HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 3, Issue 255, 11 December 1914, Page 3 (Supplement)

HOUSEHOLD NOTES.

"Happy the man who has each fortune tried, To whom sho much has given much denied ; With abstinence, all delicate food ho sees, And can regale himself 011 broad and cheese.''

To oat to live is necessary. To live to ©at is gluttony. " Lot jour moderation )>e known unto all" was the injunction which the Apostle Paul laid on his followers. 1 have often a farm labourer contentedly making his midday meal of bread, cheese, and an onion. An onion is the poor man's condiment, taking t!ie place of the varied kinds liiling the cruets on the tables of the well-to-do. An on'on with a pinch of salt gives a relish to tho rustic's simple fare ; w hilo Lunger supplies a sauce without which lictional condiment the richest banquet goes unenjoyed. 1 remember reading a whimsical statement to tho effect that 1 ich lolks lose half the pleasure of Me. because they "daur-na eat unions." That is to exaggerate the value of the tubers. I certainly have heard persons of one family congratulating themselves on tho tact that, without exception, thev were all fond of onions. People who have wide social duties, and those who hav-j extensive busine>s engagements, must forego onions for a very obvious reason. Strictly speaking, it is no more vulgar to eat an onion than it is to e»i it carrot; tho vulgarity consists in an indulgence likely to make contact with others offensive to them, thus eyidencmrr that want of consideration tor the leelmgs of others which is so distinctive ;i mark of good breeding. To make many simple food preparations tasty, unions are lndispemali *, and will be frequently introduced in the dishes suited to small incomes to which I am "iving my beet attention. 0 trio gastronomic value of onions we know much; of their medicinal value, less; but we hear that they induce sleep, and have a soothing effect on cough, and colds supplied m the form of o on gruel. It will t>e seen that the so-called vulgar onion possesses valuable properties that few. if any. other vegetable products can lay claim to, either in number or efficacy.

TO REMOVE THE TAINT ,OF ONIONS FROM THE BR LAI 11.

Il may not V known that a cup of strong ocffeo «'U ad as a dcodeiant If not available, a cotico berry or two crunched Wlwu tlio tooth, will have •« liko effect. If tliotwtcofi-offeel.edu>-likc<i the flavour of cloves ma\ l«e nioie agreeable. ami serve tlio same pin po>o a" tablet of chlorate of potash dissolved in the mouth is a good hut not a very agreeable disinlcctant. - . !\ 'i. fined mind anything is hotter tlwn to make one's presence objectionable to others We can hardly understand win it is that those who eat onions ate pliy mcallv unaware of the effect tho> 1 duce'on their own breath; neither why it gives no offence to those who have shared the onions; '.hos 0 who Inne no done so. being very disagreeably nwwiled througli their olfactories. savoury pudding. This pudding is both tasty and uourisvh'n" Chop m'x ounces of im<«'n. fat ;in ,l Iran. w"h a. quarter of a pound o i, oo f . • ; [':!• ihem into a basin "itli mx'ottm .vs or Hour, four ounces _of breadcrumb. halt a .saltspoonful of mixed sweet h"rb>. a c-altspoonful of white popper i!.- -anw quantity o unmade mustard i '; ;^ 0 tablespoonful of chopped p.i. elcv. ono shallot minced fine, end one well-beaten egg- . \dd enough cold winter to formis j»nftish dough. Knead it until all the ingredients arc thoroughly mixed. Grease a pudding basin holding a pint

f t and a lialf. Pour tho pudding into it. i iii a ciom u. w . i'iiuig# the wliol® into boiling water, and boil it for fivo how*, that tho pot docs not teas© boiling. Kill it up with boiling water as that ill the pot wastes. When done, turn tb« pudding out and send it to table. Properly made, this is on eicellont dinner for a family.

LANCASHIRE PIE. | This p'e is not qui to so substantial A .dish as the foregoing. Required: A' ; pound and a half ot cold moat, so in* I mashed potato, half an ounce or dripping, some pepper, salt, and a littio gravy, or water; these ar© the constltuents. Cut the meat into small pieces, j and remove fat. Boil some potatoes ; and mash tlieni with a little dripping; pepper and salt to taste. Lino with po« tato the bottom amT sides of a greased i pie-dish. Put in the meat with n seasoning of pepper, salt, chopped onion, and the gravy, or water. Cover tho dish with more potato, and bake for nn hour in a steady oven.

FOOD COOKED IN BATTER. | I'isli, meat, and other articles of food ar© much rcl'shed il fried in butter, i U hat is moro, this method of drawing 1 lood is economical, for, if encrusted in batU>r, it goes twice as lar; what is more, less lire is needed than for roasting ur boiling. To make th© batter, tak© six ounces of Hour, an ounce of butter slightly melted, but not oiled, the yoke ot an egg, and two tablespoonfuls of water. Atix tiles© very thoroughly. Add a pinch ol salt, and then, verj gradually, a pint of mild ale. Beat well with a wooden spoon. Aiak© this bailor a hours before it is wanted for fry >ng. At the Inst moment stir in th< white of an egj* beaten to a solid froth. Oysters, tinned or fresh, dried, llured, il pi>ed in tho batter, and fried in boiling fiat are very dainty. Strips of bacon, meat scraps, celery, and other kinds of lood a:o very nice propared i» this manner.

iIUW lu LOOK OLD J-OWLti. i' on Is which cannot by any prctenct bo taneu ciiiciious can Ue Oougut cheap as a line. I'ouury Keepots wiio know tue.r business aro aware tiiai alter the nurd year neiis are not prolilic egg producers, ana if not valued lor liiuir special stiii'ii, are usually weeded out ami soiu lor little more inau a smiling or eiguteenpence each, but unless tho bird is properly dressed, tlie meat will iio tougn as well as tasteless. It is cm 1 men :or the lollowing recipe that <lll oJd hell, cooaed accoruing to the dilecuons given, will be as lender as u spring cluclicii. \\ e can at least try tho niciiiod prescribed.

1 irus s mo turd as for boiling, then put ' 111 an iron stew-pan with two ounces lot dripping. iwo ounces of butter, n clovs 0 r gnrlit, * shallot, a bunch of parsejey, a bay leal, and twenty poppercorns. Lei tlie low 1 lry in tho lat until I well browned, turning it frequently, land basting it well to avoid burning; j then pour oil tho tat, reiuovo the garlic, : add a pint of stock, and draw tho pan jto tlie siue of tlio lire; then smiuier gently tor tw 0 hours. Uy this tune tho I low] should bo quite tender, i'ut it on i» hoi dish. Keinovo the herbs and fat lroni tlie pan, thicken the gravy with Hour roiled in butter; boil up, and pour i over the bird.

I KEN(J H PUDDING. Take half a pound 0 f flour, a quartei of a pound oi suot, a small teacupful of moist sugar, 11 toaSpoontul of bakingpowder. Halt a pound of golden syrup, also a little milk. See that tho suet is Iree from skin, and chop it fino; mix il with the Hour, add sugar, baking tier, and golden syrup. Mix very thoroughly, add a little nidk to lorm a thick batter. Butter a pudding basin. Pour the mixture into it, cover with a buttered paper, and steam for not less than three hours. Turn out of biusin and servo at once.

HASTY PUDDING. This is tho nice, old-fashioned way of making a hasty pudding. First rub tho inside of a very clean pan with a lutlo suet or butter to keep the milk from burning. A pint and a half of milk will be sufficient tor a pudding for six persons add a pinch of salt, and placo over a moderate lire. Havo a basin with Hour ill it handy, and when tho milk bods up, begin to sprinklo in tho Hour with your left hand, and beat constantly with a lork held in the right hand, until a very thick, rough cooking batter is obtained. Discontinuo tho Hour, but not the beating with tho fork, winch must be kept up for live minutes, otherwise tho Hour uiJl tasto raw. Beat Ironi the bottom of tho pan, else tho pudding will burn, lurn it into a piedish, sprinklo with a little sugar, put some bits of butter on top, u»d serve. This pudding may be eaten with treaclo or jam instead ol sugar. Any loft over may bo sliced next day, and fried in a lutle hot lat until browned. Cooked to the pudding is even nicer than when lirst sened. Eat a with golden syrup or jam or sugar, as preferred.