Recipes For Islands
p. 38 · Read in the full issue
Bachelors
A LADY resident of Ocean Island, in response to the Cook Islands bach elor’s appeal for recipes, sends the fol lowing:— 1 large tin sardines. ½ pint of good white sauce (must be made with unsweetened tinned milk). 2 tablespoonfuls of Kraft’s grated cheese. ¼ teaspoonful of red cayenne pepper.
Salt to taste.
Mash sardines up well and add to the pint of white sauce, which must be kept hot.
Add grated cheese, red pepper and salt.
Stir all well together and place 1 tablespoonful of this mixture on each piece of hot buttered toast or fried bread.
Sprinkle the top with more cheese and a little chopped up parsley and serve hot. 1 tin of Norwegian Fish Balls, salt, half a lime, pepper.
Make a rich white sauce with unsweetened tinned milk.
Flavour with salt, pepper, juice of half a lime.
Add to this three hard-boiled eggs cut into slices, then add the fish balls (which have been well drained).
Stir all together, taking care not to break up the fish.
Heat up again and serve hot with sprigs of parsley. —From “Tabiang,” Ocean Island, Central Pacific.