Papurau Newydd Cymru

Chwiliwch 15 miliwn o erthyglau papurau newydd Cymru

Cuddio Rhestr Erthyglau

40 erthygl ar y dudalen hon

- _- - -MORE RECIPES FOR .'…

Rhestrau Manwl, Canlyniadau a Chanllawiau
Dyfynnu
Rhannu

MORE RECIPES FOR HOUSEWIFE. • I I How to Make the Most of the New Rations. SUGGESTED MENUS. I Weekly Allowance per head, BREAD 4 lb. (Or 3lb. Flour for  2?1b. Bread-making).  MEAT 2-lb. I SUGAR. ?Ib.. i At the Bafctercea Polytechnic Miss I Marsden, the head of the -women's section, stated to a press representative that she considered that the suggested rations could be worked out to give ample variety in thf3 couvoo of the week, and that .many families could pave on meat, bread, and sugar. The economy export at the school worked out a typical list of menus for a week, rising the quantities suggested by Lord Dovonport. if rem this I list afternoon tea is omitted, but where it is considered necessary lib. of biscuits would probably suffice tor the family for I a week. Where the chief meal is taken in the evening tho supper dishes could be used for the mid-day meal. These menus have been dra.vn up for a I family of six—ay, mother, father, two children, nursery governess, and maid. Fresh fruit could ba added to any meal where it was the."slit necessary. The figure (1) stands tor breakfast, (2) for dinner or luncheon, and O) for suppers- Sunday.—(1) Scrambled eggs and tomatoes. (2) Dutch cluck (5$ib.). vege- tables. (3) Macaroni cheese and fruit. Monday—(1) I-acon (ilb.) and maca- roni. (2) Vegetable roup, cold meat, and I celery and potato salad. (3) Risotto. Tuesday.—(1) Grilled bacon (lib.) and tomato?. (2) Hot meat roll, stewed dried fruit, and boiled custard. (3) Sausage (lib.) and vegetable pie. (smoked haddock), lib. <2) iiio-e fillets, bachelor pudding. (3) Boiled onions and brown sauce, fresh fruit, and cheese. Thursday.—(I) Poniclge (hay-box). (2) Boiled meat vege- tables, milk puddings. (3) Vegetable salad, bread, and butter and cheese. Friday.—(1) Lentil cutlets. (2) Savoury mince and vegetables, apple dumplings. (3) Herrings (ilb.) au gratin, fresh fruit iiid cheese. Sahii-day.-(I) Fish (llh.) cakes. (2) Haricot bean ecup and fried croutes of tread (or vegetarian pie). Cornish treacle \art. (3) Nut cutlets The uses of tho left-over cooked meat are varied and many, tempting and economical meals being possible to tho careful cook. The following suggestions will be of value:- SCOTCH POT STEW. I Slices of cold meat, a tablcspoonful of flour, a small teaspoonful ox pepper, half a teaspoonful ex baJt, a good pinch of mixed and powdered herbs, minced onion, water or gravy. Cut the meat from the joint in fair- sized slices. Mix tho iiour, salt, pepper, and herbs thoroughly well together, and put them on a plate. Dip each piece ot meat into this mixture until it is well coated, and then. place it in the stew-jar, casserole, or piedish, aud scatter over it a layer of minced onion. Almost cover it with the gravy, put the cover on the jar. and cook gently in the oven for about an hour. If a pied ish is used, it should be covered closely with a greased paper. DISHES WITH SAUGAGES. fcausagBs, like everything else, have in- creased in price, but if cooked carefully they form an economical meat course for dinner, especially since some of our Lon- don providers have adopted the French sausage form whiiu gives more than double the number to the pound, and so enables you to regulate your consumption or meat within a half ounce. In frying them a little boiling water should first be put into the pan, and the sausages allowed to cook (turning them carefully) until all the water has been soaked up. TheJl fry in a little mar- garine in tho usual way. Sausages never break or shrivel if cooked like this; indeed, they swell to nearly twioe taeir ordinary size. ] SAUSAGE AND TOMATO PIE. Skin and roll in Hour lib of sausages. Place them in a buttered piedish, and over them put a layer of breadcrumbs, then another layer of sausages. Slice three large tomatoes and place them on top uf I tho sausages. Over this put a layer of breadcrumbs. Pour over all half a tea- cupful of warm water in which half a j tablespoonful of butter has been melted, add salt and pepper to taste, and bake ia a hot oven for over halt an hour. BELGIAN SAUSAGES. This is a Belgian recipe for cooking sausages with apples. It makes a most delicious dish, and is a nice change from the ordinary method of serving sausages. Take lib. of sausages and fry them lightly in margarine. When nicely brown, put them into the oven to keep hot. Have ready a pound of apples (peeled and cored), cut them into rouadb about £ in. in thickness, and try them in the butter the sausages were cooked in, adding moro butter (or margarine) it necessary. Let them fry gently until tender, then iift them out carefully, pile, in the centre of a hot dish, and arrange the sausages round. Serve with mashed potatoes. SAUSAGE PATTI ES. I Skin one pound of causa,?s, mix wti.li a I few brcttdcrumb? and 2 oz. flour; then iorm into patties and fry in tat till they are brown. CASSEROLE OF SAUSAGES. A delicious way of cooking sausages is I in a casserole. First fry them in margarine until they aro delicately brown all over, then pour over A pint of good gravy, and add ilb. of tomatoes cut in slices. Put oa the lid and gently simmer for nearly an hour. Sausages are not nearly 60 rch I oooked in this way. as the acid- in the I tomatoes absorbs all tho fat. VEGETARIAN DISHES. I Miss Margaret Dyer, head of the! cookery section of King's College ior Women (Household Science Department), baid on Thursday that oatcakes have a special value in the saving of wheat They can be easily cooked over an opca lire or in the oven, and could be used in Stony cases to take the place of bread. $%ey are excellent with cheesc and gcod nmey are exce l ?--nt Mf children. At Queen Mary's Hostel attached to, King's College tho head cock, who holds I the diploma of the College, sv.ggot^U the use of very stale bread moisten»«f with 1 milk in the proportion of ilb. to fib M r tlour in making fig or date pvUUinu* ¡' This plan, she said, not only bared » )j quarter of the usual quanity of fit)pir. but made the puddings very light. She also suggested the use of more vegetarian dishes, such as vegetarian Irish stew made of all kinds of v,getables-dried I p-eas, beatis, fresh potatoes,, etc., on a tomato puree basis and let rummer until thick. The disadvantage of vegetarian I dishes is that it is dif!icult to make an appetising use of what is left over; meat, on the contrary, can be treated in I many different ways-mth ric, potatoes, haricot beans, or some other vegetable. The beet way to prevent waste is to see that nothing is left that cannot be re- cooked in some form.

[No title]

Advertising

WAR LOAN.

FRUIT LAXATIVE FOR CHILDREN.I

ABERAVON HOSPITAL.I

[No title]

l DESTROYER LOSTI

ARTIFICIAL FLOWERS. ---I

IWORN-OUT LABOURER'S DEATH.I

TAIDACH CHILD FATALLY BURNT.I

[No title]

LLANELLY SPGRTiNG 1 - GOSSIP.

RESERVBST -QUESTION.

MAYOR'S SWANSEA BOYS' I COMFORTS…

A PONTARDAWE PRESENTATION.…

[No title]

" HYMN OF HATE" I

ERECTED BY COMRADES.___1

LOCAL HEROES.

YSTRADGYNLAIS LICENSEE'SI…

.HOW JOYPED CURES COHNS.I…

! V.T.C. ORDERS.I

:RUB RHEUMATIC PAIN OUT I…

LLANDOVERY LICENCES.I

[No title]

ISWANSEA. -I

I-PEMBREV. i I

UPPER CWMTWRCH. \

_4I TVCROES. I

-NEYLAND.I

--PEMBROKE DOCK.

:LLANDOVERY.I - ---i

INEATH. 1

GORSEINON. I

I KIDWELLY. --1

CWMGORSE, ..-I

! FfOfJESTFACH. (

PONTARDULAIS. -I

[No title]