MEATLESS MEALS

Manawatu Times, Volume XLIX, Issue 3492, 30 October 1926, Page 4

MEATLESS MEALS

Doctors and Food Reformer all assure us that one or two “Meatless Days” each week not only benefit our digestion, but improve our complexion. It is a reasonable assurance, and we might do worse than take this painless road to health and beamy. Here is an ideal little menu for a light lunch, which can be prepared with a minimum of trouble. ; Start with—Potato Pancakes — which are prepared as follows: — Take four large uncooked potatoes, peel and grate them. Mix with them a tablespoonful of flour, and popper and salt to taste. Beal tho whites of three eggs to a froth and add to the potato mixture, blending all tho ingredients well together. Cook in a pan over the fire with a small quantity of butter. Serve with salad, this pancake makes a splendid ‘first course.’ An unusual, but very appetising sweet is made with tomatoes! You prepare it thus; Take half a pound of ripe tomatoes and slice them into a glass dish; pour over them the strained juice of one lemon and sprinkle with castor sugar. Whip half a pint (or less) of cream, sweeten with castor sugar and flavour with vanilla. Place this flavoured cream in tho centre of the tomatoes, and, if you want the dish to be very ‘special,’ sprinkle some chopped pistachios over the cream! In addition to making an excellent second ’course’ for the Meatless lunch, this- sweet is sufficiently unusual and delicious to appear on a more formal lunch or dinner menu. As the final course of the Meatless Meal, serve fragrant coffee, with Oat Fingers which are made like this:— Take six ounces of rolled oats, four ounces of margarine, and three ounces of Dcmarara sugar. Beat tbe margarine and sugar to a cream; add the oats gradually until all the ingredients arc thoroughly mixed. Turn tho mixture into a greased tin (jam sponge tins serve quite well for this purpose.) place in a medium oven and leave until golden brown. When cold, cut the cake into fingers.