TINNED DELIGHTS

Wairarapa Times-Age, 6 October 1939, Page 8

TINNED DELIGHTS

TASTY MEALS.

CAN BE QUICKLY PREPARED.

Half the fun in this world comes from unexpected pleasures —and unexpected guests to lunch or dinner are no exceptions.

Perhaps you have been out for a drive, a picnic, or a hike —and your invitation to "come and have a meal” will put the finishing touch on a good day. And, as for the catering—well, that’s an easy matter if you have a few tinned goods on your pantry shelf.

Salmon Roll Farcie.

Take 2 cupfuls tinned salmon, J cupful soft breadcrumbs, 2 tablespoonfuls onion juice, 1 tablespoonful minced parsley, i teaspoonful salt, i teaspoontul celery salt, dash of pepper, paprika, 3 tablespoonfuls melted butter, 2 eggs, 1 sliced hard-boiled egg, 6 stuffed olives (sliced). Drain salmon and free from skin and bones. Mash with a fork and add crumbs, seasonings, two tablespoonfuls butter, and beaten egg. Mix well. Turn out on lightly-floured board and form into rectangle about half an inch thick. Place sliced egg and olives on top, then roll up lengthwise. Place seam-side down, in greased baking-dish, and brush with remaining melted butter. Bake in a moderate oven for thirty minutes or until delicately browned. Serve hot with tomato sauce, adding two tablespoonfuls chopped pickles; or serve cold with mayonnaise seasoned with two tablespoonfuls chilli sauce. Asparagus Loaf. Take 4 eggs (well beatelH, J cupful chopped, cooked chicken <ir sweetbreads, 1 cupful thick white sauce, asparagus tips. Add eggs and chicken to white sauce; turn into a greased baking dish that has been lined with asparagus tips, set in a pan of hot water, and bake in a slow oven for thirty io forty minutes or until centre is firm. Serve with cream sauce. Curried Sardines. Take 1 tin sardines, 2 cooking apples, | lemon, Joz. curry-powder, J teaspoonful salt, 14 gills water, loz. margarine, 4- onion (minced), 2oz. boiled rice. Peel, core, and slice the apples and fry them slowly in the margarine. Fry the onion for five minutes in the sardine oil. add the rice, half the sardines (chopped), and the flour, currypowder, salt, lemon juice, and water. Stir the mixture till it boils, and boil for three minutes. Place the apples round the rice and a few whole sardines on top. Strawberry Delight. Take 1 tin strawberries (medium size), 1 tablespoonful lemon juice, 1 gill cream, 1 egg-white, 5-Boz. gelatine. Drain the syrup from the strawberries and rub the fruit through a sieve, keeping back a fe.w whole berries. Dissolve the gelatine in a saucepan with one gill of 'the syrup, stir the remainder. Whisk the cream until thick, then gradually rnix in the strawberry pulp and strain in the gelatine. Leave the strawberry delight till beginning to thicken, then fold in the stiffly-whip-ped egg-white. Turn the delight into a wet mould. When set, dip this in warm water, unmould it, and serve it with a few of the whole strawberries round the dish. _____