SOMETHING NEW IN RECIPES.

Hutt News, Volume 3, Issue 12, 14 August 1930, Page 2

SOMETHING NEW IN RECIPES.

"As delicate an odour as ever hit my nostril. 3y '~; .. . Tie following recipes are from an excellent Canadian recipe book. The recipes aer all contributed by members of a church in Port Hope," Ontario,

I Fish Cakes. —lib cold fish, 1 tablespoon chopped parsley, 1 egg, lib cold mashed potatoes, \ teaspoon pepper, 1 teaspoon salt, some brown bread cruVnbs. Remove all skin and bon-e frcfin the fish, pound it well. With the other ingredients form into small cakes, dip in beaten egg and roll in crumbs. Pry in hot fat to a golden brawn. . • *- . Fish Souffle... 3 tablespoons butter, 3 tablespoons flour, i teaspoon salt, cayenne to taste, .1 cup milk, 3 eggs, 1 cup cooked fish, flaked. Make white sa»uee; when thick, set 'back. Add yolks ;'of eggs,- well beaten, and fish. Chill, fold in whites of Cggs, beaten, .stiff. Turn into buttered baking dish. Oven poach, or steam over gently boiling water 30 to. 35 minutes; small moulds about 20 minutes. "Serve at once with drawn butter or tomato sauce. '■...-• . Sweetbroads—'Soak for 1 hour in salt >and wat er. They day; roll in egg, then in erumibs. Fry iiu butter. Sprinkle with a little pepper while frying. ~ Meat Loaf .-r-lilbs roivnd steak, Alljb fresh pork ground •■ together. 2 green. peppers, 1 ground onion, 'l egg, 1 cup bread crumbs, 1 eup\stTained tomatoes. Season Iwell with pepper and salt. Make into a loaf, cover with bread crumbs and bake one hour. ■ Mince >Gallops (Scotch). lib or more of chopped beef-steak. P.ut in pot and steam until thoroughly separated. Then pour over this enough -boiling water to cover. Pivt on" foack of stove to simmer gently fan* do. not 'boil. Season with pepper and salt and 'onion and before taking off thicken with flour. Serve with mashed potaI toes.