HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 215, 6 October 1916, Page 3 (Supplement)

HOUSEHOLD NOTES.

SEMOLINA AND EGG PUDDING.

Put a pint of mtik with a piece of lemon rind on the lire to boil, and sprinkle into it an ounce of semolina. Cook gently till it thickens. Itemove the lemon rind, sweeten to taste, ana allow to get slightly cool. Add tiie beaten yolk 01 an egg, then the stiffly beaten wh'.te. Turn into a greased pie dish, and bake in a fairly hot oven til! it rises and is brown. RHUBARB AM) BARLEY FLUFF. Make some rather thick barleywater. adding a strip of lemon peel f or flavouring. \Ylien cooked remove the peel, and put the barley water into a saucepan. For each half-pint add one quarter of an ounce of isinglass. Sweeten to ta.ste, and stir over the fire till dissolved. When d'ssolved pour into n mould, placing an old jam-jar in the ■'litre, .md leave till set. Then turn, out and fill spac: with stewed rhubarb

MUTTON CUTLETS

Take two pounds of the ne< k of mutton, and cut it into neat cutlets, removing all fat. dust with flour, and fry in dripping. Place the cutlets in a casserole with a little water, and stew gently while the vegetables are being prepared. Cut one large onion, a turnp. and two small carrots into small pieces, and fry in the pan with a little dripping til! slightly brown, then add to the cutlets. Skim off the fat. Put a teaspoonful of herbs in a muslin bag, and tie up so that they do not mix with the meat. Season with pepper and salt, put 011 the lid. and simmer for one and a half hours. Take out the herbs, skim off the fat. and serve in the casserole

WHEN HASTE MEANS WASTE

HINTS THAT WILL HELP THE HOME-COOK.

Most people, I expect, have proved the truth of the saying that ''the more haste the less spaed," especially in cookery matters. But it isn't just because haste makes for carelessness that it often leads to waste. Hurried cooking wastes the nutritious elements in many dishes, and turns whats hoi;id be sustaining food into something unpalatable, if not-ac-tually harmful Take rice pudding, for instance. Most people allow about forty minutes to cook one. and think it is ample. Certainly the pudding is eatable, but a lot of its goodness has been wasted HOW DO YOU BOIL RICE? In the first place rice must be cooked gradually and thoroughly. Quickly cooked rice may be soft enough to eat without being properly cooked—that, is, sufficiently done to get the highest, possible nutriment from each gram. In the second place milk that is allowed to boil quickly evaporates quickly, and a lot of milk therefore vanishes into thin air, and docs nobody an} good. In addition, what is left loses its flavour.

One pint of milk should be absorbed by two ounces of rice, gently cooked. You may argue that slow - cooking means extra fuel. Exactly : therefore, don't have baked rice pudding unless your oven is hot anyhow, or unless you can utilise the heat for other cooking at the same time. Rice boiled in water for twenty minutes, and served with milk and brown sugar, will be every bit as wholesome and nutritious, and an ounce o{ stoned raisins, added to the hoiling rice a minute or so before stiaining, will make the d : sh better still. Rice being largely farinaceous should lie accompanied by milk or gravy to make a satisfying food.

SOAK TAPIOCA. Haste is a cause of waste in cooking other starchy things, such as tapioca. These should be left to soak in cold water for several hours before cooking begins; the best plan is to put them in to soak overnight. Cold water softens the starch grains and swells them out, as you will see for yourself when you look at tapioca that has been soaking for some hours. The same principle applies to hatter. Don't mix a batter pudding just before you want it. but let it stand for at least an hour after mixing. The cold milk will soften the starch grains, and prepare them for cooking. Don't make soups quickly. If you let them boil fast, they .evaporate as they cook, and there is the same waste as with a milk pudding done too quic'uly. The exception to this is when you are boiiing bones for stock ; these need rapid boiling. All these hints soe.ii to suggest arc alarming consumption of fuel, but it is poor economy to save fuel, and throw away half tile nutrition contained in the food you conk, isn t it!"

HOME HINTS. To keep lemons fresh place them in a jar of water which must b? changed overv two days. * s * When making soup, add a smalt piece of liver chopped up finely, 'lhis iqve- the soup a delicious flavour. s * * To keep flies away sprinkle a few drops of oii of pennyroyal on blotting paper and p' i< e about the room. * * Charcoal placed in muslin hags and hum; in a damp cupboard will quickly absorb all the damn. si* A hint for mother-:.—When testing the water for baby's bath test with the elbow instead or the hand, and there will he no fear of scalding the little one * * * A laundry bint.—While starch is still hot drop into it a piece of alum the siZ3 of a walnut. Thi will give a glaze, anl the articles starched will keep clean longer.