FOR SUNDAY’S SUPPER

Wairarapa Times-Age, 4 May 1940, Page 8

FOR SUNDAY’S SUPPER

OYSTER AND MARCARONI CROQUETTES. Drain 1 large tin oysters and chop finely. Melt 1 tablespoon butter, add 2 level tablespoons flour, cook a little, 'ihen add 1 cup oyster liquor, A teaspoon lemon juice, salt and pepper to taste, a little ground mace and cayenne. Stir until very thick. Add oysters and :i cup cooked marcaroni finely chopped. Form into fiat round cakes, dip in flour, egg, and •breadcrumbs. Fry in deep boiling fat until a golden colour. Drain well and serve with a cheese sauce. RICE CREAM WITH MELBA SAUCE. Well wash A cup rice and cook in double saucepan with 1 cup water until rice has absorbed water: add 3 cups milk, sugar to taste, a little lemon rind and a pinch salt. Continue to cook until rice is tender. Allow to cool a little then add 1 cup whipped cream. Remove rind, then place in a mould previously dipped in cold water. Chill well, turn out and pour over sauce. For the sauce: Place 1 cup fruit juice in a saucepan with 2 tablespoons raspberry jam, the juice of 1 lemon; bring to boiling point and add 1 teaspoon cornflour diluted with a little cold syrup or water. Cook for a few minutes, then rub through a seivc. Add a little red colour, 1 tablespoon sherry. Chill well before serving.