SATURDAY.

Evening Post, Volume CXXVI, Issue 83, 5 October 1938, Page 19

SATURDAY.

Tomato Soup. Curried Sausages and Rice. Onions Baked with Spinach. Springtime Pie. . * * » • Onions baked with spinach.—3 large onions, lib spinach, 1 teaspoon salt, \ teaspoon pepper, 2 tablespoons lemon juice, 2 tablespoons butter, 6 tablespoons grated cheese, 2 tablespoons fine bread crumbs.

Peel onions, cut in halves crosswise, drop into boiling water and cook gently uncovered until tender, about 30 minutes. Drain, cool. Remove centres. Wash spinach well; place in covered kettle without water and cook over low flame 10 minutes. Remove cover and cook .10 minutes longer. Drain; chop spinach. Mix with chopped onion centres; add seasonings, lemon juice and butter. Fill onion shells. Sprinkle with mixed cheese and bread crumbs. Bake in a slow oven (300 degrees) 30 minutes.

Springtime Pie.—l cup rhubarb, 1£ cups fresh pineapple, 1 cup cooked prunes, 2 cup sugar, 1 tablespoon tapioca.

Mix diced rhubarb and pineapple with well drained chopped prunes. Add sugar mixed with tapioca. Turn into pie pan lined with crust; wet edges; cover with top crust. Bake in hot oven 15 minutes; then reduce heat to moderate for 30 minutes longer. Crust. — \\ cups flour, § teaspoon salt, & teaspodn baking powder, £ cup solid shortening, 4 to 6 tablespoons water. Sift dry ingredients; cut in shortening with knife; add water, cutting into a soft dough. Toss on slightly floured board or pastry cloth, pat, and roll out.