HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 8, 29 January 1915, Page 3 (Supplement)

HOUSEHOLD NOTES.

DAIXTYDISHES. A SAUCE-MAKING HINT. When making sauce with butter in it never cook the saues after the butter Las been added. Boil the sauce, then remove from the fii'e, and add the butter. When this is done ths butter will not appear oily and float on the top of the sauce, but remain mixed with the other ingredients. * * * .SAGO BLANC MANGE. Soak five ounces of sap; ; in a pint of cold water for four hours, then drain off any water which has not been absorbed, and pour over the sago on c pint and a half of boiling milk, sweetened to taste and flavoured as preferred. Boil up the mixture, then cook gently till t!i3 sago is done and all the milk absorbed. Pour into a wet mould to sot, and serve with jam or stewed fruit.

* * * AN INEXPENSIVE VEGETARIAN DLSH.

Slice three Spanish onions and fry them a good brown, cooking thoroughly. Fry, in a separate pan. four to s'x (according to size) tomatoes. When both are cooked, mix the two together and add some well boiled potatoes, cut in dice, and a sufficient quantity of cooked rice, flavoured with curry. The latter should be mixed in the usual way and stirred into the rice.

BENGAL STEW. Take half a pound of lentils, wash and dry them, and cover with threequarters of a pint of stock. Simmer gently till tender, adding more stock or water if required, but not too much, as when cooked they should lie dry. Put two ounces of dripping into a pan, add two sliced onions, and fry t'll brown. Sprinkle in, a tablespoonful of curry powder, add the lentils, then one tablespoonful of vinegar, and cook for twenty minutes. Serve with boiled rice. This is an inexpensive dish, and sufficient for six people.

JAM SANDWICH PUDDING. Beat no two pgr--< with two ounces of faster sugar. Aiix two tablespoonfuls of flo::;- with h;;11" ii t-caspoonful of bak-iiior-j o>\(!er. and add to the egg mixture, stirrii:;; \v!l together. Beat for a fow minutes, tlien add a few drops of lemon or vanilla flavouring. a eaketin and pour in half the mixture. Warm a talilesnooiiful of jam (strawberry, greengage. or any other) and spread It on the top, then pour in the remainder of the cake mixture. Bake in a hot oven for fifteen m'nutes. Dust with caster sugar and serv?. This makes a simple and much appreciated pudding for tho nursery. TWO PUDDINGS WTITCH NEED NEITHER EGGS NOR SUGAR. TREACLE PUDDING. Mix together four ounces of flour, halt a teaspoonful of ground ginger, a quarter of a teaspoonful of carbonate ot | soda, and a pinch of salt. .Stir together th3n add two ounces of finely grated suet. Pour in half a teaeupfnl of treacle and sufficient milk to mix to proper consistency, then pour into greased mould and steam For one and a half hours. Serve with treacle sauce. * * * TREACLE SAUCE. Boil together for ten m mites ten tablesixxmfuls of treacle one gill . water and a few drops of lemon juice. * * * POLKA PUDDING. •Stono half a pound of raisins ana stick them over a well-greased pudding basin. Mix together half a pound ot iitiolv chopped suet, half a pound of Hour, and half a pound of mashed potatoes (prev'ouslv boiled). Stir into those* half a pound of golden syrup, then pour into tho basin. 15oil For four hours and servo with any sweet sauce or boded custard. HOME HINTS. TOUGH MEAT Should hnvp a teaspoonful of lemon juice added to the water in which it ie cooked.

SOCKS Intended for soldiers at the front' should always be washed before being sent. * * * WHEN WASHING AVoollen goods add a dessert spoon ft..! of cloudy ammonia to the water. Ifc prevents shanking. * * * A SIMPLE DISINFECTANT. \ megar burnt in a shovel or spr'nlc* led about a room acts a.s an excellent disinfectant. TO BROWN A PIE EASILY. Brusii (,ver with m:lk in which a lump of sugar has been dissolved just beforo placing in tho oven. * * * WHEN BOILING A PUDDING, 1 ut any orange peel which mav be at) hand into the water. It collects tho gieaso and makes th? pudding-cloth easier to wash.

WHEN FRYING FISH. Dip tlk, pieces m milk instead of batter before covering with breadcrumbs. Inis is more econom'cal, and the fish will tast 3 better.

TO REMOVE STAI\s FROM STEEL

KNIVES, Sprinkle the with bathbrick, then with a little carbonate of soda. No matter how bad the stains they will disappear.

PASTRY BOARDS And rolling p i ns should be washed in COid water without soap after use. Th.-y will then keep white and clean-lookin£ without tile trouble of scrubbing. ** * *

WHEN PREPARING CURRANTS Sultanas, etc. for cakes, pour very liot water over thorn after placing them m a colander. This ensures their being perfectly cooked and makes them larger and more ju.'oy. * * *

WHAT CAN BE DONE WITH _ , STALE CRUSTS. Break any stale crusts into piece* "bout an mch and a half square. Dip Pepper has been added. Bake in hot oven and ster.3 in tins. Servo with cheese or butter for tea biscuits

HINTS FOR THE HOME L VU\ DRESS. ' *

WHEN WASHING Erne muslm collars, blouses, and so Sco US o°f soda? t0 S ° ft ™ *• ™* S

* * * HANDKERCHIEFS Should be steeped in cold water to which a little salt has been added be! lore being washed.

* * * WHEN ZINC BATHS after 6 they m " st , bo <**<% a«er use to prevent them from rusting and iron clothi 8 _. WOODEN TUBS should h n n i°V b - **£*• A litt,e *"t«r

THE WRINGING MACHINE Whe n not m use, the screws regulatprienVh? ?°? W '* ] ™*"« l This 'trained" Ul<> Spnn « B fr ™ becoming

TI, i PLACING sj lm°ti S '" * h «y»ger or mangle, ihis is also to prevent strain.