HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 167, 20 April 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

HOME HINTs

ANERLEY APPI.F PIL. A friend has sent me her own rei pe for apple pie, and 1 am sure it will be liked by you all: —''Make a good rich erust: peel, core, an:.' slue the desired quantity of fruit, which must be perfectly sound. Line o buttered piedish with some of the pastry, and put in the prepared apples. Now (this is the best part), make a mixture of half a cup of sugar, or more, if wished, 3 tablo.spoonfuls of water, 1 tenspoonful flour, and butter the size of a walnut. Stir this over the gas or [ire until it thickens. Then poop it over the sliced apples; cover the dish with the remaining pastry, and bake in a moderate oven." This method makes a most celicious pie. as you will know when you try ; t. POTATO AND CHFFSF SAVOURY. Boil and mash 2 lb. nf potatoes, when quite free from lumps, stir in 6 ouncr« of mild, grated cheese, 1 beaten egg, and a little milk. A few gram* of cayenne may be added, to raise the flavour. Mix thoroughly, and bake for 30 minutes in a hot oven. Here is another nice cheese recipe : Boil J pint of milk, stir in 2 ounces of semolina, and cook till it thickens. Then add 6 oun'-e« of grated cheese, stirring well, and lastly beat in 1 egg. Mix, and turn into a butterec pied'sh. Bake in a quick oven for about half an hour. DATE CAKE FOR THECHILDREN. This i„ a very useful cake to keep by you, and is. better for die children's tea than sennes and cookies. To make it, you require Jib wheatnieal flour, £ lb. white flour, jib. butter. Jib sugar, 111), dates, stoned and chopped: 1 eg<r, some milk, and water. Rub the butter into the flour, and add sugar and dates. Mix well, beat the egg, and stii in. and* add enough milk and water in equal quantities to form a rather moist dough. Line a buttered cake-tin with paper, also buttered, and bake for an hour and a Ive.lf. TOO MUCH LIQUID FOOD. It is a mistake to feed young children entitrely on soups and other kinds of liquid food. As soon as a baby has its teeth .and can masticate, it should have something to bite, such as a rusk, a crisp biscuit, or a crust of bread. The teeth require this, or they will not be strong. When giving a child a bowl ol broth or soup, do not crumble bread into it. but encourage it to bite at a slice of bread (not new) or crisp toast. Crisp biscuits are better th.an soft scores or cake, although these may be given occasionally, but not every day. Some children will eat a slicn of bread and butter down to the crust, which they leave, and this is not right—they should be encouraged to eat crust as well as crumb.

DRIED PEA SOUP. Hero is a nice and nourishing soup, suitable to the present weather, and also very inexpensive. Soak a break fasteup of dried peas all night, first washing them. Next morning boil them till tender in the same water, and pass all through the sieve or fine colander. Put all into a double boiler with 1 quart mill; (skim will do), 1 teaspoonful of cnion juice or 1 grated onion. Rub 2 tablespoonfuls of cooking butter into 2 tablespoonfuls of flour, add to the soui), - n .nrt ccok, stirring frequently until thick and smooth. Season witb salt and pepper, and. if liked, sprinkle a little dried and powdered mint on the top, just before serving. BAKED SWEETBREAD. Those who suffer from weak digestion need not fear eartng this, if It is properly cooked. Wash the sweet, bread, and leave it in hot water for an hour. Then put it into cold water and trim away the stringy parts and the fat. Now boil it for ten minutes, drain off the water, dip the sweetbread into beatten egg, and cover with fine crumbs. Pour a little oiled butter over it, and bake in a greased tin for about three-quarters of an hour. The oven must be just moderately hot. Have ready a slice of bread nicely toasted, place the sweet, bread on this, pour a little brown gravy round, but not over it, and servo very hot. HONEY CANDY. Put %lb. honey Into a saucepan, and add V£>lb. sugar, I tablespoon of cream, and 1 dessertspoonful of cold water. Mix and stir well; then let it stand for an hour. Afterwards cool; it over a very moderate heat, stirling it gently until it is stiff enough Ito pull. Pour it thin into buttered tins, and when cool enough to handle I pull, and twist it, and then cut in short lengths. A CAKE .VAKiNO HINT. .Many young cooks complain that the fruit sinks to the bottom of the t'u. when the cake is cooking. To prevent this dredge a little Hour over the ra'sins, etc.. tc'ore adding to the I u-mai'nder of the ingredients. Au- | ether thing to remember is to shut I the oven door very gently, if you ! open it while the cake is cooking. If ] >c •'.' cake is inclined to burn at the j bottom place the tin containing it in another lather lar/or tin, with two sticks arrets the bottom. SWISS PUDDING. Peel and slice one pound of apple.*, and stew them with a tablespoonnil of sugar and a litt'e water, which keeps them from burning. Mix in a howl i '< full breakfast-cupful of grated bread, I two ounces of chopped suet, and about ilireo ounces of sugar. Grease a piedish, and put in the bottom of it haj! the mixture in the bowl. Then pour in all the stewed 1 apples. Put on the top the remainder of the mixture, making ! it smooth. Bake the pudding in n j moderate even for half an hour or .-o SUGAR ROLY-POLY. Make a snot with six or eight ounce? of suet to a pound of flour, add a pinch of salt, and moisten with no more : water than will keep the past* from breaking when rolled out. Spread with ; it layer of Demnara sugar; then, if yon ! have it. a little finely-minced lemon i ,'.',.1 then ad another 'aver of breadi rrnmlis. roll up. and fix the edge*: I brush the roll with milk, dredge it with I castor sugar, and bake for thirty or I fortv minutes, or. if more convenient, . boil the pudding for two hour-:.