FOR DINNER

Wairarapa Times-Age, 2 July 1941, Page 2

FOR DINNER

SOMETHING DIFFERENT. TRY THESE RECIPES. The following are interesting suggestions for varying the menu: — Stuffed Baked Haddock. Purchase a thick piece of haddock weighing about lib. Cut through the middle, just leaving about 1 inch uncut. Chop 2 dozen oysters in halves and add them to 2 cups breadcrumbs, 1 teaspoon chopped parsley, pepper and salt to taste, the grated rind of 1 lemon, 1 tablespoon shredded and fried bacon. Rub the cut side of haddock with a clove or garlic, then fill with mixture. Tie securely and place in a baking pan or ovenproof glass dish. Spread with 1 medium tin tomato paste (which can be purchased at any health food shop) mixed with pepper, salt, a little melted butter, and the oyster juice. A tablespoon lemon juice may be added if tomato tastes flat. Bake in a moderate oven for 1 hour. Serve with scalloped potatoes and braised cabbage. Fish Cakes on Croutes. Cut rounds of bread about J hieh thick and about 21 inches in diameter and fry in boiling fat or oil until a golden brown, drain well and keep hot. Mix together 21- cups finely-chopped cold cooked fish (not minced), 1 dessertspoon chopped parsley, I dessertspoonful onion juice, 1 dessertspoonful lemon juice, salt and pepper to taste, also a little celery salt and paprika. Bind mixture together with 2 wellbeaten eggs and form into flat cakes the same size as the bread. Drop into a pan of milk and poach very gently for 10 minutes. Place a cake on top of each crouton and pour over a sauce made as follows: Melt 1 dessertspoon butter or margarine in a saucepan, add 1 dessertspoon flour, cook a little, then add 1 cup of milk, using the milk in which the fish cakes were cooked. Add 1 cup grated cheese, salt and pepper to taste, and a few drops lemon juice. Place under hot griller and brown, or they may be served without browning if preferred., Garnish with fried parsley and slices of lemon. Pineapple Pancakes. Peel and cut pineapple into dice and cook in a little butter and brown sugar until tender and well browned. Thicken with a little cornflour diluted with a little coVl water. Place aside to keep hot. In the meantime, make pancakes in the following way: Cream 2oz. butter until light, gradually add 2 oz. castor sugar, and beat until light. Add 2 well-beaten eggs, and lastly 2oz. plain flour sifted with a pinch of salt and 1 teaspoon baking powder. Gradually add J- breakfast cup milk and beat for a few minutes. Pour into wellbuttered saucers and bake in a hot oven for about 15 minutes. Lift round edges with a knife and join together with the pineapple filling. Sprinkle with icing sugar and serve piping hot. Fruit Fritters. Make a batter as follows: Put 2Joz. plain flour in a basin, add the yolk of an egg and J cup lukewarm water gradually. Form into a smooth then add 1 dessertspoon melted butter. Allow the batter to stand for about half an hour, then fold in egg-white, beaten to a stiff froth, then allow to stand for half an hour longer. In the meantime prepare fruit. Wash and dry 2oz sultanas, 2oz. raisins, a little mixed peel, and about 4oz. stoned dales. Add to batter and fry in spoonfuls in boiling fat until a golden brown. Drain and serve sprinkled with castor sugar. A little grated lemon or orange rind may be added with fruit mixture.

Raisin Dumplings. Chop 4oz. raisins or put them through a mincer with a little mixed peel. Add 1 dessertspoon butter and 1 dessertspoon brown sugar, the grated rind of A lemon. Form into balls about the size of a walnut. In the meantime make a paste with 4oz. sugar, lOoz. fine white and soft breadcrumbs,, Boz. very finely-grated suet, 1 heaped tablespoon plain flour, | level teaspoon baking powder, a pinch salt, and the grated rind and juice, of 1 lemon. Form into a dough with 2 well-beaten eggs and divide into as many balls.as fruit mixture. Press out with the hands and place a fruit ball in the centre arid then draw edges together, taking care to pinch them well together. Tie each dumpling in a cloth or they can be placed in small moulds, covered with buttered paper, and steamed for 1

hour. Turn out and serve with lemor sauce. .