LUNCHEON DISHES
SOME OF THESE SHOULD BE ON THE MENU. Some of these luncheon dishes should be on the menu: — Potato and Onion Pie. —Method: Pare and cut into thin slices, six large potatoes and three onions. Grease a casserole or coveerd piedish and arrange a layer of potatoes in it. Dot with butter, cover with sliced onions and season highly. Arrange a second layer of the potatoes in the dish and continue in this manner until the dish is full, making the top layer of onions. Sprinkle with two tablespoons of grated cheese, add one-half a cup of hot water and cover. Bake for two hours in a slow oven of 35Q deg. F. If the pie seems too dry, add a very little more hot water to it during the baking process. Remove the cover half an hour before taking it from the oven, permitting it to brown nicely. Serves six. Bean Loaf with Egg Sauce. —Cooked beans lib, cheese Jib. breadcrumbs Jib, onion juice 4 tablespoons; bacon, chopped and salted, 1 rather. Method. — Make into the correct consistency with 1 vegetable stock. Put into buttered baking dish and bake in oven at 300 deg F„ basting frequently with butter and water. Serve with egg sauce. Egg Sauce. —Butter 3 tablespoons, flour 3 tablespoons, milk 11 cups, salt J teaspoon, pepper 1-8 teaspoon, lemon juice 1 teaspoon. Method.—Melt the butter, add the flour and stir until it froths. Remove from the heat and add the milk gradually. Boil 2 minutes. When ready to serve add 2 hard cooked eggs cut in J-inch cubes.
Cauliflower in Hollandaise Sauce. — Cooked cauliflower 3-4 cupfuls, egg 1 or the yolks of 2, lemon juice 2 tablespoons, white sauce 1 cup, cayenne pepper, dash. Method. —Heat the white sauce thoroughly, remove from the fire and add the beaten egg, the lemon juice and cayenne. Pour this over the hot, cooked cauliflower. Vegetable Plate. —New peas, beets, asparagus 1-2 doz. stalks, pepper, pars- ' ley, mashed potatoes, tiny onions, new carrots, salt, melted butter. Method. — Dice the carrots the size of the peas. Cook the vegetables. When all are done, skin the beets and dice finely. Arrange the stalks of asparagus in a cross on a flat plate, and place each vegetable, after seasoning well with salt, pepper and melted butter, in a quarter-division formed by the asparagus. Place in the centre a rosette of mashed potato topped with a sprig of parsley. Creamed Carrot au Gratin.—Cut carrots in slices or long slender sticks, cover with hot water and cook gently ten minutes. Make a medium white sauce (2 tablespoonsful butter, 2 tablespoonsful flour, 1 cup of milk and seasoning) and put alternate layers of carrots, sauce, grated cheese with buttered crumbs and grated cheese on top. Brown in oven and serve hot. Sliced onions cooked with carrots are delicious.
Mixed Vegetable, Swedish Style.— Medium-sized tomatoes 6, cooked beets (small) 2, lettuce or endive 1 head, boiled salad dressing, cold, cooked potatoes 3, cooked peas or lima beans 1 cup, hard cooked eggs 2. Method. —Scald, skin and chill the 1 tomatoes; wash the lettuce and slice the potatoes and beets. Cut the eggs in halves crosswise, and press the yolks through a coarse sieve. Slice the whites in delicate rings. Arrange the lettuce or endive on the platter; place the tomatoes, sliced, in the centre, and cover with a layer of boiled salad dressing. Over the tomatoes, but not concealing them entirely, place a layer of sliced potatoes, each dipped in the dressing. The beet slices come next, then the peas or beans, mixed with a little of the salad dressing. Over > the whole, sprinkle the sifted egg yolk, and garnish the lettuce or endive around the edge of the dish with rings of egg white. Serves six. Cheese Vegetable Dish. —Two to 3 cups sliced cooked potatoes, 1 to 2 cups diced cooked carrots, 1 to 2 cups peas. 1 to 2 medium onions, finely diced. Put vegetables in buttered baking dish, cover with cheese sauce made by melting Jib grated cheese in 2 cups medium white sauce. Heat thoroughly in a moderate oven. (Makes 8 to 10 servings).
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Wairarapa Times-Age, 28 October 1940, Page 8
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696LUNCHEON DISHES Wairarapa Times-Age, 28 October 1940, Page 8
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