LUNCHEON AND DINNER

Wairarapa Times-Age, 11 September 1940, Page 8

LUNCHEON AND DINNER

SAVOURY DISHES. RECIPES WORTH TRYING. The housewife can never have too many suggestions for variety in menu, and these recipes for savoury luncheon dishes are worth trying. Curried Lamb and Rice Mould. Line a small basin with rashers of bacon, then line it with 2 cups rice, previously cooked till tender in stock or water. Melt 1 heaped dessertspoon of good dripping in a saucepan, add 1 tablespoon flour, cook until brown, then add I teaspoon curry-powder, stir well, add 1 cup stock, salt, pepper, and 11b lean minced lamb, 2 minced onions, 1 teaspoon lemon juice. Stir until well mixed, then simmer for 1 hour. Drain some of the liquid off the mince and reserve it for the sauce. Fill prepared rice mould, cover with a thick layer of rice, place in a baking tin with a little water in the bottom and bake for 45 minutes. Turn out carefully and serve with the sauce served .separately. Sausage and Egg Pie. Bring lib. pork sausages to boil and simmer very gently until they feel quite firm. Allow to cool, then remove skin and cut into dice. In the meantime boil 4 or 5 eggs until hard and cut then into slices. Melt 1 tablespoon butter or margarine in a saucepan, add 1 tablespoon flour, cook a little, then add 2 cups milk or white stock. Stir ove'r gas until thickens, then add 1 dessertspoon grated onion, 1 tablespoon each tomato sauce and shredded and fried bacon, 1 cup diced potatoes, sausages, eggs, 1 teaspoon chopped parsley, salt and pepper to taste. Place in a pie-dish and cover with puff pastry and bake in a hot oven for 10 minutes, then lower heat and bake for half an hour. Vienna Steaks. Mix together 11b. lean minced steak, 2 cups soaked bread, 2 teaspoons chopped parsley, 2 tablespoons grated onion, 1 tablespoon tomato .sauce, 1 teaspoon Worcestershire sauce, a little ground mace, pepper and salt to taste, and, if liked, a little savoury herbs. Bind with one beaten egg and form mixture into round cakes, flatten out a little, sprinkle with flour, and fry in a little butter or good dripping. When they have all been fried, place in a baking dish or casserole dish, cover with a little sauce made by cooking 1 finely-chopped onion in the fat in which the steak was cooked; add 1 dessertspoon flour, cook a little, then add 2 cups stock or water and salt and pepper to taste. Cook for about 25 minutes in a moderate oven. A little scrambled egg placed on top of each steak is an improvement. Baked Veal Rolls. Cut IMb. fillet veal in slices and flatten out a little. Sprinkle with pepper, salt, and a little finely-grated lemonpeel. Make a seasoning with a cup each of boiled rice and soft breadcrumbs, 1 dessertspoon minced onion. 1 teaspoon parsley, pepper, salt, and a little ground mace and grated lemon rfhd. Bind with 1 egg and 1 dessertspoon melted butter. Spread mixture on veal and roll up; fix securely with a toothpick, put the prepared rolls in an ovenproof dish, cover with thinlysliced onion, sprinkle with pepper and salt, and a little plain flour. Pour over 1 cup water, 2 tablespoons tomato sauce, 1 dessertspoon Worcestershire sauce, and 1 teaspoon made mustard. Cover with lid and bake in a moderate oven for hours. When ready to serve, sprinkle with finely-chopped parsley. Grilled Ham with Cornmeal Cakes. Place 21 cups boiling water in the top of a double pan. gradually add 1 cup cornmeal and 1 level teaspoon salt. Stir well over the fire’ until it thickens, then cook for 1 hour. Well grease a medium-size baking-powder tin, or any other cylindrical tin will do, fill with mixture and allow to become quite cold. Cut into slices about | inch thick, dip in beaten egg, flavoured with pepper and salt. Fry in boiling fat until a golden brown. Fry as many slices of tinned pineapple as required in a little butter until a nice brown. Place a fried cake on a slice of pineapple, then garnish with slices of grilled or fried ham.

Sausage and Cabbage Hot. Pot. Boil some cabbage, or, if you prefer it cook it in the following manner: Shred up the cabbage finely in strips, removing any hard parts, and put these into cold water as you do them. Put a little butter in a saucepan, and when it is melted take the cabbage strips out of the water in handfuls just as they are. and put them into the pan. Do not add any more water than that which adheres to the strips, but dust in some salt and pepper, put on the lid and cook for about an hour, stirring the cabbage now and then to bring the cooked parts up to the top. Butter a hot pot and put into it alternate layers of cabbage, lightly fried onion, and parboiled sliced potatoes. Season as you go, and embed here and there as many chipolata sausages as you think fit, skinning them if you think it necessary (or larger sausages in small pieces may be used equally well). See that the top layer is of potatoes, put on the lid, and bake in a moderate oven for three-quarters of an hour. Then take off the cover and let the potatoes on the top brown quickly before serving. Oysters on Toast. Melt 2 level tablespoons butter in a pan, add 2 dozen large bearded oysters, and cook until oysters are just plump, but no longer as they will become hard and tough. Remove oysters, add 2 level tablespoons finely-chopped green pepper, 1 level tablespoon chopped red pepper, 2 tablespoons sherry, 2 teaspoons onion juice and salt and cayenne to taste. Simmer until peppers are cooked, add 1 level tablespoon flour, cook until smooth, then add 2 tablespoons cream. Place oysters on well-buttered toast, allowing from 4 to 6 oysters per person, spread or pour over sauce, and place under very hot griller for a few minutes. Serve at once. Frankfurts en Brochette.

Drop 0 frankfurts in boiling water for a few minutes, then remove skin and cut in three slices lengthwise. Cut some cheddar cheese into slices the same length as the frankfurts, but not as thick, and sprinkle with lemon juiceand a little cayenne. Place a slice of frankfurt on a skewer. a slice of cheese, and another slice of frankfurt. Place under a hot griller and cook until cheese is melted a little and brown. Turn during the cooking. Dish up on the skewers around red cabbage cooked as follows: Shred a small red cabbage and soak for 1 hour. Drain well,' and place in a saucepan with 1 table-

spoon melted butter, pepper and salt to taste. Cover with tight-fitting lid and cook over a low gas until tender, stirring it now and again. It will take about 20 minutes. Baked Fillet of Pork. Place about 21b slice of pork (from the leg. and cut about 2 inches thick) in a well-greased casserole dish. Cook 2 or 3 apples with as little water as possible and rub through a sieve. Add the juice of 1 orange, 2 tablespoons lemon juice, 2 level tablespoons each brown sugar and melted butter, teaspoon ground cinnamon (optional). Cover pork with mixture and bake in a moderate oven for about 11 to 2 hours.