Image TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage Tile
Image size: 4608x6144 Scale: 35% - PanoJS3
Page overview thumbnail

Article text

RECIPE FROM NEW ZEALAND
To help send more food to England
by using a New England recipe seems
a rather choice type of poetic justice.
Baked beans are the secret. Of course,
almost everyone has eaten baked beans
from the tin—and very nice, too: but
have you tried baking them yourself?
It is a worth-while experiment, provid-
ing a dish rich in proteins and delicious
if done this way :
Baked Beans: Soak pint of haricot
or butter beans in cold water for about
12 hours. Drain them and put them
in a stew-pan with enough hot water
to cover, and a little salt. Cook slowly
until nearly tender, then transfer them
into an earthenware casserole. Add
1/2 pint of marmite gravy, a tablespoon-
full of treacle, a small onion peeled,
boiled and chopped finely, 2 ripe to-
matoes peeled and chopped small, q
ounce of shortening, a grate of nut-
meg, a teaspoonful of brown sugar and
salt and pepper to taste. Cover the
casserole and cook slowly in a medium
over for at least an hour—longer is
better.
Served with crispy curied bacon and
gay greens, this dish will put pennies
in your purse and smiles on the family
faces. It will also save meat coupons
which can be sent to Red Cross Box
XYZ, G.P.O., Sydney, post free!
$