HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 47, 18 June 1915, Page 7

HOUSEHOLD NOTES.

PEASE PUDDING. Boiled pork .should bo accompanied by pease pudding. Tin's is an especially good recipe lor making the pudding. 1 nt a quart of split peas into a cloth, leaving plenty ot room for them to i W fv ' them for two hours and a '■ . llu ' n nil) them through a hair su\e into a basin. Break two eggs into a cup. and stir them well into the Molten one and a half ounces of butter, and add it to the mixture, with a good seasoning of pepper and salt • add also a pound or rather more of mashed potato. Stir the mixture vigorously lor ten minutes. Flour a cloth, t'e the pudding in it, and boil for one hour. An onion boiled with the peas pes a better flavour, and, if liked, may , cll °l , P ed nnd added to the pudding vhen mixing. Any of it left over may bo sliced seasoned with pepper and salt, h-ied m hot fat until browned. .? si.T °/v ;l COn c for brea kfast may be d-shed with the fried pudding.

OJ/D FOWLS: TO MAKE TENDER. I have seen several recipes professing new Y°t i lOSe f(),!o "' ln g niay not be S.™ o«L " not ' 1 * iv ™ A fowl no matter however patriarchSf ,n,rv ' (l r al,k '. not 1,1 tender, ■II? i V? th,S WISe —Kub the dressw- n m W 'l h Icmon i uicc > then wap it in buttered paper, and steam It foi tno or three hours, according to size. Servo with parsley sauce or with 'gg sauce. It is quite possible to roast the fowl after steaming, heating it in meat" 1 ' cted for ~akl' ng a steamed wash the bird after it is plucked, and then soak it in a pail of cold water in Another recommended method is to which a handful of common washing soda has been dissolved and leave for ten or twelve hours, or longer, then unse well before trussing. A roast fowl served with egg sauce, to which a few cfropsof any good store sauce has been added, is always enjoyed.

EXCELLENT POTATO CROQUETIES.

Take a pound of peeled potatoes, one ounce ol butter, a teaspoonful of finely chopped parseley, the yolks of two eggs, some pepper and salt. Boil the potatoes, and rub them through a sieve, melt the butte rin a stewpan and put in the potatoes. When hot remove from the fire and beat in the yolks of eggs cook again over the fire till the mixture binds together, then add minced parsepppper and salt. Turn the whole into a basin and, when cold, make i,n to small balls pi /oils; dip each one in egg and breadci umbs, and frj in hot tat; servo with fried parseley.

CORNFLOUR CAKES

Ingredients: Two ounces of butter, tour ouncas of castor sugar, two eggs four ounces of cornflour, one ounce of wheat flour, half a teaspoonful of baking powder. Cream the butter, add the sugar and cream both together. Mix the flour, cornflour and baking powder together, pass them through a sieve and ®J lr i to the other ingredients.. Half fill some well-greased patty pans with the mixture, and put them' into a hot oven without delay. Bake for twelve minutes, then turn out and place on a sieve to cool. If liked, the mixture may be put into a large cake tin lined with butter-paper and baked unt 1 done.

IMPROVED SUET PUDDING

Ingredients: One pound of flour, i,a.f a teaspoonful of salt, six ounces of s.i'.-t, two heaped teaspoonfulb of Quaker oats; mix with milk, tie in a floured cloth, and boil for two hours. The Quaker oftV* lender the pudding lighter and more digestible. Serve with butter and sugar or with treacle.

SIXPENNY PUDDING

Hitlf ;t pound of flour, quarter of a pound of beef suet, half an ounce of g'ound ginger, a good teaspoonful of baking powder, one egg, a gill of milk, and a gill (quarter of a pint) of golden sjrup; mix flour, ginger, and baking powder, chop suet fine, and add to the other ingredients, then put in the flonr. Beat up the egg, mix it into the milk and golden syrup. Mix all together very thoroughly. Pour into a greased basin, which should be no more than two-thirds filled. Tie a floured cloth over, and stand the basin in a saucepan with boiling water —to come only halfway up the basin. Steam for two hours; turn out carefully and serve. C'OCOANUT JCMBLES. Ingredients: A quarter of a pound of des-icated cocoanut, half a teacupful of sugar, one tablespoonful of flour, and one egg. Beat up the egg. then add sugar, and afterwards the flour and dessicated cocoanut. "When well mixed, place in small heaps on a greased tin and bake for fifteen minutes. COCOANUT TOFFEE. Chop the cocoanut into shreds, mix a pint of milk with four tablespoonfuls of treacle; boil tTiese over a hot fire, adding n piece of butter the size of a walnut, then the cocoanut, and stir all the time, and when boiled enough pour into a soup plate and leave till cold these arc inexpensive sweets. 1 have many recipes for other ktnds of tolf'O, but the present high price of sugar may render them useless.