COOKING TWO MEALS.
Luncheon: Sardine salad. Macaroni cheeso with baked tomatoes. Fyuit coti tago pudcling. Dinner: Soup. Veal and ham pic, potato salad. Plum jelly with cream. 1. Gut up and parboil veal and ham and • toil the eggs hard. 2. Make pastry ancl then the pie. 3. Put on macaroni to cook.
4. Make cottage pudding with any cooked fruit on hand, covered with sponge mixture., 5. Prepare tomatoes in greased tin for baking. b. Make macaroni cheese and put in the even with pie, pudding, and tomatoes. 7. Prepare lettuce for salads and cook potatoes,,, 8. Put plums through sieve, add melted gciatine and set in mould. 9. Clear the stock, make the kind preferred—potato, tomato, green pea, or what Vou will—add flavourings if necessary, and leave in cool spot.
10. Arrange sardines with lettuce on individual plates and prepare potato salad. All that will be necessary at night will be to heat the soup.
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New Zealand Herald, Volume LXVI, Issue 20420, 23 November 1929, Page 9 (Supplement)
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157COOKING TWO MEALS. New Zealand Herald, Volume LXVI, Issue 20420, 23 November 1929, Page 9 (Supplement)
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