DISHES FOR DINNER

Dominion, Volume 25, Issue 223, 16 June 1932, Page 4

DISHES FOR DINNER

Potatoes en Casserole.— lngredients: 3 cups sliced raw potatoes, 1 tablespoon flour, 2 heaped tablespoons diced bacon, 1 pint stock, 1 tablespoonful butter or margarine, J teaspoonful pepper, nutmeg to taste. Method: Fry the bacon until the fat escapes freely. Add the butter and flour, and brown slightly before adding the stock. Turn into a casserole. Cover with'the potato slices, cover, and simmer until potatoes are half done, when season to taste, and simmer for 20 minutes. Enough for 6 persons. Parsnip Chips.— lngredients: l}lb. sliced parsnips, 11b. lard, pepper and salt to taste.

Method: Scrub and pare the parsnips, then cut them into very thin slices. Soak in cold salted water for 3 hours. Dry with a cloth. Fry in batches in deep, smoking hot fat. Drain on paper. Serve on a hot vegetable dish lined with a lace paper doyley. Sprinkle with salt and pepper to taste. Enough for 6 persons.

Baked Mutton Cutlets.— lngredients: 21b. mutton cutlets, 1 onion, salt and pepper to taste, 4 tart apples. Method: Choose cutlets cut from the neck and remove their bones, then trim off superfluous fat. Season with pepper and salt. Place in a baking dish. Cover with peeled, cored, and thinly sliced apples, and peeled and sliced onion. Bake in a moderate oven for about one hour, or until meat is tender. Enough for 6 persons.