IN THE KITCHEN.

Star (Christchurch), Issue 18465, 17 May 1928, Page 13

IN THE KITCHEN.

POT AGE MAIGRE. Ingredients: Two onions, one small cabbage or lettuce, a little parsle> r , two water biscuits, one quart of milk, one egg, celery-salt and white pepper. Alethod: Alelt an ounce of butter in a stewpan, add the finely shred,ded onions and the chopped parsley. Shake them together over the fire for fifteen minutes, then stir into the pan the two biscuits which have beeq rolled fine with a rolling-pin; add the cabbage cut finely, and the quart of boiling milk, and let all boil gently for three-quarters of an hour. Then stir in the egg, well beaten, add seasoning and serve. If too thick add more milk. These quantities are sufficient for four persons. NUT BREAD. Arix three cupsful of our with four teaspoonsfui of baking powder and one teaspoonful of salt. In another bowl beat together half a teacupful of sugar, one egg. one teacupful of milk, and one teacupful of chopped walnuts. Add the dry ingredients to this mixture and let it rise for twen*~ minutes; then bake for thirty to forty minutes.