CHRISTMAS DINNER

Taranaki Daily News, 20 December 1924, Page 10 (Supplement)

CHRISTMAS DINNER

PROVIDED AT SMALL COST.

THE WINNING MENUS. In order to show how a Christmas dinner could be provided at a small cost the Daily News this year offered prizes for the best menus of a Christmas dinner for five persons, the cost not to exceed Is 9d per head for food. The awards are:—• FIRST PRIZE. (Mrs. A. G. Knight, Inglewood )

SECOND PRIZE. (Mrs. D. Brown, Te Tawa, Inglewood.)' Menu: Lamb. Potatoes, Peas, Mint Sauce. Sweets: Apple Pie,. Custard, Jellies. Dessert: Apples, Bananas. Prices of vegetables, etc:

SPECIAL PRIZE. The judge of this competition has recommended the contribution of Mrs. E. Bowder, Stratford, as one showing special merit for its variety and full details, but it is considered the “lightness” of the dinner is its weakness. A special prize has been awarded this menu:— “Heap on the wood, the wind is chill, But let it whistle as it will, We’ll keep our Christmas merry still.” —Sir Walter Scott. Decorations: Sweet peas and gypsophila. Menu: Fillets of Flounder. Roast Fowl. Carrots and Parsley, White Turnips and Potatoes. Salad: Lettuce, Tomatoes and Green Peas. Plum Pudding and Foamy Sauce. Mince Pics. Sweets and Coffee. MENU ELABORATED. Course I. Fillets of flounder, fried in egg and bread crumbs, garnished with lemon and parsley. Course IT. Roast fowl, savoury stuffing, garnished with boiled carrots and parsley. Potatoes, boiled, and white turnips. Course 111. Salad: Tomatoes made into cases and | filled with cold cooked green peas on a bed of lettuce dressing. Boiled. Course IV. Plum pudding and foamy sauce. Course V. Mince Pie. Course VI. ( Sweets and Coffee. COST OF CHRISTMAS DINNER. Number of persons, 5. Cost, Is 9d each. Total cost, 8s 9d.

One fowl or 2|lbs. lamb Pickled pork, lib. at lOd s. d. 3 0 0 10 Potatoes, 21bs. at 2d 0 4 Peas, 4 peck at 2s 1 0 Bread sauce: Onion and butter 2d, milk Id, crumbs Id 0 4 Pudding: Flour 4oz. Id, crumbs 2oz. y.d, sugar 4oz. Id. currants 4oz. 2d, raisins 4oz. 2d, peel 2oz. 3d, almonds loz. lAd, suet 4oz. Id, eggs (preserved) 4, 6d 1 5 Sauce: Milk £ pint sugar 2oz. id, spirits loz. 4id, flour {d 0 7 Nuts (mixed) at Is per lb 1 3 Total 8 9

s. d. 41bs. lamb at lOd per lb. . .. 3 4 31bs. potatoes at lid per lb. . 0 4J Gibs, peas at 2d per lb 1 0 Mint sauce Sweets: Apple pie: 21bs. apples at 4d lb. 8d, flour at 2d per Id, 5oz. butter at Is 4d lb. 5d, 4oz. sugar, at 4d ser lb. per per 0 2 lb. Id 1 3 2 packets jellies, at 3d packet . . Custard: 2 eggs at Is 6d per doz. 3d, 2oz. sugar at 4d per lb. 0 6 Ad, | pint milk at fid pint 3d 0 61 % pint cream at Is pint Dessert: 0 6 lib. apples at 6d per lb. . .. 0 o 11b. bananas at Gd per lb. . .. 0 G Total cost 8 6 Cost per head 1 71

Flounder, 1 medium s. d. 1 0 Lemon, .} 0 04 Egg, A 0 0 : t ‘ Fowl 3 0 Loaf of bread, 1, some for flounder 0 3 Onion, suet and seasoning for stuffing 0 04 Carrots, one bunch 0 1 Turnips, one bunch 0 • 1 Potatoes, lib 0 2 Lettuce, half 0 1 Tomatoes, 5 very small 1 0 Peas, lib 0 3 Dressing: Milk A cup. vinegar half cup, egg half, flour 1 teaspoon, sugar 1 teaspoon, mustard and salt 0 2 Plum pudding: loz. each flour, bread crumbs, suet, sultanas, currants, raisins, sugar. 1 teaspoon baking powder and spice, milk J cup 0 4 Feamy sauce: 1 lemon. 1 volk of egg, cup water, 1 teaspoon cornflour, 2 teaspoons sugar, 1 white of egg (beaten stiff) 0 44 Mince pie: loz. each sultanas, currants, raisins, sugar, salt, apple, spice 0 42 Flour and butter, 3oz. each .... 0 5 Sweets and coffee 1 0 Total cost 8 9