HOUSEHOLD AFFAIRS.

Franklin Times, Volume 9, Issue 608, 15 February 1921, Page 6

HOUSEHOLD AFFAIRS.

A FAVOURITE SAUCE. Cold meat, unless specially appetising, needs something to make it “go.” Very often the ordinary mixed pickles are not specially fancied, but men and women who often are partial to sweet things will find'that a dash of either red or black currant jelly is a great improvement, even although the .meat be cold. Mint sauce is always a success. It may not be generally known that mint can be preserved for general use by the following method, which was forwarded some time ago by one of our readers. She called it mint chutney, and it is made thus Take a handful of fresh mint, the same of sultanas, 2 table-spoonfulls each of sugar and Vinegar, 3 chili, and 1 teaspoonful of salt. Put the mint leaves and other ingredients (except vinegar) into a bowl, and pound the mixture until it is soft and juicy- Add the* vinegar, stir thoroughly, and place in tiny glass jars. Seal down. This will keep well, and is excellent as an accompaniment to both hot and cold ment.

Cooks, as a general rule, pay too little attention to their sauces. They are quite satisfied to keep to the one old recipe of milk thickened with arrowroot, whereas a change would be much appreciated by ail, and the initial trouble would be the same. Here is a particularly nice recipe, and well worth trying-. ' It is called golden foam sauce, and its appearance should justify its name. Take 2 eggs, their weight in sugar, H-cup of boiling water and 1 Grange* and one lemon. Beat the eggs and sugar together thoroughly in a basin. Stand the basin over a pan of boiling water, and slowly add the 3 (,-cup °f water (boiling), beating well all the time. Whn the sauce is thick and foaming remove from the fire and stir in the strained orange and lemon jumice. This recipe could be used for special oceasnons, if too extravagant for general use.