Marguerite Patten shows how dishes can be fitted into family meals, and prepares:
Beef Darioles
Chicken Broth
Lamb and Potato Souffle
Rice Cream with Fresh Fruit Saiad
Recipe of the week: Lamb and Potato Souffle -
2 tablespoons cooked lamb
2 heaped tablespoons mashed potato
1 egg
1 tablespoon milk seasoning
Either mince lamb, or chop finely. Mix with the potato, seasoning and milk. Next stir in the egg yolk and lastly the stiffly beaten egg white. Put into well greased souffle dish. Place in the centre of a moderately hot oven-Mark 5 or 425 degrees F. for 25 minutes. Serve at once.
Marguerite Patten