Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 422, 26 May 1904, Page 2

Housekeeper.

HADDOCK AND BiCON. " SK*»JXTB the haddock on both sides with 7«*£ hotter; have your gridiron bot, akjgK ftn <* tho re c'i*aH. Broil the fiob, skin Bide first, allowing two or three minutes for each side. Cook some very thin slices of streaky bacon, lay them on the haddock, dust it with black pepper and a tiny sprinkling of fiaely-ehopped parsley, Serve very hot. MEAT ROLLS. Take two ounces of butter, flour, milk, cooked meat, raspings, one egg. Melt the butter in a saucepan, then add sufficient flour to make a stiff paste; now thin it a » little with milk, add some salt, mince the \ meat finely, and stir in the batter 5 mis ' well, then take it off the fi/e and let it cool; make rolls of the mixture, dip them in egg and raspings, and fry a nice brown. CALF'S LIVER AND BiCON. One pound of liver, sis rashers of bacos, Cut the liver in slices, then rojl each slice in flour. Fry the bacon, then put in the liver, and fry in bacon fat. When done, pour off the fat, and put a little stock in the pan, and some flour; simmer for five minutes, then pour over the liver and the bacon.

PRESSED BEEF.

To twelve pounds of brisket of beef, allow an ounce of saltpetre, two pounds ef common salt, three ounces of allspice, an ounce of cloves, an ounce of black pepper, half a pound of brown sugar, two lemons, a wmeglassful of brandy, two pounds of beef suet, flonr-and-water paste. Trim the beef, rub it well with salt and saltpetre for three days, in the proportion of an ounce of saltpetre to two pounds of salt; pound the allspice, cloves, pepper, salt, and sugar together; tie up the beef, put it in a pan, and rub with the epice daily for a week; drain, and pour over it the juice of two lemons, and a glass of brandy; chop up the suet, put a layer at the bottom of a dish,' put the beef on top, cover with a paste of flour and water, and bake for seven hours. When done, remove the crust, draia off the gravy, preßS beneath a heavy weigh*-, and glaza it.

KIDNEY TOAST.

Tnree sheep's kidneys, a shalot, a teaspoonful of finely chopped parsley, a quarter of an ounce of flour, and a tablespoon fnl_ of Worcester sauce; chop the shalot very small, and put into an enamelled frying-pan with the butter and parsley, and fry for four minutes. Next add the flour and sauce, which must boil for two minutes, an'd then add the kidneys, which must have been previously cut open, freed from all skin and gristle, and minced finely. Salt and pepper to taste. Cut some thin slices of toast, cover with tbe minced mixture,- sprinkle with breadcrumbs, and hake for seven or eight rnin- ' r utes in a quick oven, WHOLESOME DIET VEESUS DOCTOES' BILLS. During the damp and chill season which comes between summer heat and cold, many an illness may be warded off, and doctors' bills be almost unknown, if a little extra care is bestowed Tupon the question of food for the children. It comes natural to every mother (says 'Health') to keep her little ones, well supplied with fruit during the summer. But as the weather gets colder this supply is limited, and sometimes cut off altogether, with the result that irregularities of the internal arrangements are frequently very 'serious. It is a serious mistake to cut off the supply of fruit and vegetable altogether, but it is too frequently done. While heat-giving food is absolutely necessary during the cold weather, the blood must be kept pure at the same fcime. By all means continue the wholesome grain puddings, made with good milk, and well sweetened; eggs are not necessary, but let the pudding be served with stewed apples, which now are more valuable, from a health point of view, than at an earlier period when fresh berries and stone fruit were plentiful. When meat is given to the children, let it be served with well boilf d vegetables of some kind. Turnips mashed, carrots thoroughly cooked, or the heart of a fresh cabbage. Instead of giving youi children bacon or toast for breakfast, let them have rolled oats, with plenty of milk or cocoa instead of -tea. A slice of bread with bacon dripping liquor poured over it is more nutritious than the bacon itself, and children are fond of it.