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The New Zealand Railways Magazine, Volume 12, Issue 11 (February 1, 1938)



Miscellaneous Assortment.
Scalloped Parsnips.

Six medium parsnips, 2 tablespoons butter, 2 tablespoons flour, ½ cup milk, ½ cup parsnip water, 1 cup stale breadcrumbs.

Scrub and place parsnips in a saucepan. Cover with cold water. Add salt in the proportion of one teaspoon to a quart of water. Cover and simmer from 20 to 30 minutes, till tender. Drain and scrape off outer skin, split lengthwise and remove woody core.

Place in a casserole (or substitute). Melt butter in a saucepan. Stir in flour. When frothy, stir in milk, mixed with parsnip water, by degrees. Stir till boiling. Pour over the parsnips and cover with crumbs. Dab with butter.

Bake in a moderate oven until crumbs are golden brown. Serve with grilled steak or cold roast beef or veal.

Steamed Meat Roll.

11b. minced meat, 1 small cup water, 1 beaten egg, ½ pint stale breadcrumbs, ½lb. pork sausage meat, salt, pepper and grated nutmeg.

Mix all the ingredients together, adding the salt, pepper and grated nutmeg to taste. Put into a buttered pudding basin. Cover with buttered paper. Steam for two hours in a saucepan, with boiling water coming halfway up the sides.

Bread Custard.

1½ cups breadcrumbs, 1 beaten egg, ½ teaspoon vanilla essence, 3 cupsful hot milk, 1 tablespoon butter, ¾ cup sugar.

Grease a pie-dish. Mix the crumbs with the milk in a saucepan. Bring to boil. Add butter.

Beat egg and sugar together. Stir in the milk mixture and vanilla essence. Turn into the pie-dish.

Place the dish in a baking tin containing enough boiling water to come to one-third on the sides. Bake in moderate oven for about three-quarters of an hour.

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