MONDAY.

Evening Post, Volume CXXVI, Issue 89, 12 October 1938, Page 19

MONDAY.

Gravy Soup. Celery au Gratin, Swedes. Devonshire Pudding. ■-*■•» « * .

Celery au Gratin. —Wash and cut celery into small pieces, drop gradually into boiling water to which a little salt has been added. Cook until tender, drain, reserving about li cups of the liquor. Make a sauce of the liquor thickened with butter and flour and seasoned with salt and pepper. Place celery in'a buttered casserole or baking dish, pour over it the sauce, stirring all together gently. Cover the top with breadcrumbs, dot with butter or sprinkle with grated cheese and bake in a Moderate oven until the cheese is melted.

Devonshire Pudding.—An excellent way of using up Stale bread: 2 cups stale bread cut into dice, 2oz sultanas, 2oz candied peel, | pint rich milk coffee, 2 eggs, 2oz sugar, rind and juice of 1 lemon.

Put diced bread into a bowl with sultanas, sliced peel,- and grated-rind and juice of the lemon. Beat eggs and sugar together and pour the hot coffee over-the eggs. Pbur< this mixture .over the bread, etc., and. allow to stand until thoroughly soaked. Turn into a greased mould, cover with double thickness of buttered paper, and steam gently for li hours. Serve with soft custard.