A SPRING MISCELLANY

Wairarapa Times-Age, 20 September 1938, Page 8

A SPRING MISCELLANY

SOME SEASONABLE RECIPES. Here are a few recipes which are seasonable and offer a welcome change at this time of year:— Macaroni Cheesed Carrots. Mix 1 tablespoon flour with | cup mild cheese, finely grated, -1- teaspoon salt and cup milk. Place in a medium sized casserole, and mix well. Then stir in 1 cup macaroni broken into small pieces and cooked, and | cup diced, cooked carrots. Put the covered dish into the oven, which should be hot, to bake for 20 minutes, and serve piping hot. Tomato Wiggle. Take 2 eggs, 2 tomatoes, i cup breadcrumbs, {lb. grated cheese, 2oz. butter, pepper and salt. Drop the tomatoes into boiling water and skin them. Whisk the eggs, chop the tomatoes, mix with breadcrumbs and cheese, season rather highly. Leave in a basin till required, then melt a knob of butter (or margarine) in a saucepan, and stir “wiggle” over the gas till nearly set. Serve on toast for breakfast. Spring Curry. Peel and slice lib. onions and cook in butter until soft without browning. Peel and cut up lib. tomatoes, add to onions and cook for about 10 minutes. Add 2 bananas and an apple (peeled and chopped), and simmer for another ten minutes; then add curry powder to taste and simmer again for at least half an hour. Add one tablespoon each of sugar, any favourite jam, and the juice of an orange. Mix well together, stir one cup boiling water and cook till water has evaporated. Add a few cups of vzater, one at a time in this way, but do not add any just before serving curry, as it must be as dry as possible. At the last minute break in an egg and stir well. Put in pie dish, cover with mashed potatoes or rice, and brown. Baked Cauliflower. Take 1 large cauliflower, Ijoz. butter, |oz. flour, i pint milk, ljoz. grated cheese, breadcrumbs, salt and pepper. Boil the cauliflower in salted boiling water, taking care not to over-cook it. When ready, lift it out of the saucepan carefully, drain it thoroughly, and place on a well-buttered fireproof dish. Melt one ounce of butter in a saucepan, stir in the flour, add the milk, and bring to the boil, stirring all the time; simmer for five minutes, then season with salt and pepper, and add one ounce of cheese; pour this sauce carefully over the cauliflower, sprinkle with grated cheese and a few breadcrumbs. put a few bits of butter on top, and place in a hot oven for about ten minutes. Serve very hot. Rhubarb Marmalade. Take 61b. rhubarb (weighed after peeling and cutting into lin. lengths), 11b. raisins, 1 lemon, 2 large oranges, 2oz. almonds, 411 b. sugar. Stone and roughly chop the raisins. Grate the orange and lemon rind, then remove the white pith from the fruit, and slice both orange and lemon thinly. Remove all the pips. Mix the fruits and grated rind well, put into a preserving pan, and add just enough water to prevent catching. Simmer the mixture very slowly until you have a nice soft pulp. Now add the sugar, let it dissolve, then bring it to boiling point, stirring well. Add the almonds, blanched and chopped. Cook gently for another 20 minutes, stirring all the time. Put into clean, warm jars and tie down next day.

Pineapple Marmalade. This preserve makes a change from the more ordinary marmalade. Take one large tin of pineapple cubes or slices, cut them up into small pieces, and put them into a preserving pan with the pineapple juice and threequarters of a pound of sugar. Simmer till the fruit is tender, and then add one pound of thinly peeled apples which have been cored and simmer till the apple is tender. Then add half a pound of sugar and boil briskly till the marmalade is fairly thick and will set when tested on a plate. Pour into small jars and tie down when cold.

Grapefruit Salad. Slice up some grapefruit, and get also 1-1- apples, loz. almonds, 11- oranges, about -loz. sugar, 2 bananas, a few black grapes, glace cherries,, cochineal. Peel and quarter the oranges and remove as much white pith and as many pips as possible. Peel the apples, divide into quarters, and remove the cores, then slice. Peel and slice the bananas. Blanch the almonds. Strain the syrup from the grapefruit into a saucepan, add the sugar and a few drops of cochineal to colour, and boil for a few minutes to thicken, then cool. Mix all the prepared fruit and a few almonds and grapes with some of the grapefruit, and put into a bowl. Decorate with glace cherries, black grapes, almonds and grapefruit, and when syrup is cold pour it over, but do not add sufficient to cover the fruit. Serve with cream.