MEATLESS MEALS

New Zealand Listener, Volume 8, Issue 207, 11 June 1943, Page 19

MEATLESS MEALS

GROWING number of people are A in favour of at least one meatless day a week, and are interested in planning meatless meals which yet contain adequate supplies of protein or building material. Dried peas, beans and lentils have an important place in these meals, as well as cheese, eggs, fish, and, of course, milk, which is Builder No. 1. Here are some original recipes worked -out by well-known Links in our Daisy- Chain. Lentil Roast Half a pound lentils, 2 large carrots, 4 to 6 potatoes, 1 teacup milk, 1 teacup stale bread, pepper and salt, pinch of sage. Boil lentils and sliced carrots in a little water until tender. Add the grated raw potatoes, and bread soaked in the heated milk, seasoning, etc. Mix well and pack mixture about 2in. thick into a baking tin. Bake in a moderate oven for half an hour. Cut into squares, and serve with a good gravy. Pease Pudding One pound split peas, 1 beaten egg, 2 tablespoons bacon fat, 142 teaspoons dried mint, pepper and salt. Soak peas all. night. Then boil till cooked. Rub through sieve, stir in beaten egg, and rest of ingredients. Put in greased basin, cover with butter paper and boil 1 hour. Serve with vegetables and good gravy. Toasted Mushroom Rolls Cut crusts from thin slices of bread. Spread with softened butter. Then spread with thin layer of chopped fried mushrooms moistened with little cream or top milk. Roll up. Fasten with toothpick, and toast in hot oven. Potato Flan Boil and mash 1lb. potatoes with milk and butter, and arrange it round the edge of a dish. Brush with egg or milk, and brown in oven or under grill. Make a good white sauce with half a pint of milk. Add 2 tablespoons grated cheese, 1 hard-boiled egg, parsiey, salt and pepper. Pour into the flan, garnish with parsley and serve hot. Any cooked vegetables could be added with the cheese to the white sauce, and used for the filling or Buttered Carrots (with or without sauce) . Cut young carrots into slices. Cook in little water with 3 tablespoons butter, 1 teaspoon sugar, salt to taste. Simmer until soft and the water is cooked away. Add chopped parsley. Onion Pudding : Line a greased basin with 4 onions fried golden brown, Then mix 1 breakfast cup crumbs, 1 beaten egg, 1 dessert spoon melted butter, little grated lemon rind, pinch of nutmeg, salt and pepper, and a little milk. Pour this into basin. Steam 1% hours. Serve with brown sauce. Potato Roll Mix 2lbs. mashed potatoes, 2ozs. minced nuts, 2 grated carrots, 1 tablespoon chopped onion, 1 _ tablespoon chopped suet, 42 teaspoon herbs, salt and pepper, milk to make a stiffish dough. Shape into a roly-poly. Put into

a greased tin. Cover with greased paper and bake half an hour till moderately brown. Serve with gravy or sauce. Vegetable Sweetbreads Stew in milk 1 large parsnip, whole or sliced, 1 onion, and 1 artichoke cut up. Season with a pinch of mace and pepper and salt. Make some neat squares of wholemeal toast. Butter and cover with squares of thinly-cut cheese. On top of this put a round of parsnip. Brown in the oven. Thicken milk which has cut up artichoke and onion in it, and pour over or round-or in separate small bowl for people who like the toast crisp. Cheese and Onion Savoury Take even sized pieces of stale bread. Dip one side in melted butter, then dip the same side in grated cheese. Put plain side on buttered dish. Spread top of cheesy side with frjed- onions and sliced tomato. Put another buttery, cheesy slice on top-with cheese side up. Bake in hot oven just- till cheese is nicely browned. , |