HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 207, 8 September 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

SCRAMBLED EGGS. It is not every young conk who can scramble eggs well. They require to be carefully treated, and when well doru are a delicious emergency dish. Take a clean enamelled frying pan and put it on the stove with a litt.'a butter in it. Break the required number o£ eggs, one by one, into a cup, then slip them into a bowl, making sure that each egg ! s perfectly fresh befora adding it to the others. Stir all well, pour the eggs into tUe frying-pan con tabling the hot, melted butter, and keep on stirring whale tTie pan remains over a moderate heat. TV eggs should bo just set —neither quite hard nor sloppy. Add salt and pepper, and pie up the eggs on hot, buttered toast and serve at once. Some cooks cut the egg mixture with a fish-knife while :t is cooking, in order to produce iu<v " scrambly" pieces. MY SALAD DAYS. "When I was weak in judgment.'' —Shakespeare With the hot weather come our salad days: but by no means are they associated with the typical refereiice drawn by the great master of English 1 toratuiw Dietists tell us that it is a proof of sound sense to eat more fresh vegetables and less meat during the summer. In warm weather cold meat, or even a meal of bread and cheese, sent to tabir with a good salad, and a little cucumber or pickle, is often more act

ceptable than the most expensive joint served hot from tiie oven. French salart is never st mixture of several kinds ol salad herbs, as an English salad invariably is. One or other variety alone is dressed at .* time.

THE CANONS SALAD. First we have to remember the old* saying that four persons are needed to mix a salad—a spendthrift to measure tjie oil, a miser the vinegar, a wise ma.n to distribute the salt and pepper, anil a mad man to toss up the compound. Tossed it must be. for a salad cannot be handled too lightly. Canon Sidne* Smith':- rhyming recipe s sure to bo known tc most; but. writing on tho s?iibje«-** of salads and salad dressing, i venture to quote it here. The Canon was something of a gourmet; therefore when he sad "Our forte in the culinary line is our salads," we may be sure the self-praise was not ill-bestowed Apropos, tlie following anecdote serves to establish the fact. "I was not aware," said his reverence, "how much my recipe had contributed to my reputation until I met Lady , who begged to be introduced to me, saying she had long wished to know me: I was, of course, greatly ilattcred, until she added. 'For, Mr. Smith, I have heard so much of your recipe in salads that I was most anxious to obtain it from you.' Such and so various are the sources of fame!"

"To make this condiment, your poetbegs The pounded yellow of two hard-boil' £ eggs; Two boiled potatoes pass'd through kitchen sieve, Smoothness and softness to the salad give. Let onion atoms lurk within the bowl. And, half suspected, animate the whole. Of mordant mustard add a single spoon, D:strust the condiment that bites toe soon, But deem it not, thou man of herbs, a, fault To add a double quantity of salt; Four times the spoon with oil from Ltj*_ ca crown, And twice with vinegar procured from town; And, lastly, o'er the flavoured compound toss A magic soupcon of anchovy sauce. Oh, green and glorious. Oh, herbaceous* treat! 'Twould tempt the dving Anchorite to eat; ' . Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad bowl! Serenely full, the epicure would say, Fate cannot harm me—l have dined today.'' SALAD DRESSING. This is an exceptionally good dressing, but I cannot recommend it as a cheap condiment. Boil three eggs for a quarter of an hour, that means until they are perfectly hard. Rub the yolks smooth, then mix in a saltspoonful di salt, a teaspoonful of raw mustard, » saltspoonful of powdered sugar, half a saltspoonful of white pepper, the wellbeaten yolk of a raw egg, two tablespoonfuls of lemon juice, and four taWespoonfuls of thick cream. In a farmhouse where .eggs are plentiful and. cream available, this salad dressing will not be regarded as unduly expensive.