SULTANAS

Wairarapa Times-Age, 29 August 1940, Page 8

SULTANAS

HIGH ENERGY VALUE. Sultanas have a high energy value, and are rich in natural sugar. Besides cutting out or cutting down sugar in puddings and cakes, they give added nourishment, and a delicious new flavour to many savoury dishes.

Sultanas in the stew: Next time you give them stewed steak, ragout of beef or brown veal stew, drop a handful of washed sultanas into the gravy 20 minutes before dishing up. Their fruity taste blends perfectly with the meat and vegetables. Sultana Turnovers (sugarless): Prepare this filling: Melt some chocolate with la little cold water in a .basin over a saucepan of hot water; stir in saltanas previously put through mincer proportions, loz chocolate, 1 tablespoonful cold water to 3oz sultanas. Allow to cool. Have ready short paste; roll out and cut as for apple turnovers. Place on a little of the sultana mixture, fold paste over, seal edges, brush with milk and bake in hot oven for 20 minutes.

Savoury Rice with Sultanas: Fry a chopped onion in a little dripping until golden. Add and lightly fry 4oz rice, previously wiped, not washed. Pour in a 1 1-3 pints white stock, season with salt and pepper, cover and cook until rice is nearly tender. Add 4oz sultanas, continue cooking until rice is tender and practically all liquid is absorbed. Serve with curry; or alone, in which case flavour with curry powder or tomato ketchup.