OVEN COOKED DINNERS

Wairarapa Times-Age, 10 May 1940, Page 8

OVEN COOKED DINNERS

FISH AND NOODLE PIE. Cook noodles, spaghetti, or macaroni in plenty of boiling salted water. Drain well and i>lace on bottom of a wellbuttered casserole dish. Prepare some fish fillets, sprinkle with pepper, salt, and a little lemon juice. Allow to stand for half an hour, then place on top of noodles. Make a- white sauce, not too thick, flavour with grated cheese, J teaspoon made mustard, a little cayenne, pepper and salt to taste. Pour over prepared fish. In the meantime make a shortcrust, roll out fairly thin, brush over with a little milk, then sprinkle well with grated cheese. Roll up like a Swiss roll, cut into slices, and place on top of fish. Brush over with beaten egg and bake for about 30 minutes. BUTTERSCOTCH APPLES. Peel and core as many apples as required. Melt 1 tablespoon butter in i cup water, add 1 tablespoon brown sugar, J teaspoon ground cinnamon. Four over apples and bake until soft and well browned. Baste w'ell during baking, as this gives the apples a good flavour and a good colour. MACEDOINE VEGETABLES. Scrape some carrots, parsnips, and turnip. Cut into dice. Cut celery into dice and mix all together with a tablespoon butter, J cup water, 'and 1 grated onion. Place in a casserole dish, cover with tight-fitting lid, and cook for one hour. When ready to serve, sprinkle with 1 dessertspoon chopped parsFRENCH PANCAKES. Cream 2ez. butter with 2oz. sugar until quite light and fluffy; add 2 wellbeaten eggs. Sift 3oz. flour, J teaspoon baking powder, and a pinch salt, and add half to butter mixture, then the grated rind of 1 lemon. Now add | pint milk, then the remaining flour. Lastly add another 1 pint milk and allow it to stand for a few minutes. Melt a little good fat or butter in a large fireproof tar.t plate and when very hot pour in the batter and bake for 30 to 40 minutes. Turn out carefully, spread with jam, and fold over. Instead of jam, a compote of fruit may be .used. This mixture may be baked in saucers, but they take up much more room in the oven than a large dish. Sprinkle with icing sugar end serve. STUFFED STEAK. Trim as many eyes of fillet steak as required or a large thick piece of topside will answer the purpose very well. Slit a little more than half-way through the middle and sprinkle with pepper and salt. Make a filling with 4 tablespoons fine white breadcrumbs, 1 teaspoon finely-chopped parsley, 1 dessertspoon finely-grated onion, 1 dessertspoon shredded and fried bacon, 2 dozen oysters cut in halves, pepper and salt to taste and the grated rind af 1 lemon. Fill the pockets with seasoning, sew up and fry quickly in a little butter or good dripping until a nice brown on each side. Place in a casserole dish. Make a brown sauce by adding a little flour to fat in which steaic was fried, then enough stock or water to make a nice consistency, 1 tablespoon mushroom ketchup. oyster liquor, pepper and salt to taste. Pour over steak, cover with tight-fitting lid. and bake in oven for half an hour < fillets) and 11 hours for topside.