MENU FOR TUESDAY

New Zealand Times, Volume LII, Issue 12194, 20 July 1925, Page 5

MENU FOR TUESDAY

BREAKFAST Kidney Toast DINNER Artichoke Soup Braised Steak Cabbage Boiled Potatoes Plum Sago Apple Sponge TEA Fried Gurnet KIDNEY TOAST. Chop four kidneys very fine, fry in a saucepan with a little butter till brown. Shake in a little flour; a little brown gra-vy, Worcester sauce, pepper and salt, bring to the boil, then add a little cream. Serve on hot buttered toast. Must be fairly thick. ARTICHOKE SOUP. Chop up and peel and out up 21b of artichokes, cover with two pints of stock made from mutton bone, boil till tender, pass thj/mgh a sieve, return to saucepan; add Aalf-pint milk or more, pepper and scat, bring to the boil and serve, with a dish of fried bread cut into dice. BRAISED STEAK. (Two) 21b stewing steak, two tablespoonsful vinegar, a little water, mustard, salt,- and pepper, one teaspoonful sugar. Mix all together and pour over steak, and leave it soaking for an hour, then cook slowly in the oven for one hour or more. Put all in casserole dish. PLUM SAGO. Four table spoonsful sago, soaked in half-pint cold milk, four hours or more, then add one cup raisins, a cup bread crumbs, one cup sugar, joz butter, halfteaspoon car. soda. Mix well, and boil in a greased basin three hours. Serve with sweet sauce. APPLE SPONGE. One tablespoonful butter, two taiblespoonfuls sugar, 1 egg two tablespoonfuls cold water, one cup flour, half teaspoonful car., soda, one teaspoon cream of. tartar. Beat butter and sugar to a cream, add egg beat well, then other ingredients. Boil apples, sweeten, put into a pie-dish, and while hot pour the mixture on the top. Bake about half an hour. Nearly fill the dish with apples, as they sink a lot. FOR TO-MORROW. Soak and wash a small cup of haricot beans and soak in water over night, to which add a pinch of car. soda. Order eight sheeps’ tongues, and cover in water over night.