FOR THE HOME

Bay of Plenty Beacon, Volume 1, Issue 3, 26 April 1939, Page 8

FOR THE HOME

O SELECT I'D RECIPES 110 U SK\YIFS sMIO!iI.E?.I A question thr.t is c ■ ntiv.ially co;i. troitting the housewife is the matter of preparing now dishes for the daily menu. Below are some seleeteil recipes that should prove helpful: —■ NOVEL TART Stew 1 2lb plums drain and put through a sieve. Line a cake tin with short put in the puree. Whip the white of a large egg with V 2 cupful of castor sugar. Beat in 1 tablespoon ful ground rice and 2oz ground almonds. Pile on top of the puree. Place criss.cross strips of pastry on top. Bake in a moderate oven till set and lightly browned. RHUBARB PIE Clean and cut as much rhubarb as will fill the d'.sh to be covered. Then .sprinkle each layer of rhubarb with ground ginger or nutmeg and sugai, to which has bene added a pinch of salt. Line the edges of the dish with any kind of pastry and cover a,lso with this, making a slit in the centre with a knife. Glaze the top with beaten egg, and bake for about 1 hour. According to Modern Meat Marketing (London), a member of the Lincolnshire Chamber of Agriculture, speaking at a meeting held at Lincoln, admitted that he obtained better prices by freezing his meat and selling it as foreign than as fresh homegrown, and he said that* a number 0; British farmers were following his example.