PICKING UP A SNACK

New Zealand Listener, Volume 26, Issue 652, 4 January 1952, Page 16

PICKING UP A SNACK

to escape from the routine of ordinary. everyday . cooking. Mother wants to go out for the day as much as’ other people do, and the family, pleased to co-operate, says, "We'll just pick up a snack when we come home." These suggestions may help: Variations on Poached Eggs (1) Pour hot tomato sauce over slices | of toast, then place poached eggs upon them and. sprinkle with paprika or black pepper. (2) Cover slices of toast . with good whif® sauce © containing chopped ham, then put poached eggs on top, and sprinkle with chopped parsley, or chives: or both: (3) Butter slices of toast and spread thickly with fish paste (bloater or shrimp) or meat paste. Place poached eggs on top,’ and dust with pepper. (4) Cover slices of toast with white sauce containing plenty of grated cheese. Put the poached eggs on top and sprinkle with paprika and finely chopped chives, or parsley, or both. (5) Poach eggs as usual and place on individual dishes. Arrange hot green peas atound each, allowing 1 1b. peas to 6 eggs. The peas could be left-overs, re-heated in double saucepan. (6) Make sauce by simmering together some cut- up tomatoes with a little chopped onion, sugar, pepper and salt to taste, a very little water and a knob of butter. Into this carefully drop the unbeaten eggs, and Jet them poach till set, basting them with the sauce from time to time. Lift each out carefully with perforated spoon, and place on a slice of hot toast. Pour the sauce over them, and sprinkle with chopped parsley. Bottled tomato puree can be used, thinned f necessary, and flavoured to taste with onion, and a pinch of ginger. Spanish Eggs Fry onions;cut into thick rings and dipped first in milk, then in flour, in fat till brown. Grill, or fry, halved and skinned tomatoes. Scramble eggs as usual. Butter slices of hot toast, put on each a half tomato, pile scrambled egg on, top, and, put onion rings on each, side. Pepper and salt to taste, and a dash of sugar on the tomatoes. Fresh Herring Fritters -Cut open the herrings. Carefully take out backbone, cut off heads and tails. Then put herrings through the mincer. Make a batter, put in the minced fish and fry in hot fat by the tablespoon. Fish Fritters Any left-over fish, smoked or fresh, flaked, may be put into batter and fried as fritters.) Have ready a batter made from 1 beaten egg, small cup milk, salt, 1 teaspoon chopped parsley, 114 tablespoons flour, ¥2 teaspoon baking powder. Flake fish and mix into batter. Now grease a pan as you would for pikelets, the drier the fetia and cook as ordinary fritters. Smoked Fish Remove outer skin and cut fish into suitable pieces. Cover with milk and bring very slowly to the boil. Simmer very gently about 10 minutes. Remove ‘ holiday time, people do like

fish and keep hot ‘while’ you thicken the. milk with cornflour, adding: a knob of -buttér, a-shake of pepper and some chopped parsley. For each person add a hard-boiled g, cut in halves length"Pour this sauce over the hot buttered: toast. Mock ‘Whiteboit Peel- and wipe clean 2. good-sized potatoes; don’t leave them standing in water. Grate them fairly coarsely.- Beat an esg and add 2% tablespoons flour, 2 tablespoons ‘grated cheese, 1% tea‘spoon salt; % teaspoon cayenne, and 2 tablespoons milk. Lastly stir in 42 tea‘spoon baking. powder and- grated. potatoes. Make all into.a siiéoth batter, and fry in tablespoon@lots "ita pan of very "hot fat; sturning: onge, rset nage Crayfish’ Newburg » teh 3 First make Newburg sauce: Melt in a pan 2 tablespoons butter, ‘stir in’ 2 tablespoons flour, and. when cooked a vittle add gently 1 cup milk and about % cup cream (or 1% cups very tich milk), stirring .till all is smooth. and. creamy. Now pour in 2 beaten egg yolks, add 1 teaspoon lemon-juice, and, 1-2 tablespoons sherry (optional), . Biend thoroughly and add~ cut-up Heat through but do not "boil: ‘Bear ts use a double boiler in Making: "this. : Serve on toast; or pile the ‘mixture into crayfish shells, or little individual dishes, sprinkle with breadcrumbs, dot. with and brown. under griller.