Happy-Go-Lucky Meals

Sun (Auckland), Volume II, Issue 520, 24 November 1928, Page 21

Happy-Go-Lucky Meals

Some Fishy Favourites

What is the best meal of the day? Not breakfast, unless you are on holiday. Not tea, because it is so often taken in other people’s houses, where you rarely really enjoy food as it should be enjoyed. This sounds a discourtesy to our hostesses, but what I really mean is that at parties you are either detached or talking hard and don’t really notice much what you are eating. Not dinner, because it is always at a set time, whether you are hungry or not, and you have to be punctual because of cook. The nicest meals are the scroungiest ones you get yourself after a late party when the household is asleep and you raid your own larder for surprises —happy-go-lucky meals, eaten with heartiness and merriment. Remembered Feasts I remember once eating cold pork at four o’clock in the morning, and making tea! What a mixture! And yet it was a heavenly meal. Once, after a party, we ate apple and efieese turnovers, hot, and drank wine punch! That, too, was delicious. After these impromptu meals, the first cup of tea and piece of bread and butter after an illness is a feast ever to be remembered. Best Hurried Meal Fish is becoming very popular in the theatrical world, where hurried meals are often a necessity. Actors and actresses say that meat is too heavy and not so easily digested, and that fish can be just as sustaining if accompanied by cheese. Salmon loaf is a great fish favourite. The fish is mixed with breadcrumbs, butter, lemon juice, eggs and seasoning in a bowl, and the mixture is then baked iwthe oven for three-quarters of an hour. It comes out looking just like a brown loaf, and is quite’ nourishing enough to take the place of meat on your dinner table. Stuffed Schnapper The humble schnapper can be made into an attractive dish if it is stuffed with tomatoes, onion and parsley, and baked. It is then covered with grated cheese, bits of butter and a dusting of paprika, and put under the grill to brown. Really Nice Pudding It makes me feel greedy writing all this about food, and yet as a topic it is always interesting. Now, admit it! Sarsaparilla Herbs, a packet makes a quart of the best Sarsaparilla Blood Purifier. Make your own and have it fresh. Packet posted for 2s 3d.—E. W. HallUHerbalist, 117 Armagh St., Christchurch. 4.

Here is a way of turning grape-nuts into a delicious and economical nursery pudding. You pour boiling water over the grape-nuts, and when it has cooled add the beaten yolks of two eggs, sugar, spices, two tablespoonfuls .of melted butter, and some raisins and dates, stoned, of course. After everything is well mixed, add the beaten whites of the eggs and a pinch of salt, and bake lor twentyfive minutes.