Feminine Interests

Sun (Auckland), Volume II, Issue 566, 19 January 1929, Page 21

Feminine Interests

Curries for a Change

Some Appetising Dishes

Fruits and Vegetables Pressed Into Service

j A dash of curry and the whole dish ; takes on new flavour and charm. Used with discretion, curries are a most desirable addition to the bill of fare. Vermont Curried “Turkey” Shred one cup dry codfish, pour boiling water over P and let stand one hour. Drain, add a second water and | pour off immediately. Cook rice to | make two cupfuls and keep hot. Make j a sauce of two tablespoons butter, one j tablespoon flour, three-fourths cup milk or water, a dash of salt and pepper, a beaten egg and one small teaj spoon curry powder. Put sauce in pan, add the rice and codfish and heat thoroughly. Pour out on plat- ! ter, garnish with parsley and serve at [ once. Chicken Curry Cut a three-pound chicken in small I pieces and brown in one-third cup fat. Slice two onions very thin, add two I teaspoons curry powder, one teaspoon j salt, one teaspoon vinegar, one bay : leaf, broken fine, and a dash of pepper. Stir in the chicken, add enough cold water to cover nd simmer for one hour, or until meat is tender. Remove chicken and thicken liquor in which it was cooked with flour rubbed smooth in cold water. Pour gravy over chicken and serve in a border of mashed potatoes or hot cooked rice. Vegetable Curry Dice one cup potatoes, one cup carrots, one cup turnips and tw- small i onions and cook until soft in salted ! water. Drain, add one-lialf cup chop--1 Ped peanuts or walnuts and one-half j teaspoon curry powder. Bring one • cup milk to scalding point, thicken j with flour rubbed smooth in cold water ! and season with salt and pepper. I Heap the vegetables on a platter, ; pour the sauce over them and serve j with toast points or jaltines. Beef Curry Cut one and on-half pounds of round | steak in small pieces and cook until j tender, and one cup chopped carrots after the meat is half done. Make a curry sauce as for chicken curry and serve with a garnish of small dill pickles cut in eighths. Curried Rice Cook rice in sated water until it begins to be tender, then put on back of range and let simmer until all surplus water is absorbed. Put two tablespoons butter or tat in saucepan and melt. Add one and one-half table-

spoons of flour, three-fourths teaspoon curry powder, one-fourth teaspoon salt, a dash of pepper, and one-half cup milk mixed with ne-third cup water. Cook until sauce is smooth. Put rice on platter, pour the hot sauce over it and over the top put cold minced ham, chicken >r lamb. Green apple sauce or a tart jelly may be served on the same platter or in any accompanying dish. Curried Banana Sandwich

Put half a cup each of cream and milk into a saucepan. Add hall' a teaspoon of curry powder mixed with a teaspoon of cornflour and issolved in a little water. Stir as it thickens. Add one-fourtli teaspoon sugar, a saltspoon of paprika and a teaspoon o f ' butter. When thickened pour on to the beaten yolk of an egg. As cools chop two ripe bananas line, fc-at smoothly

to sauce. When cool spread on un i tiered slices of thinly-cut brr-*.ad.

FRUIT SALAD

RECIPE FROM HOLLYWOOD Here is a tempting recipe for making fruit salad, which is a great favourite of Bebe Daniels. Cut some marshmallows into thin strips, using sciss'ors —enough to fill a couple of cups. Add one halftin of sliced pineapple, drained and cut into small cubes, three cups of grapes that have been skinned, seeded, and cut in halves. One and a-half cupfuls of orange sections, pipped, one half-cup shelled walnuts cut in pieces, and a few grains of salt. Place some half-cups of orange peel on lettuce leaves, and fill with the mixture 1 , or just pile up the mixture in fruit glasses, and pour over just a little fruit juice. Cover with whipped cream, and garnish the top with half a cherry and strips of angelica. Serve with thin bread and butter sandwiches.

FRUIT FLUMMERY

The recipe for this summer sweet includes an ingredient often wasted because it is a “left-over,” of which there is too little to serve again without mixing with other ingredients. If a small tin of apricots is served to two people for dinner, there should be enough over for the preparation of this

dish. Passion fruit as a substitute for apricots is equally delicious. Ingredients required are: Half a pint of water, three-quarters of a cup of sugar, two tablespoonfuls of gelatine, one tablespoonful of flour, the juice of one lemon and one orange, and half a cup of fruit broken up. Put water, sugar, gelatine, juice, and broken-up fruit on the stove, and when nearly boiling remove from lire and stir in flour, which has been mixed with a little cold water. Return to fire

and stir until it boils. Then pour into a, large basin, and when nearly cold beat for a long time until it becomes a thick cream, and pour into a mould.

TIKI FOR TOURIST

A mascot to replace the one she lost in America was given Miss Gladys de Haviland, who is touring the world in a motor-car, before she left Wellington for the North. The lost mascot was a boot, bound to the back of the car. but temptation proved too much for some souvenir hunter. The new mascot is a tiki, on a neck ribbon.

MINISTER WELCOMED

Women members of St. Paul’s congregation, Devonport, gave a reception to the Rev. Ronald Watson, a former minister of the church, and Mrs. Watson, in the church hall yesterday afternoon. Mr. and Mrs. Watson were welcomed by Mrs. Fraser, Mr. Duncan Macplierson and Mr. W. K. Howitt. Mr. Watson stated his pleasure at being among the members of his former congregation. He referred to some of the members who had died in the past two and a-half years, notably Mr. John Henderson, Captain Macfarlane and Mr. John Frater.

A DELICIOUS ORANGE PUDDING

Tile ingredients required are two eggs and their weight in butter, flour, and castor sugar, one teaspoonful of baking powder, and two oranges. Beat the butter aud sugar to a cream, add the eggs (beating them in separately), stir in the flour, baking powder, and grated rinds of oranges (these last three ingredients being previously mixed together), and mix with the juice of the oranges, carefully strained. Put the mixture in a greased basin or mould, cover with a piece of greased paper, put it in a saucepan of boiling water to come halfway up the basin, and let it steam for an hour. Turn out on a hot dish, and serve with sweet sauce.