In place of fresh milk condensed milk makes excellent milk puddings,
batter puddings, bread, and so forth. If using the sweetened milk leave
out sugar mentioned in the recipes. Do not add too much water to the
milk.
Corned Beef can be cut into small squares and lightly fried, then
served inside a wall of mashed potato, with a tomato gravy made and
poured over. Or served inside a batter baked in dish as mentioned in
Toad-in-the-Hole.
Make a curry sauce by using some bone stock, or stock made by
dissolving a soup square, adding to it a good spoonful of curry powder
or paste, a little salt and pepper and tomato or Worcester sauce, and a
spoonful of baked flour mixed smooth with dissolved butter. Boil up and
allow to simmer. Fry till very brown some thinly sliced onions, dredge
with seasoning, and fry also slices of corned beef in same pan after
the onions are done. Place all in the curry sauce and leave to simmer
for half an hour, then serve with boiled rice or mashed potato.
Tinned Australian mutton chops can be added to a stew of onions and
potatoes when these have partly cooked, and with plenty of seasoning
make a very palatable Irish Stew.
Tinned Rabbit is improved by having a little curry added to the
gravy after it has been made hot and by cooking it gently to mix the
flavours. Some boiled onions and white sauce accompany tinned rabbit
excellently well.
Tinned Fruits and Vegetables can be made hot and served with cooked
rice or custard sauce, according to what they are, and whether sweet or
savoury. Tinned peas, for instance, and tinned mushrooms, go well with
rice and a curry sauce; tinned tomatoes, cheese, pepper and salt, are
tossed together and fried for a few minutes.