COOKING WITH SULTANAS

Waikato Times, Volume 127, Issue 21199, 23 August 1940, Page 3

COOKING WITH SULTANAS

Sultanas have a high energy value, and are rich in natural sugar. Besides cutting out or cutting down sugar in puddings and cakes, they give added nourishment, and a delicious new flavour to many savoury dishes. Sultanas in the Stew: Next time you give them stewed steak, ragout of beef or brown veal stew, drop a handful of washed sultanas into the gravy 20 minutes before dishing up. Their fruity taste blends perfectly with the meat and vegetables. Sultana Turnovers (sugarless): | Prepare this filling: Melt some | chocolate with a little cold water in in basin over a saucepan of hot water; 1 stir in sultanas previously put through mincer—proportions, 1 oz. | chocolate, 1 tablespoonful cold water I to 3 ozs, sultanas. Allow to cool. Have ready short paste; roll out and cut as for apple turnovers. Place on a little of the sultana mixture, fold paste over, seal edges, brush with milk and bake in hot oven for 20 mins. Savoury Rice With Sultanas: Fry a chopped onion in a little dripping until golden. Add and lightly fry 4 ozs. rice, previously wiped, not washed. Pour in 1 1-3 pints white stock, season with salt and pepper, cover and cook until rice is nearly tender. Add 4 ozs sultanas, continue cooking until rice is tender and practically all liquid is absorbed. Serve with curry; or alone, in whic.h case flavour with curry powder or tomato ketchup.