SUPPER DISHES

Wairarapa Times-Age, 12 June 1940, Page 8

SUPPER DISHES

WITH A DIFFERENCE. There is a difference about these supper dishes. Kidney and Rice Timbale Cut Alb bacon into 2-inch pieces and line a basin or cake-tin, having them overlapping each other. Prepare a savoury rice as follows: Fry 1 finelychopped onion and 1 tablespoon chopped capsicum in 1 tablespoon margarine or butter, add 1 cup rice and cook until rice is brown, stirring it all the time. Add 3 cups stock or water and simmer until rice is cooked. Add pepper and salt to taste. Line the prepared mould carefully with the rice about 1 or 2 inches thick. Cut 1 ox kidney into small pieces, add just

enough stock or water to cover, sim mer until tender, add 1 tablespool fried onion, one tablespool' chopped capsicum, pepper, salt. 1 teaspoon finely-chopped parsley. Thicker with a little plain flour diluted with ; little water or stock. Pour content; into prepared mould, cover with ; thick layer of rice, and bake in a very slow oven for about 1 hour. Turr out and serve at once. Stuffed Macaroni Au Gratin Boil Alb large pipe macaroni in plenty of boiling salted water until tender. Drain well and fill with the following: Finely chop 11b mushrooms and fry in a little butter until tender, add pepper and salt to taste and a little finely-shredded and fried bacon. Thicken with a little plain flour and allow to cool. Make a cone-shape bag from greaseproof paper, fill with mixture, and force into macaroni. When all prepared, fill a shallow, au gratin or tart plate, pour over- a thin white sauce, well flavoured with lemon juice and a little made mustard. Cover top with shredded bacon and bake in oven until bacon,is crisp and nicely browned. The stuffed macaroni may be rolled in strips of bacon. Place in a hot oven until bacon is crisp and serve with a sauce flavoured with tomato. Another way is to fill macaroni with chopped lobster mixed with a little stiff, well-flavoured sauce. Dip in egg and breadcrumbs and fry in boiling fat or oil until a golden colour. Fish and Tomato Timbale. Line a round cake-tin with shortcrust that is not too short; put a layer of skinned and sliced tomato on the bottom, sprinkle with pepper, salt, and a little chopped parsley. On top of tomatoes place a layer of pieces of uncooked fish, previously soaked in a little white wine, lemon juice, pepper, and salt. Sprinkle fish with 1 dessertspoon plain flour. Continue until timbale is quite full, piling it higher in the middle. Cover with a round of pastry' and bake in moderate oven for 11 hours. Turn out very carefully and serve. Chicken Liver Pilau Mix together 3 cups well boiled and flavoured rice, 4 tomatoes, peeled and cut into quarters, 2 finely-chopped onions, and 2 cups good stock. Place a layer in the bottom of a greased casserole dish, now place a layer of chicken livers previously fried lightly in a little butter and seasoned with salt and pepper. Sprinkle with a little shredded and fried bacon, then another layer of rice, until dish is full. Sprinkle top with buttered breadcrumbs and bake in a moderate oven until well browned and piping hoL