ECONOMICAL DISHES.

Auckland Star, Volume LXIII, Issue 185, 6 August 1932, Page 4 (Supplement)

ECONOMICAL DISHES.

Potato Turnovers.—lngredients: -Jib cold boiled potatoes, a little chopped pickle, £lb cold meat, 1 or 2 eggs, breadcrumbs, a little flour, pepper, salt atid dash of ground ginger. Method: Mince the meat finely, season with salt, pepper and ginger. Masli the potatoes thoroughly, or put them through a 6ievc. Add enough flour and egg to make them into a paste, and season nicely. Roll out this paste and cut into rounds about the size of a saucer. Put a little mince in the centre of each round, fold over, press the edges together; dip them in the rest of the beaten egg, toss in breadcrumbs, and fry in hot fat until a golden brown. Serve hot. Sufficient for Bor 9 turnovers, and cost, without meat, about 4d. Time required, 20 minutes. Lentil Cutlets. ; —lngredients: Jib len* tile, %lb cold meat, little stock, loz butter, breadcrumbs, 1 onion, dash cayenne, salt,'and 1 egg. Method: Soak the lentils for 12 hojire, then boil until soft. Boil the onion and chop finely. Mince the meat. Melt the butter in a stewpan, put in the meat, lentils, onion, and season with salt and pepper. Add sufficient stock to make the mixture into a paste. Turn the mixture on a plato to cool. When cold, divide into equal portions, and make each portion into the shape of a cutlet. LSgg and breadcrumb them, and fry in boiling fat a golden brown. Dish them in a circle with a bunch of watercress which has been dipped into boiling water. Cost without meat, 3d. Sufficient for 10 or 12 cutlets.