All-oven Dinners

Radio Record, Volume III, Issue 33, 28 February 1930, Page 32

All-oven Dinners

Roast Lamb. Baked Parsnips. Roast Potatoes. Baked Custard. ‘Apples-en-Casserole. Péel the potatoes, scrape the parsnips, ent both in halves lengthwise, and put in meat tin about half to three-quarter hour before meat will be ready. Peel and core apples, bake in casserole with a little water and some sugar. Bake custard géntly in pie-dish. Hamburg Steak, Fried Potatoes. Fruit Pie. Bake fruit pie first, then put in Hamburg steak, and finally fry potatoes in baking-tin on bottom element of oven. #or Hamburg steak finely chop 13]b. of raw fresh meat, add two cups of bread, . soaked in milk, one stnall minced onion, salt, pepper and ginger to taste, and two eggs; then roll the mass into 2 square. Take four hard-boiled eggs, arrange them end to end across the middle of the meat, and roll the latter ahout them. Place the roll in a baking pan, pour over it a sauce composed of tomatoes, onions, a large piece of butter and a little water, and bake in a moderate oven. Slite the roll crosswise for serving. Swiss Steak en Casserole. Mashed Potatoes. Lemon Pudding. First prepare the potatoes, place fhem in a little water, to steam in @ covered bowl in the oven, while the rest of the meal is being prepared. When they are cooked, they can be nicely mashed, with a little milk, butter, pepper and salt, and put back into the even to brown over. For the Swiss steak, take 21b. cut 13 inches thick, and pound it into quarter eup of flour or as much as it will take. Pre-heat the oven to a fair degree, put easserole into oven to heat, and underneath the upper element place a pie-pan containing about 3 tablespoons of bacon fat. When hot, add the steak, turn and brown as in broiling, then put into heated cassérole, add salt and pepper, a small onion sliced very thinly, a cup of boiling water, and, if possible, a green pepper chopped fine. Turn upper element to "off,’? and cover casserole tightly ; lower element to "mgdium" for one hour, and "off" for one hour, For lemon pudding, cream together 8oz. of castor sugar and the yolks of two eggs until thick and white, and the juicé of two lemons, the rinds grated, a gill of cream or milk, a few cake erumbs, and lastly, the stiffly-whisked whites of the eggs. Have ready a piedish lined with paste, pour in the preparation, and bake in a moderate oven for about half an hour, or until set,