HOUSEHOLD NOTES

Pukekohe & Waiuku Times, Volume 5, Issue 135, 21 January 1916, Page 3 (Supplement)

HOUSEHOLD NOTES

DAINTY DISHES. TO .MAKE ALMOND HOCK. Put linli' a pound of carter sugar ami a little lemon juice into a pan, and boll till a light brown. Do not st r. Brown two ounces of aim.: i ! in the oven, and add to tin 1 sugar and lemon juice, boil up once, and put into a greased dish to cool. BELGIAN SUIT. Weigh, after peeling, two pon!ld.s ot turnips, and cut them into dice; put them in a stewpan with a pint of water, four ounces of dripping, a dessertspoonful of brown sugar, and pepper and salt to taste, and simmer for twenty minutes. Then mix one small cupful of (lour in a quart of milk, stir it into the soup, all to come to the boil, and look for five minutes, stirring nil the time. Servo with squares of toasted bread. TOMATOES AM) CHEESE. Mix together .six tablcspoonfuls of breadcrumbs and the same quantity of grated cheese. Wo'l butter a pieclish and sprinkle the inside with a layer ot crumlw and cheese Wash and dry two pounds ot tomatoes, then slice l them thickly. Put a. layer of tomatoes in the dish, then another layer of crumbs. then one of tomatoes. t : U the dish is lull. The la-t layer should he of crumlw* and cheese, and slightly thicker than the other-. Put a few pieces of butter on the top. and hake in a quick oven For about thirty minutes. Add a season, ingot' pepper and salt to the lomnWs PORK CRACKLING. The rind, or skin, of pork when crisp and brittle, which is known as "crackl:ng." i- an especial "tit'-bit" much relished by enters of pork. I'nless, however, some pains he taken to [irepare the skin beforehand, it will be leathery and uneatable when roasted. Method : Score the rind neatly in fine -trips, then rub it thoroughly all over with any good fat handy before putting tiie meat into the oven; repeat the hasting once or twice whilst roasting. In a quick oven the skin will rise in Misters and arrive at the brittle stage described as "crackling." A VERY WHOLESOME PUDDING. Required : A quarter of a pound of well-uried flour (it may be used warm with advantage;, two ounc - of butter, one and a half pints of milk. Boil the milk over a clear lire; rin.se tinpan 'n cold water beforehand. When the milk hoik take a handful of Hour, beat it in by degrees, then take another handful, and so on until the pudding is thick. Boil it a few minutes longer, stirring all >tlie t me, or the pudding will burn. Turn it into a piedish, put a few bits of butter on top, then a plentiful layer of Demerara sugar, and finally n grate of nutmeg. This is a wholesome pudding, and a great favourite wth children. When the spoon will stand erect in it the pudding is thick enough. A GOOD SCRAP PIE. Required : ®ne pound of any scraps of uncooked meat, four out ms, three pounds of potatoes, a little powdered thyme, a pound or rather more of suet pic-crust, or dripping p : e-crust. some pepper and salt. Cut the meat into small pieces, and slice the vegetables. Place them in a stewpan, add thyme, pepper and salt. Simmer for three-quarters of an hour, or longer if the meat lie very tough, then cover the stew with the pie-crust, rolled out to the size of the stewpan,. Cook for about an hour and a half longer. When done, cut the pie-crust into quarters, and remove it carefully with a s'ice on to a hot dish, and place the stew in the centre. A pound of flour, three, four,, or six ounces of Miot. mix it with flour and baking powder and a little salt, mix to a stiff paste with a little water, Flour a boaril, and roll the paste to the required s'ze. If no suet is available, use dripping or mnrgerine; these must lie rubbed well into the flour. Suet make- a lighter crust. CODDED SALMON'. Three hundred pounds of "Alaska salmon,'' which is valued at almut Is per pound, were recently discovered by the Board of Health authorities in a warehouse under Brooklyn Bridge, and proved on analysis to be nothing else than cod, worth only about 3d per lb. The cod had been dyed a wonderful "Zanzbar red," partly by means of a coal tar dye. and the finished product was so perfect that the inspector had to dissect one of the "salmon" to assure himself that anything was anus*. HOME HINTS. If the iron is too hot. dump all old swab, place it in the sink or on a. stone surface, and rub the iron up and down on it. * * * * When cutting new bread, dip the kir'fe in hot water before using. Tins prevents the bread from crumbling. * * * * The tops of old stockings .should be rolled up tightly and stitched together. Thev wi'l inake'excellent poli-hing pads for 'hoots. * * * * An old flour sack cut into four and hemmed, make-excellent cloths'. They lire very strong and protect the hands from th- heat. * * * * To cleirti the irons, nib on a < loth upon which there ; s a little melted wax. (hen rub on powdered bath brick sprinkled on brown paper. * * * * \ little Kerosene added to the watein which white clothes are boded makes them very white. They must he rui-e 1 n hot water afterwards.