DAINTY DISHES FROM LEFT-OVER PORRIDGE
Custard: Four tablespoonfuls cooked porridge, 1 egg, | pint milk, 1 tablespoonful sugar, essence, nutmeg, butter. Grease pie-disli, beat egg and sugar together, add milk gradually, blending 'slowly with porridge. Pour into pie- ! dish and grate a iittlo nutmeg over. Stand in a baking dish containing Water, and bake until custard is set, ' Mock Brains: One cupful left-over porridge (this should be thick), small onion (finely diced), pinch herbs, salt, pepper, egg, flour aud breadcrumbs. 'Cook onions and herbs in small quantity of water, then mis with the porridge, and turn on to a plate. When ■ cool, cut into neat shapes, coat in flour, ’egg and breadcrumbs, and fry a golden brown. Garnish with parsley, and 'serve hot.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/MT19331005.2.5.9
Bibliographic details
Ngā taipitopito pukapuka
Manawatu Times, Volume LIV, Issue 7279, 5 October 1933, Page 2
Word count
Tapeke kupu
122DAINTY DISHES FROM LEFT-OVER PORRIDGE Manawatu Times, Volume LIV, Issue 7279, 5 October 1933, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Manawatu Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in