THE EVENING MEAL

Evening Post, Issue 11, 13 July 1936, Page 15

THE EVENING MEAL

TASTY INFORMAL DISHES

In many homes where the different members arrive at varying times in the evening and often go out again the preparation of the evening meal is not easy (states an exchange). A full dinner needs everybody to be-there to eat it at the same time, and therefore many people prefer a more informal meal. In the winter, however, this should be fairly substantial, and fish, meat, or eggs may be chosen, with accompaniments.

This recipe for veal mould has the advantage that its ingredients can be prepared in the morning. Mince a pound of lean veal, season it well with pepper, salt, mace, and a little grated lemon rind. Mix it with: enough tomato sauce or thick, rich gravy to raiake it moist. Beat three eggs and mix with the meat. Boil six ounces of macaroni or spaghetti in salted water, then drain it well. Grease a dish thickly, and line it with the macaroni. Put in the veal, cover with a layer of macaroni, tie greaseproof paper over the top, and steam for about an hour and a fyalf. Turn out and serve extra tomato sauce or gravy. LIGHT AND NOURISHING. Ham souffle is both light and nourishing, but should be served as • soon as it is ready. Melt two ounces of butter, add two ounces of flour slowly, and cook for a minute or two, stirring all the time. Add half a pint of mixed milk and stock, and cook until thick and smooth. Add the juice of half a lemon, a dessertspoonful .of chopped parsley, four ounces of finely-chopped ham, and a good' pinch of cayenne pepper. Beat in the yolks of three eggs. Whisk the whites of four eggs to a stiff froth, and fold in lightly. Sprinkle a little grated cheese and some breadcrumbs on top, after putting the. mixture into a buttered souffle dish, and bake 'in a fairly hot oven for about half an hour, standing the dish in another one containing hot water. Here are one or two egg dishes. Grease a shallow dish and cover the bottom with thin bread and butter with crusts removed. Season with pepper and salt. Next put in some slices of thinly-cut cheese. Season with pepper, then carefully break on top an egg for each person. Season well, pour a little cream or milk on top, and bake in the oven until the eggs are just set. Or bake some large potatoes of equal size until soft, then scoop out the insides. Beat up with the yolk of one or two eggs, a little milk, pepper, and salt. Put the potato back, making a hollow in the centre, into which a poached or baked egg should be put. Season if, cover with the rest of ! the potato, sprinkle with breadcrumbs, and pomover some melted butter: Browri under the grill. It is easier to fit in the egg if the potatoes are cut in halves lengthways before scooping out the insides. APPETISING SUPPEK DISH. Stuffed herrings make an appetising supper dish. Choose large herrings (a small snapper will do) and scrape well inside. Make a stuffing in the usual way with breadcrumbs, dripping; chopped parsley, grated lemon rind, a pinch of herbs, pepper, salt, and egg to bind. Spread inside each herring and sew up the openings. Brush over each herring with beaten egg, sprinkle with breadcrumbs, and place pieces of butter on the top. Put a little water in the dish and' bake in a moderate oven for about three-quarters of an i hour, basting often so that the herrings j do not dry up. | To rid a place of rats, set the trap and sprinkle a few drops of oil of rhodium on some food. This attracts] rats. ' . ' *■ |