SIMPLE MEALS

Wairarapa Times-Age, 1 December 1941, Page 2

SIMPLE MEALS

THE RING MOLD METHOD. HAS MUCH TO RECOMMEND IT. As an aid to serving simple meals, the ring mold deserves much praise. It can be utilised for hot foods or cold, for meat or sweet, and it makes it possible to serve two or more substantial foods on the same dish with neatness, economy, and charm. Of the three recipes given below,, one is for a hot main course, one is for a cold main course, and the third is for a substantial and satisfying dessert. However, the possible combinations are practically unlimited. Another thing about these recipes—any leftover may be advantageously utilised the next day. The shrimp ring, served piping hot one day, may make its appearance on the day following, chilled, sliced on a bed of lettuce, watercress, or shredded cabbage, and topped with a generous spoonful of mayonnaise or Russian dressing. Or it may be mashed with a fork, highly seasoned, moistened with cream, and stuffed into a chilled tomato. Or it may be sliced, dipped into beaten egg, then into crumbs, and quickly browned in butter, and served with or without hot mushroom or cheese sauce.

The asparagus mousse makes a tasty leftover, too, Dice it and combine it with chilled cubes of avocado and melon, sprinkle with lime juice, and serve icy cold. Or spread a thick slice of chilled tomato with a thin layer of anchovy paste or devilled ham, then top with the mousse. Or, as in the case of the shrimp ring, stuff it into a tomato or green pepper, then top with chopped nuts or cress, or both. Any leftover rice ring may be served as it is, or it may have a sauce of crushed berries poured over it. Or it may be pressed into individual mblds, returned to the refrigerator to chill, then unmoldled on slices of angel-food or sponge cake, and topped with chocolate or butterscotch sauce,

Shrimp Ring 2 cups coarsely ground boiled shrimp 1 cup chicken broth 1 cup thick cream 2 tablespoons butter 3 tablespoons flour 4 eggs, separated J cup fine bread crumbs 1 teaspoon Worcestershire sauce. 1 teaspoon dry mustard 6 drops onion juice salt, white pepper, and a generous quantity of paprika. Melt the butter, stir in the flour, and cook over a low flame until blended. Add broth and cook slowly until thick and smooth. Add cream, and bring to boil. Remove from fire, add yolks, one at a time, and beat until well blended. Add chopped shrimp, crumbs and seasoning, using sufficient paprika to deepen the faint shrimp tint. Cool. Fold in whites beaten stiff with a pinch of salt. Pour into well buttered ring mold, place in pan of hot water, and bake in medium oven until set and delicately browned (about 30 minutes).' Fill centre with boiled sweet potato balls and mushroom caps which have been l 'bbbk'ed in rich cream sauce. Use sufficient cream sauce to moisten each portion of ring. Asparagus Mousse 2 cups canned asparagus juice and sieved pulp 1| tablespoons gelatin i cup water or asparagus juice I cup lemon juice u 3 drops onion juice l-3rd cup mayonnaise i cup whipped cream 1 pinch sugar salt, pepper’ and dry mustard.

Soften the gelatin in cold water or asparagus juice. Bring asparagus pulp and juice to a boil, add pinch of sugar, and pour over softened gelatin. Stir until dissolved. Place in refrigerator until it thickens somewhat, then add lemon and onion juice, and season very highly with salt, white pepper, and dry mustard. Add mayonnaise, and beat with rotary beater until well mixed and fluffy. Fold in whipped cream, pour into ring mold, and allow to mellow in refrigerator for twentyfour hours if possible. An excellent filling for this ring may be made by following your favourite recipe for chicken salad, then adding broken cashew nuts and bits of crystallised pineapple, then sprinkling lightly with finely minced chives. Glorified Rice Ring 2 cups dry cooked rice I cup cold milk or orange juice 1 tablespoon gelatin 1 cup brown sugar (tightly packed) i teaspoon salt 1 teaspoon vanilla 1 teaspoon grated orange peel cups hot milk 2 tablespoons melted butter 1 cup whipped cream a- cup nuts, broken in small pieces 1 cup shredded preserved ginger and syrup Soak the gelatin in cold milk or orange juice. Dissolve in the hot milk. Add the sugar, butter, and salt, then fold in the rice and return to refrigerator until it begins to thicken slightly. Add vanilla, orange peel, nuts and ginger, then fold in the whipped cream. Pour into wet ring mold and chill for several hours. Fill with any fruit or whiped cream mixture. Esecially nice, however, is a combination of melon balls with raspberries or strawberries, sweetened with maple sugar, and the top thickly sprinkled with fresh minced mint leaves.