Recipes for Cold Meat in a Casserole and Fruit Blanc Mange 1921

Cold Meat in Casserole.

Cut slices of cold roast meat as for serving, make the empty casserole piping hot. Boil up gravy left from the hot roast, or make some gravy from stock. Place the cold slices in the hot casserole, pour the boiling hot gravy over it, cover, and place in a hot oven for four minutes, then serve.

Fruit Blanc Mange.

Take a quart of any kind of stewed fruit and juice sweetened and thickened with four tablespoonfuls of cornina, and cook till clear. Pour into a wet mould, and leave till cold. This sweet is delicious served with cream or custard.

Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).