TUESDAY.

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

TUESDAY.

Asparagus and Butter Sauce. ' Roast Beef and Yorkshire Pudding, Riviera Onions, Spinach, Potatoes

Baked. Peach, Delicious, Citrus Pudding. .-.*■. , « -a #

Riviera Onions.—Peel,'then'boil until nearly tender, large or medium-sized onions. Drain "Arel! and cut a slice from the top of each. Carefully re-

move some of the centres, leaving as large a hollow as possible without breaking the shell. Chop centres and combine with cooked green peas. Fill onion shells, sprinkle sparingly with breadcrumbs, dot with butter, and bake 15 to 20 minutes. <•

Citrus Pudding.—2£ cups grapefruit and orange pulp, § cup brown sugar, 1 tablespoon flour, 1 tablespoon melted butter, 1£ cups flour, 3 teaspoons baking powder, i teaspoon salt, 3 tablespoons shortening, 1 egg, l-3rd cup milk.

Peel and cut grapefruit and orange into small sections. Pour into a buttered baking dish (preferably round shape). Mix brown sugar and 1 tablespoon of flour and add the melted butter. Sprinkle this mixture over the fruit. Sift together 1£ cups flour, baking powder, and salt; add shortening, mixing in well with fork. Beat egg slightly, and add to it sufficient milk to make _>- cup; add to first mixture. Turn out on a floured board and toss lightly until outside looks smooth.

sarily large. Split each one to the bone lengthwise. Sprinkle with salt and pepper. Cook onion in butter until lightly brown. Add chopped apple, and flour mixed with about £- cup stock and a little sugar. Cook until boiling, then add parsley and seasoning to taste. Divide into six portions and place in the slit sections of each chop. Sew opening of fasten with toothpicks, and grill.

Sunset Casserole (an uninteresting vegetable made interesting).—l Yellow marrow, 2 large fresh tomatoes or Ik cups bottled tomatoes, 2 mediumsized onions, 2 tablespoons butter, pinch nutmeg, salt and pepper.

Wash marrow, cut in half lengthwise, remove seeds, and place one half (or two halves according, to requirements) in a 'well-greased baking tin. Sprinkle with salt, pepper, and a little nutmeg. Top with slices.of tomato and onion, dot with butter, and cover with cornflakes. Bake in a moderate oven about 45 minutes or until tender;

pinch of salt. Fold a small amount ■<- of the tapioca into the egg w>ite, then, fold the egg white into the rest of thfe tapioca. Melt 1 tablespoon butter into a pan, stir in £-cup brown sugar anj| , stir until it melts. Add 1 cup finely .l chopped pineapple, and combine thiff > mixture with the cooked tapioca. Re*- r heat and serve. - .-"'-. 'yyi ■*