MEATLESS MEALS

Waikato Times, Volume 123, Issue 20693, 31 December 1938, Page 17 (Supplement)

MEATLESS MEALS

Omelette With Tomato Melt |oz of butter in a small fryingpan and fry in it a skinned tomato cut into-slices, and a teaspoonful of chopped onion. In the meantime separate the yolks from the whites of two eggs. Beat up the yolks, adding salt and pepper to taste, and a teaspoonful of grated cheese. Whisk the whites with a pinch of salt to a stiff froth, and fold them lightly into the yolks. Melt 3oz of butter in an omelette pan, and when it is hot pour in the egg mixture, stirring it round to prevent it sticking to the pan. When it begins to set place the hot tomato and onions in the centre and finish the omelette in the usual way. Rabbit Patties Four ounces cooked, minced rabbit, one gill rabbit stock, minced parsley, hot baked pastry cases, two tablespoonfuls cooked peas, or sliced fried mushrooms, two Lablespoonfuls butter, two tablespoonfuls flour, half teaspoonful salt, cayenne pepper. Melt the butter in a saucepan. Stir in flour. When frothy, stir in stock then add salt and pepper. Bring to boil and boil, stirring constantly. Add rabbit and simmer five minutes, then add peas or mushrooms. Pile into hot pastry cases. Sprinkle tops with minced parsley. Serve piping hot. Enough for four persons. Golden Sauce One cupful water, one teaspoonful lemon juice, two generous tablespoonfuls golden syrup, one dessertspoonful cornflour. Heat the water in a saucepan. Blend the cornflour with a little additional cold water. Before the water boils, stir in the blended, cornflour. Continue stirring and cook gently for five minutes. Add, just before serving, the syrup and lemon juice. Heat, but do not boil. To serve with steamed or boiled puddings.