Scalloped Spinach.

Timaru Herald, Volume CXLV, Issue 21136, 8 September 1938, Page 8

Scalloped Spinach.

This will come as a welcome change to spinch au naturel: 3 bunches of spinach, 1 teaspoon grated onion, 1 tablespoon grated cheese, salt and pepper, pinch allspice, 1$ tablespoons butter, 2 tablespoons flour, i cup milk, breadcrumbs and Vacon. Cook the spinach, drain and chop, add onion, cheese and seasoning. Melt butter, add flour, and when smooth add the milk, stirring till the sauce boils. Add to the spinach,

pour into a buttered baking dish, cover with breadcrumbs and bacon thinly sliced. Bake till the bacon is brown and curled. Lemon and Raisin Wine. Rub Bib of loaf sugar on the rind of a lemon, and put it into an earthenware jar. Pour over it 2 quarts of boiling water, and when cold add the strained juice of the lemon and 4oz of stoned and chopped raisins. Cover over and

let it stand for a week, stirring two or three times daily. Strain through a jelly bag until clear, and either use at once or store in bottles for a few days. This drink is not only very refreshing, but very good for one, too. as raisins are full of iron. Grape Juice Lemonade. To a quart of wat<, dllow four large, juicy lemons, 1 quart of grape juice, 1 orange and 2 cups of sugar. Boil the

sugar and water for 10 minutes; then cool and stir in the grape juice and the lemon juice. Cut the orange into very thin slices, divide them into eights and add to the beverage. Ginger Beer. Three parts of kerosene-tin of cold water, 2 teaspoons cream of tartar, 41b sugar, 2} tablespoons ground ginger, 1 teaspoon tartaric acid, joz yeast. Dissolve the yeast before adding to the water,

then add all other ingredients. Allow to stand from 18 to 20 hours, stirring occasionally while standing. Keep the tin covered with a wet cloth. Strain through fine muslin, bottle and cork tightly. Meat Cakes. Make a thick white sauce and add a spoonful of broth. Chop up into small pieces the remains of any meat and mix in with the sauce and broth. Season

with herbs, salt and pepper, stirring all the time. Now beat up an egg and spread over pieces of bread and form the meat mixture into little heaps on top. Beat up another egg and pour over. Roll in breadcrumbs and fry a golden brown. Chocolate Pudding. Two dessertspoonfuls butter, 2 tablespoons sugar, 1 egg, 3 tablespoons hot milk, 2oz. plain grated chocolate or 1

dessertspoon cocoa, $ teaspoon vanilla essence, 1 cup self-raising flour, pinch of salt, J cup sultanas. Blend the melted chocolate or cocoa with milk and leave till cool. Cream the butter and sugar, gradually add beaten egg, vanilla, milk chocolate, then stir in the sifted flour and salt and cleaned sultanas. Pour mixture into 4 buttered individual moulds or into a large pudding basin. Cover with buttered paper and steam for i to 1{ hours according to size. Turn

the cooked puddings on to hot serving dishes and serve with marshmallow or other suitable sauce. Honey Punch. Half cup honey, 1 cup water, juice 4 oranges, grated rind of 1 orange, juice i lemon. Boil water, honey and rind for 3 minutes. Strain, and when cold add the strained orange and lemon juice. Ice, and serve diluted with water and chipped ice.