THREE-COURSE DINNER

New Zealand Herald, Volume LXX, Issue 21503, 29 May 1933, Page 3

THREE-COURSE DINNER

SIMPLE AND INEXPENSIVE Tho following entry for a three-course dinner for two adults and threo children was among those -which were sent in for the Herald competition for an attractive, nutritious and inexpensive dinner. Joan Sowman, Taupiri:— Mulligatawny Soup.—Two pounds beef bones, one and a-half quarts water, one largo carrot, onion, apple, one dessertspoon curry powder, one tablespoon of flour, pepper and salt to taste, and half a lemon. Put this beef or mutton bones into water and allow to stand half an hour; then bring to a boil; add vegetables and other ingredients and simmer for two hours. Then strain, rub through. a few of tho vegetables and servo with boiled rice. French Beefsteak. —Put one pound of steak into a baking tin; dredgo with flour, pepper and salt, and cover with water, lloast 20 minutes. Then cover with sliced onions, salt and pepper; roast half-hour. Cover with sliced tomatoes. Roast 20 minutes, baste well, then cover with grated cheese. Bake for ten minutes (in all one hour). Serve with boiled potatoes mashed and pumpkin. Plum Pudding (no eggs).—Soak one pound stale bread in one pint of milk; add half a pound raisins, quarter of pound sugar, tablespoon melted butter, one teaspoon baking powder, pinch of salt. Mix all together, put in a greased tin and steam one and a-half hours.