HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 223, 3 November 1916, Page 7 (Supplement)

HOUSEHOLD NOTES.

MAKING STOCK

Young housewives can learn something from ther more experienced sisters as to what to do with left-over roasting bones, such as are often consigned to the dust-bin. From these bones when all the meat has been removed, a delicious soup can be made, and also a stock for all kinds of savoury dishes.

The bones should be cracked and put wlif'lo fresh in a pot over'tho fire, with a quart of cold water lor every quart weight of bones. To tin's should be r-dded two tomatoeSj an onion, a carrot and also a couple of stalks of. celery cut in duo, and a turnip, when such vegetables are in season. and the wholo should bo boiled gently until the liquid has simmered down to half 't.» original quantity. This should he allowed to stand in the pofunf? cold, then ;i ■mould be skimmed and strained, an.l will prove a stock useful for various dishes,.

HOME HINTS FOll THE ECONOMICAL HOUSLVYIIL. Vinegar rubed over raw meat makes ~.t lender. • • • » Skim-milk is excellent for washing floor tiles, anil gives them a much better appearance than soapy wat.r docs. Sheets o* newspaper spread between the wooden hoards and the carpet are most, effectual in keping moths out u! n, carpet. Scorch-marks, unless very had, ran he removed from linen by c utting an onion m lialf and rubbing the scorched pnrt with it. Then si>ak in (old water. and the marks will soon disappear. A THOUGHT KOH THE WEEK. Cam- sunshine with von into the si ■'*. room of Your patent, and you will Imvo it there when you depart.- 1.. Ludl-im.

MACARONISHAPfc.

Required : Four ounces of macaroni, a breakfustcupful oi breadcrumbs, a breakfast-cupful o- boding milk, four tablespoonfuls of chopped nuts, either linizil or peanuts; a tablespoonful of minced parsley, au onion chopped fine, two beaten eggs, two tablcspoonfuls of margarine, and seasoning to taste. Break the macaroni into small pieces and boil it in salted water until tender' dram it. Soak the breadcrumbs or five minutes in the I. >iling milk, add macaroni and rest of ingredients. Put the preparation into a greased mould, and sto;:m it for one hour, then turn out and serv c at once.

BAKU I) LEXTJLS. tlnl! ,S rl!f " m "r * m » ln Wrr.tio* than the preceding one. Jt^uirod: a. f a pound ol rea lentils, tw o on:ons, =oniep epper, salt, two cooking a p, )k . s ' nd two tablespoonful* of butter or •utter substitute. Method: Watie lentils and soak then, for twelve houVs Slice the onions, put them into a stew'entlv t, }- a,, t tt!c, '"- ttpr ' r - nd »^them bn ■ }? n " lm ' !to< D ' ra,n the lentils, lay them over the omons, add !««* enough water to cover, and cook very gently for one hour. Butter a Pie-c.sh, lay part of the preparation in it with seasoning to taste, then add alternate layers of sliced apple, and hj, mixture. (If hard apples stow them beforehand.) Place bite of butter on the top layer, and bake the p ; e until '■rownc-d. A SAVOI'HY KK'E pFdDIXG. Boil half a pound of rice until not broken): dram ,t and put aside to 01. Boil a larg, Spanish onion for t*o hours; then drain and pound it with two ounces of butter, two teaspoonfuls of miued parslov, two teaspoonfuls of salt, and half a saltepooniij of cayenne pepper. When smooth >mx thoroughly with the rioo. and stiin threw woll-beaten eggs ' Put th<s into a buttered piedish nnd bake for half an hour, then turn out and serve with white sauce A rue pudding with a kltlercurrv powder and a fried onion added to tho link makes a very n'c-e occasional substitute for meat. A NICE SAYOIRY PUDDIXG. This is an economical preparation and 't is a. v.'ry tasty one. Soak halt a Pound of dry bread in cold water and when soft dram as dry as poaibl" afterwards boat lightly wrth some half! boiled onions, and three ounces of suet chopped ver yfine, then add two tablespoonfuls of coarse oatmeii, half a teaspoonful of minced sage or any sweet herbs prferrcd to sag;?. Beat an e™ well, add a cupful of milk to the eg" nnd mix all the ingredients together. Heat an ounce of dripping in a baking tn, pour the preparation into it, and bake in a good oven for thr.v-quarters of an hour. Then cut the prdding iutj squares, and serve witu gravy; make it with a little moat extract, c. part of a soup square, if there are no scraps <••' meat you can utilise for tho purpose. TO KEEP FiSH FRESH. With very few exceptions, fish can not be cooked too soon after it has left its native element. For a short timo fish may be kept > : n condition by this means . ('loan it, remove the gills,,and insert pieces of charcoal in the mouth and inside. Then wrap the fish in cabbage leaves and lay them or a stone floor in a cool place.