SUNDAY NIGHT SUPPER DISHES

Dominion, Volume 30, Issue 154, 27 March 1937, Page V (Supplement)

SUNDAY NIGHT SUPPER DISHES

Ham and Macaroni Pie Three ounces cooked liai)i,'3oz..’grat<:il cheese. 2 eggs, Ooz. macaroni, I cup milk, loz. butter, salt and pepper Io taste. On Saturday, throw macaroni into a saucepan of fast-boiling salted water. Boil till soft. Drain, rinse iu cold water, and drain well. On Sunday night mix the macaroni with the cutup ham and place in a greased piedish. Sprinkle with, the cheese. Beat eggs. Stir in milk. Add pepper to taste. Pour over the macaroni mixture. Break butter info small, pieces and sprinkle over the top. Bake for 30 minutes. Bobitee This savoury dish is served with boiled rice and mango cbutiiey. One and a hair pounds minced steak.* 2 eggs, J pint, milk, pinch sugar, 1 tablespoon curry powder. IL gills breadcrumbs, 1 tablespoon butler or drip ping, I tablespoon chopped onion, sail and pepper to taste. Melt. fat. in a stew-pan. Add onion .Fry till clear. Stir in steak and keep stirring until brown. Add .crumbs, salt to taste, and curry powder. Turn into a greased piedish. Beat egg in a basin. Stir in milk. Add sugar, ami salt and pepper to taste. Pour over steak. Bake in a slowish oven until custard is firm and golden-brown on top. Serve with a green salad. Creamed Ham on Toast One tablespoon flour, 1 cup milk, J tablespoon butter, pepper to taste, IL cups chopped boiled ham. 2 chopped hard-boiled eggs. Melt butter in a saucepan. Stir in flour. When frothy, stir in milk by degrees. Stir constantly until thick. Add ham and egg. Heat thoroughly. Serve piled on slices of hot. buttered toast. ’ ’

Veal Brazen Four pounds knuckle of veal, 1 peeled onion, I clove, salt, and pepper, 1 hard-boiled eggs, I blade mace, boiling water, I small carrot. Wipe knuckle. Place in a saucepan. Add onion and scraped carrot, clove, m.’K’C. and boiling waler to cover. Cover ami simmer until meal is tender. Strain .'ind put meat through a mincer. Decorate bottom of n mould rinsed in cold water with slices if eggs. Cover with meat. Boil dowu liquid until reduced to one cup. Season highly to taste with salt and pepper. Pour over meat. When cold and set, turn out and garnish with sliced beetroot. Serve with potato salad aud pickles. Enough for six to eight persons. Vegetarian Loaj Six ounces milled nuts. 2} gills hot milk, } gill cold water, 1J gill boiled rice, 2 tablespoons gelatine, J gill stale breadcrumbs, 1 well-beaten egg. salt aml pepper to taste.

Stir two gills of hot. milk into the crumbs, egg, runs, and rice. Turn into the top of a. double boiler. Cook for I hour. Soften gelatine in cold water. Dissolve in remainder of hot milk. stir 'info cooked -mixture.

Season to taste with salt, and pepper. Place in a wet mould. Leave in a cold place until set; and chilled. Turn out; on to a dish before serving. Garnish with parsley. 'The loaf should be served with a freshly prepared green salad of lettuce, watercress and cucumber. Enough for two or three persons.

Mushroom and t omato Pic

Quarter pound stale breadcrumbs. 1 teaspoon minced union, 1 egg, scalded peeled tomatoes, -lib. chopped peeled mushrooms, L teaspoon minced parsley, loz. butter, salt and pepper to taste. Melt the butter in a frying pan. Add the mushrooms, breadcrumbs, onion, parsley, salt and pepper to taste, aud milk to moisten. Cook until mushrooms are tender, stirring almost constantly. Place a layer of the mixture at the bottom of a buttered fireproof dish. Cover with a layer of sliced tomatoes. Repeat layers until dish is full. Mqke tomatoes the top layer. Sprinkle with extra stale breadcrumbs. Dab with bits of butter. Bake iu the top of a moderate oven until brown. Enough for four persons. Serve with any cold roast; meat and a green salad or spring onions. Can be prepared ready for the oven ou ?aturdM»