HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 87, 24 September 1915, Page 3 (Supplement)

HOUSEHOLD NOTES.

[ P-TO-DATE COOK KB Y

.MORE WAR-TIME DISHES

At'.ention is again directed to the subject of vegetarian cookery, and the recipes published this week are worthy of a trial, providing, as they do. a further variety of appetising and nourishing dishes. With ordinary core in prepnation. I have no doubt as to the re-.-nils proving entirely satisfactory. Apart from the question of economy, I am no great believer in the use of butcher meat for children, except in very small quantities; and, as a matter of fact, in many cases tliev are better without it altogether. Accordingly, where there ate young families the adoption of vegetarian foods for the time being should prove aa advantage, and not a disadvantage. While emphasic, has been laid on the value of a vegetarian diet for children, it is scarcely necessary to add that these dishes are eqmlly suitable for adults.

* * * SAVOURY RICK PCODING

Wash well a. ieacupful of whole rice and put it into a pie-di-h with a pint of milk (two breakfastcupful«). Add to these two »mall onions, or a large onion finely ( hopped, a reasoning of pepper and salt, a dessertspoonful of finelychopped parsley, a good teaspoonful or butter, and ail egg well beaten. Bake in a very slow oven for three hours, and. if neeev-ary, add a little more milk in p; o-ess cf rooking.

* * * SAVOURY SAUSAGES

Two teacupfuls of bread are required for this dish, and to prepare it soak the bread in < old water for half an hour. Then press out as much of the water as possible. Measure out two teacupfius of the bread prepared in this way. Mix it in a basin with a teacupfu 1 of nicely dry boiled whole rice, a finely chopped bard boiled egg, a squeeze of lemon juice. 2oz. of grated choose, a tea spoonful of finely chopped parsley, salt and pepper to season, and a pinch of ground li'.'ce. If found necessary, bind the mixture with a little egg, which should lie stiff. With floured hands rform this lirxture into sausages, egg them, afterwards toss r ng them in breadcrumbs, and fry a pretty golden colour in smoking11ot fat. Another form of serving these s usages i.s to pet the mixture into little -quaies of pistry, and, after fo'ding over and marking neatly, they are brushed with egg and baked in a hot oven lor ten minutes. Serve the savourv sausages with Dutch sauce. * * » DITCH SAUCE. T.t make this, melt in a saucepan a te.icupful of butter, and mix with it a level dessertspoonful of flour. Gradually mix in a good teacupful of niiik, and -tir until the ingredients boil. Season the sauce with peppc-r ar.d wit. fiav•■>ur with a few drops of lemon juice, a rul mix in a well-beaten egg. To do this, first mix a little r-; the bm sauce amongst the egcr, and then >tir the whele together.

* * * (TRRIF.I) LENTILS

Have V.b. of lentils nico'v cooked. Into a pan put a teaspounful of buttc. ;:tiding to it a chopped onion, a. little iiie e of chopped rhubarb, a ful of curry powder, and sufficient i.alt to j eason the lentils. Add just enough water to cook the onion, and, when tho latter is conked, add the cooked lentils, and heat all thoroughly. Pile high on a hot a>het with a border of nicely-boil-ed rice around it. Serve tho d:-h with fried potatoes. * * * ROILED RICE. W.i.s'n a teacupii:' of whole rice in sever'.l waters. Have a p:)ttul oi fait boiling water t-o which a pinch of salt has been added, and sprinkle in the rice, and pour cold water through if. Return the rice to the p«t. and ..team at the side of the fire with the lid on for another quarter of a,n hour during which process the pot should be shaken occasionally to keep the rice from sticking t-) the bottom.