ORIENTAL DISHES

Wairarapa Times-Age, 21 November 1938, Page 8

ORIENTAL DISHES

SOMETHING WORTH TRYING. Once you: get acquainted with some of these Oriental dishes, your homeland cooking is apt to seem lacking in zest. “Shrimp Tempura” was apparently invented by a gourmet fisherman, and has been “going strong” for centuries. Shrimp Tempura. One teaspoonful almond (or peanut butter) Two eggs One stablespoonful rice flour (or cornstarch) Salt, pepper One pound shrimps, cooked, oil for frying Parsley or watercress METHOD.—Soften the nut butter. Separate eggs and mix a little of the white into the butter and work well until completely combined. Beat eggs thoroughly. Add flour gradually, then nut butter very slowly to make a very smooth batter. Season with salt and pepper. Prepare shrimp by shelling and slitting down middle to remove midrib. Flatten out; dip in batter and fry in deep oil till golden in colour. Drain on absorbent paper, and garnish parsley and watercress. Next time you see tins of salmon in a grocery store window, we would like you to think of salmon curry in ramekins or patty pans. Better still, bring home two tins and prepare this for

luncheon some day, or keep them for an emergency. Mind you, we are not interested in salmon sales, but we know you will find this a friend indeed when someone drops in unexpectedly, and there’s nothing ready to eat in the house: — One cupful medium white sauce One teaspoonful curry powder Two cupfuls canned salmon Cayenne;, one teaspoonful salt One beaten egg Juice of half lemon Two cooked carrots Breadcdumbs, parsley METHOD. —To the white sauce add the curry powder, then the drained salmon, from which all bone and skin has been removed. Season with cayenne and salt to taste. Add beaten egg and lemon juice. Grease ramekins or patty pans, and fill with the mixture. Place two pieces of carrot, quartered lengthwise on top of each individual ramekin or baking dish. Sprinkle with breadcrumbs, bake twenty-five minutes in moderate oven. Serve immediately garnished with parsley. This makes four servings. How do the French make the oldfashioned doughnuts which we all loved when we were children? Here is a recipe:— Three and a. half cupfuls flour Half teaspoonful nutmeg Quarter teaspoonful cinnamon Quarter teaspoonful mace Half teaspoonful salt Three teaspoonfuls baking powder One cupful granulated sugar Two eggs, one cupful milk Half cupful shortening, melted METHOD. —Combine and sift together all dry ingredients. Beat eggs thoroughly, combine with milk and melted shortening. Stir gradually into dry ingredients. Mix lightly till ingredients are well combined. Toss dough on floured board, knead slightly and roll out quarterinch in thickness. Cut with doughnut cutter and fry in deep, hot fat till lightly brown about two or three minutes. Drain on absorbent paper. This recipe makes about two dozen doughnuts. Tapioca Aux Pommes. This is an apple sweet which one often finds on French tables. You soak a gill of pearled sapioca in a pint of milk, overnight. The next day, add the beaten yolks of three eggs and a gill of sugar. Heat half a pint of milk in a double boiler. When hot, add the tapioca mixture, and stir till thick. Cook for five minutes more, then take off fire. Add half a pint of apple sauce and the white of one egg beaten stiff. Cook in a fire-proof dish, make a meringue with the other egg-white and some castor sugar, heap on top, sprinkle with sugar and set in the oven.