HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 191, 14 July 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

POTATO SCONES. Ingredients: Jib cold cooked potatoes, £lb flour. 2 teaspoons baking powder pinch salt, about 1 gill milk, Aoz butter Method: Rub the potatoes throng!, a sieve, sift flour and bakh r powder, also salt, rub butter in light! ly, add potato-,, mix well with tie Horn-, add sufficient milk io make into a tairJy moist doubh. Turn on to a ►.lightly-floured board, knead lightly in to a round shape, roll out J-in thick stamp out with a round cutter or cut into desired shapes with a knife • put on lightly-floured oven slide; bake In a hot oven from 10 to lo minutes. The sjones may be glazed with a little mill n desired. * * * TRIPE LYONNAISE. Ingredients: lib tripe, 1 tablespoon chopped onion, 1 tablespoon chopped parsley, 1 tablespoon flour, lib tomatoes (fresh or tinned); if i-pint s-.oek, 1 tcaspoo ninevg stock. 1 teaspoon vinegar. 1 des* -rfc. spoon sugar, Hoz butter, Jib rice silt and cayenne. Method:' Wash' thtripe, soak in salted water for half an hour, put into a lined saucepan, cover with cold water, bring slowly to boilnig point, and simmer for 45 minutes. Drain it, lift out on to board, scrape it, cut away any fat, and cut into pieces about two inches square. While iro tripe is coming to the boil, wash the tomatoes; if fresh ones, slice themcook in J-pint of stock until then rub through a sieve; if tinned, rub them trough a sieve with their own liquor. Melt the butter, add the onion, and fry gently until a nice brown; then add the tomato pulp, which must be about the thickness of good cream. If thicker, add a little more stock, also the vinegar and sugar. Mix well with the onion, lay in the pieces of tiipe, stand on an* asbestos mat, and cook very gently for 1J to 2 hours until the tripe is tender; if necessary, add a little more stock. When tender lift out the pieces of tripe on to a hot. dish, blend the flour smoothly with a littel cold stock or water, stir it into the tomato, stirring until it boils: cook for 3 minutes, season to taste, and pour over the tripe; sprinkle over the finely-chopped parsley, and serve with a border of wellcooked rice round it. * * # SHORTBREAD. This recipe will perhaps suit my correspondent who was asking for it. You will require 14 ozs. flour,.put through the sieve: 11 ozs. ground rice, 1 oz. rice flour, J-lb. butter, }-|lb; isifted sugar. (Thus will make two cakes.) Put sugar and butter into a basin, and knead to a thick paste. Mix. the dry ingredients, and gradually work all .into tlie butter and sugar little by little, keeping the lump quite firm. Cut it in two; take one piece and knead it with the knuckles of right hand while you keep it in shape with the left. Roll slightly about half an inch thick; pinch the edges, and prick the cake over with a fork. It is best to work cakes on cooking paper, and then left, them gently and place them in the hot oven until a nice brown colour. * * * OX CHEEK. To say that ox cheek can be dressed in a doden different ways, and.that the cost of the meat is lees than that of most of the other parts of an ox is to repeat myself, for 1 have several times drawn attention to this fact, and given recipes for cooking ox cheek. Among the appetising dishes which may be made of it. try the following: For a stew, cut the meat from the bones; there will be about five pounds of it. Take the inferior pieces, put them into a stewpan with four large onions, two carrots, two turnips, a bunch of parsley, a bay leaf, and a little marjoram (tied together), a teasuoonful of curry-powder, a thickening made of flour browned in the oven and m'xed to a paste with cold water, some pepper and salt. Simmer tli-3 stew very gently for two and a half hours. The better pieces can be made into a pie, which will almost equal steak-pie; cut the meat rather smaller than before, put it into water, and par-boil it for one and a half hours; then turn it into a deep pie-dish, as preferred; thicken with flour a little of the stock from the stewpan, to make gravy for the pie; season it well with pepper and salt; cover the pie with the usual lard or dripping crust, or, if liked, use masiied potatoes to cover it. Should any meat be left over make it into brawn. This is suitable for breakfast or for supper. Chop the meat roughly while hot, season it to taste. Most people like brawn which is highly seasoned- Turn the meat into a mould while hot, and add a little dissolved gelaine to make the gravy firm when cold. Put sufficient gravy in to cover the meat. Some expedition is needed, for if the meat be allowed to tool much the brawn will not be firm, and so lose its shape when turned out of the mould. Nor is this quite., all that may be done with ox cheek. Chop lite bones, cover them with water, and simmer them long and gently to extract all the goodness. The stock from the bones, v.i'l be an excellent foundation for many kinds of soups. An old Scotch woman once said that there was a "Hant'e o' eatin' in a pig." Much the same may be said of the variety supplied by the cheek, of the ox in the hands of a notable housewife. * * * MOLASSES SAUCE FOR DUMPLINGS, ETC. Some writer once praised a good sauce by saying "that it woidd make an elephant palatable." I think we may safely assume that this test had never been applied; but everyone knows that good sauce is often the making of the dish it is served with, and will give zest even to the most tasteless food. Molasses sauce may be served with '•barm bumps,'* that is dumplings made of bakers' dough, with snet dumplings, and those made of dripping and flour: also with apple dumplings. Required, half a pint of treae'e. a tablespoonful of butter, the iuice of a lemon, and a spoonful of vinegar. Poil these for twenty minutes. If approved, this sauce may be thickened with a little corn-flour mixed with a very small quantity of cold water. * * * TO REMOVE GREASE SPOTS From the binding of books, rub with petrol. AFTER WASHING LEATHER. GOODS, Rinse them in cold water, then soap again. This will prevent them from drying stiffly.

A THOUGHT FOR THE WEEK. Wise men have enough to do with thins* present and to come: therefore ♦b«r do but trifiV with themsolwß. that labour in pa*t matters.—Lord Bacon.