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The New Zealand Railways Magazine, Volume 14, Issue 5 (August 1, 1939)

Recipes

Recipes.

Cauliflower Custard.

Put cauliflower into piedish, then add pepper and salt. Make a custard without sugar and pour over cauliflower, and bake a golden brown or till custard is set.

Brawn.

One knuckle of veal boiled for three hours. One pound pork boiled till very tender. Sheep tongues well boiled. Cut up finely and put in liquid of veal knuckle. Season to taste.

Kedgeree.

One tin salmon, two cups boiled rice pat of butter, pepper and salt.

Put rice through a colander, put in saucepan with butter, pepper and salt. Break up salmon with a fork, put in saucepan with rice, and heat all thoroughly. Pile up coneshaped on hot dish and garnish with yolk of hard-boiled egg.

Orange Salad.

Cut oranges into squares and serve on lettuce leaves with mayonnaise dressing.

Fish and Bacon.

Cut raw fish into small pieces, put into piedish with layers of thinly cut onion and bacon, a tiny piece of ground mace, and dessertspoon of butter. Cover with breadcrumbs or white sauce and bake twenty to thirty minutes.

Anchovette Sandwiches.

Hard-boiled eggs and anchovette make delicious sandwiches, beaten well together with a little butter, pepper and salt to taste.

Gherkin and Sardine Rolls.

Cut thin brown bread and butter, place a small piece of gherkin and sardine on each piece and roll up.

Tasty Sandwiches.

With brown bread and butter, grated raw carrot sharpened with lemon juice makes refreshing sandwiches.

Mustard and cress over cream cheese on wholemeal bread and butter is popular with children.

Onion Pie.

Peel and slice four or five large onions. Butter a piedish and line with breadcrumbs. Then put a layer of onions chopped finely, seasoning with pepper and salt and some bits of butter. Proceed with alternate layers till dish is full. Have a layer of crumbs last. Pour over a cup of milk or good gravy and bake 1 1/2 hours.

Curried Crayfish with Boiled Rice.

One crayfish, 2 tablespoons butter, 1 tablespoon curry powder, 1 cup rice, 3 tablespoons flour, 1 teaspoon finely chopped onion, 3/4 pint hot white stock, 1 quart boiling water, salt as required.

Remove meat from crayfish. Melt butter in a saucepan. Add the onion. Cook slowly for 5 minutes. Mix the flour with the curry powder and stir into the butter and onion. When well blended, stir in the stock. Season to taste with salt. Add crayfish meat, chopped or shredded to taste. Stir till boiling. Pour into the centre of a hot dish. Serve the rice, round the cray-fish.

Baked Stuffed Cauliflower.

One large par-boiled cauliflower, 1 1/2 cups white sauce, 1 teaspoon chopped chives, 1/2 cup stale breadcrumbs, 1/2 teaspoon chopped capers, 1/2 cup grated cheese, 6ozs. mushrooms—if in season.

Boil the cauliflower in the usual way but drain it before it is quite tender. Place it in a deep round buttered baking dish. Remove centre stalk and a little of the stems. Peel and chop the mushrooms. Add bread-crumbs. Mix with half of the white sauce. Stir in capers and chives. Stuff hollow in cauliflower with the mixture. Cover with remainder of the sauce. Sprinkle thickly with the cheese. Bake in moderate oven for about 20 minutes—until golden brown on top.

Souffle Omelette.

Separate egg yolks from whites. Beat the egg yolks until frothy; then beat the egg whites separately until stiff and frothy. Add the egg whites to the yolks, season with salt and pepper, and stir sufficiently to blend yolks and whites. Pour quickly into omelette pan when the butter in it is hot, and cook quickly, moving the pan from side to side until it is evenly browned at the bottom. Add flavourings if required, fold over and serve at once.