COMPETITION RECIPES

New Zealand Herald, Volume LXIX, Issue 21296, 24 September 1932, Page 7 (Supplement)

COMPETITION RECIPES

The following is among the accepted Tecipes in the competition for two"unexpected visitors and the host and hostess: — 'Mrs.'l. M. Guinness, 2 Victoria Road, Avondale. Tomato Soup, Parsley Eggs, French, Fritters. —First, put six eggs on to hardboil. Open jar tomato pulp preserved when cheapest, empty into pot 'and bring tr> boil. Mix one tablespoonful flour with one cup milk and add, first stirring in tiny pinch of soda to prevent curdling. Add pepper and salt to taste and a nut of butter and boil up. For the second course make a nice white sauce, flavoured with a pinch of mace and a generous amount of finely chopped parsley. Put eggs in cold water for a minute. Shell and cut each into three or four pieces and add to sauce to gel heated again. Serve on buttered toast. For the fritters, cut thinly, six slices of bread and butter, spread with a little wellflavoured jam or a little stewed apple, if available, and a sprinkle of coconut. Put together sandwichwise, cut. each into four or°six pieces according to size of loaf. Dip each in a thin sweetened batter and -fry quickly in a pan of boiling fat. Drain on paper and keep hob over a pot of hot water till required. Total cost Is 2d. This lunch can be prepared in half an hour.