DINNER DISHES

Wairarapa Times-Age, 5 June 1940, Page 8

DINNER DISHES

THESE ARE WORTH TRYING. As dinner dishes, the following are worth trying:— CURRIED SALMON. Fry 2 finely-chopped onions in 1 tablespoon good dripping, add 2 carrots cut into dice, 1 cup diced celery, and cook a little longer. Add 1 tablespoon plain flour, 1 dessertspoon cur-ry-powder, pepper and salt to taste, and 2 cups milk or 1 cup milk and 1 cup fish stock. Stir until boiling point and simmer very gently until vegetables are almost cooked. Now add the juice of i lemon and the contents of 1 large tin salmon, taking care not to break it up. A half-pound smoked haddock may be added, but it must be cut into small portions, and not so much salt added to mixture. Simmer until cooked. Dish up in a border of well-boiled rice and serve. SCALLOPED APPLES. Sift 1 cup plain flour, add J cup brown sugar, and rub in i cup good margarine or butter until crumbly. Peel, core, and slice 6 apples and place a layer in the bottom of a pie-dish, sprinkle with a little cinnamon, a few raisins, and then another layer of apples, until dish is almost full. A little lemon juice may be sprinkled over apples. Cover with prepared crumb mixture and bake slowly in a very moderate oven until apples are cooked and nicely browned on top. Serve with a lemon sauce. APPLE CAKE. Peel, core, and slice 4 or 5 apples and sprinkle with a little lemon juice. Mix together 1 teaspoon cornflour, 1 dessertspoon coconut, -J cup castor sugar, J teaspoon ground cinnamon. Sprinkle this over the apples and allow to stand while mixing batter. Sift 1 heaped cup flour, 14 level teaspoons baking powder, a pinch salt, 4 cup castor sugar. Beat 1 egg well, add 4 cup milk and vanilla to taste. Melt cup butter or good margarine and add to dry ingredients and beat wc-11; turn half mixture into a round, well-greased and floured cake-tin, then prepared apples. Cover with remaining batter and bake in a moderate oven for about 45 minutes. COLD MEAT AND VEGETABLE PIE. Mix together 2 cups diced cold meat, 4 cup each cooked and diced celery, potatoes, and carrots, 14 small, parI boiled onions, 1 teaspoon parsley, pepper and salt to taste, a little grated nutmeg, 1 tablespoon finely-chopped capsicum. 2 cups gravy or stock; simmer for A hour. and. if stock is used, thicken with a little plain flour mixed with a little cold stock. Make a dough as follows: Sift 2 cups plain flour. 3 level teaspoons baking powder, pinch salt together, rub in .} cup butter or good margarine; add about 3 cup milk and form into a soft dough. Press out with the hands about 4 inch thick, then cut into rounds with a scone-cutter, place on top of prepared mixture and bake in a hot oven until nicely browned. When ready to serve, sprinkle with finely-chopped parsley.