WINTER DISHES

Wairarapa Times-Age, 3 August 1938, Page 8

WINTER DISHES

TASTY STEWS. . Stewed Tripe with Tomato Sauce. Take 21b tripe, 3 tablespoonfuls fat, tomato sauce, 2 tablespoonfuls flour, 1 chopped onion, boiling water. Wash, dry, and cut tripe into small strips. Melt fat in a frying pan till stacking hot. Add onion and cook until brown. Stir in flour. When flour is brown, stir in tripe and enough boiling water to cover —about'one and a half cupfuls. Turn into a casserole. Cover and simmer slowly for one or two hours, or until tender. Serve with tomato sauce. TOMATO SAUCE. Take J cupful water, 2 tablespoonfuls flour, salt and pepper, 2 tablespoonfuls margarine, -J teaspoonful minced onion, 1 gill sieved tomato. Melt butter in a saucepan. Remove pan from gas and stir in the flour. Add water. Stir well. Add tomato puree, minced onion, and seasonipg to taste. Stewed Mushrooms. Take jib mushrooms, 1 pint stock, loz butter, juice 4 lemon, seasoning. Peel the mushrooms and cut each into four (or they may be left whole). Stew gently for five minutes with one ounce of butter. Add seasoning, a little flpur, and one pint of stock. Cook for ten minutes. Serve on toast. Sauce may be served separately. Add letaon juice before serving. Stewed Brisket of Beef. Take 21b brisket, 2 tablespoonfuls dripping, i pint bean liquid, 1 pint ■butter beans, 2 tablespoonfuls flour, salt and pepper to taste. Sprinkle the meat with salt and pepper and stand for one and a half hours. Cover the beans with cold water and soak overnight. Drain the beans. Turn into a saucepan. Cover with fresh water. Bring slowly to simmering point, then add the meat, well browned in the dripping. Cover and simmer until meat and beans are tender. Reheat the dripping in the frying pan. Stir in the flour, and when frothy gradually stir in half a pint of liquid from the stew. Pour the sauce into the saucepan. Cover and cook slowly for a moment or two, then serve the stew with well-mashed potatoes.