HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 211, 22 September 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

SOME RECIPES YOC WILL LIKE. DATE AND ORANGE FRITTERS. Take two oranges, peel and renw* m 1! the white skin from them. Pull them into quarters, and drop them into a batter, previously prepared. Wipe and stone one pound of dates and dropthem into the batter. Have ready .-? pan of frying fat, and frv the friiits separately in it. Then p ; le together on one dish. APPLES STIFFED WITH DATES. Choose six or eight medium-sized apples and core them without breaking. Stone and chop some dates, and fill up the holes in the apples with them Bakj in a moderate oven, and when cold dust over with grated cocoanut and plenty of sugar. Serve with cur tard. DATE AND APPLE CHUTNEY Take one pound of apples, one pound' of onions, one pound of dates, threequarters of a pound of brown on.> pound and a half of tomatoes three-quarters of an ounce of mustard seed, and one ounce of salt. Core the apples, stone the dates, and wipj the tomatoes. Then boil all together with a pint and a half of vinegar till tender. Bottle when cold. LEMON CAKE. Cream together half a pound of but ter and half a pound of caster sugar, to this add ona well-beaten egg, flavoured with half a teaspoonful of lemon essence. Add half a pound of flour and a teaspoonful of baking-powder. Mix all the ingredients well together, adding a little milk if too dry. Pour into a greased and paperod tin and bake in a moderate oven for an hour. LEMON MOULD. Rub the rinds of two lemons on half a pound of lump sugar. Dissolve half an ounce of gelatine, and the sugar in half a pint of water, and add the juioe of three lemons. Then st'r in three well-beaten eggs, return to the pan, and stir over a gentle fire till the are cooked. Then strain into a basin and mould when cool. Turn on to % dish when firm.

LENTIL SOL'P. One cupful of lentil pulp, one swo:t green pepper, two medium-sized onions two taolespoonfuls of butter. Chop or run through the food chopper the pep. per and onions and cook in the butter for five cr six minutes. Put into the lentil pulp, to which has been added one quart of water. Boil together for half an hour; season to taste and serve. If very thick soup is desired, add a. finely mashed potato and cook for tw~or three minutes before serving. EXETER STEW. This is a family dish. Take a pint or stock, two good-sized on:ons, a tablespoonful of flour, a p'nch of pepper and salt, a tablespoonful of vinegar, •» pound of lieel trimmings, a few baked and hoiied haricot beans, and some chopped tapers, or minced pickled gherkins in their place. Slice the onion? thin, and fry them a rich brown colourin fat. Dredge in the flour and brown that also: add vinegar, pepper and salt; cut the meat into nice pieces, adi it to the onions, pour the stock over, nnd when not quite boiling draw the pot aside, and simmer it very gently, for two hours and a half. Put the meat on a hot d : sh. Boil the gravy for three minutes, add the chopped onions and capers. Border with haricot hean= soaked all night and boiled in salted water till tender.