Basic HTML Version
Main
course dishes
Among
the 56 Main Course
r
ec
i
p
e
s
that follow, you
will find sufficient
variety to
please
all
at
h
om
e
.
Meat
dishes,
fish
dishes,
meat
and vegetable
preparations,
delightful omelettes
and salads
can be made
with
the
aid
of your Vitarriizer
in a fraction of
the time they would
take
by other
m
e
t
h
o
d
s
.
A
little more
care is required
in
preparing
the
meat
dishes, but
they
are tasty
and
satisfying
a
n
d are really
w
o
rt
h
that
litt1e
extra.
These
recipes are simple to
follow
and the beauty of
them is that
they require only
the
everyday
ingredients
that the
interested
c
o
o
k
carries in
her c
u
p
b
o
a
r
d
as a
matter
of course.
TASTY. SATI·SFYI NG MEALS CAN OFTEN BE SO SI MP LE
Page No.
Angels
on Horseback .
.
.
.. 42
Cheese, Toasted
.
. . . . . . . . . . . 43
Egg and Bacon
P
i
e
. " . . . . . 40
Egg
Foo
Young
.
.
. . . .
40
Egg Hamburger
.
. . . . . . . . . . . . . 40
Eggs in Mushroom
N
e
s
t
s
.
.
.
.
40
Eggs in Spinach
N
e
s
t
s
.. . . . . 40
Eggs, Scrambled
. .
.
.
40
Eggs, Stuffed
( 1 )
.
. . .
.u
Eggs, Stuffed
(2) .
. .
.
. . . . . . . . 44
Fish Puffs
.
.
.
.
. . .
.
.
.
.
. . . .
.
. .
.
. 4
1
French Toast
.
.
. . . . . . . . . . . . . . 41
French Toast SpecIals
. . .
. . .
.
.
41
Left Over
Sandwiches
.
. . .
. . . . 44
Meat Loaf
. .
.
.
. . . . . . . . . . . .
41
Mock
Cavi ar
.
. .
.
. . . . . . . . . . . . 42
Prepared Stuffing
.
. . .
. . . . . . . . 43
Sa lmon
Loaf
. . . . . . . . . . . . . . . . 41
Sardine Croquettes .
. . . . . . . . . 43
Savoury Banana Roll . . . . . . . .
4
3
Steak and Vegetable
Mi
n
c
e
43
Tomato
Aspic
. .
. . . . . . . . . . . . . . 41
Page No.
Tomato
and
Onion Pie
42
Tomatoes,
Stuffed
"
. .
. . . . . . . . 42
Tomato Welsh
Rarebit . .
42
Vegetable
Batter . . . . . . . .
44
Welsh Rarebit .
.
.
. . . . . . . . .
43
Meat and Vegetable
Preparationl:
Kidney and
Ve
ge
t
a
bl
e
s
44
L
a
mb
's Fry
and
Silver Beet 44
Lamb and Vegetables
.
.
.
. .
.
.
.
44
Beans
.
. . .
. . . . . . . . . . . . . . . . . . . . 4.5
Carrot
".
.
. . . . . . . . . . . . . . . . . . . . 45
Cauliflower
. . . .
. . . . . . . . . . . . . . . . .45
Peas
.
. .
. . . . . . . . . . . . . . . . . . . . . . . . . 45
Silver Beet
.
. .
. . . . . . . . . . . . . . . . . 45
OmeleHel:
Bacon
. . .
. . . . . . . . . . . . . . . . . . . . . 46
Cheese
.
.
.
. . . . . . . . . . . . . . . . . . . . . 46
Chicken
.
.
. .
. . . . . . . . . . . . . . . . . . . . 46
Crayfish
.
. . .
. . . . . . . . . . . . . . . . . . . . 46
39
Page No.
Kidney . . . .
.
. . .
. . . . . . . .
46
Mushroom
. . . . . . . . . . . .
45
Plain . . . . . . . . . . . . . . . . . . . .
45
Prawn .
.
.
.
. . . . . . . . . . . . . . . .
. . . . 46
Savoury
.
.
.
.
. . . . . . . . . . . . . . . . . . . . 45
Spanish
.
. .
.
. . . . . . . . . . . . . . . . . . . . 46
S.lads:
Asparagus
and Egg
Salad
Mould
.
.
.
. . . . . . . . . . . . . . . . . 48
Avocado Salad . .
. .
. . . . . . . . . . . . 47
Chicken a
nd Sherry Salad
Mould . .
. . . . . . . . . . . . . . . . . . 48
Cucumber
S
a
l
a
d
. . . . . . . . . . . . 48
Haricot Salad . . .
. . . . . . . . .
. . . . 47
Lettuce and Carrot Salad
.
. .
.
47
Pineapple
Salad
. . . .
. . . . . . . . 48
Potato Salad
( 1 )
.
. .
.
. . . . . . . . 47
Potato Sa lad
(2)
.
.
.
.
. . . . . . . . 47
Potato Sa lad
(3)
.
.
.
.
. . . . . . . . 47
Prawn
Salad Mould . . . . .
.
. . . . .48