DISHES FOR THE WEEK

Wairarapa Times-Age, 8 April 1940, Page 8

DISHES FOR THE WEEK

TRY THESE RECIPES

These dishes for the week are well worth trying out: — Monday, Luncheon: Curried Egg Croutardes. Melt 1 dessertspoon butter or margarine in a saucepan, add 1 dessertspoon flour, cook a little, then add 1 cup milk. Stir until it leaves sides of saucepan. Add 4 finely-chopped, hardboiled eggs, 1 teaspoon chopped parsley. pepper and salt to taste. (A little curry-powder and a few drops lemon juice and 1 teaspoon onion juice may be added). In the meantime, cut some slices of stale bread two inches thick, stamp out rounds about two inches across, and with a smaller cutter take out the centre without breaking the bottom, thus forming a case. Stamp out as many small rounds as there are eases from thin bread to form lids. Dip both in a little milk, drain, then dip in beaten egg and roll in fine breadcrumbs. Fry in boiling fat until a golden brown. Fill with egg mixture and place on top.

Tuesday, Breakfast: Sausage Cakes. Divide sausage mince into 10 pieces. Flatten out and cook in a little butter until almost done. Roll out short paste, cut into rounds, place a sausage cake on one. sprinkle with a little finely chopped parsley, a little finely-shredded and cooked bacon, place another’ round on top, pinch edges together, brush over with a little milk, and bake in a hot oven for 20 minutes. Wednesday. Dinner: Pumpkin Pie. Line a tart-plate with short-paste. Mash 2 cups cooked, dry pumpkin, add 1 cup each milk and sugar, rind and juice of 1 lemon. 1 teaspoon each vanilla, ground cinnamon, and ground ginger, teaspoon each ground cloves and ground nutmeg, pinch salt, 3 eggyolks. Mi?: well together, then add the whites of 3 eggs, beaten until stiff. Bake in a moderate oven for 45 minutes.

Thursday, Luncheon: Braised Tripe. Cook 111 b tripe until almost tender. Cut into strips about 21 inches long. Melt 2 tablespoons butter or margarine in a saucepan, add 6 sliced onions, salt and pepper, and cook for 15 minutes. keeping it well stirred to prevent onions from burning. Add tripe, 2 tablespoons rice flour, cook a little longer, add 2 cups fresh tomato puree, a bunch of herbs, the juice of 2 small lemons. 2 tablespoons mushroom catsup. 1 finely-chopped green pepper, and 4oz lean chopped bacon. Place the whole in a casserole dish and cook slowly for two hours. Remove herbs and serve with mashed potatoes.

Friday, Dinner: Apple Gingerbread. Beat 1 cup margarine with 1 cup brown sugar to a cream, add 1 wellbeaten egg and 1 teaspoon vanilla essence. Sift 2 cups flour. 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground ginger, pinch salt. Dissolve 1 teaspoon soda in cup hot water or milk, add flour, etc., to butler mixture, then 1 cup chopped walnuts and 11 cups apple puree, 1 cup raisins, and. if liked, 1 cup chopped dates. Mix all well together, place in a well-greased and floured shallow tin and bake in a moderate oven for 20 minutes. Cut into squares and serve with boiled custard. Saturday, Breakfast: Potato Fritters. Cut some rather large, cold, boiled potatoes into J-inch slices. Spread a mixture of hard-boiled egg flavoured with curry, salt, and pepper on one slice and sandwich together. Tip each sandwich in a good frying batter and fry in boiling fat until a golden colour. Drain well and serve with grilled bacon. Sunday, Supper: Vegetable Charlotte. Grate 6 large potatoes, add pepper and salt to taste, beat 3 eggs slightly, and add to potatoes. Parboil 3 large carrots, diced, add to potato with J cup flour. 1 cup each cooked, chopped celery, and haricot beans and peas. Large teaspoon chopped parsley. Place in a round, well-greased cake-tin and bake slowly for 11 hours or until set and vegetables soft. Turn out carefully and serve with water biscuits.