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Levin Daily Chronicle, 14 September 1918, Page 4

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SOME WHOLESOME CHEAP DISHES. Lentil Pudding.—lngredients: Two teaeupsful red lentils, as much cheese as can be spared up to a quarter of a pound, a little powdered mace or grated nutmeg, pepper and salt to taste. Pick over and wash the lentils and boil in sis teaeupsful of water • till soft. Cut cheese small and mix thoroughly with the lentils until the whole is blended; add the mace. Turn into a dish, scatter a few breadcrumbs on thetop, and place in an oven to brown. Creamed Cabbage.—Boil a good firm cabbage in salted water with one peeled onion. When tender, chop and rub through a sieve. Melt half an ounce of margerine in a saucepan and stir in the cabbage and onion mixture. Season with pepper and salt, moisten with a little white stock, then turn into a hot dish and serve at onee. A teaspoonful of vinegar added to the water in which the cabbage is cooked will prevent any disagreeable smell. Onion Bice. —Boil a cupful of rice in three eupsful of water. Boil some onions (keeping the water they are cooked in for stock), and mash them with chopped sage or parsley, put in a piedish, well greased, alternate layers of rice and onion; put last of all a layer of thinly-sliced potato. Bake in a quick oven. Delicious served with apple sauce. Rice and Oatmeal Pudding.—Teacup- [ ful rice, teacupful medium oatmeal, 2oz chopped suet, 2oz grated cheese. Put riee and oatmeal in a saucepan, cover with water and simmer till rice is nearly cooked. Add chopped suet and cheese, turn into piedish, and bake for three-quarters of an hour in a moderate oven. Economical Pish Pie. —Cook a couple of fresh herrings, and carefully remove all bones and the heads and tails; break into small pieces and mix with rice which has been boiled in salted water for twenty minutes and drained. Allow %Ib riee to the two herrings, and a'dd a couple of mashed potatoes, a few bread crumbs, loz of margerine, and a quarter of a glass of milk, salt and pepper. Bake a nice brown. The marrow from the soup bone makes a pleasant addition to soup. Chicken legs can be scalded, skinied and put into the soup pot. Excellent vegetable broths can be made without any meat at all. Prunes cooked very slowly in their own water will need no sugar. When opening a new tin of boot polish it is economical to turn the paste into a larger tin and add enough vinegar to make into a- ssft paste. It will go much farther and the vinegar is good for the leather. An ounce of granulated sugar equalS two level teaspoonfuls. An ounce of flour, four level tablespoonfuls. An ounce of butter, two level tablespoonfuls. An ounee of ground coffee, five level tablespoonfuls. An ounee of salt, two level tablespoonfuls." An ounee of mustard, four level tablespoonfuls. An ounce of chopped suet, a fourth of a cupful. An ounce of olive oil, two tablespoonfuls.