HOUSEHOLD HOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 225, 10 November 1916, Page 3 (Supplement)

HOUSEHOLD HOTES.

GRAHAMS SOUP. Chop th c following vegetables fine:— Three carrots and three turnips. Put them in a stewpan with three quarts of water, and simmer gently fo - half an hour. At this tim? add u small cabbage, which has hern par-bciled and chapped; in a quarter of an hour more add on e pint of stewed tomatoes and a bunch of parsley, a sprig of thymo and a bay leaf . Boil sharply for'another quarter of an hour. Press the whole through a wire sieve, return it to the stewpan. set it over thc lire; stir in an ounce of fresh butter and half a cupful of milk thickened with corn Hour; add pepper, salt, and sugar to taste. Serve very hot, with fried bread cut into tiny sot ares. FORCEMEAT BALLS. Take from two or four ounces of stale bread, pour over it half-a-pint of boiling water, and when it has absorbed the greater part of the water, squeeze out superfluous moisture. Then add to the soaked bread a quarter of a teaspoonful of finely powdered sweetherbs, a large heaped tabiespoonful of minced onion, or a dessertspoonful of minced slrallot. a heaped teaspoonf.ii of minced parsley, and a grate of lemon rind. Mix the whole well together and season with pepper and salt to taste. Add an ounce or so of beef dripping or other fat, or some sln'edded suet, bind with the yolk of an egg, and shape the mixture into small round halls. Frr them in hot fat, or bake on greased tin in the oven. Not only do these savoury halls improve the dish, but they make the meat go much further. SAVOURY CRUSTS A good breakfast dish of .which meat ioi ins no part c;tn be made as follows; —Cut four slices from a tin loaf threo days old; remove thc crust and divid:each slice into two or four pieces. Dip these for a minute in milk. Have ready a well-beaten egg seasoned with pepper and salt, a smail tca.spoonl'ul of finely chopped onion il'..rs!ey\ and any sweet herbs liked. Stir all to. gether for two minutes, then dip ea-* i slice of breed in the mixtu ro

Have ready a frying pan half-full of lioiling fat. add the bread slues two \y a time and fry a golden colour. Thi9 savoury bread is excellent e.iten witii fried bacon. The .crusts should Uj dried in the oven and put aside for future use. STUFFED BACON. Stuffed bacon may be served either at breakfast or as a luncheon dish. Take four ounces of stale bread freed from crust, pour over it as much boiling water as it will absorb, say, from .* gill and a half to half a pint. Squeero thp, bread dry. add to it a heaped teaspoonful of nnely-minied parsley, a heaped teaspoonful of finely mfiiced shallot, a pinch of any dried sweet herbs, salt and pepper to taste, also a tiny grate of fresh lemon rind. Now mix in a will-beaten egg to bind. Freo the bacon s'ices from the rind, put a iittle of the composition on each rasher,roll it up, cook the rashers on a greased baking dish, and -crve as hor as possible.' SAUSAGES-TO COOK. Sausages will go twice as fai if boiled before tbov are fried. Have ready a stowpan hali-full of lwiling water, throw the sausages into this, bring the water to th.3 boil again, and let tn« sausages, if beef, cook for ten minute? or longer. Fork sausages require fully fifteen minute 0 . . Take tli.'m up and drain on a hair sieve. While they arc draining, for each pound of sausages put a bit of butter, dripping, or lard abo.it the sizo of a walnut into the frying ] ail. Place tho pan on the lire, alio! directly tho fit melts add the sausages; cook them fe.r ten minutes, or until nicely browned. Thev must be turned froqeuntly to prevent sticking and burniug. dishing the sausages, pour off superfluous fat.s bake a little flour mto the residue of the gravy remaining m the pan. add a glil of water or stockand bring to the boil, stirring all tho time with the point of a kmfe; season with pepper and salt, p'our the sauce over the sausages, and serve at once.