CREAMED DISHES

New Zealand Listener, Volume 36, Issue 927, 17 May 1957, Page 32

CREAMED DISHES

ON’T forget these simple and tasty dishes, All you have to do is to make a good white sauce, flavour it with grated cheese, grated onion or chopped chives (and always chopped parsley), and into it, when cooked and smooth, put any cut-up "left-over" at all-either fish or lamb, mutton, poultry or rabbit, with any vegetable, too, if you like-and just heat it through. You can serve it on toast if you like and it is nice to have a green vegetable, either raw or cooked. tiie al

s grated rind of 8 sweet oranges, the same of 2 lemons. Stir till sugar is dissolved, then boil all together until it will set when tested. Chinese Gooseberry and Ginger Jam Six. pounds Chinese gooseberries, 6 lb, sugar, 6 cups water, grated rind and juice of 2 lemons, ¥% lb. preserved ginger. Peel and cut up gooseberries. Boil up till soft in the water. Add the grated rind and juice of the lemons, and the

finely cut ginger (a little less ginger if very hot). Boil all together for about 10 minutes. Add the warmed sugar, stirring till thoroughly dissolved. Boil fast until jam will set when tested. Chinese Gooseberry Chutney Twelve Chinese gooseberries peeled and cut up, 3 medium-sized onions grated, 1 large banana cut up, 2 lemons peeled and cut into chunks, 1 small cup sultanas or raisins, 1 teaspoon ground ginger, % lb. preserved ginger, 1 large

cup brown sugar, 1 dessertspoon salt (or a little less), 4% teaspoon pepper, 1 large cup vinegar, Put all into saucepan, just cover with vinegar, and simmer about 114 hours. Mash with potato masher (do not strain through colander). When cool, bottle and cork well.