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The New Zealand Railways Magazine, Volume 14, Issue 4 (July 1, 1939)

Kitchen Wisdom. — Recipes. — Savoury Rice

Kitchen Wisdom.
Recipes.

Savoury Rice.

Boil one cupful of rice in salted water, then strain. Add the contents of a tin of herrings, or herrings in tomato sauce. Mix well and make very hot. Serve with fingers of buttered toast.

Fish with Tomato.

Slice tomatoes round the fish and bake with it.

Fish Custard.

One large cup cooked fish (boned and flaked, 2 or 3 eggs, 1 pint milk, 1 dessertspoon chopped parsley, 1 cup breadcrumbs, ½ teaspoon salt, pepper and nutmeg.

Mix all well together with beaten fresh eggs and turn into greased baking dish. Put a few dabs of butter on top. Stand in tin of boiling water in hot oven, and bake slowly for one hour or one and half hours—till custard is set.

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Baked Fish and Bacon.

Put small schnapper into baking dish with 1 ½ cups of milk. Cover the fish with thinly sliced bacon and cook slowly for about an hour. Take out the fish and thicken and season the milk for sauce.

Stuffed Baked Fish.

Clean the inside of the fish, then dry well and rub with a little salt on the inside.

Make a stuffing of an onion, apple, some breadcrumbs, a lump of butter, chopped parsley and seasoning. Parboil the onion, chop finely, also the apple; mix with the breadcrumbs, butter, parsley and seasoning. Have plenty of hot fat in the baking dish. Rub the fish outside well with flour. Fasten to keep stuffing in, and bake quickly for about an hour. Serve with hot apple sauce.

Welsh Rarebit.

Place several thin rashers on roasting dish in oven for few minutes. When half-cooked sprinkle with grated cheese and then break required number of eggs on top, and again sprinkle with cheese. Add a little sauce if desired.

Fish and Tomato Custard.

Half lb. fish, ½ lb. onion, 2 lb. tomatoes, 1 egg, 1 cup milk, salt and pepper.

Grease the piedish and place sliced onion on the bottom. Sprinkle with flaked fish and place slices of tomato on top. Beat the egg slightly, add the milk and seasonings, and pour over the fish.

Stand the custard in a pan of water as for an ordinary baked custard.

Dried Parsley, Celery, and Mint.

Surplus parsley, mint and celery leaves should be well washed, then dried slowly in the oven. When quite dry, the leaves should be rubbed fine and bottled for winter use.

Savoury Meat Patties.

Two potatoes, 1 onion, ½ lb. minced cold meat, pinch of mixed herbs, ½ teaspoon salt, ½ cup flour, 1 teaspoon baking powder.

Boil potatoes to a mash. Add flour, baking powder and salt. Mix to a fairly stiff dough with cold water. Cut into squares, fill the centre with seasoned minced meat, fold the four corners over, damping a little, and fry in boiling fat until a nice brown.

Stuffed Dates.

Pit the fruit and replace the stone by a piece of candied pineapple, crystallised ginger, or a walnut half, a Brazil nut, a cube of chocolate, a glace cherry, or a mixture of ground almonds and chocolate powder—the more varied the fillings, the better the stuffed dates will be liked.

A Favourite Stuffing.

Chop two large onions, and shred finely, five or six sage leaves. Boil these together for ten minutes, then drain well in a sieve. Now put them in a saucepan with three ounces of breadcrumbs, an ounce of butter, and pepper and salt to taste. Let the stuffing simmer very gently for about twenty minutes, stirring from time to time. Cool and use as required.

Hollandaise Sauce.

To half pint good white sauce add one or two well-beaten eggs and a few drops of vinegar or lemon juice. Allow the sauce to cool a little before adding the eggs. Beat well to prevent the egg curdling. The heat from the sauce will be sufficient cooking for the egg.

White Sauce.

One oz. butter, one oz. flour, one breakfast-cup milk, pepper and salt. Melt butter in saucepan, remove from fire, stir in flour, and add liquid gradually. Return to fire, stir until boiling. Add seasoning.

Cheese Sauce.

One or two ozs. cheese, good white sauce, ½ pint. To the well-seasoned white sauce, add grated cheese and an extra dash of pepper. Do not boil after adding cheese, but beat well until cheese melts.

Quick Mayonnaise.

One tin sweetened condensed milk, equal quantity vinegar, 1 teaspoon mustard, ½ teaspoon salt. Mix well. Will keep indefinitely when bottled.

Ham Mousse Salad.

Gelatine, 1 tablespoon; cold water, 2 tablespoons; minced cold ham, 2 cups; whipped cream, ½ cup; minced celery, ¼ cup; paprika, ½ teaspoon; minced parsley, 2 tablespoons.

Dissolve gelatine in cold water. Add ham, celery, paprika and parsley, and mix thoroughly. Fold in stiffly beaten cream, pour into individual or single large mould. Chill.