LENTEN FARE

Wairarapa Times-Age, 31 March 1939, Page 8

LENTEN FARE

VARIETY OF MEATLESS DISHES. Most of us like a change from meat dishes occasionally,. and even when Lent is over many of these dishes will probably find their way into your permanent collection of favourites. Savoury Pudd-r.g. Take Jib macaroni, loz butter, 2oz grated cheese, 2 or 3 peeled tomatoes, 3oz dried green peas, 2oz fine oatmeal, 1 pint vegetab’e stock or milk and water, pepper and salt to taste. Wash and soak the peas overnight in cold water-. Boil the macaroni and the peas separately until tender. Make a sauce w''h the butter, oatmeal, and stock. Slice the tomatoes and cook in the sauce. Adi the macaicni, peas, and cheese reserving one tablespoonful ful of the cheese. Season well. Pour into a greased pie-dish. Sprinkle the remaining cheese on top. Brown in a hot oven. Lenton Roll. Take Jib flaky pastry, loz butter, 2oz cheese, 2 tomatoes, 1 cupful lentils, 1 cupful breadcrumbs, pepper, salt and mustard.

Wash the lentils and tie loosely in a cloth. Cook one_hour in boiling salted water. When soft rub through a wire sieve, add butter, skinned and chopped tomatoes, grated cheese, and enough breadcrumbs to til ink the mixtufe. Season to. taste. Roll the pastry into a thin sheet. Cut into squares. Brush with beaten egg. Place a roll of the mixture in the centre of each square. Fold the pastry over. Brush with beaten egg, put into a greased baking-tin, and bake twenty minutes.

Vegetable Pie. Take Jib cooked carrot, 2oz cooked lehtils, Jib. cooked turnip, 3 cooked potatoes, ljoz margarine, ljoz fine oatmeal or flour, Jib cooked onion,. Jib boiled rice, Jib butter bears. 3 tomatoes, 1 pint water in which rice was cooked or vegetable stock. Seasoning to taste.

Slice tomatoes and cook in margarine for five minutes. Remove them and add oatmeal and stock to make a sauce. Season. Mask potatoes. Grease a pie-dish. Line with potato and half fill it with layers of the various vegetables and rice. Add the sauce and continue the layers of vegetables until the dish is full. Place the remainder of the mashed potatoes on top. Brown in a hot oven.

Stuffed Egg Plants. Take 3 egg plants, loz butter, 1 small tomato, 3 or 4 mushrooms, J cupful breadcrumbs, 1 egg, 1 small onion, 1 gill stock, salt and'pepper, loz butter. Put the egg plants in boiling water and boil for ten minutes. Cut them in half and remove a. little of the centre Peel and- chop the mushrooms and onion, and fry them, in the butter for five-' minutes'” Add the tomato, sliced, and cook for a few minutes. Mix the breadcrumbs with the onion, mushrooms, and tomato. Season and bind with a beaten egg. Pile this mixture on to the egg plants and place them in a baking tin or fireproof dish with the stock and a small piece of butter. Bake in a moderate oven- for an hour, basting them with the liquor in the tin.

Vegetarian Loaf. Take J. cupful chopped walnuts, 1 egg, 2 tablespoonfuls melted butter, J cupful lightly-dried breadcrumbs, 1 cupful tinned peas, salt, and pepper. Drain peas, and rub through a sieve, Stir in- the walnuts, breadcrumbs, butter, beaten egg, mixed with milk, and salt and pepper. Mix. all well together and turn into a small buttered loaf-tin. Cover with buttered paper and bake from forty to forty-five minutes in a. slow oven till firm.

Spaghetti. Polonaise. Take 12oz- spaghetti, 1 oz-. grated Parmesan cheese, 2oz melted butter, loz

butter, 2 tablespoonfuls breadcrumbs, 3 quarts boiling water, 2 .teaspoonfuls salt, loz grated Gruyere cheese, pepper to taste.

Throw the spaghetti into the boiling water. Add the salt and pepper. Boil until tender. Drain. Place in a dry saucepan. Add butter, Parmesan and Gruyere- cheese. Mix. well. Place on a hot dish. Sprinkle with breadcrumbs, and toss in butter in a frying pan until golden brown. Serve at once.

Stuffed Marrow (or Mock Duck) Take 1 medium vegetable marrow, 1 egg, 2 tablespoonfuls butter, 2oz mushrooms, 1 small peeled onion, 1 teaspoonful minced parsley, 1J- cupfuls breadcrumbs, 1 rasher bacon, 1 teaspoonful crushed herbs.

Halve the marrow crosswise, then cut in two. Peel and cut out seedy portion and place marrow in a saucepan of boiling water. Cover and simmer for eight minutes. Remove rind from bacon and chop bacon. Add crumbs, minced onion, parsley, herbs, and chopped mushrooms. Season, to taste with pepper and salt. Melt and add butter and beaten egg to moisten. Mix all weP, together. Drain marrow and arrange half in the bottom of a buttered casserole. Stuff and flatten stuffing. Cover with second half of marrow, dot with butter, then cover casserole and bake in a moderate- oven for one hour. Serve, with gravy or hot cheese sauce, or when nearly cooked pour 2 pint cheese sauce- over and brown it in the oven or under the- griller.