OX-CHEEK TO DRESS.

Pukekohe & Waiuku Times, Volume 5, Issue 132, 14 January 1916, Page 3 (Supplement)

OX-CHEEK TO DRESS.

Ox-check may lio dressed in so mnnv ways that there i> no likeliJiood dishes made of it will heroine monotonous. Wash the cheek in several water?:, then leave it to soak for an hour. .Afterwards stew it gently in water unt 1 the meat is cooked. Remove it Irom the stew-pot and take out the hones, which return to tile stew-pot, Put the meat on one -nU- until unite (■(,1,1.

Boil two eggs for fifteen minutes and throw them into cold water. Cut up any remains of cold ham or cold baton into pims about half an inch in s : /e. Shell and slice the eggs. Take a pint and a half of the stock in which the 'licit was cooked, reduce it a little by boiling it fast, then add pepper. salt; a teaspoonful of any good saute, and for those who like it a halt. Tar-

ragon vinegar. Trim the meat take off tiie v, liite skin, cut the rest into pieces about an inch in size, lay them with the baton and eggs in a pe-dish, and pour in the gravy. When quite cold line the edge of the dish witli a strip of pie-crust, moisten 't. and put the .top crust over. Make a hole in the centre, and make until the irust is sufficiently done . It maybe brushed over with milk in plate of egg yoke, as eggs arc\ expensive. This pie is to be eaten cold. The milk is applied when the pie is part-done, its use being to colour the pie crust.

HARRICOT PUREE. Required :—One pint of haricot beans, a ham bone, or a thick slice of ham. a pint of milk, two ijuart.s of water and an onion. .Method: Soak the beans for twentyfour horn's, drain, mid put them in a saucepan with the ham hone. the onion, stuck with five cloves, water, and a tiny hit of soda if the water is hard. Boil the beans for three hours, adding more water as required. Pass the whole through a sieve, and stir in the milk. Reheat, season with pepper and salt, te'ery salt preferably. Stir all the time Should the soup he thin thicken it with two teaspoonfuls of cornflour, moistened with a little told milk.

KELP THE BREAD CRUSTS. I feel that one of the most important —if not "the" most important—things we need to economise in is bread. It is on bread that most of us rely for our main nourishment. Bread is the article which is most commonly wasted of a'l our food materials, and it is the one which the circumstances of this war require to be most carefully husbanded. There arc two ways in which bread can lie economised without any real stnt: —l. By using every crust and crumb of it for food, and throwing none of it away. 2. By only using bread whick is at least twenty-four hours old. This is vastly importanl for health and economy's sake. Fresh bread is not so easily digested as bread a day old. The hitter is more satisfying, and less of it need- to be eaten. 1 have oftimes been amazed at very poor people always insisting in having "hot" bread, all stale and crusts going into the dustbin. .My mother uses all the crusts and dry pieces for making puddings, and good, wholesome, satisfying puddings they are. Every thrifty housewife can bear me out in this. Soak your crusts and stale pieces, put them in the pie or pudding dish, a few currants or raisins, sonic peel, and a little sugar, and the children will like it and thrive on it.

SIMI'LK B01LK1) BRKAD PUDDING. Crush a- many pieces of -tale bread ai will make three pints of broad-i-niinhs. I'ut them into a pudding-bag, ami pre-- together (irmly; tie the ag tight. Place it ; llto a pan of boiling water just sufficient to cover. Put a tea-poonful of salt m the water, lioil ['or three quarters of an hour. It >boukl 1"' a -solid ina- when the cloth is removed. Serve with same made of half a cupful of water, half a cupful tit' sugar, a lump of Imtter. the juice of half a laree lemon, and a teaspoonful of corn. Hour di»olvi-d in cold water. Lot the Mime come to the boil, and serve it in ~ tureen w-th the pudding. Possibly extra sugar may he needed or the pud. dmg ma\ he eaten with golden syrup, fbis. triilv. i- a homely dish, but it use- up -crap- ol 'n't ad. and eaten with treacle make- a nourishing meal foi children when meat i- not available.

TO OBTAIN PATTERN?. Pattern- of all the design* rppearin ■' in this column, week by week, can he obtained by sending stamps, value "d. fro every pattern required (coat skirt, h'ouse, onep'oee gown, etc.),' to Miss Ida Meller, Care of The I'ditor. The envelope should be marked ''Patterns."