HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 179, 2 June 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

DAINTY DISHES. SYRUP SCONES (.MADE WITHOUT EGGS). Take one pound of self-raising flour, add four ounces of butter or dripping, two ounces of sugar, an ounce of sultanas, one half-pint of milk, and a tablespoonful of golden syrup. Mix all togerher thoroughly, cut into shapes, and bake in a hot oven for twenty minutes. STALE BREAD FRITTERS. Cut the bread in slices, about the third of an inch, thick, fry in fat, from which a faint b;uish smoke is rising, and when each piece is fried on one side, turn it over and spread the browned «ide with marmalade or jam. When cooked, lift out and sprinkle with castor sugar mixed with a little cinnamon. FISH AND RICE CROQUETTES. Put a quarter of a pound of rice into a saucepan with an ounce-of butter and a pint of milk, simmer slowly for an hour and a- half, by which time the rice will have absorbed all the milk, and do not stir it while it cooks. When cooked, add a seasoning of salt and stir in the yolk of an egg. Turn on a plate to cool. Have ready some cold cooked fish, mixed with a little thick white sauce (previously seasoned). Take portions of the rice, roll into hulls, make a hole in the centre, fill with the fish mixture, close-up the hole, audi brush over with the whit? of the egg. Roll the balls in tine breadcrumbs, and fry in hot fat. Drain and serve with sauce. A WAR TIME SOUP. Soak half a pound of haricot beans overnight and next day place them in a saucepan with three pints of water, bring to the boil, then add a pound and a half of potatoes, cut in slices, half a pound of onions. ;\Uo sliced, an ounce and a half of dripping, and pepper and salt to taste. Boil till the Ifoans and onions are tender, then add half a pint of milk, boil for three minutes longer, and thicken witfi two tablespjonfuls of flour. Serve voiv hot.

MAKING CIDER. To '■Header": Tike I gs.llons of apple juice, -lib. honey, loz white tartar, lose each of cloves, mace, and cinnainon. Put all ingredients into a cask, cover the bunghole with a cork, and leave until fermentation has ended; bong the hole tichtly, and leave for six month-.., before bottling. HOW TO WHITEN CLOTHES. To ''Constant Header": io whiten the dallies remove all dirt and grease by thoroughly washing in warm water, using soap and rubbing the soiled parts we!', with the hands or on a washing board. Be careful to rime ■.' several lobs of dean water. Soap ea h article of clothing and put into a boi'er ol warm water, with a little dissolved borax in it. Allow to boil for .'SO minutes. Take out ol' boik-r. rinse thoroughly and put through blue valor. For the -starched clothes a little blue may be added to the March alter it imad.l. Wring as mneb wat.v us poss.b!e from the dot lies, ami dry out of doors in the strong sunshine

When making parsley s:iu e. insteaof chopping the parslev. la l •' it fr •;u the -talk and drop into -loili',..' wale'-, to which a piece of soda tin '•i/.e < f n I'Oi ami a. pinch of salt has l,ei added Bofl fov a. few minutes, tlc.n Mrv.n off nnd stir the purs'ry into the melted liutlor. The parsley dissolves into small sbreds. and retains the colour and flavoip- better than when chopped.