MENUS FOR A WEEK

Evening Post, Volume CXXVI, Issue 59, 7 September 1938, Page 17

MENUS FOR A WEEK

\ SUNDAY,, Roast Loin of Fork. Savoury Apples, Spinach, Kumeras Baked. Steamed Currant Pudding:, Orange Charlotte. i*»•\ • ' . • Savoury Apples. 6 cooking apples. 1 cup well-seasoned sausage meat. 1 teaspoon salt. 1 tablespoon brown sugar. Cut a slice from the top of each apple. Cut out the cores and scoop put half the pulp, leaving a firm shell. Chop the pulp and * combine it with the sausage meat. Sprinkle the shells with salt and brown sugar and fill them heaping full with the savoury mixture. Bake in a moderate oven until apples are soft. Serve with roast pork. Orange Charlotte. 1£ cups orange juice. 3 cup sugar. 1 lemon, grated,rind, and juice. 2 eggs. ' • 3 tablespoons cold water. 1 tablespoon gelatine. 3 lady fingers, split in halves. Orange sections. , ' Mix lemon, orange juice, sugar, and egg yolks. Pour into, a pan and stir vigorously over slow heat until the mixture thickens. Add gelatine soaked in water, stand till cold,' and stiffly beaten egg whites. Set the pan in cold water and heat until thick enough for the mixture to hold its shape. Turn into a fancy mould which" has been lined with lady fingers and orange sections. When set, unmould and serve with whipped cream. MONDAY. Macaroni Soup. .Winchester Cutlets. ' Baked Pumpkin, Leeks. Banana. Cake-crumb Pudding. •< ~■; ' ♦ * 1 • Winchester Cutlets. 1 cup cold cooked meat. 1 cup breadcrumbs. 1 egg. loz butter. - 1 teaspoon curry powder. 1 dessertspoon tomato sauce. i 1 tablespoon sultanas. Dash cayenne. Salt and pepper to taste. Mince meat with sultanas, then pound it and add crumbs, butter, and seasonings.' Mix to a stiff paste with beaten egg and shape it into small cutlets. Add a little flour to bind them, dip in egg, then in seasoned breadcrumbs, and fry in hot fat. Put a small stem of uncooked macaroni into the end of each to simulate the cutlet bone- Serve with well-cooked dry rice and heated tomato sauce. , Banana Cake-crumb Pudding. 1 cup stale sponge cake crumbs. 2 cups milk. I cup banana pulp. < i cup sugar. : i, teaspoon' salt. li tablespoons lemon juice. 1 teaspoon vanilla. ' •, . 2 eggs, slightly beaten. Scald milk, p"6ur over cake crumbs^ let stand half-hour, and beat to a mash. Add other ingredients and turn into buttered individual moulds. Set in a pan of hot water and bake until firm in a moderate oven. When cooked, remove from oven, allow to stand 5 minutes, and then out' and serve with lemon or vanilla sauce. . ! TUESDAY. r Grape Fruit. Grilled Steak and Onion. Rings, j Cabbage, Mashed Potatoes. West Riding Pudding. Onion Rings: ; Peel two large.onions and cut crosswise into £in slices. Separate the slices into rings. Make a light batter and drop the onion rings into it, one at a time. Fry rings in smoking hot fat; drain on plain paper, and keep hot until ready to serve arranged around the grilled steak. Wesi Riding Pudding. 602 short crust pastry. 2 eggs. 4oz sugar. , 4oz flour. 4oz butter. baking powder. jam. Roll the pastry thinly and line a piedish with it. Put a double edging of pastry round edge of dish. Spread the bottom of the pastry with jam. Beat butter and s.ugar to a cream, add eggs well beaten, and stir^in the flour and baking powder. Pour this mixture into the pastry-lined pie-dish and bake in a moderately hot oven. Time, about 30 to 40 minutes. < WEDNESDAY. Potato Soup. Roast Rabbit. Montpelier Turnips, Silver Beet. Butterscotch Tart. •'• # • Montpelier Turnips: 8 young turnips. ' 1 tablespoon butter. 2 level, tablespoons flour. £-cup stock. 1 cup milk. x i-cup breadcrumbs or crushed cornflakes. • 1 egg yolk. Salt and pepper. Peel turnips, cut into slices, salt and pepper, wash and drain. Melt i-table-spoon jQf the butter in, a saucepan. When not put in the turnips, sprinkle with salt and pepper, add stock, and cook until they are tender. Drain and place turnips into a well-buttered casserole. Make a sauce of the >butter, flour, stock, and milk, and when smooth stir in the beaten egg yolk. Season to suit taste. Pour immediately over the turnips. Sprinkle with breadcrumbs or cornflakes, and place in a hot oven for about 10 minutes. Butterscotch Tart: l-3rd cup light brown sugar. 2 tablespoons flour. 1 tablespoon butter. |-teaspoon salt. 1 cup scalded milk. 1 or !2 eggs. J-teaspoon vanilla. Pastry. • Combine in a double boiler the brown sugar, flour, butter, and salt, and stir until well blended. Add gradually the boiling milk. Beat the egg yolks until light and pour a little of the milk over them. Stir and cook until the yolks thicken slightly. Cool the custard and add flavouring. Pour, into a baked pastry shell and cover with a meringue made with the egg-whites and 3 tablespoons castor sugar. Bake in a slow oven for about 15 minutes.

THURSDAY. Mutton Broth. Liver and Bacon Loaf, Haricot Beans, Cauliflower. [ ■ Jelly Sponge. ■ • • * 8 Liver and Bacon Loaf: I lib liver. £lb uncooked ham.. 1 cup breadcrumbs. 1 onion, chopped fine. 1 egg, well beaten. 2 tablespoons tomato sauce. 1 teaspoon salt. ' i teaspoon pepper. Juice halfi. lemon. Bacon. Skin the liver and cook gently for-15 minutes in boiling salted water. Drain, chop, or put through a coarse mincer and mix with other ingredients. Line a greased piedish with slices of bacon. Pack in the liver mixture. Bake 2 hour in a moderate oven, then lay slices of bacon over the top and return to oven until the bacon is crisp. Jelly Sponge: i stale sponge sandwich. 1 or more cups of raspberry jelly. 2 cups vanilla jelly. 2 cups milk. 2'tablespoons raw sugar. About 3 tablespoons custard powder. £ teaspoon vanilla flavouring. Crushed cornflakes. Place sponge into glass dish. When raspberry, jelly has set pile this on top of sponge. Have vanilla jelly quite cold but still liquid.: Pour this over sponge and raspberry jelly. Stand until firm. Bring milk to boiling point. Add sugar. Moisten custard powder with a little cold milk. Pour boiling milk gradually on to- custard powder., Return all to pan and cook gently for 5 minutes. Add vanilla. Allow custard to stand until quite cold, then completely cover jelly and sponge with, custard. Sprinkle top lightly with cornflakes. . t .'-■', FRIDAY. Celery Soup. Italian Fish Stew. Saratoga Chips, Baked Marrow. Rice Custard and Tree Tomatoes. * • * ' • Italian Fish Stew: 21b any fresh fish. i ■■ \ cup olive oil. 1 medium onion sliced. ■~,.. '. ~ 1 large tomato or i cup tomato soup' 2 cups fish stock or water. , Oysters or mussels. 1 cup crayfish meat. 1 tablespoon chopped parsley. Juice half lemon. Pinch mace. : , Salt and pepper. Slices of toast. Cook onion in olive oil until golden brown. Add the fish cut in 3in squares, tomato cut into pieces, and stock. Simmer 20 minutes. Add crayfish, mace, lemon juice, and salt and pepper to taste. Simmer about 10 minutes, then add oysters or mussels. .Stir constantly to prevent burning. Put slices of toast in the bottom of a deep serving dish, pour over it the4fish stew, and sprinkle with parsley. SATURDAY. Pea Soup. . ->• Tripe Olives. Brussels Sprouts, Potatoes Mashed. ■< Pineapple Fritters. \ ..".'» •' ■'* ' *'■' '•' Tripe Qlives: lib tApe. .'.■■■ 1 large onion, chopped. ■1 stalk celery diced. 1 cup breadcrumbs. 1 dessertspoon dripping. 1 dessertspoon parsley. 1J cups milk or white stock. 1 dessertspoon flour. / ' . 4 rashers bacon. Pinch herbs. Salt and pepper. Fried bread. Wash tripe^and cut into pieces about 3in by 6in. Mix.... together breadcrumbs, herbs, parsley, salt, and pepper. Moisten with a. little milk and place a spoonful on each strip of tripe. Roll up and secure with strong white cotton. Melt butter in saucepan and fry onion and celery for five minutes without browning. Place rolls of stuffed tripe on top, add milk or stqck, and allow to simmer for one hour. Fifteen minutes before serving thicken slightly with flour. Fry bacon and triangles of bread in same pan and use as a garnish to tripe olives on serving dish. Pineapple Fritters: 4oz flour. ' ! ' 1 egg. i cup tepid milk. 1 tablespoon salad oil. Pinch salt. Pineapple slices. Sift flour and salt and break in the egg. Add the milk gradually, beating all the time. Then add the salad oil, and beat the batter until the surface is covered with bubbles. Stand for 1 hour, if possible, then dip sections of pineapple into the prepared batter and drop them gently into boiling fat. Drain and dust with icing sugar.