mary's mixing bowl

New Zealand Journal of Agriculture, Volume 63, Issue 2, 15 August 1941, Page 175

mary's mixing bowl

Menu Competition ..

r T n HERE were many entries in this THERE were many it was in this competition, and it was indeed interesting to see how many economical housewives there are amongst my “Good Neighbours.” First prize goes to “Lady Jane,” Wellington, for her menu, and second prize to Mrs. F. Seifert, Morrinsville, Waikato.

First Prize

Soup: Mutton broth. Meat: Casseroled mutton and dumplings. Vegetables: Carrots, onions, potatoes. Sweet: Boiled rice pudding. Cost. 1. flap, mutton (weight about ljlb.) 6d Carrots and onions 4d. 1| lb. potatoes .-... .. 2Jd. 4 oz. rice Id. Milk 2Jd. 2 oz. sugar id. £ lb. flour '... Id. Baking powder . id. Total l/6d. , Method. the mutton into , strips. Add about 2 pints of water. . Salt and pepper generously. Add carrots and onions. . Simmer, not boil, until meat, is tender. ‘ Put away till next day, then skim fat from gravy, which forms the soup course. , Put in a bowl the flour and baking powder, with a pinch of salt, and fat from gravy, and water to make a fairly dry dough. Form into balls and roll in flour? Put meat into casserole or saucepan with a little of the gravy. Add dumplings and vegetables, and carefully reheat until dumplings are cooked. Soup is heated in a separate saucepan. Cook the rice in boiling, salted water until tender. Drain, keep hot, and

serve with a third of .the milk with each helping, and sugar to taste. -“Lady Jane,” Wellington.

Second Prize

Soup; Vegetable. Meat: Fried beef sausages. Vegetables: Mashed potatoes, mashed swedes. Sweets: Steamed ginger pudding. Cost. J lb. gravy beef 3d. 1 lb. beef sausages 6d. 1 onion and 1 carrot .....t.... 2d. 8 oz. flour Igd. Swedes ... 3d. Potatoes ...................... 3d. 2 oz. sugar id. 2 oz. butter 2d. 1 teaspoon ginger, 1 teaspoon carb, soda .................. Id. Milk to mix. Total l/10d. Method. — , gravy beef on with 3 cups of stock oj? vegetable water, add salt and pepper, and when cooked remove, meat and thicken soup. Fry sausages, pour off all but 1 tablespoon fat, add 1 tablespoon flour, brown, then add water from vegetables. Mash potatoes and swedes. Melt butter and sugar, add flour and ginger. Then add sugar and soda dissolved in milk. Steam for 2 hours. —Mrs. F. Seifert, Morrinsville. Soup: Mutton broth. Meat: Steak and kidney stew. • Vegetables: Mashed swedes and potatoes. x - Sweets: Bread and apple pudding. Cost. — shin bones (mutton),. 6d.; kidney, 2d.; potatoes, -3d.; 1 onion and 3 carrots, 2d.; 1 swede,'2d.; apples, 4d.;

sugar, 1 tablespoon barley, 2 slices of bread and seasonings, 2d.; total, 1/9. ' Method. — Cut meat clean from bones, add water, and simmer bones with barley, 1-| hours. Add 2 carrots, J- onion,

piece of grated swede, and seasonings. Cook for another hour. Cut meat and kidney into dices, cover with water, add carrot and rest of onion, and simmer 1| hours. Cook swede and potatoes, mash both before serving, and thicken stew. Slice apples into piedish, cover with bread and butter cut into squares, bake in moderate oven for i to f hour. — “Bluebell,” Temuka. Soup: Celery soup. Meat: Belgian roll. Vegetables: Danish salad. Sweets: Baked apples. Cost.| lb. sliced Belgian roll, 4d.; carrots,' spring onions, and parsley, 4d.; small head celery and .2 cooked beet, 5d.; 1 lb. apples, 2d.; 3 teaspoons apple jelly, Id.; j pint milk, 2d.; cream, 3d.; 1-| oz. flour, vinegar, 1 tablespoon, 1| teaspoons sugar, l£d.; 3 or 4 potatoes, lid.; total, 2/-. Method. Cut up the spring onions finely, keeping back two for salad. Dice 1 carrot, and the outside leaves and stalks of celery, add 2 cups of water, and boil up. Now add f pint of milk and 1 tablespoon flour, which has been mixed with 2 tablespoons water, and a dash of pepper. Boil up again,

and add 1 sprig parsley finely chopped, and salt to taste. Serve very hot. To make Danish salad, place the meat on large flat dish. Grate the carrots and 1 apple, place in mounds around the meat. Chop very finely the celery and beet, also two spring onions. Keep each vegetable separate, and arrange z in a circle around the dish. Now garnish with a little chopped parsley. Serve with cream dressing, and potatoes which have been baked in their jackets. To make the cream dressing, take 3 ' tablespoons of cream, add 1| teaspoons of sugar, and 1 tablespoon of vinegar, and 1 tablespoon of cold water. Beat all together, and serve with salad. Core the apples, and bake until tender.' Serve with 1 teaspoon of apple jelly on top of each. — “Dagmar,” Otago. Soup: Vegetable. ' Meat: Casserole of rabbit. ' Vegetables: Potatoes and swedes. Sweet: Steamed apple pudding. Cost. — 1 carrot, 1 onion, 1 potato, 3d.; 1 cup milk, 1 stick celery, l|d.; 1 rabbit, Bd.; 1 lb. potatoes, 1 lb. swedes, 3|d.; 1 lb. apples, 2d.; 1 egg, 2d.; | cup flour, Id.; 1 cup milk, Id.; | lb. sugar, Id.; total, 1/lOj. Method. together the carrot, onion, potato, 1 stick of celery, and cook with vegetable water, and milk. Cook the rabbit in casserole, with sliced onion, and serve potatoes and swedes mashed. Cut up apples, and put into basin. ' Make batter of the other ingredients, pour over apples, and steam for 2 hours. C. A. 8., Hook. Soup: Vegetable soup with wholemeal dumplings. Meat: Brazilian stew. Vegetables: Baked potatoes. Sweets: Baked apples and junket. — Piece of shin of' beef, 6d.; bunch of carrots, 2d; bunch parsnips, 2d.; 1 onion, 1 leek, 2d.; about 2 lb. potatoes, 2d.; 1 dessertspoon sago, 1 ' tablespoon pearl barley, 1 teaspoon baking powder, salt and pepper, junket powder, 2 teaspoons butter, 1 teaspoon sugar, 1 dessertspoon vinegar, 2d.; 3 apples, Id.; J lb. of flour and wholemeal, Id.; 1 pint of milk, 2d.; total, 1/8. ' Method. Cut meat in slices, dip in vinegar, and place in basin with tightfitting lid. Scrape carrots and parsnips, cut into small pieces, place in dish with meat, add onion, salt and pepper, and dessertspoon sago (to thicken gravy). Place lid on firmly, and cook in hot oven for 2| hours. Will make '• own gravy without any added water. Keep, out 1 piece each of carrot and parsnip to put into soup. Cut up small with leek, add to bones; cover with water, add pepper and salt, and barley. Boil slowly, and 15 minutes before serving add dumplings made from flour, wheatmeal, baking powder, 1 teaspoon melted butter, with just sufficient milk and water to make into a

stiff dough. Drop in spoonfuls into boiling soup, and boil fast for 15 minutes. 1 tablespoon chopped parsley added when ready to serve is an improvement. Potatoes should be scrubbed and baked in their jackets for 45 minutes. Core apples, place in dish with small dab of butter, and sprinkle of sugar, and bake about -i hour. Make junket, and set aside to cool.— Ann,” Bell Block. Soup: Milk soup. Meat: Stuffed cabbage. Vegetables: Potatoes and onions. , Sweet: Porcupine apples. Cost. l small cabbage, 4d.; f lb. sausages, 6d; potatoes and 1 onion, 4d; milk, 1 pint, 3d.; apples, 2 lb., 4d; sugar. 1 lb., Id.; total, 1/10. Method.— two of the potatoes and the onion. Mix 1 oz. cornflour

with J pint of cabbage water. Boil for three minutes. Add milk and vegetables. Season and reheat Scoop out the centre of the cabbage. Make stuffing of sausages and chopped cabbage. Refill and replace stalk. Place upright in deep casserole with potatoes and onion. Nearly cover with water, and simmer until tender. Make a brown gravy from cabbage water. Boil the sugar and I 4 cups of water. Add apples peeled and cored. Cook gently until tender, but not broken. Take out apples. To syrup add 1 teaspoonful butter, and 1 teaspoon cinnamon. Boil, pour over , apples. Stick with blanched almonds (i.e., skinned, cut lengthwise, and browned in oven).— Mrs. E. G. Stewart, Wellington.