FOR THE KITCHEN

Rotorua Morning Post, Volume 1, Issue 39, 8 October 1931, Page 5

FOR THE KITCHEN

MACARONI FRITTERS. Two cups coolced macaroni, small shapes or pieces, two eggs, a tablespoon sugar, two tablespoons selfraising flour, half teaspoonful salt. quarter teaspoon nutmeg, and. some breadcrumbs. Mix the macaroni, beaten egg, salt, sugar, nutmeg and flour together into a thiclc paste. Shape into fritters, roll in fine breadcrumbs, then in egg yolk lightly beaten with a little water, and again in, breadcrumbs. Fry a pale brown in deep fat, drain on unglazed paper, and serve with cheese sauce. HAM ROLLS. Two cupfuls minced cooked ham, 1 small onion, % pimento, 1 cupful thick cream sauce, pastry, 3 hardboiled eggs. Mix thoroughly the ham, finely-chopped onion, and pimento and cream sauce. Roll out pastry in rectangular shape, place eggs lengthwise across one end, cover pastry with ham mixture, roll np, and bake in shallow pan in hot oven. Slice and serve with tomato sauce. Time in baking, 25 minutes. Reeipe makes six servings. ALMOND SOUP. Half-pound sweet almonds, 10 bitter almonds (or a few- drops of oil of hitter almonds), 2 cups cold milk, 2 cups scalded milk, 2 teaspoonfuls sugar, ,1 teaspoonful salt. Blanch almonds, roast and pound to a pulp, moistening from time to time with the cold milk, using the wliole pint. When pounded to a smooth paste pass through a pieee of fine cheese cloth. Add sugar and salt to the scalded milk. Stir in the almond milk and continue to stir until heated. Serve with croutons.