A Luncheon Dish Made Easily

Press, Volume XCVIII, Issue 28823, 18 February 1959, Page 3

A Luncheon Dish Made Easily

When the children come home from school for lunch another meal of the day leaps into prominence and we suddenly have to think of something different for mid-day. Here is a quickly and easily made hot luncheon full of nourishing goodness but also easy on the housekeeping budgets

This is merely a light souffle which is one of the quickest and easiest of all dishes to prepare, flavoured with vegetable extract. You’ll find this one leaps quickly into the family favourite class.

Luncheon Souffle 1 breakfast cup milk 2 teaspoons vegetable extract 2oz cornflour 1 teaspoon butter 2 teaspoons boiling water Dash of pepper 2 eggs Chopped parsley. Dissolve 2 level teaspoons vegetable extract in 2 teaspoons boiling water. Mix 2oz cornflour with a little milk. Heat one breakfast cup of milk to boiling, stir in the cornflour mixture and continue etirring until thick and smooth and boiling. Add a dash of pepper, a teaspoon of butter and stir in the vegetable extract. Remove from the heat and cool a little.

Whisk in two egg yolks and a pinch of salt to taste, Whisk two egg whites with a small pinch of salt and fold through. Turn into a buttered sopffle dish and stand in a larger pan of water Bake half an hour at regulo 6 or 425 degrees. Sprinkle with a little finely chopped parsley.

Pork Patty Platter Iflb fresh lean pork fib stale bread Cold water 2 tablespoons salt 1 teaspoon pepper i teaspoon sage } teaspoon mixed herbs 1 egg Egg and breadcrumbs on flour.

Soak stale bread in cold water, then press out as dry as possible. Mince two or three times and combine with bread, herbs, Salt and pepper. Blend with 1 egg.

Stand for half an hour, then form into small round patties and dip in egg and fine brown breadcrumbs, or roll in flour. Fry in hot fat until well browned on both sides. Drain out.

’ Fry small rounds of bread until golden in the drippings, drain well and place on a heated plate. Top with a pork patty. Arrange grilled tomato, fried apples slices, green peas and a rosette of mashed potatoes. On the side of the plate arrange a small lemon wedge and a sprig of parsley.

Hamburger Dishes

Whether we make up our own humburger mixture, or buy the ones which are obtainable in an increasing number of butchers’ shops these day, we can make a variety of dishes from- it. Serve, for instance, hamburger patties with corn fritters, green peas, a grilled tomato and a few potato chippies and you have as decorative a dinner platter as any in a picture. Corn Fritters: 1 packet frozen whole kernel corn li cups flour 1 teqspoon salt Dash pepper li teaspoons baking powder, irds cup milk 1 beaten egg. Whisk egg' and milk, then add flour, salt and pepper and whisk together well. Stir in baking powder, and the thawed corn. Drop by spoonful into very hot deep fat and fry until golden on all sides. Drain on absorbent paper. Hamburger Patties: Bought hamburgers, or 11b minced steak i i cup fine white breadcrumbs 1 egg . 2 tablespoons minced onion 1 teaspoon salt 1 teaspoon Worcester sauce A little milk Hour Bacon rashers. Mix the minced steak and onion with breadcrumbs, salt and pepper, sauce, eggs and a little milk, form into flat round cakes about 1 inch thick and roll well in flour. Place each on a rasher of bacon and wrap the bacon round, securing with a toothpick. Place in a baking tin and bake in a moderate oven about half an hour.