FOR THE WEEKEND

Wairarapa Times-Age, 20 May 1938, Page 4

FOR THE WEEKEND

SOME QUICK DISHES. Sardines and Tomatoes on Toast. Take 3 or 4 sardines, 3 or 4 slices bread, butter, tomato ketchup, 1 whole egg and 1 yolk, 11 dessertspoonfuls vinegar, mustard, salt and pepper, 1 teaspoonful of cold water (if required, parsley). Open the sardines, take out the backbone, and put them together again. Cut the slices of bread oblong shape, the same size as the sardines. Toast and butter them and spread with just a little tomato ketchup, then place one sardine on each. Put in the oven and make hot. Put the eggs and vinegar into a saucepan, add a small lump of butter, and season with salt, pepper, and mixed mustard. Whisk all together over a low gas until quite thick, being careful not to let it boil; a teaspoonful of cold water may be added if too thick. Take the sardines and toast from the oven, stand them on a rack over a dish and coat with prepared sauce. Sprinkle a line of parsley on each and serve hot. Note: To dry parsley, wash and wipe a few sprigs and put them in the oven to dry, being careful not to let them brown. Then rub the parsley to a powder. Allow one piece of toast for each person. Salmon Fingers.

Take 1 tin salmon, loz butter, loz flour, 1 gill milk, salt and pepper, grated nutmeg, 1 beaten egg, Jib flaky pastry. Melt the butter and add the flour. Stir in the milk and also the liquid from the tin of salmon. Stir till it boils, add the salmon, and season to taste with nutmeg, salt, and pepper. Leave it to get cold. Roll out half the pastry into an oblong piece and lay it on a baking-sheet. Spread the cold salmon mixture over it, leaving half an inch round the edge, which should be moistened with water. Roll out the other half of the pastry the same size, lay it on top, and press the edges together. Brush the top with well-beat-en egg and mark it with a knife into a diamond pattern, and then into fingers. Leave it for twenty minutes and bake in a hot oven for about twenty minutes. Cut the pastry into fingers before serving.