MENU FOR THE WEEK

Wairarapa Times-Age, 1 August 1941, Page 2

MENU FOR THE WEEK

A DISH FOR EACH DAY. MONDAY—Luncheon: Eggs Au Gratin. Boil 4 eggs hard, then remove shell and cut' in halves lengthwise. Pound the yolks fine and add 4 tablespoons grated cheese, 2 heaped tablespoons fine white breadcrumbs, pepper and salt to taste, and if liked a little grated nutmeg. Add just enough white sauce to bind mixture together, then fill the white, forming the mixture into an oyal shape. Arrange eggs in a well-greased fireproof dish, pour over about 2 cups cheese flavoured white sauce, sprinkle over breadcrumbs mixed with some finely-grated cheese. Dot with butter and bake in a hot oven until nicely browned. TUESDAY.—Dinner: Apple Shortcake, Me.it 1 level tablespoon butter in a saucepan, add 2 tablespoons sugar and stir over a low gas until melted. Add 4 peeled, cored, and sliced apples and cook for a few minutes. Add a little cinnamon, and if liked 3 or 4 cloves. Place them in a shallow fireproof dish and cover with the following: Cream 4oz butter or good margarine with 1 tablespoon castor sugar until light and creamy; now add soz plain flour and beat for a few minutes. Place in small spoonfuls on top of apple, sprinkle with icing sugar, and bake in a moderate oven for about half an hour. Serve hot or cold. WEDNESDAY. — Luncheon: Fried Sandwich. Cut white or brown bread into slices not too thin and butter both sides. Put some good tasty cheese through a mincer, also some crisp celery. Place a dish under mincer to catch any juice that may be extracted from celery and add it to cheese mixture with about 1 teaspoon onion juice. Add pepper and salt to taste and d' little mustard. Mix well together and spread thickly on bread and join three slices together. Fry slowly in a little butter until a nice brown on both sides. THURSDAY.—Breakfast: Potato Cakes and Bacon. Sift 4oz plain flour with pepper and salt to taste. Rub in 2oz butter or good dripping. A.dd Boz well-mashed cold potato and enough milk to form a stiff paste. Roll out and stamp in rounds and fry in hot fat until a golden brown. Serve with grilled bacon. FRIDAY. —Dinner: Cream of Tomato Soup. Wash ljlb tomatoes and cut up roughly. Put in a saucepan with 1 blade of whole mace, 2 cloves, a small minced onion, and 2 bay leaves, salt and pepper to taste, and a pinch of bicarbonate of soda. Cook gently until tender, remove bay leaves, etc., and rub through a fine sieve. Melt 2 dessertspoons butter in a saucepan, add 1 tablespoon plain flour, cook a little, then add 2 pints warm milk. Stir until it thickens and then allow to simmer for 5 minutes. Now add puree and carefully re-heat. A little sugar may be added, also a little cream. On no account allow the soup to boil or the soup will curdle.

SATURDAY.—Luncheon: Apple Butterscotch Pudding. Crush 3oz butterscotch finely and put aside. Peel and slice 4 or 5 apples thinly, place them in a basin and sprinkle over 1 tablespoon sugar, the grated rind of 1 lemon and i- orange. Melt 2 level tablespoons butter or good margarine in a saucepan, add 2 cups fine white soft breadcrumbs. Stir well over gas until butter is absorbed. Place half of the crumbs in the bottom of a well-greased fireproof dish cover crumbs with a quarter of the apples. Mix together 1 cup sugar, ■’> level teaspoon grated nutmeg, J level teaspoon ground cinnamon, and sprinkle half of it over the apple. Now add half of the remaining crumbs, then another layer of apples, etc. Pour over the lemon and orange juice, then cover with remaining crumbs. Cover with a tight-fitting fid and bake about 45 minutes in moderate oven. Remove lid and sprinkle with crushed butterscotch and place in a hot oven until brown and butterscotch is melted. J Serve hot or cold. SUNDAY.—Supper: Corn Souffle. Soak 1 cup fine white breadcrumbs < in 1 cup warm milk until very soft. : Add 1 small tin sweetcorn (about '.

1 cup), l.cup finely-grated cheese, pepper and salt to taste, 1 tablespoon melted butter or margarine, and a little paprika. Separate the yolks from the whites of 3 eggs, beat yolks well and add to corn mixture. Beat the eggwhites until stiff and carefully fold them in. Bake in a prepared souffle dish for about 45 minutes. Have ready 2 tablespoons shredded and fried bacon mixed with 2 teaspoons finely-chopped parsley and sprinkle over top.