GOOD HOUSEHOLD RECIPES

Alexandra Herald and Central Otago Gazette, Issue 440, 22 September 1904, Page 7

GOOD HOUSEHOLD RECIPES

PEA SOUP. Ingredients: § lb. split peas, 2 turnips, 2 carrots, 2 onions, 1 tablespoonful dried mint, 1 head celery, 5 pints of water, and some meat bones, 1 heaped tablespoonful of flour, some bacon bones or rind, somo toasted bread cut into small squares, pepper and salt to taste. Method: Soak peas over night, pet into a largo saucepan with water and bones, bring to a boil slowly, skim well, add vegetables cut up roughly, boil slowly 3 hours ; rub through a coarse sieve or colander, re«™«mi •« B * uce P an . mix flour quite smoothly with half a cup of water, stir into soup and boil for 2 or 3 minutes, flavor with pepper and salt, and serve with powdered dried mint and toast. BEEF OLIYES. Ingredients : U lbs. steak, 3 tablespoonfuls breadcrumbs, 1 dessertspoonful chopped parsley, £ teaspoonful thyme and marjoram, a littlp chopped suot or dripping, § teaspoonful salt, J teaspoonful pepper, 1 pint water, few drops lemon juico, 1 teaspoonful flour, a little fat for frying. _- MetHod : Cut steak into pieces about 4 inches square, mix breadcrumbs, seasonings, chopped suet together with the salt and pepper. Put a portion of each in each piece of steak, roll up and tie firmly with string. Make fat hot in a saucepan and fey them. Pour away fat, add the water, a little salt and pepper and simmer gently for 12 hours. Blend flour smoothly with a little cold water, stir into the gravy. Take out the olives, remove the string and strain the gravy over them.