AMERICAN DISHES

Wairarapa Times-Age, 2 October 1939, Page 8

AMERICAN DISHES

TYPICAL EXAMPLES. Many people outside America have an idea that our transpacific cousins live on giant oysters, chicken maryland and strange salads of fruit, vegetables and mayonnaise, to say nothing of elaborate iced puddings. But here are a few recipes of dishes which may appeal to New Zealanders as representing a more practical every-day aspect of American cookery. Stuffed Mutton Chops' Grate the rind from two sweet oranges, and cut each into three thick slices, laying these in a buttered bak-ing-tin. Bone six mutton chops, wrap each round a sausage, and skewer or tie well together. Put a chop on each of the orange slices, sprinkle with salt and the grated orange rind, and bake in a moderate oven for three-quarters of an hour to an hour. Potato Puffs Beat up two breakfastcups of hot mashed potato with a teacup of milk, and add two eggs, one at a time, beating vigorously. Add a seasoning of salt and paprika pepper, and a teacup of grated cheese. Drop tablespoonfuls on to a greased bakingsheet, and bake in a moderate oven for 15 to 20 minutes, or until delicately browned. Minced Carrots Cook some young carrots as for glazed carrots, but add when cooking 'a tablespoon and a-half of chopped fresh mint. Garnish with sprigs of mint when serving. Make a note of this dish for use with roast lamb. Orange Mint Salad Arrange sections of large sweet oranges on lettuce leaves, sprinkle with finely-chopped mint, and dress with ordinary French dressing, that is salt, pepper, one part vinegar and two parts olive oil. Halibut with Welsh Rarebit Take two small slices of halibut, sprinkle them with salt, pepper and lemon juice; brush them over with melted butter, and bake them for 12 minutes in a hot oven. Serve them with a Welsh rarebit poured over each slice, and quickly browned under the grill.