Suggestions For Your Next Menu

Hawke's Bay Herald-Tribune, Issue 116, 2 June 1937, Page 14

Suggestions For Your Next Menu

Forty Minute Meals.. xnese simple but- nourishing menus, vhich can be completed in 40 minutes, ire timed for serving at 1 p.m., and the luantities are for four persons. . . , Menu 1. Muttoh Chops with Tomatoes. Boiled Rice. ' ; Pirieapple Custard. Put on water for rice at 12.20 p.m. Then :tart • to fry 'four chops, prepare pinetpple custard, and put six' halved tonatoes ready .for baking. At .12.35 p.m., idd four ounces. of rice to the water, ihd place custard ' and tomatoes in the >ven, tlie tomatoes in hottest part. Dish :hops at 12.50 p.m.,' and make gravy in he pan to serve with them. At' 12.55 >.m„ drain rice and put it into a vegeable 'dish. Then arrange the tomatoes ■ound the chops and straih the - gravy nto a tureen. Leave the custard in the ilow oven till required.

PineaRple custard. Drain pineapp! chunks from a small tin and put inti fireproof dish. Beat" two eggs with thra gills of milk and a tablespoonful o sugar, and pour over the pineapple. Cool in slow oven and .serve warm. • . . Menu 2. Steamed Fish. Steaks. Anchovy Sauce. Flaked Potatoes. Hasty Pudding. Put ,a large . saucepan of water ove: heat at 12.20. p.m. Peel . six.. or. sevei good-sized potatoes, and put them in th water. • Arrange four fish steaks on i gre'aspd enaniel plate, place over th potatoes, and cover with the saucepai lid. Mix pudding and' put in oven a 12.35. p.m. sThen make anchovy sauci and leave to simmer. At 12.50 p.m„ com plete pudding and leave in warm place Then dish the steaks, drain the potatoei and put through masher into vegetabli dish. Straih the sauce into a tureenl ' Hasty pudding. Mix a teacupful of seli

e raislng flour with a third of a teacupful 3 of 'fine sugar. Quickly rub in two ounces s of margarine, and moisten with a beaten f egg and half a teacupful of milk. Pour 1 into a shallow greased baking-tin, and cook for 15 minutes in a quick oven. Spread jam on one half, f old over, remove to dish, and sift with sugar. Menu 3. ' . Fried Liver and Gravy. r Cabbage. 1 Baked Apple with Cornfiour Cream. a At 12.20 p.m. put on water for cabbage. , Then core four cooking apples, put into * fireproof serving-dish, fill ccntrea with t sugar, and place in brisk oven. Pre3 pare the cabbage, and put it into the . boiling water at 12.35 p.m. Dip 12 ounces , of liver (bought ready sliced) in aeasons ed flour, and start to fry it in dripping 3 at 12.40 p.m. Make cornfiour ; cream while liver is cooking. Dish liver at . 12.50 p.m. and make gravy in pan. At 12.55 p.m. drain, chop and dish cabbage and strain gravy over liver. Pour cornfiour cream into servirtg-dish and leave in warm place. • Cornfiour cream. Thicken half a. pint of creamy milk with a tablespoonful of cornfiour mixed with a little cold. milk, sweeten and flavour to taste, and simmer gently for a'few minutes. Serve warm. Rpast Duck. Roast wild duck is one of the most characteristic dishes 'of this time of the year and one of the most delicious. After preparing the duck for roasting, wipe dry and rub the inside and out with two teaspoonsful of salt and half a teaspoonful of pepper, then place in the baking pan. Wipe half-a-dozen small *out apples with a wct cloth and core without brcaklng the apples, and arrange them inside Ihe duck. Put the pan in the oven with suflicient fat and quickly brown the duck, then lower the heat in the oven and bake for an hour, when the apples will be cooked. Baste well whilst cooking; serve hot with rich brown gravy. It is conventional and delicious to serve orange with wild ducks; a hot orange sauce when the bird is served hot, and an orange salad for tlie cold duck. . Orange and Onion Salad. This is one that you will like with cold duck: 6 oranges, 1 lettuce, 1 tablespoon lcmon juice, t J teaspoon salt, 2 onions, 2 tablespoons salad o'il, 1 teaspoon dry muslard, i teaspoon' minced chives or parsley. Peel and thinly slice the oranges after removing any white pith. Line a salad bowl with lettuce leaves. Mix together olive oil, lemon juice, mustard, salt parsley or chives and paprika to taste' Beat with a fork tlll thick. Arrange Uie thinly sliced onion and orange sliccs. alternately in a circle 011 the lettuce and spnnkle with' dressing. Pineapple Puffs. Cream one-third cup butter and one cup »sugar very thoroughiy and add two beaten eggs. Mix and sift 13 cups floui" i teaspoons of baking powder, and i teaspoon salt. Add this to the creamed mixture alternately. with £ cup crushed pineapple. Pour into creased and floured muffin pans, and bake 25 to 30 minutes in a moderate oven. Serve hot, with cream _ or a hot pudding sauce, and spnnkle with powdered sugaf.