SOMETHING FOR ALL TASTES

Wairarapa Times-Age, 5 October 1940, Page 8

SOMETHING FOR ALL TASTES

THESE ARE WORTH TRYING. The following dishes will be found to be appetising and should be placed on the menu for the housewife: — Medley Salad. Mix together 1 cup diced cold meat, | cup each cooked peas, diced carrot, diced cold potato, celery (uncooked), diced sour apple, and chopped walnuts. Mix with 1 cup mayonnaise, season well, and place in a salad bowl. Sprinkle top with chopped chives and decorate with slices of hard-boiled eggs and hearts of lettuce cut into four. Bacon Omelet. Chop 2 rashers of bacon into dice and fry in its own fat until crisp. Slightly beat 2 eggs, add pepper and salt to taste and 1 tablespoon milk. Pour into pan while it is still very hot, stir until it is beginning to set, then push mixture to one side of pan in the shape of an oval cushion and allow to brown on bottom, then turn and brown top, or it may be placed under a hot griller. The secret of a good omelet is to keep it soft. Baked Sherried Apples. Peel and core 6 good cooking apples and stick them all over with shredded blanched almonds. Place them in a casserole dish and pour over a sauce made by bringing to the boil 1 cup brown sugar and pint sherry. Place on tight-fitting lid, bake in a moderate oven until apples are cooked, but not broken (this will be prevented if basted now and again during the cooking). Remove the lid and baste well until apples are well glazed. Serve hot or cold with cream. Baked Pork with Celery Forcemeat. Mix together 3 cups breadcrumbs (if dry, pour over 1 cup hot water and soak for.about 15 minutes, then squeeze out), add 2 level teaspoons mixed herbs, 2 cups finely-diced celery, pepper and salt to taste, i cup melted margarine. Procure 6 pork chops, cut about 2 inches thick, and cut meat in the middle right down to the bone\ Sprinkle with flour, pepper, and salt, and fry until brown on each side in a little lard or butter. Fill the cavity of each with prepared forcemeat and fasten with a toothpick. Place them in a baking tin, preferably on a grid, cover tightly, and bake in a moderate oven for about 1 hour. Serve with fried apple rings, or half an unpeeled but cored apple may be placed on each chop cut side down and baked with the meat.