HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 127, 31 December 1915, Page 3 (Supplement)

HOUSEHOLD NOTES.

STEWED BUTTER BEANS AND CELJSRI\ Ingredients: Hall a pint of butterbeans, two tomatoes, two sticks of celery, some good stock or meat essence, pepper and salt.

Soak the beans for twelve hours, then put thtin into an enamelled stewpan with the onion cut in sh.es, tie celery in pieces, salt, pepper, and stock; this should cover'the contents very gently for 2J hours. This is not a strictly non-meat disi., stock or meat essence being used in .ts preparation. Although this vegetable stew may be served alone, it is a very nice accompaniment to boiled mutton.

POTATOES AND CHEESE. One of the most delicious French vegetable dishes is made or potatoes and cheese. Boil six or seven good sized potatoes; when cooked masii them as smooth as possible, adding a tablepoonful of butter, some salt and pepper, with enough liot milk to make the potatoes quite soft. Grate half a cupful of dry cheese, and beat it thoroughly into the mashed potato. Put the mixture into a piedish or small baking tin, well greased beforehand. Urate a thin layer ot cheese on the top. Set in the oven until the cheese is toasted and tho pie hot ail through. MILK BISCUITS. Bub three ounces of butter or lard into lib. flour, add pinch of salt, u small teaspoonlul baking powder, and sufficient milk to make into a stiff paste. 801 l out on a ftrdl-ikraral board, and cut into biscuits with a pastry-cutter. Prick each one, place on a hot greased baking tin, and i ake in a hot oven from 10 to 15 minuses. These arc delicious and crisp, and nice to eat with cheese. Xliey must bo kept in a tin, in a cool place. GINGER BISCUITS. Bub into half a pound of flour iib. butter, mix one egg, 3 ozs. sugar, }oz. ground ginger wiih the butter and flour, make into a paste and roll I inch thick. TOMATO SAUCE. Slice 41b. of tomatoes and chop foui largo onions. Put these in a saucepan with lib. of Demerara sugar, ilb of salt, Joz. of cloves, and a quart of vinegar. Simmer gently for two hours, stirring occasionally. Bub through a sieve, and bottle when cold. This makes two quarts of sauce, and it will be found to keep any length of time. APPLE CHUTNEY. Pare and core 41b. of apples, and boil them in a pan with a hottle of vinegar and 2oz. of ginger root. The apples should be boiled until they are quite soft, and at this stage the ginger root is removed. Then dry in the oven ioz. of dried chillies with 2oz. of mustard seed, care being taken not to burn them. When dried 1 the chillies and mustard seed are bru»ised and mixed with the cooked apples. Chop Jib. of stoned raisins, loz. of garlic, and 2oz. of shallots, and, after mixing with the other prepared ingredients, add 2oz. of salt. More apples and vinegar may be used if necessary. BEETBOOT AND ONION PICKLE. Wash six beetroot, gently taking care not to break the fibres. Put the beetroot on in a saucepan with boiling water, and boil from one hour toone hour and a half, or until tender. When boiled, pop the beetroot into cold water, scrape off the skins, andeut into slices of an eighth of an inch in thickness. Slice some Spanish onions, and place them in jars in layers with the prepared' beetroot. Put a quart of vinegar on to boil, adding J<«z. of ground ginger, half-a-dozen of cloves, Joz. of peppercorns, and a blade of mace. Pour this over the beetroot and onions 1 , and when cold cover the jars tightly. HOME HINTS. AFTKI? WASHING THE KITCHEN OILCLOTH, rub over witli skim milk. Tin's will look as bright as varnish and will dry more quickly.

WHEN MIXING BLUE in hard water, add a cup of milk to a tub of water. This prevents the clothes from blueing unevenly and in streaks. * * *

WHEN KNIVES ARE BADLY STAINED, d'p a raw potato into bathbrick and rub the knives well with it. Then rub on knife board to give a polish. # * *

TO CLEAN A MACKINTOSH, take a potato, cut it in half, and rub the isoiled' parts with the cut end. Then rub with » damp flannel and bang up to dry. * # *

To REMOVE IMST FROM STEEL niuibteu a piece uf su.tp and rub all

over the steel, then powder with some bathbrick and rub well. Polish with a clean dry rag.

TO REMOVE EGG STAINS from table l>nen, soak the stained parts .p cold water before washing in warm. If placed in hot water the stain sets and is much harder to remove.

J WHEN SAUCEPANS are burnt, fill with cold water, and put in a large lump of soda, allow to stand for one hour, then bring slowly to the 'boil The burns will then come off easily. Several minutes.

TO SOFTEN A HARD SPOXUiS, cover with cold water, add a tablespoonful of borax, anri bring slowly t» the boil in a clean saucepan. Th«m rf move the sppnge, rub some dry borfc« into it, and .rinse under the coll tup, allowing the water to run over it fo< several minutes.

* * » WHEN MAKING MILK PUDDInGb TO EVERY PINT of milk, allow two ounces of rice, sago, or whateveris be -_ ing used.

COOK in a dow oven. If the oven is too hot the milk will boil away before the other ingredient is cooked'.