SNACKS

Wairarapa Times-Age, 13 October 1939, Page 8

SNACKS

APPETISING MEALS. Now that ihe days arc lengthening and we are tempted to spend longer time out-of-doors, snacks and quicklyprepared, meals are an increasing boon to the housewife or bachelor girl who does her own cooking. Banana Balls. 'Take 3 bananas. 1 small peeled onion, 6 tablespoonfuls grated cheese, breadcrumbs for coating. 2 tablespoonsfuls grated carrot, loz breadcrumbs, frying fat. Mash bananas roughly. Mix with grated carrot and onion, cheese, and the ounce of breadcrumbs. Shape into balls like large marbles. Roll in breadcrumbs. Fry in smoking hot fat. till golden brown. Ham Pancakes. Take 4oz chopped, cooked ham. 1 pint milk, 1 teaspoonful baking-pow-der, soz flour. 2 eggs, mustard, pepper, and salt, tomatoes to garnish. Sift flour salt, and baking-powder into a basin. Make a hollow in centre. Beat eggs with half of the milk and stir in. Beat well and add the remainder of the milk and let stand. When ready to fry add the ham. parsley, and. pepper to taste. Fry in tablespoonfuls in smoking hot fat like ordinary pancakes. Serve on a hot dish garnished with fried, halved tomatoes. Salmon Scallops. Take 11b tin salmon. ? pint white sauce, pepper and salt to taste, breadcrumbs. Take off any skin and hone from -almon and flake fish. Butter scallop shells or fireproof ramekins. Mix fisn wilh half the white snice. season to taste, and place in shells. Cover with remainder of sauce. Sprinkle wiih breadcrumbs. Bake for ten minutes in a hot oven. Sausagettes. Take lib pork sausage-meat. 2oz shredded suet. 2 tablespoonfuls melted butter, fried onion rings. Mix the suet into the sausage-meat. Shape with floured hands into small cakes, three-quarters of an inch thick. Fry till brown on both sides- then cook slowly for two minutes on each side. Serve sprinkled with melted butter and garnished onion rings. Divide onion into rings. Brush with egg-white. Dip in flour. Fry till soft and a golden brown. Stuffed Cabbage Leaves. Take 11b pork sausage-meat. 2 cupfuls sieved tomatoes. -1 cupful cooked rice, 8 large cabbageleaves, 1 small peeled onion, 1 tablespoonful vinegar, 1 teaspoonful sugar. Soak cabbage-leaves in hot water for ten minutes to make them soft. Mix the rice and minced onion into the sau-sage-meat. Roll a portion of the mixture in each leaf. Place in a casserole. Add the sieved tomatoes, mixed with vinegar and sugar. Cover. Bake in a slow oven until cabbage is tender. Veal and Bean Scramble. Take 11b cold roast veal, 1 tin baked beans, celery, butter as required. First turn the beans into a saucepan. Add one or two pats of butter and the cold veal cut into dice. Cover and when piping hot turn out on to a hot dish. Serve with a dish of crisped celery.