Dishes made without meat / by Mrs. C.S. Peel.

  • Peel, C. S., Mrs.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Dishes made without meat / by Mrs. C.S. Peel. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    As the housekeeper whose weekly income is limited knows only too well, there often comes a day when the supply of meat falls short. Then comes the question, can it be eked out in a pre- sentable manner or must more be bought and the desired cost exceeded. Now the woman who caters carefully will realize how such inexpensive materials as rice or macaroni, potatoes or cab- bage may be pressed into service. For example, the only available meat dish for luncheon is a hot pot of mutton and the party is suddenly augmented. Add to the menu a dish of macaroni au jus, or a rissole or corn curry, and supplement the homely pudding with a little cheese savoury, and what more can any one desire ? Then if the meat for a veal and ham pie is scarcely sufficient add a liberal quantity of partly cooked macaroni cut into short lengths, while should the quantity of minced mutton available seem sadly little, add an ample border of savoury rice or an extra dish of potato and cheese balls. If rissoles are required add to them by means of mashed potato or rice. Then never allow small quantities of cooked vegetables left over from lunch or dinner to be thrown away. Place them on clean plates in the larder ; they will prove useful additions to the next day’s bill of fare. For example, you have two or three young