For Sunday Jeas or Suppers

Ladies' Mirror, Volume 4, Issue 8, 1 February 1926, Page 59

For Sunday Jeas or Suppers

; j ' OMA O Mousse forms a cold vegetarian dish which may be wholly prepared in advance, and is therefore particularly suitable for Sunday teas or suppers. The ingredients required are Jib. tomatoes, half cup water, one slice onion, salt and cayenne, 1J cups milk, 2oz. butter, 2Joz. flour, cold vegetables, mayonnaise. Wash the tomatoes, slice and stew them with the water, onion, and seasonings, and sieve when tender. Measure the puree and make it up to one pint with milk. Melt the butter in a saucepan, add the flour and then the tomato puree, a little at a time. Boil for three minutes, season well, and then pour into a wet border mould to set. When cold, turn out, fill the centre with cold vegetables, cut into dice and coated with mayonnaise, or other dressing. Garnish and serve cold with or without cold meat. Sufficient for six persons. A N excellent Fish Pie can quickly be evolved from cold fish remains or a tin of salmon. The secret of success in preparing this dish lies in using plenty of good parsley sauce and in mashing the potatoes to a perfect creamy consistency. The pie may be completely covered with a layer of mashed potato, neatly spread and tastefully marked with the prongs of a fork, or a more elaborate result may be obtained by forcing the potatoes through a large rose pipe. A NOTHER Pish Pic: 8 to 12oz. cooked fish or one small tin salmon; 2oz. flour, 2oz. butter, 1 pint milk, 1 teaspoonful salt, cayenne, 2 teaspoonfuls lemon-juice or vinegar, 1 slice cooked onion, parsley, cooked potatoes. Break up the fish with a fork. Make a white sauce with the flour, butter, and milk, and season it well. Add the fish, lemonjuice, chopped onion, and finely chopped parsley, and place in a piedish. Mash the potatoes with a little milk, butter and salt, and form into

a thick layer on the top, or force through a vegetable rose pipe on to the pie. Brown in a hot oven or under a grill and serve hot, sprinkled with chopped parsley. Q GALLOPED Eggs and Cheese : Three eggs, Uoz. butter, 1 gill milk, pepper and salt, 3oz. cheese. Grease some scallop shells or rarnequin cases. Grate the cheese. Melt the butter in a saucepan with the milk. Beat the eggs slightly and add to the milk in the pan, then add half the grated cheese and season well. Stir over a gentle heat until the mixture is of a creamy consistency, taking care to remove from the fire before it becomes quite thick. Pour some of the mixture into each scallop shell and cover with grated cheese. Brown under a hot grill or in a hot oven. Garnish with parsley and serve hot with toast fingers. CGNOMICAL Rarebit forms a delicious supper savoury, and is made with loz. butter, Hoz. flour, half pint milk, 3oz. grated cheese, cayenne salt, 1 teaspoonful made mustard, toast. Prepare some rounds of toast. Make a thick white sauce with the butter, flour, and milk. Add the seasonings. Cool slightly and stir in the grated cheese. Allow it to melt and pour this sauce on to the slices of toast, which may be buttered or not as preferred. Serve hot. Sufficient for four to six persons. OLC ANN ON: Remains of cook- ' < - >i ed potatoes and cabbage; seasoning ; brown crumbs. Grease a piedish, or tin, and coat it inside with fine brown crumbs. Mash the potatoes with a little milk and melted butter, and mix them with about an equal quantity of chopped cabbage. Season very well and pack into the prepared dish. Bake in a moderate oven for about half an hour. Turn out and serve hot, garnished with, parsley.