WEDNESDAY.
Cream of Spinach Soup. Irish Stew, Artichokes, and White
Sauce. Carrot Pudding,
*~* * * Cream of Spinach Soup.—Pick over and wash 21b spinach and place while moist in a covered saucepan. Cook for 6 minutes, drain it, and put it through a strainer. Melt in a saucepan 1 tablespoon butter, and saute for 3 minutes 1 tablespoon grated onion. Stir, in and cook until blended 2 tablespoohs flour and add gradually 4 cups milk (or 3 of milk and 1 of water). Season with salt, pepper, and nutmeg. Add to the spinach and heat thoroughly. Serve sprinkled with grated cheese.
Carrot Pudding.—Sounds strange but is delicious. 1 cup raw carrots, 1 cup raw potatoes, 1 cup flour, \ cup shortening melted, 1 cup sugar, 1 teaspoon salt, teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon allspice, £ teaspoon nutmeg, 1 cup raisins.
Put carrot and potatoes through a mincer, and mix well with the other ingredients in the order given above. Put in a greased pudding basin,:cover closely, and steam for 2| to 3 hours. Serve with hard sauce.
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https://paperspast.natlib.govt.nz/newspapers/EP19381012.2.183.12
Bibliographic details
Evening Post, Volume CXXVI, Issue 89, 12 October 1938, Page 19
Word Count
175WEDNESDAY. Evening Post, Volume CXXVI, Issue 89, 12 October 1938, Page 19
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