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MODERN HOUSEKEEPING. (By an Otago University Graduate.) THE SEASON OF LENT. VEGETABLE DISHES. For those who prefer meatless menus during lenten season, cheese is an excellent substitute for this, being high in protein value, as well as being rich in vitamins and minerals. Combined with vegetables it will give flavour and colour and interest which is very important to food fare that is apt to become monotonous. Always cook cheese at a low temperature to ensure success. Here are a few suggestions. Vegetable Casserole. 1 cup cooked- green peas. 1 cup minced onion. 2 medium tomatoes. 1 cup cooked spaghetti. ■ i cup breadcrumbs. l cup grated cheese. Seasoning.
Butter a casserole lightly and place in it a layer of spaghetti Add to this half the peas mixed with . half the onions. Then one tomato sliced thinly and breadcrumbs and seasoning. Repeat until all has been used up. Finally place on the lid and bake gently twenty minutes, and ten minutes before serving, uncover and sprinkle on the cheese a very little cayenne: Place under direct heat and toast a golden brown. Serve, hot. Cauliflower Au Gratin. Cauliflower. 2 tablespoons flour. 2 tablespoons butter. • 1 cup milk. * cup grated cheese. 2 rashers bacon. Seasonings. Cut the rind off the bacon, and then chop'bacon into pieces. Grill or fiy it until cooked and keep hot. Cook the cauliflower whole, but before doing so remove any green leaves and soak it in cold salted water for' a short while to ‘ kill any insects that washing may have failed to remove. When cooked, drain well, place in hot serving dish, and keep hot. Prepare the sauce from the butter, flour and milk and seasoning and cheese. Pour over the cauliflower and sprinkle with buttered breadcrumbs. Brown in a hot oven, To butter the breadcrumbs simply melt a tinv piece of butter in a pan and sprinkle in the fresh breadcrumbs ;< turn them about until the butter lias been absorbed. Garnish the dish with the bacon and parsley. Serve very hot.
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Ashburton Guardian, Volume 59, Issue 133, 18 March 1939, Page 3
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338HOME SCIENCE Ashburton Guardian, Volume 59, Issue 133, 18 March 1939, Page 3
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