TRY THESE DISHES

Wairarapa Times-Age, 2 December 1939, Page 8

TRY THESE DISHES

THE? ARE WORTH WHILE. Curried Sardines. Take one tin of sardines, two cooking apples, half a lemon, half an ounce of curry powder, quarter of a teaspoonful salt, a gill and a-half of wa; ter, one ounce butter, half an onion (minced), two ounces of boiled rice. Peel core, and slice the apples and fry them slowly in the butter. Fry the onion for five minutes in the sardine oil, add the rice, half the sardines (chopped), and the flour, curry powder, 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. Jellied Prunes. Cut into thin slices half a cupful of stoned cooked prunes. Soak a tablespoonful of gelatine in cold water, adding a little more than a cupful of the water in which the prunes were cooked. bring to the boil and stir till gelatine is dissolved. Stir in half a cupful of sugar and two tablespoonfuls lemon juice, mix in the sliced prunes, and pour into a mould. If the gelatine mixture is cooled slightly before the prunes arc pul in it will not separate.