QUICK NOURISHING DISHES

Waikato Times, Volume 125, Issue 20912, 18 September 1939, Page 5

QUICK NOURISHING DISHES

FOR SPRING CLEANING TIME Ask the average husband what he thinks about spring-cleaning and his main grouse usually concerns meals, lie sees the necessity of good meals during any extra strain. It is unpractical to manage on scratch meals when the system is taxed above its normal capacity. Don't do it, or while restoring your home's good looks you’ll lose your own. Make full use of the casserole and boilerette. With these you can prepare nourishing meals requiring little l time in preparation and little attention I afterwards. 1 Rolled stuffed steak is delicious. For I four persons get lib of steak, beat I with a rolling pin, then spread with forcemeat stuffing, and secure with a | skewer. Sprinkle with flour and put iin the casserole with a tablespoonful of dripping. When browned, add a carrot, onion and turnip (thinly sliced), A pint stock, and sufficient po--1 tatoes for the family. Cook slowly until tender Rabbit in Casserole A jointed rabbit cooked similarly, with tiny rolls of bacon and forcemeat dum.plings served with it. makes another excellent dinner. In this case omit the carrot and turnip. Danish stew is ano-ther tasty dish. Cut into neat slices lib of pig's fry, roll in seasoned flour and fry crisply. Put in the casserole with a breakfastcupful each of sliced onion and apple and A pint of stock. Cook slowly in a moderate oven until tender. Neck, of mutton cutlets are delicious when cooked in the casserole with thickened stock and haricot beans, which have been soaked overnight. This is an ideal dish for hungry workers, and if pork is not liked, neck of mutton, cut into convenient slices, can be used quite as well. Take a pound of sliced fillet of pork, cut nof too thickly, and season rather highly with salt, pepper and cooking spice Place these in the casserole along with a sliced carrot, several small whole onions, several small whole tomatoes, if obtainable, and an apple skinned and cut in quarters. Fill casserole up with water, place lid on top, and cook in a slow oven for about four hours. If mutton is used a little kidney is an improvement. Cold Meat Valuablo Many people like a piece of cold meat as a standby, and if you belong to that brigade, try doing brisket like this. See tha-t the casserole is large enough to contain the meat, if not, cook in a pot over a low heat for rather less time, then place some hot water in it, to which has been added a drop or two each of clove, garlic, and celery essence. This flavour improves the meat enormously. Look slowly for four hours. •Casserole of tripe is quick to prepare and very nourishing. Take lib tripe. 3 onions, 1 pint white stock, 2 carrots, loz butter, seasoning. Melt the butter iu the casserole. Slice the onion and carrots and fry in the butter. And the tripe, cut "into neat squares. Pour in the slock and al l seasoning, and cook for five hours. One gill of white wine added before serving greatly improves the flavour. A Quick Pudding “Pudding! I haven’t time for a pudding! ” is a frequent wail during spring-cleaning time. Try this quick one. Beat to a cream one tablespooriful each of butter and sugar, add two beaten eggs, and, finally, & teacupful of self-raising flour. Beat all .to a creamy sponge. Grease a pudding basin and put in two tablespoonsful of raspberry or strawberry jam. Pour in the mixture, cover with greased paper, and steam for one hour. To ring the changes, put marmalade, honey, 0 r stewed fruit at the bottom.