QUICKLY PREPARED SUPPERS.

New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)

QUICKLY PREPARED SUPPERS.

[ jhe bulk of the food for supper can i - osntilly be prepared in tho morning, leavt little to do when supper-time arrives. ■' {The following menus afford a welcome chaiige: — 2 Qold fish loaf with Hollandaise sauce, es 'j and cucumber salad, bread and butior and cold rice or tapioca pudding. 2 Meat or chicken omelettes, salad of mixed fruits with sweet salad cream, hot rolls. . 3 Cold meat loaf, potato salad, bread jnd butter, and sliced oranges. 4. Savoury creamed eggs on toast, chip - / Doiiitocs, tomato salad with French dressing, ap"Wt pudding. 'The pudding is made as follows:—Take three cupfuls of stewod or tinned apricots and their juice, and chop the apricots. Add three tablespoonfuls of sugar, a fow grains of salt, juice of half a lemon, half cupful of cornflour, and one eggwhite. Bring the fruit, salt and sugar 'to the boil and add the-cornflour mixed with a little water. Steam ovor hot wator for twenty minutes, then stir into ft-the lemon-juice. - Pour while hot over the egg-white fceaten stiff. Chill in a wet mould. Turn (£tsui when ready tc^ serve. - ,