VOYAGE TO SWITZERLAND

Wairarapa Times-Age, 1 June 1938, Page 4

VOYAGE TO SWITZERLAND

VIA THE KITCHEN STOVE. First we have Soup Which we made by cooking 1 tablespoon semolina (farina) in 1 teaspoon butter until it was golden brown, pouring over this 3 cups good stock, previously heated to boiling point, stirring constantly and seasoning with Salt and Pepper to taste. The stock should be made the day before from 2 or 3 soup bones, 1 good-sized carrot, 1 medium onion, 1 small turnip, 3 peppercorns and 1 blade of mace. These were brought to the boil and simmered gently for four or five hours in 5 cups water After the soup we partake of Green Beans and Bacon Soak 3 cups dried French beans (kidney beans), (or wash 3 cups French beans, which have been preserved in layers of salt, for half an hour or until the water is no longer salty.) Cover the beans with 3 cups cold water, add 1 blade of mace. These are brought inches square and 2 inches deep, or a piece of fat bacon the same size, and cook until done. Slice it thinly and arrange the slices around the drained and seasoned beans piled high on a dish. With this we eat the traditional and national potato dish Roschti 3 medium-sized potatoes per person, boiled in their skins till tender, drained, cooled and, when really cool, skinned. Slice them thinly and fry in a mixture of 1 part lard 1 part butter heated smoking hot in a frying-pan. Let the potatoes brown a little and serve very hot. A little Chopped onion is excellent mixed with this. To end the meal we have our favourite dessert Lemon Cream Break 3 eggs into a pan and beat them with J cup sugar till lemon-coloured and thick. Add cup lemon juice and | cup water and continue whisking the mixture over a medium heat till it begins to thicken. Remove from the stove and allow to cool, beating occasionally to prevent a skin forming. Serve very cold in individual glasses.