Vegetable Loaf _

Greymouth Evening Star, 11 February 1947, Page 8

Vegetable Loaf _

Two cups medium white sauce w sauce made with water in which the vegetables were cooked; i egg, - cups cooked mixed finely-chopped vegetables; 1 d 633^Bl ’® oll^! onion; 2 dessertspoons <J pa _ alt lew li- cups soft breadci umbs, salt and pepper to taste. Mix all ingredients well together and placed m a well-greased loaf pan. Bake _ moderate oven for 20 t,o 3 0 Serve with a sauce made fiesl tomatoes or a small tin of to r raat n soup with the addition of 1 teaspoon butter. Beef Hamburgers . Take* 21b of finely minced topside from which every scrap of tax has been removed before ™ cl £gSeason well and press into flat cakes with lightly-floured hands, but do not add any flour to the Brown quickly on both sides and then leave on a low heat until cooked through. Lift out and dram on greaseproof paper. Allow to cool, spread with mixed mustard and serve with sliced tomato.