HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 26, 1 April 1915, Page 3 (Supplement)

HOUSEHOLD NOTES.

A GOOD SAGE AND ONION PUDDING. To make a piece of roast pork go further, serve it with tJie following pudding, which is most relishable. Chop finely three ounces of onion and 1 and a half ounces of gieen sage leaves; put both into a pan with a small quantity of cold water, and simmer until the onion is tender Remove from the fire, add pepper, salt, and plenty of breadcrumbs; mix with a little butter or dripping. Grease a piedish, pour in the mixture, and bake in a moderate oven. Serve with roast pork.

"MEDLEY PIE," OR LEICESTER SHIRE PIE.

Take a pound each of cold fat bacon and 'old roast pork, or beef, and some peeled, cored, and sliced apples. Line the edges of a pie-dish with a good crus-t made with flour and dripping, or lard. Fill the dish with alternate layers of meat and apies, and season each one with pepper, salt, and a little grated ginger. Pour half a pint of good ale over; cover with pie-crust, and bake for one hour and a half in a good ovea. MOCK HARE. This imitation of hare I can strongly recommend. It is very tasty. Take a pound each of newly-killed lean beer and lean pork. Chop the meat very tine and mix the two thoroughly together. Season with two small teaspoonfuls of pepper, a tablespoonful of salt, a sma'l onion minced fine, a little pan-e----ley minced small, a leaf or two of thyriK, (chopped), and a grate of nutmeg. Add the yolks of four well-beat-en eggs and a pint of sifted breadcrumbs. Mix these ingredients as well as possible; then make the mixture into a round loaf, put it into a buttered baking tin; baste the meat frequently, and, -when a rich brown colour, servo with sweet wine sauce and red currantPort wine is best to make the s-auce, but clioap claret sweetened will answer quite as well. Half the quantity would make a mould sufficient for four moderate eaters. CUMBERLAND HASH. Required, two tablespoonfuls of butter one of red currant jelly, some slices of cold roast mutton, one gill of gravy, a tcaspoonful of vinegar, and a littlo dry mustard, with a small quantity of'flour to thicken. Me'r the butter and the jelly in a frviu'-pan, and when it simmers put m .omemcelv-trimmed slices of cold mutton Heat them carefully, seeing that the meat does not become crisp. Havo ready a very hoi dish with a wall of mashed potato in i« Put the gravy in a saucepan with vinegar and dry mustard; thicken with halt a teaspoontul of cornflour, first mixed with a little cold rater. Let it boil up, season with salt and pepper, and serve. VEGETARTAN FRITTERS. Tak» cold oatmeal porridge, some onion parsley chopped line, aso seasonX £ taste. Shape the mixture into flat cakes, flour, and fry them a mco brown in a frying-pan, or bake in the oven; but the cakes are best fried. See that the fet in the pan is boiling, that i, taw ceased to bubble, otherwise the fritters will be greasy. Serve on ornaor dried peas may be used in the same way as cold porridge to make this dish. Brown gravy should, if convenient, be tent to tablo with it.

PIG'S FRY. . Pig's fry makes an economical dish

for a family. Method: wash the meat a litik> salt and onion Cool, the try very for half-an-hour. Praia it thoroufildv, then cut it into slices not "Trek Coat them lightly with pepper salt, and, if liked, a very litoPpo vdered sage. Fry in hot tat until nuelv browned. Remove, and keep hot while von make the gravy. Sprfiwe'a little flour iato JheftW panLnfter you have poured awa> ■ U e at. let the Hour brown, and addla little hoilin , water with seasoning to.taste. Boil up, strain, and serve withi the try in a tureen, or pour the grayj round. An 1, sliced and fried, or onion* cooked in like manner, may be sent to tab Sth f"v Kithor should P lat ' ed -'" Slulaps round the dwh.jaj.rjjj., m „4 persons think it a palatauu auiu Zn\, pi K - s fry, and not only pointnble, but wholesome. ~~ SWEETS. Owing to of sugar I have rather avoided .recipes.for pud diniw. However, here i- one for "mm & pudding. Why ;Omßibw, I eannot pretend to say Requ• Three ounces of chopped suet, three ' mces sfoned raisins, three ounces of f or two hour If ™«£\ scrvc d sweetened with treacu, ' with this pudding.