THE NURSERY MEAL

Wairarapa Times-Age, 12 August 1938, Page 8

THE NURSERY MEAL

ATTRACTIVE DISHES. FOR THE YOUNG FOLK. What could be more attractive fol' your children’s menu than Christopher Robin jelly or peach swansdown? You will not have to coax temperamental appetites when these dishes are placed on the table—and there will be a persistent demand for “More, please.” Creamed Fish. Take 2 cupfuls cold flaked fish, J teaspoonful onion juice, 2 tablespoonfuls butter. 1 cupful hot milk, 4 teaspoonful salt,-2 tablespoonfuls flour, i cupful breadcrumbs, dash of pepper. Make a sauce with the butter, flour, and hot milk and cook in the top of a double boiler. Add salt, pepper, and onion juice, and stir until mixture is like thick cream. Place a layer of the fish in the bottom of a greased fireproof dish. Cover with half the sauce, sprinkle with breadcrumbs, dab with butter, and bake until brown in a hot oven. Sufficient for three. Fish Pudding. Take 2 cupfuls cold cooked fish, 2 eggs, 2 tablespoonfuls melted butter, 1 teaspoonful chopped parsley, 14 cupfuls scalded milk, 1 cupful breadcrumbs, white sauce to serve, pinch of salt. Flake the fish, and season it with butter, salt, and parsley. Pour milk over the breadcrumbs. Set aside until cool. Blend with the seasoned fish. Add egg-yolks well beaten, and last of all fold in a the egg-whites stiffly beaten. Turn into a well-buttered mould. Serve with white sauce. Sufficient for three or four.

Fish in Custard. Take 11b filleted fish, 1 egg, J pint milk, joz flour, 1 teaspoonful butter, salt and pepper. Melt butter. Add flour, seasoning, milk and beaten egg. Put fish in a pie or other fireproof dish, Potir mixture over. Put little pieces of butter on top and bake slowly till the custard is set. Another egg may be added if a richer custard is wanted. Sufficient for four. Christopher Robin Jelly. •’ Take 2 lemons, soz sugar, 1 pint water, 4 egg-yolks, i'oz gelatine, prunes. Peel the lemons very thinly, taking care not to remove any of the white pith. Strain the juice into a basin. Add lemon-peel and cover with half a pint of water. When dissolved, stir in the sugar. Beat the egg-yolks in a basin. Pour over the dissolved gelatine. Pour into saucepan and stir over a low heat until the eggs are cooked, Ipeing careful not to allow mixture to boil. Pour mixture into the lemon water. Rinse a jelly mould with cold water, strain in the jelly, and leave in a cool place to set, or serve in lemon shells, each topped with a prune. Sufficient for four. Peach Swansdown. Take 1 tin peaches, loz loaf-sugar, juice 1 lemon, 3 egg-whites, loz powdered gelantine, cold water. Rub the peaches through a very fine sieve, keeping the puree, and add enough water to make a pint, then put in a pan together with gelatine and sugar. Dissolve the mixture very slowly over the gas, stirring all the time. Add the lemon juice, then leave till cold. Froth the egg-whites stiffly, and add them to the peach mixture. Continue beating till it is spongy, then pile it high in a glass bowl. Decorate with whipped cream, sweetened and flavoured with vanilla to taste, and with fingers of peach or with sliced peaches. Nursery Cabbage. • Take lib shredded cabbage, 2 tablespoonfuls flour, } pint milk, 14 tablespoonfuls melted butter, A teaspoonful salt.

Heat the milk, add cabbage, and cook together for five minutes. Cream the butter and flour together with the salt, and stir in the milk. Cook for about ten minutes longer, stirring constantly. Sufficient for three. Serve with cold meat.

Simple Sweet Souffle. Take Joz flour, J gill milk, 2 eggyolks, 3 egg whites, 4oz butter, Joz sugar, flavouring to taste, custard. Grease a small souffle mould and tie a band of paper round the outside so that it stands above the mould. Melt the butter in a saucepan. Remove from fire. Stir in the flour. Add milk to moisten and stir over fire until mixture thickens and leaves sides of the pan clean. Remove from heat and add sugar. Cool a little. Carefully beat in egg-yolks one at a time. Flavour to taste with essence. Fold in the stifflybeaten egg-whites. Pour into prepared mould, cover with buttered paper, and steam for thirty minutes.' Serve, at once with custard. Chicken and Rice. , Take Sjlb chicken, 1 cupful rice, 3 quarts water, salt and pepper. Wipe and joint chicken. Season with salt and pepper and let it stand for several hours. Place chicken in a saucepan. Pour boiling water over and cook slowly several hours until almost tender. Add the rice and boil all together until tender. Sufficient for six.

Beef Cutlets. Take -Jib minced beef, 1 tablespoonful chopped onion, 1 egg, 1 tablespoonful chopped suet, breadcrumbs, a little water or lemon juice, pinch of salt. Mix beef, suet, onion, and salt together with a few drops of water or lemon juice. Shape into round cakes and coat each with egg and breadcrumbs. Fry both sides, lowering the heat after a few minutes. Cook each side for six or eight minutes. Leave until cold. Sufficient for two or three. Timbales of Whiting. Take 2 whiting, loz flour, loz butter, J pint milk, 2 eggs, lemon juice, i teaspoonful salt. Remove the bones from the fish, and rub it through a wire sieve. Melt the butter in a saucepan, add the flour and milk, bring to the boil, then add fish, beaten eggs, salt, pepper, and a little lemon juice to taste. Mix all together thoroughly, then add a little cream, if

desired. Pour into well-greased dariole moulds. Cover with greased paper and steam for twenty minutes. Serve turned out on a hot dish with white sauce poured over. Sufficient for four.