DINNER DISHES

Wairarapa Times-Age, 15 July 1940, Page 8

DINNER DISHES

THE HOUSEWIFE SHOULD TRY THESE. These are suitable dishes for dinner:— Boiled Mutton with Spinach Dumplings. Boil mutton in the usual way, and when ready to serve dish up with small boiled onions and spinach dumplings made thus: Cook 1 bunch spinach in the usual way, drain well, and chop very finely, but do not put through a mincer. Acid salt, pepper, a little grated nutmeg, 1 finely-chopped hardboiled egg, 1 cup soft white breadcrumbs, 1 dessertspoon chopped parsley, 1 tablespoon each cooked, shredded bacon and melted butter and 1 egg, beaten a little, to bind mixture together. Mix well together and allow io become quite cold. Shape into balls, drop into boiling stock, and boil until the dumplings rise to the top. Pork and Pineapple Slices. Mix together 2 cups finely-chopped, cooked lean pork, 1 tablespoon grated onion, 1 cup fine white breadcrumbs, salt, pepper to taste, 1 teaspoon chopped parsley, 1 egg or enough to form meat, etc., into shapes. Divide mixture into 6 portions, fiatton out to fit a slice of tinned pineapple. Place the prepared slices in a well-greased baking tin. Melt 3 level tablespoons butter. add 2 level tablespoons brown sugar. 1 tablespoon pineapple juice, a pinch ground cloves, and a pinch ground cinnamon. Pour this over prepared slices and cover well with greased paper. Bake in a moderate oven for about 40 minutes. Baste about three times during the cooking. Surprise Gingerbread. Line a round cake-tin (previously buttered) with halves of cooked pears, cut side down. Sprinkle with a little brown sugar. Melt cup molasses in a saucepan with 4 tablespoons brown sugar, cup butter or margarine. Allow to cool, then add i cup sour milk. Sift 1 level cup plain flour, teaspoon salt. 2 heaped teaspoons ground cinnamon. 1 level teaspoon ground ginger, a good pinch ground cloves, and teaspoon ground nutmeg. Add molasses, etc., and 1. teaspoon bicarbonate of soda dissolved in 1 dessertspoon boiling water. Beal very well until smooth, then pour batter over prepared pears. Bake in a moderate oven for about 45 minutes. Make a sauce with the pear juice by adding the juice of 1 lemon, and thicken with 2 teaspoons cornflour or arrowroot diluted with a little cold syrup.