HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 209, 15 September 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

TOMATO SOT.T. Make a stork with a twopenny bom. and ten breakfastcupfuU of water. Bo:! the stock for four or five .hours, then strain it, and skim when cold. Into j .stewpan put a tablespoonful of dipping, and fry in it two sliced onions When the onions are of a golden colour add a tin of tomatoes, put on tbe lid, and allow the ingredients to s'mm.T gently for half an hour, then strain and nil) the tomatoes through a sieve, line the soup pot put the prepared ntock with the tomato pulp. Put two lablespoonfuls of poasemeal nto a howl, and gradually add to it a little of the boiling soup, mixing until :t '■* free of lumps. Stir the whole into the soup ,and keep stirring until »t boils. Season with pepper and salt. If the stock reduces itself :'n boiling add a little more water to it. Crisp lingers of toast make a nice accompaniment to the soup. FRIED LIVER. AVasr., dry, «ind dire th'nly Jib. >t liver. Blown a chopped onion in the frying pan with a dessert-poonful of drippng, and then draw the frying pan to one side. N'ext try the liver quickly, and when well browned dish it on a hot asli.'t. .St r into the pan a desertspoonful of flour with pepper and sa!. to season, and miiekly stir in a teacnpful of water. Roil up, pour over the rooked liver, and serve wth potatoes. RAKED POTATOES. Boil and mash six or eight potntoe? ; add a shake of pepper, the half of an egg, and a tablespoonful of hot milk. Put this mixture into a greased piedish, smooth and mark neatly, brush over with a little egg, and bake in a hot oven until nicely browned. If liked, instead of putting the potatoes into a piedish they may b,e formed into a neat border on a greased oven shelf,

brushed with egg and baked, then placed on a hot ashet with the liver and gravy in the centre. Care must he taken when removing it from th; tin. POTATO CHIPs. Potato chips are peculiarly suitabs> for fried Tver, and if nicely done *. pretty border of the chips around th<? liver forms a splendid dish. Pare thnv or four potatoes, and <.ut them into neat pieces like the liths of an orange. Dry these on a towel, and toss in a little flour. Have a stewpan with a quantity of deep smoking fat. Fry the chips in it—not too many at a time —untH they float on the surface, and are a like golden colour. Drain them or crushed paper, sprinkle them with iint salt, and plaee around the liver. -MARMALADE PUDDING. Into a basin put two breakfastcupfur* of breadcrumbs. Boil one and a half hreakfastcupfuls of m Ik, pour : t over the crumbs, and allow the contents of th» basin to stand for five minutes with a plato on the top. Nest mix in a teaspoonful of sugar. Then beat well two eggs, ading a drop or two of lemon flavouring, and stir these into the pudding. Into a w.ell-greased bowl put alternately a layer of the pudding and a desesrtspoonful of marmalade, leaving a last layer of pudding on tlie top. Cover with a greased paper, and steam for an hour and a half. Turn out and serve.