HOUSEHOLD HINTS

NZ Truth, Issue 1150, 15 December 1927, Page 16

HOUSEHOLD HINTS

FLEMISH RICE PUDDING DEQUIRED: One tablespoon and a- ** half of rice; two dessertspoons of sugar (white), one pint of milk, one teaspoon of powdered cinnamon, two ounces.of butter. Well wash the rice and put It into a pie dish. Mix with it the sugar, cinnamon and butter. Add the milk and stir thoroughly. Place in a moderately hot oven and bring to the boil. Cook slowly for one hour and a-'half. # * * ORANGE FRITTERS DEQUIRED: Three large oranges, but- ** ter, castor sugar, fat. Peel the oranges, removing as much of the white pith as possible. Divide them into quarters. Dip these in frying batter and fry in deep boiling lard till they turn a rich golden brown. Drain for a moment on thick paper, sprinkle with sugar, and serve immediately. * # # CHEESE SOUFFLE DEQUIRED: One ounce of butter, half "■ an ounce of flour, three ounces of grated cheese, three eggs, one gill milk, salt, pepper and cayenne. Melt the butter, add the flour, a small teaspoon of salt, and a quarter teaspoon pepper; add the milk and stir over the fire till the sauce thickens. When a little cool, add the yolks of the eggs, one at a time, beating each well in. Next add the cheese. Whisk the whites to a stiff froth and stir them in.

BACON ON ANCHOVY TOAST I IGHTLY fry some rashers of bacon " till just clone, but not too crisp. Brown some slices of bread in the bacon fat or toast them in the ordinary way, and scrape on the merest touch of butter. Spread the toast or fried bread with enough anchovy paste to give a piquant flavor without overpowering the taste of the bacon. Cut into sections, larger each way than the bacon rashers, and put a hot rasher in the centre of each. # * # SALAD POT-AU-FEU fHIS French dish is very much in de- * mand. Required: Six or "eight ounces of cold meat, one small. curly lettuce, four shallots, one teaspoon chopped parsley, three tarragon leaves, salt and pepper, four tablespoons salad oil, two tablespoons white vinegar. Cut the meat into thick slices, removing all fat and gristle. Divide into convenient pieces. Chop the shallots finely, pull the lettuce into smallish pieces, and mix with the meat in a salad bowl. Just before serving sprinkle over the dressing, made from the other ingredients.