THE WEEK'S MENU.

Timaru Herald, Volume XCVIII, Issue 18084, 2 June 1923, Page 4

THE WEEK'S MENU.

SATURDAY. Granose Biscuits and Hot Milk. Scrambled Eggs on Toast. Buttered Toast. Coffee. LUNCHEON. Cornish P.asty. Wheaten Scones. Honey. Tea. DINNER. Pea Soup. Stewed Tripe. Boiled Potatoes. Onions and' White Sauce. Jam Tart. Boiled Custard. Cornish Pasty.—Quarter lb pasty, 1 teacupful raw potato, I teacupful raw meat, a small piece of onion chopped into dice, A teaspoonful of salt, quarter toaspoonful pepper, and 3 tablespoonfuls water or gravy. Mix all ingredients together on a plate, roll pastry into an oval shape, put tho mixture on the paste, wot the edges on the top, and prick well. Brush over with eo-cr or milk, and bake in a hot oven for half an hour. SUNDAY. BREAKFAST. Force. Fried Bacon and Sausages. Toast. Marmalade. Coffee. DINNER, Boiled Corned Beef. Boiled Potatoes. Boiled Carrots. Mashed Parsnips. Pears in Jelly. Plum Pudding. Cup Custard. SUPPER, Galantine of Veal. Celery and Cheese Sandwiches. Coburg Cake. Drinks ns liked. Coburg Cake.- —Beat to a cream two ounces of butter and two ounces of sugar. Now beat an egg and mix with it a tablespoonful of syrup, a tablespoonful of treacle and two tablospooniuls of milk. With six ounces of flour mix a small half teaspoonful of baking ,soil a (with the lumps pressed out), half a teaspoonfnl of ground gmgei. half a toaspoonful of cinnamon and a |,inch of ground cloves. Gradually work in to the heal on cream the h ( U ud and drv ingredients alternately. J , mix iii a Tablespoonl’ul ot crushed walnuts. This mixture is put into _a greased flat roasting tin, and baked m a moderate- oven for 20 minutes. Alien iv is cold ilic e<ike should he cut uito little squares or hinders. If desired, the squares may he finished \uth a j little wafer icing on the top.

MONDAY. BREAKFAST. Porridge. Omelet. Toast Strips. Coffee. Luncheon. Celerv Fritters. Cold Sweets (from Sunday). Date Scones. Chocolate. DINNER. Cold Pork. Mashed Potatoes. Boiled Artichokes. Apple Pie. Celerv Fritters.—Required a 2 heads of celery grated rind of half a lemon, j. teaspoonful of chopped parsley,, salt, ocDper. breadcrumbs, coating batter. Vfash and brush the celery, and cut it j„lo F:. Mis of 4 inches. Tie these in bundle.. and boil gently in salted water until cooked, but not too soft, which will take about 15 minutes. .Drain well, and spread the pieces out on a cloth to dry. Dip each piece in the coating batter, and then coat with the breadcrumbs, previously mixed with the parsley, lemon rind and seasoning. Fry in deep fat. from which a faint blue smoke must rise, drain on soft paper, pile on a dish paper on a hot dish, and garnish with fried parsley. The coating sauce of halter is made by mixing a tabJespoonl'ul of flour, a toaspoonful of egg powler,. and a pinch of salt on a plate. Stir in enough water to mix to a smooth batter thick enough to coat the articles to be fried. TUESDAY. BREAKFAST. i . Grape Nuts and Milk, j Bacon and Sliced Apples. Fried Bread. Coffee!.

LUNCHEON. Stewed Oysters. ITome-made Muffins. Tea, Fresh Fruit. DINNER, Meat Rissoles. Potatoes. • Mashed Marrow. Diplomatic- Pudding. Stowed Oysters.—lngredients : 12 oysters, i dessertful each of butter and hour, I gill milk, and 1 gdl beam, mace' or nutmeg, lemon juice, salt, and pepper. Method: Beard oysters and put beards yith liquor from shells, mace or nutmeg, piece lemon rind, salt, pepper, and milk on to boil for 15 minutes; ihou strain over oysters, in gravy strainer—that is, to plump them—and keep them hot between two plates. Melt butter in a saucepan, stir in the flour, and mix quite smooth. Add strained liemor. stir it boils and thickens, and add cream and a few drops of lemon juice. Reheat, but do ;not allow to boil: add oysters and more salt and cayenne if necessary. Diplomatic Pudding;.—-I cup breadcrumbs, H- cups hot milk, 1 cup raisin-*, 2 iablespoonliiD finely chopped citrow, 1 tablespoon butter, 2 eggs, i •'teaspoon salt, ;(• cup sugar, 4 teaspoon vanilla. Mix breadcrumbs, hot milk, raisins, citron and butter. Beat eggs and add salt, sugar and vanilla. Combinc both mixtures and put into greased mould or baking dish. Set in pan of water and bake in moderate oven until firm. Serve with liquid sauce poured around pudding and top with hard sauce.