MONOTONY OF MEALS

Wairarapa Times-Age, 2 June 1941, Page 2

MONOTONY OF MEALS

PROVIDE SOME SURPRISES. THESE DISHES WILL BE APPRECIATED. Cooks should be adventurous, and surprises on the menu relieve the monotony of meals. Here we suggest new dishes as well as old favourites. Baked Rhubarb Pudding. Stew 1 bunch rhubarb in the usual way, using as little water' as possible. Remove the crust from stale white bread and weigh lib. Cover this with just enough milk and when quite soft squeeze out until almost dry. Mix this with 2oz finely-grated suet, 2oz sugar, and 1 beaten egg. Line a well-greased round cake-tin with this mixture, reserving enough for top. Fill with rhubarb, then cover with the remaining bread mixture.. Bake in a moderate oven for 14 hours. Turn out carefully and serve hot. Noodle or Macaroni Pudding. Boil lib flat noodles or macaroni in plenty of boiling salted water until tender. Drain well and then fry in 2 tablespoons good margarine until fat is absorbed. Allow to cool a little, then add 2 large egg-yolks, 1 cup sugar, 1 level teaspoon ground cinnamon, 3 thinly-sliced apples, 1 cup chopped walnuts, J cup chopped raisins, and lastly the whites of the 2 eggs beaten to a stiff froth: Place in a well-greased ovenproof dish and bake in a moderate oven for about 35 minutes. Serve hot with lemon sauce. , Baked Cabbage.

Shred a fairly large cabbage finely and soak in cold salted water until crisp. Drain well and put in a large* saucepan with a tablespoon butter, pepper, and salt to taste. Cover well with a tight-fitting lid and cook until tender. Stir now and again during the cooking to prevent burning. Allow to cool, then add 2 well-beaten eggs, 1 tablespoon shredded and fried bacon, i a little grated nutmeg. Well grease an ovenproof dish or basin and sprinkle thickly with brown breadcrumbs. Fill centre with the cabbage and cover with more breadcrumbs. Bake in a hot oven for half an hour, turn out and serve with brown sauce or as a vegetable to serve with roast meat.

Baked Apple Roll. Sift lib plain flour with a good pinch salt. Make a bay in the centre, add the yolk of 1 egg and 1 whole egg and enough warm water or milk to form into a smooth dough (about one-third cup). Add loz melted butter and beat dough until smooth and until it does not stick to the hands. Place dough on a clean floured tea towel, cover with a basin, and allow to stand in a warm place for half an hour. In the meantime peel, core, and slice 6 or 7 large apples, put in a basin and sprinkle with sugar, add 1 tablespoon brandy, mix well together, -and cover brandy, mix well together, and cover until required. Melt 3 tablespoons butter or gfiod margarine in a saucepan,! add 4oz fine white breadcrumbs, and fry until lightly browned. Wash and dry 6oz sultanas. Roll dough into an oblong piece about 12 inches by 18. rolling it as thin as possible. Sprinkle the cloth with a little more flour, place the rolled dough on this and pull the paste from side to side until it is almost transparent. If any thick patches of dought remain, pass the hand underneath and work gently until thin without breaking the dough. The dough should be about 2ft by 3ft. Distribute the thinly-sliced apple all over the dough, then sultanas, a little melted butter, then a little sugar and ground cinnamon; rub about 4 tablespoons apricot jam through a sieve and , add 1 tablespoon boiling water. Add to this apple, etc., and spread it as evenly as possible. To roll the dough, hold the cloth from one side and raise both ends gently so that the dough, etc., will roll itself into a thick roll. Place on a greased baking dish, brush over with melted butter, and bake in a moderate, oven for about 45 minutes. Wheatmeal Custard Tart. Cream 3oz butter and 3oz sugar to-: gether until light and fluffy. Gradually add 1 tablespoon water to which is added a few drops egg-yolk colour. Sift Goz plain flour with teaspoon baking powder, a pinch salt, then add 2oz fine wheatmeal. Roll out and line a sandwich tin about 6 inches in diameter. Beat 1 large egg slightly, add 1 dessertspoon sugar, vanilla, and 1 cup milk; bake in a moderate oven until custard is set and pastry brown.