl-Killer's days.