SUNDAY NIGHT TEA

Sun (Auckland), Volume IV, Issue 1031, 23 July 1930, Page 5

SUNDAY NIGHT TEA

USE A LITTLE IMAGINATION There is often a deplorable lack of imagination in the planning of the Sunday tea. Cold meat, a blancmange and stewed fruit may all be very well on occasion, but the day deserves something more attractive to be served at its close. Why hot let a dish of jellied fish take the place of the cold joint? It is simple to prepare. Flake some left-over white fish, add to it the juice of a lemon, chopped parsley, pepper, salt, and a dressing of oil and vinegar. Then soak some gelatine in cold water for five minutes and dissolve it over hot water. Pour it over the fish mixture and place the whole in a china mould. When cold, turn on to a dish, and garnish with any salad that is available. Tomatoes, cooked with herbs and sliced onion, may be treated with gelatine in the same fashi'on, and served in place of the more usual green salad. The tomato jelly may be ‘ masked” with mayonnaise to make it more of a party dish. Hard-boiled eggs, cut into quarters, provide an addition which will add to the substantial quality of the dish as well as to its colour scheme. When the fruit tart for dinner is being made, put on one side the trimmings of pastry for conversion into date strips for supper. Chop half a cupful of dates, sprinkle with shredded coconut and brown sugar, add the mixture to the thinly-rolled paste, and fold it over to make a pastry sandwich. Cut into inch-wide strips, bake for 15 minutes, and serve cold.