SEASONABLE SUGGESTIONS

Wairarapa Times-Age, 8 March 1940, Page 8

SEASONABLE SUGGESTIONS

FAMILY WILL LIKE THEM

In an erratic climate such as ours, when two or three lovely summer days may be interspersed with several thoroughly wintry ones, it’s just as well to have a few surprises up your sleeve for the menu, so that .you can turn the season's choice in the matter of fruit and vegetables into a hot or cold dish with equal facility. Here are a few suggestions. Green Pea Soup. For this soup, put a pint of shelled peas, with a spring onion a lettuce heart, a lump of sugar and a tablespoon of breadcrumbs, into a pan with a piece of butter. Cover and stew until tender. Pass through a sieve, season, dilute with milk and water (half and half), and add at the last minute a spoon of cream off the milk. A tiny sprig of mint can be included at the beginning if liked. Stuffed Marrows or Chokos. Wash and halve chokos or marrows. I Steam for 10 minutes, drain and scoop out centres. Fill with a seasoning made with one tablespoon lightly-fried onion, two slices chopped bacon, and sufficient breadcrumbs to make into a slightly moist mixture. Fill centres, butter outsides a little, anil place in greased baking dish with one tablespoon water. Bake in moderate oven till they are cooked and the crumbs browned. Garnish with parsley and serve hot. Tomatoes St Germaine. Six tomatoes, 1 set brains, 3 chopped mushrooms, 2oz ham, 3 teaspoons chopped parsley, a good squeeze of lemon, pulp 1 tomato, 1 gill thick white sauce, 2 tablespoons cream, 2 tablespoons browned breadcrumbs.

Cut tops off tomatoes, scoop out centres, sprinkle inside with a little salt and pepper and 2 teaspoons of the browned breadcrumbs. Cook brains and cut into small pieces. Chop ham finely, add mushrooms, 1 teaspoon parsley, tomato pulp, lemon juice. Add to the thick white sauce. Fill the tomatoes with this mixture, wipe, and sprinkle the browned breadcrumbs, mixed with finely chopped parsley, on top. Mushrooms may. of course, be omitted if not available or if scarce. Jamaica Apples. Fill the centres of some large peeled cooking apples with apricot jam. Top with chopped nuts. Place in fireproof flat dish. Sprinkle over some brown sugar, and a little butter. Pour round 1 cup water, to which add 2 tablespoons rum. Bake about 50 minutes in slow oven. Serve hot or cold.