SUBSTANTIAL WINTER DISHES

Taranaki Central Press, Volume IV, Issue 445, 28 May 1937, Page 3

SUBSTANTIAL WINTER DISHES

CRUMBED SAUSAGES. One pound sausage meat, 5 hard boiled eggs, 1 egg, breadcrumbs, salt and pepper. Divide sausage meat into five equal parts, flatten out each one, sprinkle with pepper, salt, and place a hard-boiled, egg (shelled) in the middle. With the hands mould She sausage meat round the eggs, covering them completely and keeping the egg shape. Coat well with beaten egg and roll in breadcrumbs. Fry in deep boiling fat, using a frying basket if possible, until nicely browned; drain on kitchen paper, cut in half lengthwise and serve hot with a garnish of parsleyt, If a more substantial dish is required serve with mashed potatoes. DARK STEAMED PUDDING. Half cup butter, i cup milk, 1 small teaspoon carbonate of soda, J cup jam (fig for preference), 1 cup plain flour.

Beat together the butter undi jam, and then add the milk, flour and soda. Steam tor 2J hours. Serve with white sauce or custard. CURRIED RABBIT. One rabbit, 2 tablespoons good dripping. 1 tablespoon curry powder, 2 cups stock or water, 1 teaspoon, eaeh flour and salt, 2 medium-sized onions, 1 tablespoon cocoanut, / lemon, i cup milk, rice and nutmeg, the meat and stir till slightly brownmilk and water. Next morning cut the rabbit meat into small pieces, slice the onions very thin, dredge them with flour and curry powder, and fry in the dripping till tender. Add the meat and stil till slightly browned. Add the hot stock or water, salt and nutmeg, and simmer slowly, for Bboult; two hours.. Add (the lemon juice, and lastly the milk. Serve very hot with dry rice prepared, as for other curries. ONE EGG PUDDING. Halt pound flour, Jib sugar, Jib suet, Jib currants, 1 egg, J teaspoon carbonate of ?bda, a lit.tle milk. Mix dry ingredients, add egg and soda dissolved in milk and mix lightly. Steam four hours jn a butter mould. SAVOURY MUTTON PUDDING, This is an excellent cold weather dish, in which rather scraggy pieces of mutton, may be used. Take 2 cups self-raising flour, a pinch of salt, 3 cup chopped suet, coldi water, IJlb mutton., 1 kidney, 2 carrots, a little flour and seasoning. Make some pastry with the flour,- suet, salt and enough water to mix Roll out and line a pudding basin with two-thirds of it. Mitice up or cut the mutton, carrots, and a kidney if you have it. Season ithe mixture well, adding herbs and an onion, if liked. Place, in the lined basin, sprinkle and mix in a littlej flour, and then half fill with 1 water. Cover with top crust of pastry, tie down with greased paper, and steam for three hours. ■