MEATLESS MEALS MADE APPETISING.

Star (Christchurch), Volume XLIV, Issue 143, 18 June 1931, Page 4

MEATLESS MEALS MADE APPETISING.

VEGETABLE DISHES ARE NOURISHING

Included among the following may be found one or two recipes where meat left-overs are used. But in the majority of cases no meat at all is necessary for the making, up of these dishes so suitable for serving at lunch or supper time. Kedgeree. Two cups of cooked finnan haddock, two cups of boiled rice, two tablespoons of butter, one hard-boiled egg, pepper, nutmeg. Look over the fish carefully, removing ai& skin and bone. Add the rice and seasonings. Melt the butter in a saucepan, add the rice and seasonings to it.with the fish, and stir till very hot over a moderate fire. Pile on a dish and garnish with rings of hard-boiled egg. Vegetable Pie. Cold potatoes sliced, sliced tomatoes, oatmeal, 2oz butter, chopped onion, mashed turnip, pepper, salt. Fry sufficient oatmeal and chopped onions together to make three or lour layers in a medium sized piedish. Have the cooked sliced potatoes and mashed turnip ready. Put a layer of the potatoes at the bottom of the dish and cover with a layer of the fried onion and oatmeal; sprinkle with pepper and salt and cover with sliced tomatoes and the oatmeal and onions again, then the turnip. Continue with alternate layers until the dish is almost full. Make the top layer of turnip and sprinkle it with breadcrumbs, putting the butter in small pieces over. Bake in a brisk oyen and serve very hot. Potato and Cheese Mould. Half pound cooked potatoes, two ounces of grated cheese, two tablespoons of milk, one ounce butter, two eggs, browned breadcrumbs, pepper and salt. Mash the potatoes, add the melted butter, yolks of eggs, cheese, seasoning and milk; mix well, and after whipping the whites of the eggs, stir into the mixture. Grease a mould and line with the breadcrumbs. Threeparts fill with the mixture and bake in a moderate oven for half an hour. Turn out and serve hot. Lentil Roast. One and a half cups of lentils, one tablespoon of butter, two eggs, one cup of ground or finely chopjjed walnuts, one small onion, one cup of breadcrumbs. Cook the lentils in sufficient water to prevent burning. When tender add the sliced onion, butter and salt to taste. Cook for twenty-five minutes longer with the pan closely covered. Remove from the fire and press through a colander and mix well with’ the breadcrumbs, ground walnuts and eggs and pepper and salt to taste. Press into a baking pan and bake for forty-five minutes in a moderate oven until nicely browned. Serve hot with gravy and vegetables, or cold with salad. Stuffed Cabbage. Choose a firm rather large cabbage. Take off the outer leaves and lay in boiling water ten minutes, then in cold. Do this overnight, or several hours before you are ready to stuff it. When cold, bind a strip of muslin round it, and then remove the stalk with a thin, sharp knife, leaving a hole as deep as your middle finger. Without widening the mouth of the hole, dig out some of the centres until there is room for several large spoonfuls of forcemeat. To make the forcemeat, chop the removed bits of cabbage very finely, mix with some cold boiled pork, ham, or other cooked and minced meat, a very little onion, pepper, salt, thyme and breadcrumbs. Fill the cavity with this, put a hard bit of stalk into the top of the cavity and keep it there by binding with a strip of muslin. Place the cabbage into a pint of boiling water, or, better still, into the same quantity of “ pot liquor” from boiled beef, ham, or mutton. Stew gently on top of the stove till tender. To the liquor in the saucepan, after the cabbage is dished ready for the table, add a piece of butter rolled in flour, two or three tablespoons of milk or cream and a little pepper. Boil up, strain, and serve very hot. Vegetable Layer. Grease a dish, and into it grate or slice thinly alternate layers of onion and potato. Season with salt and pepper. Strew a handful of flour over

the top, and place a few small lumps of butter on that. Pour a pint or more of milk over it, and bake-for ail hour.