HAVE YOU EVER

Hauraki Plains Gazette, Volume 52, Issue 3254, 19 April 1943, Page 2

HAVE YOU EVER

TRIED THIS? Meat Roly-Poly.—Take . Sib. flour, ilb. shredded suet, S teaspoon salt, 1 onion, alb. cold meat, I cup water, J cup thick gravy. Dip one end of a. pudding cloth into a pan of boiling water, press saucepan lid against it, drawing it through and sprinkle with flour. Chop onion and meat. Mix flour, suet, meat, salt and onion with the water, shape into a roll, lay roll on the wet, floured cloth and roll it. Tie ends tightly, put roly-poly in boiling water and boil 2 hours. Remove the cloth and serve hot with hot gravy and any vegetables. Split walnuts carefully and scrape out rough interior. Bore two small ■holes J inch apart with gimlet through top. The shel lean now be varnished with natural nail lacquer to preserve the natural look, or can be enamelled any bright colour. These make very novel buttons for knitted or • tweed frocks. If sewn through holes with contrasting wool, they give an unusual trimming to a plain frock.

Sausage Snacks.—A tasty luncheon dish can be made in this way: Scoop out centres of some large potatoes, push into them small frankfurts and bake 1 hour in shallow dish with some fat and a slice of bacon over each potato.

Parsnip Pie.—Two pounds of parsnips, ioz. butter, Soz. flour, salt, peplib. chopped cheese, i cup water from boiled parsnips. Wash and peel parsnips, boil till tender, strain and mash them. Melt butter, stir in flour and when smooth add water. Stir till it boils, add parsnips, half the cheese, seasoning. Put remainder of cheese on top, and brown pie in oven 15 minutes.