KITCHEN ECONOMIES.

Alexandra Herald and Central Otago Gazette, Issue 445, 27 October 1904, Page 7

KITCHEN ECONOMIES.

—Specially Written by—- | MISS AMY MONRO. Save all scraps of fat, cooked and uncooked, to render down and clarify, for making pastry, frying, etc. Scraps of bread should be dried in the oven, well crushed, and saved for making puddings and as coverings for cutlets and other things fried. Scraps of cheese grate and use for Welsh rare-bit, cheese sandwiches, and macaroni cheese.

Water in which meat has been boiled save for making vegetable soups. Cold vegetables may be made into French salads. Potatoes may also be mashed with a little butter and milk, and baked in a pie dish, or m<ide into balls and then fried or baked.

Always have some caramel at hand. This is useful for browning gravies, soups, etc.

CLARIFIED FAT--2 lbs. mixed fat, £ pint water.

Method: Cut fat into small pieces, put into saucepan with £ pint of water, cover, and boil gently fof an hour. Eemove lid, and cook another quarter of an hour to allow water to evaporate. Be careful to stir it occasionally; strain into a basin; when cool it is ready for use.

CARAMEL. 2 ozs. .of sugar, 1 gill of water.

Method : Burn sugar in an old iron saucepan with 1 dessertspoonful of water, then add remainder of water, stir till dissolved, and allow to boil until it is reduced to the thickness of treacle. Pour into a widenecked bottle and cork it well.

COOKERY RECIPES. WELSH FARE-BIT. Ingredients : Sliceb of bread about J an inch thick, grated cheese, a little butter, yolk of egg, pepper and salt, cayenne. Method: Toast bread,, and keep it quite hot, put the cheese into a saucepan with the butter, pepper and salt to taste. Stir until it has melted, then mix in grated yolk of the hard-boiled egg. "Spread it on toast and brown before the fire.

MACAFOJiI CHEESE. Ingredients : \ lb. of macaroni, 2 ozs. of grated cheese, £ pint of milk, 1 tablespoonful of breadcrumbs, 1 oz, of butter, \ oz, of flour, pepper and salt, cayenne. Method: Break macaroni into smail pieces, and boil in a quart of water for 30 minutes, then strain away the water. Melt butter in an enamel saucepan, mix flour in smoothly, pour in milk and stir till it boils, then add macaroni, seasoning, and half the cheese, and cook gently 5 minutes. Then put mixture into a groascd pie-dish or small meat dish, sprinkle remaiader of cheese and breadcrumbs over it and bake in a quick oven till brown.

Then put mixture into a groascd pie-dish or small meat dish, sprinkle remaiader of cheese and breadcrumbs over it and bake in a quick oven till brown. DATE PUDDIfIG. Ingredients : 4 ozs. stale breadcrumbs, 4 ozs. of flour, 4 ozs. of suet, £ lb. of dates, 2 ozs. of brown sugar, 1 egg, gill of milk, small teaspoonful of baking powder, a little grated nutmeg. Method : Sift flour and baking powder, rub in finely-chopped suet, add chopped dates, breadcrumbs, nutmeg, flour and sugar, beat the egg, add to it the milk, stir in the other ingredients, pour into a floured cloth, tie firmly, allowing room to swell. Boil for two hours. Serve with sweet sauce. SWEET OJWELETTE Ingredients: 2 eggs, 1 tablespoonful of sugar, 1 dessertspoonful of butter, 1 teaspoonful of water, a little jam. Method : Beat the whites and yolks separately, melt the sugar and water together in a small saucepan, pour on to the yolks of eggs, stir well; melt the butter in a prepared omelette pan, add the whites, stiffly beaten, to the yolks, stir well, but lightly, pour into the pan. Cook over a moderate heat till set underneath, then put into a hot oven, or under the griller of a gas stove till set on top. Slip on to a hot dish, spread with hot jam, fold in two, and sprinkle castor sugar on the top.