Today's Recipes

Bay of Plenty Beacon, Volume 14, Issue 31, 29 August 1949, Page 6

Today's Recipes

Cheese Scones: Half a pound of self-raising flour, ' i teaspoonfui salt, loz grated cheese, 1 dessertspoonful cream cheese, 1 egg, 1 gill of water and a few shakes of pepper. Grate the cheese, and rub it into the sifted flour. Then beat the egg and add the water to it. Mix the flour into a light dough with the water and egg. Then knead it lightly till it is smooth, and roll out to half an inch in thickness. Stamp out into rounds about the size of a two-shilling piece, and put them close together on a greased tray. Glaze with egg and milk, and when cold put together with cream cheese. Meatless Pea Soup: Half pint dried peas, 2 small peeled turnips, 3 or 4 scraped carrots, 3 pints boil-i ing potato water, 3 medium-sized onions, or 4 trimmed leeks, salt and pepper to taste. Rinse peas in a colander, then soak for 12 hours in plenty of cold water. Place in a pan, add boiling potato water. Cover and simmer till soft, then mash them or rub them through a sieve. Dice and add carrot and turnip. Slice and add onion or leek. Season, cover and simmer gently for 2 hours. Enough for 4 persons. French Potatoes: Two pqunds cooked potatoes, 1 tablespoon butter, 1 egg, 1 tablespoon finely chopped parsley with salt and pepper to taste. Mash the potatoes and pass through a sieve. Turn into a pan with the butter, parsley and seasoning. Beat the egg and add. If too dry, add a little milk. Stir the mixture over low heat until hot. Cool, divide into portions and roll into balls with a little flour. Flatten slightly and brown on both sides, using as little fat as possible. Serve hot with a vegetable plate.