HOME SCIENCE

Ashburton Guardian, Volume 59, Issue 121, 4 March 1939, Page 3

HOME SCIENCE

MODERN HOUSEKEEPING. (By an Otago University Graduate.) THE SEASON OF LENT. SUITABLE FARE. At this season of the year in many households, meatless dishes will be found mi. the menus. Such fare is apt to become monotonous, too, if the housewife’s knowledge of such dishes is limited. Here are a few suggestions, invaluable at snob a time. Salmon Loaf. 2 cups mashed potatoes. 1 medium tin salmon. 1 cup grated cheese. 1 small onion, minced. J enp milk. 1 egg. Seasonings. Flake the salmon and remove the bones. Add the other ingredients and season well. Mix with the beaten egg. Press into a well buttered loaf tin and bake in a, moderate oven 45 minutes, or until firm. When cooked turn out on to an ashet and slice. Cauliflower Savoury. 1 small cauliflower. 1 hard eooked egg. 2 tablespoons tomato sauce. IT cups grated cheese. Butter. / Breadcrumbs (fresh). Partially cook the cauliflower, drain well, and break into small pieces, placing these in a casserole. Mix half the cheese with the sauce, and pour over the cauliflower. Chop up the egg and sprinkle over, also the remainder of the cheese and a layer of breadcrumbs and a few dabs of butter. Bake in a moderate oven about quarter of an hour. Serve very hot. Cheese Fondu. 1 cup scalded milk. L cup breadcrumbs. Jib. cheese. 1 tablespoon butter. i teaspoon salt. 3 eggs. Mix together the first five ingredients, add the egg yolks, which have been beaten. Fold in the stiffly beaten whites and pour the mixture into a well-greased dish. Bake half an hour in a moderate oven.