HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 175, 19 May 1916, Page 2 (Supplement)

HOUSEHOLD NOTES.

ONION SOCP. Ingredient*: Three medium-sizec onions, a little butter, a pint of stock sonic grated breadcrumbs, a cupfu,! o; milk, and seasoning of salt and cay. enne. Method: Peel and cut the onions into small pieces, fry them in a saucepan in a little fat till tender brown. Then pour over the stock, salt and pepper, and simmer for a (juarter of an hour, or a little longer Press the soup through a ;icvc. return it to the Ktewpan, add the milk and breadcrumbs; the milk to be made hot before it is put in. Taste to see if sufficiently seasoned. Fry some bread cut into dice, and serve it with the soup.

This is a very economical soup, and lias the advantage of being quickly pre-l pared, should by any chance the meat, supply of the family seem likely to be' insufficient for the family. It is rcgrettabl© that amongst tho less wealthy classes soup is not commonly served. However hungry one may be, the sense of physical satisfaction that follows the taking of a very little soup before moat is unquestionable. To make the stcek, wash the scraps of fresh meat and bones, put them in a stewpan, and cover them with cold water. Let them staind for three or four hours until tho juices are partly extracted, then set on the stove and simmer very slowly—the slower the better—until the meat is absolutely juiceless. Then strain, and put the stock aside. It will keep for three days, and is ready for any of the vegetable additions that servo to give flavour to particular soups. STAYED BEEF. Cut about a pound of tho beef into small pieces. Mix some flour, pepper and salt on a plate, and roll the pieces in it. Put two ounces of good dripping into a stewpan, and make it smoking hot. Fry the pieces of beef in this till nicely browned. Tie up an onion and some sweet herbs in muslin, put them into the stewpan, and add a little cold water. Simmer as gently a* possible for three hours.

Cut an onion, a carrot, and a turnip into small pieces; fry them in dripping, qnd an hour before taking up the meat put in tho vegetables, and continue the slow cooking. Just previous to serving stir into the stew a good tablespoonful of 6tore sauce or ketchup. Unless cooked in a very slow way, the meat will Wome very like leather. POTATO DUMPLINGS. Boil four large potatoes, and mash them with tailing milk. Soak half a loaf of day-old bread in cold milk. When the potatoes arc cold, mix bread and potatoes well together. Mince an onion and six sprigs of parsley. Season with pepper and salt, then add three beaten eggs. Mix these ingredients very carefully, an dthon shape into halls. Dredge them with flour, and put them into a skillet of boiling .water; cook for fifteen min utes, and before serving pour good melted butter over. To ensure their not breaking, tie each dumpling up loosely in muslin. Do not put too many at one time into the skillet, but gradually, so that the boiling of the water may no bo long checked. If it is checked it may soak into the dumplings. WELSH PUDDING. Ingredients: Four ounces of flour, three ounces of sugar, a teaspoonful of baking powder, two uonces of butter, one egg ,two tablospoonfuls of jam or marmalade or golden syrup, ana three tablespoonfuls of milk. Method : Well mix flour, sugar, butter, and baking powder together then add tho well-beaten egg, the milk and other ingredients, the jam or syrup excepted; put a little of cither, with a very little water, at the bottom of a pudding basin, pour in the mixture, cover with butcred peper, and steam for oue hour. Do not butter the basin.

GOLDEN GRAIN PUDDING. Ingredients: One pint of milk, two slices of bread, one egg, butter the size of u walnut, two tablespoonfuls of sugar, two tablespoonfuls of marmaladde, and a pinch of salt. Method: Warm the milk, cut the bread into squares, and drop them into the warm milk; put in the sugar and salt. Beat the egg, pour it in, then let the whole come to the boil. Butter a pie-dish, put in two tablespoonfuls of marmalade, spread it over the bottom of the dish. Pour the other ingredients in, grata a little nutmog over, add two or three ibts of butter, and bake in a quick oven. MARROW MARMALADE. Required : Six pounds of marrow — remove teods and peel—Ave pounds of loaf sugar, two ounces of the best crushed ginger, and two large lemons. Slice the marrow up in thin slices two inches long. Put all together into n pan and stir till the sugar dissolves. Leave it for twelve hours, then put it into a preserving pan, and after it comes to a boil let it simmer very gently for four hours. Put the preserve into jars, and cover down. FRESHENING CUT BREAD. Bread which has been cut in slices and become stale can lie freshened by laying the slioes together and folding a dump cloth round thorn. Puf it into a large paper bag and place'in a hot oven for fifteen minutes. PLAIN TOFFEE.

Into an enamelled saucepan put first of all one tablespoonful of vinegar to prevent burning, and thou a quarter of a pound of butter, one teacupful of golden syrup. Mix well tgoethcr, and boil steadily for twenty minutes on a steady fire. Pour out wliile hot into a well-buttered tin, and leave to set. This is a good toffee for ehildivn. oxiox dimpmxi:. Tr.l<e a large Spinisb onion, cut in two, and take out just enough of the heart as will leave room for a little piece of ham or bacon. Make a < rust ot Hour, chopped suet, water, and sjilt, iust large enough to bold the onion. Put the two halves together, and enclose th 0 onion in the paste. I'ut tlio dumpling in a cloth, and boil it for two lours and a little over. This is a nice hot dish in cold weather for a man who comes home hungry, cold, and tired. The paste may be made with dripping, but in that case is not so light, neither so nourishing.