Page 2 Advertisements Column 2

Hauraki Plains Gazette, Volume 52, Issue 3248, 5 April 1943, Page 2

HAVE YOU EVER • TRIED THIS? ■Savoury Pyramids.—These may be made with any sweet cold meat free from fat and gristle. Beat 2 eggs until light and frothy. Stir into them by degrees 5 tablespoons fine breadcrumbs, 1 tablespoon finely-minced parsley, 1 teaspoon grated lemon rind, Is cups meat finely chopped (do not put through mincer), 2 tablespoons salt, dash pepper, lump butter size of egg, slightly melted, then add just enough stock or milk to moisten. Form into pyramid, dip in egg, coat thickly with breadcrumbs. Bake on greased pan in hot oven £ hour. Dress with following sauce: 'Melt and brown rounded teaspoon butter, add 1 tablespoon flour, mix smooth, thin with 1 cup boiling stock. Season with 1 teaspoon onion juice and add 1 cup mushrooms. Lancashire Savoury 'Pie.—Take U lb. fillet pork, Mb. fillet veal, 2 tablespoons flour, butterfat, 1 tablespoon paprika, 1 teaspoon salt, 2 cups rice bubbles, 4 tomatoes, 1 tablespoon each chopped parsley and chopped onion, 1 bay leaf, 3 cloves, 1 blade mace. Cut pork and veal into neat cubes, press in seasoned flour and fry in fat till golden brown. Remove from saucepan, add onion, peeled sliced tomatoes and seasoning, and fry for 5 minutes without browning. Place meat in casserole, pour over the tomato mixture, and sprinkle rice bubbles on top. ‘Cover and bake slowly till meat is tender, then remove cover till the rice bubbles are crisp and brown.

fiot ltd&y And the city had no need of the sun, neither of the moon, to shine in it: for the glory of God did lighten it, and the Lamb is the light thereof.—Rev.. 21:23.