THREE COURSE DINNER

New Zealand Herald, Volume LXIX, Issue 21245, 27 July 1932, Page 3

THREE COURSE DINNER

APPETISING DISHES LOW COST OF MEALS Further accepted entries in the No. I Cookery Competition, for a dinner of three courses for five people, are as follows: Mrs. D. Nairn, 28 Arthur St., EUerslie, Auckland Celery cream • soup; braised topside, carrots and potatoes; apple sponge. Celery Cream Soup.—Wash and cut up a head of celery into inch length pieces. Then slice one large onion and add to celery. Add a blade of mace and pepper and salt to taste. Cover with water and simmer for three-quarters of an hour. Then mash celery in water in which it was boiled. Add to it a good cup of milk and bring to boiling point. Thicken with two tablespoons flour mixed smoothly with a little milk and boil slowly for a minute or two and strain all through a colander. A small piece of butter added will make it richer. Braised Topside, Carrots, Potatoes.— Take a three-cornered piece of topside, about four pounds, dust with flour, pepper and salt, put, into saucepan in which is one tablespoon of boiling dripping. Let the joint brown both sides, then add half a cup of/ water, and turn gas very low. Let it just simmer for three and a-half hours, turning meat 6ach half hour. Place some carrots in with meat and later on thick slices of potatoes. Take off some gravy an hour before taking up, and when co<tf t skim fat off, then heat and thicken. Remaining gravy can be used next day. Sufficient meat for two days. Apple Sponge. —Cut up one and a-half pounds of cooking apples, add sugar to taste and a little water and one or two cloves. Put in piedish and cook till soft. While very hot, place on them a batter made as follows:—One tablespoon butter beaten with two tablespoons sugar. Drop in one egg, mix well, add one breakfast cup flour, sifted with one teaspoon baking .powder and pinch salt, and add about two tablespoons of milk. Cook in hot oven, about 20 minutes. _ . .- Cost.—Soup, 4d; braised topside and vegetables, Is 2d; apple sponge, 7d. JTotal cost, 2s Id. Mrs. E. Jones, Springbank Road, Kerilceri, Bay of Islands: —Potato soup; meat and vegetable loaf with scalloped potatoes; baked bananas with raisin sauce. Potato Soup.—One tablespoon sago, one pound of potatoes, half a pint of milk, three pints of water, salt, one ounce of butter, two onions. Slice potatoes and onions thinly, fry gently in butter for five minutes, without browning them, add water and salt and boil until vegflftbles are tender. Rub through sieve and put back in pan with milk and sago. Boil 15 minutes. Serve hot. Meat and Vegetable Loaf.—Half a pound of minced steak, two carrots boiled and sliced, two parsnips, boiled and sliced, two onions, 1 chopped finely, salt and pepper,\two tablespoons good dripping, some finely chopped cooked spinach. Put all ingredkjnts into a bowl and mix thoroughly. To form a nice loaf rinse a square baking dish, press meat and vegetable mixture into it, then jremove whole and put in baking dish and pour melted dripping over it. Bake in moderate oven 45 minutes. Baste from time to time. Decorate with sprigs* of parsley. Scalloped Potatoes.—One pound potatoes, half a pint milk, half an ounce of butter, one onion (small), flour, pepper and salt, few browned.breadcrumbs. Peel and slice into |-inch slices. Arrange in piedish in layers with a little flour, chopped onion and seasoning between each layer. Pour over milk and sprinkle with breadcrumbs. Put knobs of butter on top and bako in oven till nicely browned. Baked Bananas With Raisin Sauce.— Three-quarter cup of raisins, one cup boiling water, half a cup of sugar, one teaspoon of butter, two teaspoons or more of cornflour, eight bananas, essence. Peel bananas, remove coarse threads, etc. and place fruit back in skins and bake in oven till pulp is soft and skins blackened, about 15 minutes. Cook raisins in boiling water, adding more water if needed. Mix together the sugar and cornflour and add gradually to raisins and water, add butter and flavouring. Place bananas on individual dishes and pour sauce over them and s*rve. Cost of Dinner.—Soup, 4£d; meat and vegetable loaf, 7d; scalloped potatoes, 3d; baked bananas with raisin sauce, 7d. Total, Is 9£d. The remaining dinner recipes which were accepted will be published iu the Women's Page of the Supplement on Saturday.