HOUSEHOLD NOTES

Pukekohe & Waiuku Times, Volume 5, Issue 203, 25 August 1916, Page 3 (Supplement)

HOUSEHOLD NOTES

FTSH DISHES. HINTS OX COOKING. SOME EXCELLENT SAUCES EGG SAUCE. Remove the shell from a hard-bo' V.'l egg, separate the yolk from the white, and chop the latter rather finely. M'x this with on. l half-pint white fish -.oive, heat up, and pour over boiled lisli so is to completely cover it. Rub the yol!:r, through a strainer or s : eva, and \v:th 't decorate the surface of the f'.sb. SAUCE FOR SALMON. Thicken one cup of tailing milk with one teaspoouful cornstarch or flour and one tnblpspoonful of butter rubbed together. Add liquor from the salmon, season with salt, cayenne, and one tahlespoonful of tomato catsup. Just before taking from the fire add one boa ten e^sTOMAIO SAUCE. One-half tin tomatoes, oue-half onion (mimed), three peppers. Stew these together ten minutes. Melt one table. spoonful butter, nd done heaping tablespoonful flour, strain the tomato on to this. Cook til it thickens and pour around fish. When us : ng fresh tomatoes, take about six of ordinary size, and aft?r skinning, prepare bv boiling first.

CREAM SAUCi:. Tw6 tablespoonfuls butter, two tablespoonfuls flour, one-half teaspoonfut salt, one-half saltspoonful pepper, one pint milk. Melt the biftter. add the flour, and stir until the lumps disappear. Pour the milk on gradually, stirring constantly, add the salt and p?ppe rand cook until it thi'eken*. WHITE FISH SAUCE. One linlf-ounee of cornflour, onG quarter-ounce ordinary flour, one and a. half ounces butter, one half-pint fish stock, one gill milk, salt and pepper. Boil the stock and milk with a bayleaf and slica of onion for five minute?. Melt the butter in a small sauce or stewpan; when hot, put in the flour and cornflour, and stir over the fire for a few seconds, taking care that theflour does not brown, then slowlv pour on the bolied stock and milk. Stir the whole till it boils, and let (it simmer for about ten minute*. Strain, season to taste with salt, pepper, and a fevf drops of lemon juice. OYSTER SAUCE. Blanch six large-sized oysters, rex move the beards, and cut the oyster* into quarter or eighths. Have readr about half-pint white fish sauce, to which add the strained liquor of me oysters. Boil up and add the ovster*. Re-heat and add a few drops of'lemon, juice. MELTED BUTTER SAUCE. One and one-half ounces of butter, one ounce of flour, nboufc one-half pintof cold water, a pinch of grated nutmeg, salt. Put the butter jn the saucepan, let it melt, stir in the flour, now add the water gradually (if it is to be served with all kinds of fried, boiled or grilled fish, etc. MANAGING THE GAS STOYE. HOW I SAYE MYSELF MONEY: Cooking by gas is not only easier and cleaner than by coal, but it is also cheaper if one is careful not to allow the gas to be wasted. DONT TURN THE TAPS FULL ON" Once I used to turn the taps full on, allowing the flame to" Bo so high that it quite encircled the saucepan, and what a waste of gas it was. The food didn't cook any quicker, and I simply wasted the gas. Now 1 never turn the tap full on. I only let the flame reach to the top of the bars on the stove. I get the saucepans to boil qu ; te as quickly, and I save a great deal in the "as bill. THE OYEN. It was the same with the oven. I used to leave the taps full on all thetime I was baking. Now, once the oven is hot, I lower the jets. It takes about fifteen minutes to heat the oven thoroughly, then the jets can be lowered;: wythont lessening the heat. FOR MY PASTRY. When I am baking pastry I put ;*■ on the middle open grid shelf, underthe solid shelf, for this is where thegreatest heat accumulates, and where the pastry bakes quickly and brown's nicely. TO CLEAN THE GAS STOVE. When I've finished cooking I wiipe fhe oven out, while it is still warm, with a piece of old newspaper. Then I wvpe any grease off the top, and once a week clean all the burners on the rings. Grease is apt to get into them, and unless jt is removed the full neat cannot be obtained. A hat-pin can be used to get grease or soot out of me burners. KEEPING THE GAS STOYE CLEAN Unless you keep the gas stove and tha outside of your saucepans clean you are bound to waste gas. When there is any soot on the saucepans <Lt will obstruct the heat, and the contents will be much longer in cooking. PHILADELPHIA HASH. Cold corned beef eaten with mustard" and with a well-dressed salad, makes one of the most relishable d ; shes. When nearing the end the following "Philadelphia"' hash makes a good' finish of it: Chop tho corned beef fine, mix it with cold boiled potatoes, onion* (also chopped), some butter, pepper and salt. Heat the mixture thoroughly in a frying-pan and serve with a few pickled capers or chopped pickled gherkins sprinkled over the hash, or otherwise put small heaps of either round the d : sh as a garnish. SOME WAYS OF USING DRY BREAD CRUSTS. A bread-pudding not to be despised ether in the nursery or below stairs can - he made of broken bread as follows : Required: A pint of fine crumbs; they may bo chipped with a knife and then crushed with a rolling pin, or pounded with a weight. Put the crumbs into a quart of milk, with a teacupful of sugar, tow eggs, and any flavouring liked, or a few Valencia or Sultana raisins. Valencia preferably. Pour the nrxture into a pie-dish, cover the top and, when baked, put a layer of stewed prunes on top, or some stewed rhubarb sweetened with Migar and flavoured with lemon rind. Sprinkle some crumbs on tho fruit, and return to the oven to brown. STUFFING. Another use for dry bread. Chop the bread line, mix with it a bit of butter, drippmg, or fat bacon, one onion minced, a little sage minced, pepper and salt. If the crusts are very hard pour over them a little boiling water, then pour it off quickly. Serve as a stuffing for a bullock's heart, and bake what remains over ; n the dropping pan with the meat, or in rl. separate pan, when it will be less rich. Cut the mixture into squares and serve with the heart. CHILDREN'S PUDDING. Ingredients : Two large tablespooufuls of flour, two large tablespoonfuls of (hopped suet, a saltspoon of salt and sufficient nr'lk or water to make a stiff batter. Method: Mix the ingredients well together, then dip A pudding-cloth in boding water. wring it almost dry, sprinkle it with flour, and tie the pudding mixture tfghtly in Boil for nearly two hours, then serve with gravy, or it may be eaten with jam or golden syrup. For a la r ger pudding (th's : s a small one) double or treble the proportions given. A DISH FOR THE 'NERVY. ) Chop, very finely, one quarter of a pound of beef suet, then chop a quartor of a pound of onions, add a pinch or salt, a seasoning of pepper, and one quarter of n pound of flour. Mix all together with a little milk, form into balls, and bod for half an hour in stock. The*? arp excellent served with soup or boiled rabbit.