Tasty Dishes

NZ Truth, Issue 1239, 29 August 1929, Page 10

Tasty Dishes

RICE AND RAISIN TRIFLE A SPONGE sandwich, quarter of a pound of seedless raisins, a tablespoonful of rice, half a pint of milk, an ounce of sugar, a little fruit juice. Put the rice, milk and sugar m a-stew-pan and simmer until the rice is soft and creamy. Leave until cool. Mix the raisins with the rice, cut the sandwich through and spread with half the rice mixture, put the remainder on the top. Pour over any kind of fruit juice — either apple, lemon-syrup or juice from tinned or bottled fruit — just enough to moisten the sponge. Sift a little white sugar over just before serving. ' MILK SOUP. TAKE a medium saucepan of stock, made with onion, bones, vegetables, etc. Strain, bring to the boil, add 1 cup of milk, 1 tablespoon of flour mixed with cold milk, tomato and Worcester sauce to taste. Be sure the stock is off the boil when adding the thickening, but boiling well when adding the sauce or it will curdle. TOMATO' SOUP. ONE and a quarter quarts of stock; put on to boil with 4 or more large tomatoes sliced up and a whole onion. Boil until the tomatoes are a pulp, and put through the sieve. ; LOBSTER COCKTAIL. ONE lobster, sauce, 6 tablespoons of tomato sauce, 2 tablespoons of Worcester sauce, juice of half a lemon, half a teaspoon of r Tobasco sauce or quarter teaspoon of cayenne pepper. I . ■ ■ I SAVORY BREAKFAST DISH. . CUT round slices of stale bread, fry a golden brown. Put rounds of fried tomatoes on each round of bread, pepper and salt., Roll. slices of thin bacon, cook and place on top of the tomato. The bread may be spread with anchovy. TO COOK RICE. AFTER washing well, throw into plenty of boiling water, with salt and lemon juice m it. Cook briskly for 20 minutes,, strain and leave m the colander over boiling water, which must be kept . simmering. Cook three-quarters of an 'hour longer, never touch with anything but a fork, and do not run cold water through the rice.