HOUSEHOLD NOTES

Pukekohe & Waiuku Times, Volume 5, Issue 201, 18 August 1916, Page 3 (Supplement)

HOUSEHOLD NOTES

RABBIT PIDDIXC. Make a paste of flour and l>o?f suet, and a little salt. Butter a. basin and line it with the paste. Fill with pieces of rabbit, a little bacon, pepper and salt, and a cup of water. Cover with a thick crust, tie over with a cloth, and bo.l for throe hours.

STEWED RABBIT AND RICE. Cut up a rabbit, and season with pepper, salt, an onion, a little fat bacon cut into sma'l pieces. Stew gently in a. quart of water for half an hour. Then add half a cup of soaked rice. When the rice is soft strain it dry on a sieve before the lire. Make a, wall of rice round the dish, and lay :n ths rabbit. Pour gravy over it. RABBIT-TO DRESS. There arc endless recipes for cooking rabbits. A rather uncommon method is to stuff them with sausages or saus-P.gc-mcat, prepared from pork mixed with breadcrumbs and seasoning. If this seems extravagant at sight it must be remembered that the dish so supple-in.-nted goes much further, and the balance of cost is adjusted. A rabbit pudding is quite a family dish, but the crust to be light should be made uf suet, which is rather expensive; but, then, beef-suet is as nourishing as meat, indeed more so, and a good thick suet crust .surrounding a rabbit in a basin and enriched by the gravy from it makes a most appetising and sub» stantial meal. From six to eight ounces of suet added to a pound of flour will make a very nice, light pudding crust. The 6iiet should be finely chopped, and a litt'e flour dusted over it to prevent it Sticking to the chopping knife. Less suet may be used, but the puddmgcrust will not be quite so light. OXIOX SOUP. This recipe has not been given before. Take six Spanish onions, peel, and cut them in slices; place them in a stewpan with a close-fitting lid, and add tibout three ounces of butter or margarine or dripping. Set the pan near tne fire and let the onions "sweat'' for half an hour or «o; by- thfrt tunie they should be soft; chop them, and pour over them two quarts of stock made from bones, add three large potatoes sliced, and any rinds of bacon at hand, washed and scraped. Put the lid on the pan, and simmer again for an hour or more. If convenient rub the soup through a colander, but this is not absolutely essentia l . Put in salt and pepper to taste, then stir in a pint of boiling milk. If liked, a little rice or pearl barley or sago may be used to thicken the soup.

CHEESE AND ONIONS. A vegetarian dish of a tasty kind is that made as follows: Boil as many onions as r.equired until tender; dram them well, and finely chop them; add grated dry cheese, pepper, salt, and a little butter. Sorve with a border of nxe'y mashed potatoes round the cheese and onions. A chopped pickled gherkin may be either sprinkled over the mixture or he placed in tiny heaps nn the margin of the dish as a garnish. There arem any methods of turning dry cheese to account; if not rich enough to melt as in the case of what is known as "skim" cheese, it can be prated, and is most useful for giving flavour to endless dishes, soups, savouries, etc. OATMEAL CAKES. These arc a delicious substitute for meat at breakfast. Requir,ed: Three tablespoonfuls of oatmeal and the like quantitv of flour; mix with water to the thickness of batter. Have ready a frving-pan with either boiling butter or dripping. Drop the batter by spoonfuls into the boiling fat and fry the oatmeal rakes as fritters are fried, allowing fifteen to twenty minutes for each cake. For soiled matting, dissolve some oxalic acid in wate rand "apply with a scrubbing brush. Wash afterwards with clean water.