COMPETITION ENTRIES

New Zealand Herald, Volume LXX, Issue 21489, 12 May 1933, Page 5

COMPETITION ENTRIES

THREE-COURSE DINNER | The following is an entry received in | the recent Herald dinner competition | for two adults and three children. j: Miss Mabel Newman, 14 St. Stephen's | Avenue, Parnell: — | Celery Soup.—-Ends and outside pieces | of two medium-sized sticks of celery, 8. one pint milk, one largo onion, small fa piece of butter, pepper and salt to taste. | Wash the celery thoroughly and put fc into a saucepan with the onion and one & pinfof water. Boil until soft, llieu strain off the liquid, and return to the jp saucepan with milk, butter and pepper and salt. When almost boiling thicken | with two tablespoons of flour mixed b with cold water. Let boil gently for 10 $ minutes. Just before serving add one g teaspoon of chopped parsley.

Squab Pie. —Two pounds neck of mutton, one cooking apple, one large potato, one hard-boiled egg, one medium-sized onion, chopped parsley, pepper and salt. Cut up the mutton into neat pieces and remove all fat. Cover the bottom of a piedish with the mutton. Then put a layer of apple, potato, hard-boiled egg, onion, pepper and salt and parsley. Repeat the process until dish is full. Pour over one cupful of water or stock. Cover with another dish, and put into oven until meat is almost cooked (about one and a-half hours). Let cool and, then cover with the following pastry:—Half pound Hour, three ounces lard, three ounces butter, pinch of salt, teaspoon lemon juice, water to mix to a stiff dough. Cut lard up into flour and add salt and lemon-juice, mix to a stiff paste with water. Turn out on to floured board. Roll out once and then cut up butter on to the mixture. Fold over and roll, pinching the ends to retain as much air as possible. Repeat three times. Cover piedish and bake 20 minutes to half an hour in a fairly quick ovon.

Stewed Celery.—Use the inside pieces of celery that were not put into the soup. Wash well and cut into neat lengths. Put into saucepan with salt to taste and little water. Lift celery and keep hot. Take quarter pint celery water, quarter pint milk, one tablespoon flour. Mix the flour with the cold milk, pour on it the water. Return to saucepan, cook well, add small piece of butter. Reheat the celery in the sauce and serve.

Mashed Potatoes. —Eight mediumsized potatoes, peel and put into saucepan. Barely cover with water, salt to taste. Strain and mash with a little milk or butter.

Baroness Pudding.—Five ounces of suet, five ounces flour, five ounces raisins, two tablespoons sugar, pinch of salt, half teaspoon carbonate of soda dissolved in one teacup milk, prepare the suet, and mix it with flour, raisins, sugar and salt. Moisten with milk. Tie in a floured cloth, and boil without ceasing two and a-half hours. Serve with the following sauce: —One and a-half cups of milk, sugar and salt to taste; add a small piece of butter. When almost boiling thicken with one dessertspoonful cornflour dissolved in cold water.