SOME TASTY DISHES

Wairarapa Times-Age, 6 April 1940, Page 8

SOME TASTY DISHES

■ ■" ♦ FISH, VEGETABLES AND CHEESE. These tasty dishes will be appreciated for a change. Rechauffe of Smoked Fish. Remove flesh from ljlb. smoked fish without breaking it too much. Place bones in a saucepan with 1 chopped onion, 2 bay leaves, 2 cloves, 2 peppercorns, sprig parsley. Simmer for half hour and drain. Melt 1 tablespoon margarine in saucepan, add 1 tablespoon flour, and cook a little; gradually add 1 pint stock, stirring all the time. Simmer for 10 minutes, then add fish, 2 hard-boiled eggs, and chopped parsley. Season with pepper and salt, the juice of 1 lemon, and a little anchovy sauce (optional). Place all in a casserole dish, place in oven for half hour. Pile wellmashed potato round edge, sprinkle with buttered breadcrumbs, and place back in lhe oven without q lid for another 10 minutes.

Curried Prawns on Fried Bread. Melt 2 tablespoons margarine in a saucepan, add 2 teaspoons finely-chop-ped onion or spring onions, and fry without browning; add 1 heaped teaspoon curry-powder, 1 teaspoon flour, and cook a little longer. Add 4 cup very finely chopped prawns and stir until well coated. Add 2 teaspoons lemon juice, salt and pepper to taste. Have some fingers of bread about 14 inches wide and about 34 inches long fried in boiling fat or oil until crisp, and a nice golden brown. Cover with prawn mixture, sprinkle with finely-chopped parsley, and serve piping hot. Ravioli.

Sift 14 cups flour with a pinch salt. Make a bay in the middle of the flour, drop in 1 egg-yolk, and gradually add enough warm water to make a stiff dough. Knead until quite smooth, cover, and allow it to stand for at least half an. hour. Now roll out paper thinness and cut in halves. Mix j-cup fine white breadcrumbs, ?,-cup cooked spinach (finely chopped), salt, pepper, ground nutmeg to taste, and enough thick white sauce to bind mixture. Form into balls on one half two inches apart. Cover with,, the other half of pastry, press edges and between mixture with fingertips and cut into squares. Cook in boiling salted water for 10 minutes, drain well and place on a hot service dish in layers. Sprinkle thickly with grated cheese and enough thick tomato paste to cover. Reheat in hot oven for 12 minutes. Any filling can be used, and trimming can be used for a stock in which the paste can be boiled. Tomato paste can be produced at an}’ health food shop. Casserole Cabbage. j

Shred a small green cabbage and a small red cabbage, and keep them separate. Add salt and popper to the red cabbage and place in a well-but-tered casserole dish. Mince 1 green pepper and add to green cabbage with salt and pepper. Peel and chop 6 apples, add cup brown sugar, the juice of 1 lemon, nutmeg to taste; place apples on top of red cabbage, then green cabbage on top of apples. Dot with butter or margarine, cover with buttered breadcrumbs, and bake in a moderate oven for 30 minutes. A few raisins may be added to apples with j teaspoon ground ginger.

Cream Cheese Balls. Mix 1 cup cheese (made from sour milk), j teaspoon Worcester sauce, 1 teaspoon tomato paste. 3 finely chopped gherkins, pepper and salt to taste, i cup fine breadcrumbs, and 1 egg to bind mixture. Form into balls and fry in boiling fat until a nice golden brown.