MENU IDEAS
In Scotland, the home of porridge, a new way of eating it has been introduced by American women who have gone there for the season. The porridge is made very thickly and is allowed to cool, then it is cut into slices and fried in deep fat before serving it with bacon rolls. New cheeses are being sent up to Scotland for country-house meals. One, adapted from a Normandy farmhouse recipe, is a cream cheese made with celery and herbs. For breakfast there is a delicious lemon marmalade flavoured with brandy, while unusual jellies with a piquant taste are made from rowan and wortle berries. For eating with cocktails or sherry, before dinner, there are cheese popcorns, which .have also been borrowed from America, the popcorns being cooked in cheese instead of sugar.
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https://paperspast.natlib.govt.nz/newspapers/THD19361128.2.146.11
Bibliographic details
Timaru Herald, Volume CXLII, Issue 20587, 28 November 1936, Page 20 (Supplement)
Word Count
135MENU IDEAS Timaru Herald, Volume CXLII, Issue 20587, 28 November 1936, Page 20 (Supplement)
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