COMPETITION RECIPES

New Zealand Herald, Volume LXIX, Issue 21278, 3 September 1932, Page 7 (Supplement)

COMPETITION RECIPES

The following entry is one that was accepted in connection with the competition for the best, vegetarian dinner:— 3frs. W. Pilcher, New Lynn, Auckland :

Spinach Cream Soup.—Add half a teacupful of water to lib. of spinach and simmer for ten minutes; then press through a sieve. Make a white sauce of ,iwo tablespoons of butter, two tablespoons wholemeal flour, one pint of milk, seasoning and a few grains nutmeg. Add the spinach puree, reheat and serve.

Vegetarian Roast.—Brown some crusts of wholemeal bread in the oven, shell 4oz. of peanuts and put them through Iks' mincer, putting the bread througn afterwards. Put the breadcrumbs into a buttered piedisb. Tour on them a little milk, just enough to moisten. Mix with them the peanuts and a little powdered herbs and one minced onion. Bake slowly until nicely browned. If it, appears to be getting too dry place some pieces ot butter on top.

Creamed Carrots.—Melt a lump of butter in a saucepan, add an ounce of flour, mix well together and add thrco tablespoons of milk, pepper and salt and a ' suspicion of mace. Cook carrots in th;s for 25 minutes if young, if old, longer. Add finely chopped parsley, also one tablespoon cream, and serve veiy hot. Potato Balls.—Cook potatoes until tender in salted water, and strain. Add one onion which has been fried in butter. Add small quantity milk, also some dried herbs. Mash all together. Roll out, flour and fry in boiling fat. Banana Cream Pie.—Line buttered picdisli with short or puff pastry. Half bake this and then almost fill it with sliced bananas. Beat the yolk of one egg with one tablespoon of sugar, add one cup of or cream, pour over the bananas, and slowly bake 25 minutes. Whip the ■white stiff, sweeten and flavour and pile oh top. Put back into oven to set tho meringue. Total cost Is 6d.