At this time of the year I usually try to find Easter recipes or menus to share with you. I was not disappointed in my search for something different for today. I give you Cod Meringue Pie for your Easter delectation?
EASTER DISHES FAVOURED
Several Easter recipes have been received this week. The winning recipe for cod meringue pie should prove useful to the housewife, It was sent in by
MRS. E. RENAULT,
Cod Meringue Pie.-Cut 21b. cod into slices, sprinkle with salt, pepper and lemon juice, and steam 10 minutes. Pulp ½ lb. tomatoes, add 3oz. grated cheese, melted in a little hot milk, and beat well together, then season with pepper and salt and at little Worcestershire sauce. Pour the mixture into a fireproof dish, arrange the steamed fish slices on top, and cook half-hour in moderate oven. Whisk two egg whites to a stiff froth, spread on top, and put in the oven to brown. Serve hot with parsley sauce.
Examiner (Launceston, Tasmania) of 24 March 1945
There is something rather disturbing about the name of this dish, even though the recipe itself sounds reasonable (if you like twice-cooked fish, that is.) To sooth your nerves, if you too feel a little discombobulated by the pie, here is a rather nice take on the concept of Hot Cross Buns – also from a Tasmanian newspaper of the 1940’s.
Easter Honey Buns.
2 cups S.R. flour, 1 teaspoon baking powder, 1 teaspoon bicarbonate soda, 1 teaspoon salt, ½ teaspoon cinnamon, 1 teaspoon ginger, ½ cup boney, 1 egg, (slightly beaten), 1 cup milk. Sift and mix dry ingredients, add honey, egg, and milk, beat thoroughly, put into patty tins, mark with cross and bake in moderate oven.
Advocate (Burnie, Tasmania) of 7 April, 1944.