CHEAP AND TASTY

Wairarapa Times-Age, 23 May 1938, Page 4

CHEAP AND TASTY

TRY THESE DISHES. Hot Mince Mould. Take 1 onion, some cold meat, butter, or dripping, 1 desertspoonful flour, seasoning, ground mace, J pint stock, 2 tablespoonfuls breadcrumbs, 1 egg, parsley. Mince the meat. Make a brown sauce by frying the finely-chopped onion in the fat, stirring in the fleur, pepper, salt, and mace, and mixing gradually with stock (or water). Stir over the gas until sauce is boiling. Mix the meat in the sauce with chopped parsley, breadcrumbs, and a beaten egg. Grease a cake-tin or mould. Cover with browned breadcrumbs and nearly fill with mixture. Put a layer of breadcrumbs on top. Bake in a moderate oven, and servj with hot gravy and vegetables. When rooked, the mould should leave the sides of the basin. Sufficient for two persons. Nut Rissoles.

Take Jib. shelled nuts, Jib. cooked potato, mixed herbs, cayenne pepper, salt, a little milk, flour, butter. Pound the nuts well. Take a sufficient quantity of cooked potatoes to bind the mixture. Add the freshlychopped herbs, and season with cayenne pepper and salt to taste. Form into small rissoles, brush over with a little milk and 1 dredge with flour. Fry in butter. Serve on a bed of spinach. These rissoles may also be served cold with lettuce salad garnished with tomatoes. Sufficient for three or four persons.

Steak and Kidney Pudding. Take 4oz: shin of beef or chuck steak, 2oz. ox kidney, 1 small onion, salt, pepper, suet crust, flour. Make the suet crust. Roll out thinly and line a small pudding basin. Cut up the . meat into small pieces and roll it into some flour. Chop the onion finely, mix with the meat, and season well with salt and pepper. Put into the lined basin, add a little water, and cover over the top with a layer of suet crust, Tie securely with a pudding-cloth and boil or steam for three-quarters of an hour to an hour. Small individual puddings take less time to cook than one large one. Sufficient for one or two persons. Tripe with Tomatoes.

Take Jib. tripe, 2 tomatoes, a little milk, seasoning,, parsley sauce or brown breadcrumbs, and a . nut of butter.

Stew the tripe gently in a little milk until tender! Put the tomatoes into boiling water, leave them for a minute, then take out and remove skins. Cut the tomatoes into quarters, place round the tripe, and sprinkle with brown breadcrumbs and a nut of butter, or, if preferred, pour over a little parsley sauce. Cook in the oven for another ten minutes after seasoning to taste. Sufficient for two persons.