HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 144, 11 February 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

SAVOURY PIE. Cut up" any cold meat into dice, unci place it in a deep pie-di<sh. Pour in a lew i-poonfuLs of stock, with a spoonful or two of any pood store sauce in adtl tion ; then add a layer of finely chopped onion, after which put in a layer of macaroni which has been boiled in salted water until tender; then add a thick layer of cold potato well mashed. put a few hits of butter or dripping on the top, finally sprinkle the pic with dried bread crumbs. This makes a delicious dish, and is a good method of using the remains from a previous day's dinner. Hake the pie iu a moderate oven until brown.

CORNISH PASTIES. Required: Tliree (Mimes of meat, cooked or uncooked, one potato, one onion, one tab'espoonful of water, some pepepr and salt. lastes differ with re. gnrd to seasoning; sonic persons like salt or more popper than others do. For the paste, take half a. pound of flour, half a teaspoonful of linking powder, thro ounces of dripping. ana enough water to mix. Method: (V meat, niron, and potato into small dice, and mix with pepper and salt on a plate. Rub the dripping into the llour. add a pinch of salt, and the baking powder. Mix to a firm pa-te with a littip cold water.

Roll k out on a hoard; cut some rounds of paste, plate a portion of the moat and vegetables on each round: wot the edges and pinch them firmly together so that the join conies 0 n the top of the pasty. "Work the edges between the fingers to form n sort of frill Brush over with a little milk. Place tlie pasties on a greased baking tin. and liaise in a hot oven for The real Cornish pasty is always made, of raw meant and vegetables:' but, as already said, cooked meat can he used; the pasty, however, is not nearly to good as when made according to local csutom. These pasties are excellent rewarmed if there are anv left-overs. Th 0 i'o-t of eacli pasty is small. It is given at a penny each, hut in this we must a'low rather more. Mutton ,* the meat chiefly u-ed for pasties. HOW OUR GRANDMOTHERS TSFD STALE BREAD. Savoury. Bread Pudding.—lngredients : Jib. stale bread. 1 parboiled! onion, < teacupful of oatmeal, Jib. suet,. 1 teaspoonful dried sage, salt and pepp?r, 1 egg, 1 teacupful milk -Method : Scald the bread until soft and dram thoroughly dry. Chop the suet and onion, add these and the seasonings, egg, milk, and oatmeal. Mix all together. Place in a greased tin and hake for three-quarters of an hour. When cooked, cut in squares mil servo with roast mutton or pork. litis is excellent dish where there tj c hu'ge family, as it helps one the meat.

A WAY THEY HAVE IX FRANCE. In France they harp a proverb to tli:s offoct: "The dustbins of England would till the soup tureens of France." T ] :crc is a great deal (if truth in this oroverb, for in the country of our galhint allied _ quite a delicious soup is made out of what wc look on as mere waste. In many of the hotel kitchens the chefs collect .such odds and ends as the outside leaves of cabbages, lemon rind. bread trusts, veal bones, knuckle of a leg of mutton, lumps'of very bard cheese, bits of carrot? and turnips, paisley, and an extract of meat bottle or two, with portions of the extract sticking to the fides. The cabbage leaves are shredded—that is, the coarser fibre is taken away immercd, and the tender portions cut into iitt'e squares. The liquid is reduced by boiling it, the veal and mutton boms are stewed in it for three boms, and the whole strained through a cullender. The carrot and turnip bits are added, and, when soft, toned through a wire sieve back into the soup. The par-ley is then scalded, minced, and stirred in. A little boiling water is poured into the extract bottle to make meat gravy, and this is added tr, the other. The 'onion peel k suspended in the soup by a thread. Tim bread crusts are toasted, then cut into dice, and served witii the cheese, which is grated into a powder. At any hotel you would have to pay a shilling or more tor soup made as above —soupo herniche an Parmesan —and you would probably say: "Jove, v.hat an artist the cook is'" Vet the soup co«t.s nothing. A EEW HAXDY HINTS. Blacklead Hint.—lf you moisten jour I) lack lend with ammonia it will give a brilliant and lasting polish. )• will last for weeks with an occasional urcJiing up. When making mustard, instead of water mix with a little malk and a pinch of -alt. It keeps it soft, and makes it go further. Knitting Hint. When knitting socks it will he found that they last longer if a strand of silk or thread be knitted into the toes and heels with t; woo!. Window Cleaner.—A small pad ol tissue paper sprinkled with methylated spirt* makes an excellent window u'j ,iner. Chimney Cleans r. - One or two ounce* of Hue Hewers of sulphur put on .1 bright red tire will remove all soot from chimney fln< s. Before putting away (latent leather boot- •■;• -hoc-, rub a little va-elino on them. This preserve* them, and a!-o keep; the leather from cratkinij. When they aie wanted for u-e nib ell' the va-eline with ;. i lean du-ter. Imt not a Huffy one. Ti) KEPAIP COI.OSHES. People who wear golo-he-, may In g : ad t'o know of a method of repairing them which make- them practically agood a-, new. The heel- are ofti n gone while the -ole- are -till good, but the -nine metho 1 will apply to both. Have the golo-he.s thoroughly dry and e'ean. Obtain sixpennvworth of guttap'.rcha. and an old knife, wl .Mi mu-t be elean. I;' the goloshes have a hole rght throuirh. t!r- mu-t lie sown up with -trong thread. Make the knife hot, over a. r-pirit lamp or gas stove and put o-.i ti'e golo-ii thin -tups of guttapor.ha. Tb ; - should be spread on a little at a time, the heat of the knife mak'ng t soft and Micky. The knife, of coin-.', v.il' have to lie kept hot arequired. I: k a- well to cover the whole . ! the ! -el tha k at tb. back, and thm at the front. Put the cutttpcreha on thick, and then set aside for an hour !■■ hardin, then finish the surface with ;);•■ hot knife, making th<» ridges -. :■■■-- which arc to be -eon in new ones. T l '- met:.od makes them nil t>' waterproof, and practically ;•.' good as new.