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New Zealand Times, Volume LII, Issue 12197, 23 July 1925, Page 9

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breakfast Savoury Rico DINNER Pea Soup Roast Loin of Mutton Roast Pumpkin Potatoes Black Currant Roly Poly Macaroni Choose TEA Fried Tripe SAVOURY RICE. Boil a cup of rice, strain, return to saucepan, put in a good lump, of butter, a teaspoonful chopped parsley, pepper and salt, make very hot, serve pi&d in centre of dish. Fry slices of cold pork and put round', or if preferred serve peached eggs with it. PEA SOUP. Wash and Soak a cup of split peas in boiling water, with a pinch of carbonate soda for an hour or so, put. in saucepan, add one carrot, onion, small stick of celery cut up, mint, pepper, salt to taste, When vegetables are tender, pass all through a sieve, return to saucepan and boil up. Serve with fried sippets and powdered mint. BLACK CURRANT ROLY POLY. Make 41b of flour, 4 of Suet, into pastry, roll out and cover with black currant jam, roll up and pinch edgos to keep in jam. Tie in a cloth and boil 2 to 24 hours. MACARONI CHEESE. Quarter lb marcaroni, joz flour, 3oz dry cheese, 4oz butter, mixed mustard, cayenne and salt to taste, 4 pint milk. Put the macaroni into boiling water with a little salt and boil till tender three-quarters of an' hour or more. Make a sauce by melting the butter, stir in the flour, add milk, boil well, stirring all the time, add seasoning, half the cheese and the macaroni to the sauce; put into a greased pie dish, sprinkle the rest of the cheese on the top and bake about ten minutes to brown the top. Pried tripe. Cook lib tripe till tender, let get cold, then dip in flour paste and crumbs. Serve with brown gravy.