QUICK MEALS

Wairarapa Times-Age, 10 May 1938, Page 5

QUICK MEALS

FOR THE WEEKEND. Salmon Rice Cakes. Take Alb. tin salmon# 1 egg, Jib. boiled rice, 1 teaspoonful lemon juice, pepper and salt, breadcrumbs. Take skin and bone from salmon and mix with the rice. Stir in lemon juice and peper and salt to taste. Turn into a saucepan. Add egg-yolk. Mix well, then turn onto a plate. Leave until cool. Shape into flat cakes with floured hands. Egg and crumb, using the egg-white. Fry in deep, smoking hot lard till crisp, and brown. Serve with green peas and white sauce.

Curried Salmon. Take 1 small tin salmon, 1 onion, 1 tablcspoonful flour, juice I lemon, 1 tablespoonful butter, 1 tablespoonful curry-powder, 3 gills hot water, salt, boiled rice.

Open a tin of salmon a few hours before it is required. Turn salmon out of tin on to a plate. Remove skin and bone and drain off all liquid. Peel and slice onion, fry till brown in the, butter, then stir in flour mixed with the curry-powder, and when well blended add the water. Add a very small teaspoonful of salt. Cook, uncovered, till onion is tender, then add the salmon, and when piping, hot stir in the lemon juice, and a little cream, if you happen to have it. Cream will greatly improve the curry. Serve very hot, surrounded with well-boiled rice. Casserole of Salmon.

Take 8 or 9 potatoes, 1 tin salmon, - Joz. butter, 2 yolks and 1 egg-white, a little white sauce, 2oz. tasty cheese, j sprig parsley, salt and pepper. i Boil the potatoes and mash in the 1 usual way. Add egg-yolks, butter, and - grated cheese, then salt and plenty of pepper. Form a border with the mix4 ture. Make it neat and smooth on a fireproof dish and put in the oven to brown. When a little firm, brush over with white of egg to glaze it. Open the tin of salmon and take away all skin and bone. A.dd flakes of salmon to white sauce. When border is nicely browned, fill the middle with the fish Sardine Fritters. Take 1 tin sardines, 1 egg, J to J cupful milk, IL cupfuls flour, tomato sauce, J teaspoonful salt. Sift dry ingredients into a basin. Add beaten egg, then milk gradually, and, when smooth, beat well. Have sardines drained free from oil and tails removed. Dip into batter and fry in ■smoking hot fat till golden brown. Dry on kitchen paper. Serve with hot tomato sauce as a savoury. Sardine Tomatoes. Take 6 medium-sized tomatoes,, small tin sardines, salt and pepper, some mayonnaise, a few shelled walnuts, 1 lettuce. 1 Wipe the tomatoes, remove the stalks and cut off a slice from the op- ' posite end. Scrape out some of the : pulp—this can be used for some pur- 1 pose. Remove the backbone from the ! sardines, flake the fish into small 1 pieces, and mix it with two or three teaspoonfuls of mayonnaise. Season c the inside of the tomatoes with pepper t and salt, then heap the sardines in j them. Garnish with a dab of mayon- c naise and some pieces of shelled walnut, and serve on lettuce leaves. Allow one to each person. and sauce. Garnish with parsley and s