HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 3, Issue 251, 27 November 1914, Page 3 (Supplement)

HOUSEHOLD NOTES.

PLAIN COOKERY. " Can yo". coo\- plain moaU and dMns economically and nourishingly':' l ; : not. make it your business to lea-ii as you find the opportunity." it is very many years since .John RmKin penned the advice I have just quoted (says a lady writer in an English paper), hut it is a.s valuable now as L was then, and at die present crisis deserves special attention. In view of tho distress that threatens i!K during tho approaching winter, the question of feeding the population aMimes growing importance. Extravagant excess in foo<l of every description must be corrected, and the value of cereals and vegetables ought to lie recognis^ It, is a fallacy to suppose Unit meat alone can give stmigUi lor hard work, and b.cr biipplj a necessary stimulus lo energy. I'ct'.-ons who have lived in other countries are aware ol the gastronomic value 01 beans, peas, lentils, nee. ha'iieot beans, etc.

English housewives null.small purses would do well to us? earthen pipkins and puiu iusvcad ot wastclul, greasy trying pans and gridirons, which a majority ot the «n« ot artisans, ami even those in a higher class, suppose to bo essentials in the preparation ot food. The waslo of food and coal involved b.v such methods ol cookery is incalculable.

It should not be difficult to learn how to make an appetising, nourishing soup with a few bones, sonic cruses ol bread, and half a cabbage, such as every French peasant knows how to prepado. Those who have been privileged to share the contents of the stowpot know how good is the -oup made of the simplest materials and at a minimum cost.

The wholesome, nutritive hominy porridge, on which the humble citizens as well as the American millionaires breakfast. i-> wry sustaining. It is true wo have not maple syrup to enhance the tastineas ot hominy porridge, but treacle is not a bad substiuitc for that syrup.

* # # * EARTHENWARE ADVISED

Good housewives "ill soon find the method of cooking in a pipkin very superior to tJiat done in th 0 kitchen utensils commonly used. In the earthen waire pot scraps of meat, broaderusts, and a few Vegetable, will make a very savoury stew. The contents ot tho vessel do not waste and none of the flavour e>cai>es. All kinds of earthenware cooking vessels can now le bought very cheaply. As 1 have said already, not only does the food put into 'hem retain is weight, but it increases in value as nourishment; also a very great saving in fuel is effected. Another advantage pertaining to the pipkin and its corlohuivcs is that tlu-v are much more cn-ilv v. ashed after n,c than grefl\v metal pots and saucepans are. and any danger of the action of the metal on food is avoided. A shin of lieef. if placed in a pipkin with a little water, a carrot a turnip, and a JUUe parsley, and left to stew over a -low lire for four or live hours will provide a substantial meal for six or seven persons. The secret of cooking by the means 1 now advise is to bring the contents of the pan to boiling noin* ".en remove it to a. lutle distance from the lire, and keep the vessel simmering as gently as voti can, but see that it does simmer. Much longer time niu.t bo given to carrv out the process, but very little personal attention is needed so that the matter is unimportant, and by slow cooking there is a great reduction ot the coal used under ordinnrv conditions. * # * * SI IFF''"" '!':A !1 DKOTrT.

\ I „ ,-■ • ' :1. , i \:d sOUp Ulks i.fi uhc «■!_■ I il'" -irotiu? ami pre pares the d :■■■•■.■>' ' fw [>'« hem-ier com, :•■ !~.uw. thus boinuK :i two-fold p:-.;poM>. Economical housekeepers know how much furtha* a joint nf meat ko<-s if soup is served first. A corv nice soup mav Ik> made, of a nhocp's head, or half an ox-chock, halt ;, pound of onion., three carrots, two lock- one turnip, a handful of penr l,ulrv or. if preferred, four ounces ot ,i,v.";inil n hunch of parsley, to which ingredients add four quarts of cold wiTter. Allow the "hole to simmer ■j.iills for li v * 01 si> hours. U there

j l»o a larger quantity ot buup than is itv i|iiir«l tor family ciusiunpton I'cduoe 'lie i import ions given by one-hall. A sheep's head requires very uri'at cine in i leaning, the ivholo structure lormiug tho nose must bo cut away, a» ifi nun parasites sometimes lodge there, tuid all mucous has to bo carefully jeniuved li v soaking the ltend in Baited a .iter, liio brains also should be soaked in brine, ;hkl llhto may be blanched by pouring boiling water over them. 'inoy cm be put in io th« pipkin or be made into a tasty dish for an invalid or convalescent person. * * * ft A USEFUL HINT. When vegetables ar o left in stock, the soup is np; to turn sour. It is better therefore to make the Mock and add the vegetables to tli© soup day by day as wanted. However, the better plan is to make just sufficient soup for one day s consumption, and no more. Mock containing no vegtables will keep swvet for .several daw if ro-hented every other day, but all fat should be •skimmed off it. Jt i. s inadvisable to put man-,- turnips in soup, for it is n watery vegetable, and if i a exc*sJ makes the |K>ttag e sweeter than will b« agreeable TOAD IX THE HOLE. It is .regrettable that so offensive a nam,, ha, been given to this oxoolhiit cull, for the association with s* much disliked reptile is ape to repel appetite. Jake lour tablesspoonluls of flour-, mix i; to a smooth paste, with two-thirds <)l a pint of milk, two well beaten eggs and o pinch of salt. Beat tho batter n< 11, so that no lumps remain in it. It should be tho consistency of tliick cream. Have ready a pound of neck of mutton, or trimmings of any uncooked meat, or some ox-cheek or ox-kidney, «it her, or a mixture of all three may be iwl; season with pepper and salt. Alter cutting tho moat into .small pieces, put it into a well buttered piedish ; pour the batter over. .Stir tho meat m it, and put into a brisk oven at once, bake for one hour and a half. Iwo pork sausages skinned and sliced improve the llavour of the pie * * # « STEWED SCRAPS.

Take any .sorts of cooked ajij uji. cooked scraps-seeing that tho meat is iiesh. as a tainted piece will spoil tho bw. (Nt the mfflt into small pieoo3. and chop the Ikhics; season to taste, add >oim. sliced onion*, and double tho quantity or raw potatoes, with cold water to cover. Simmer gently for three hour*, then iromovo tho bom's, ;".d servo ilu stew at once. Tho potatoes should h e reduced to a puh> * * * * AN ECONOMICAL DISH.

I'm a quart, r of ;i pound of rice into n stew pan with sufficient cold water to cover 5 bring it to the boil, then drain. int hack tlie nco in tho pan, with tlirwquattem of a pint of milk, and a little jK-piK-r and uolt. Boil CP .ntlv unli the nee is rather dry and quito'eoft, 1 lace alternate : layers of boiled rioe and giated chees 0 in a small pie-dish well greased, making chee.s o tho top layer. I ut some hits of dripping on the'top ol the cheese. Brown in tho oven, and servo very hot.