TO-DAY’S RECIPE

Evening Star, Issue 21518, 16 September 1933, Page 21

TO-DAY’S RECIPE

Each Saturday a rccipo or hint will be published in this spade, specialty recommended by the Home Science Extension Bureau Service. MEAT LOAF AHD TOMATO SAUCE Meat, 21b. Salt, 1 teaspoonful. Egg (beaten) 1. Parsley (chopped), 1 tablospopnful Breadcrumbs, 1 cup. Onion juice, 1 teaspoonful. Pepper, i teaspoonful. Milk or stock,cup. Bacon, 2 rashers. Method; Wipe the meat with a damp cloth and mince it iyith the bacon. Add seasoning, mix well, add the crumbs, well-beaten egg, and milk gradually. Place in a well-greased pan. Put small piece of dripping or strips of bacon on top. Bake forty minutes in a moderate oven (350 degrees Fahrenheit). Baste occasionally with one tablespoonful of fat melted in one cup of boiling water. Serve with gravy or tomato sauce. TOMATO SAUCE Tomato puree, i cup. Water, J cup. Salt, | teaspoonful. Flour, 2 tablespbonfuls. Butter or fat, 2 tablespoonfuls. Pepper, £ teaspoonful. Method: Melt fat in saucepan and add flour. Mis and heat until it froths. Remove from heat and add strained tomato pulp and water slowly. Return to source of heat and stir until it thickens. Boil for two minutes and serve.