HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 5, Issue 238, 29 December 1916, Page 7 (Supplement)

HOUSEHOLD NOTES.

TASTY TONGUE DISHES

Summer dishes made of tongue are light and appetising for luncheons and suppers. Made ot' lams' tongues is the following dish: — Have ready six tongues, three onions, ouo pint of stock, half a teaspoontul of sugar, one small carrot, a >mall bit of turnip, half an ounce < f Hour, half a pint of milk, the yolks oi' two eggs, a, bunch ot sweet herbs, one ounce and a half of butter, and seasoning of pepper and salt. Scald tho tongues in boiling water for a quarter of an hour; then put into a stewpan the stock and the vegtables, cut >n small pieces. Place the tongues on th'j vegetables, put the iid on the saucepan, and let tho contents braise for an hour. Then remove the tongues and skin them; strain the stock, put into it the tongues and let the former reduce 11 a glaze that sheiid* well cover the tongues. Meanwhile, put the butter n a saucepan, add sugar and flour, then tho milk. Let ;.ll boil gently at the side of the fire, season with pepper and

wait and add the mixing thoroughly. Dish the tongues on a circle of mashed potatoes and pour the -.aiice in the centre.

Jellied Tongue. Another recipe, dainty an.! tempting, is jellied tongue. Boil a tongue until tender, ?o that ;t will -kin readily; cut it in thin slices and arrange it in a mould with thin slice* oi' lemon at the hottoni. Dissolve gelatine in water, to make a stiff icily, add sufficient sugar to sweeten the whole. Strain the jelly, cover the tongue with it. and let the mould stand in a cool place tor 12 hours before using the di>h.

CHEAP SPONGE CAKE. To make sponge cuke without egcs. t-ii.ro a cupful each of carter sugar and of milk, two cups of flour, and two toaspoonfurs of baking powder. Beat ill together thoroughly and bake in a moderate oven, making the mixture into one fair-sized cake or into small cakes.

This is an economical sponge cake, verv nice for the nursery. It may l.<e

eaten with jam, or in plain fornfTs v. nice etcetera to a dish of bottled fruit.

SCOTCH SCONES. For the tea or breakfast table Scotch scones are a delicious ..Jdition. To mako them, take one pound of Sour and mix into it half a teaspoonfnl of sait and two teaaspoonfuls of bakingpowder. Make this into a loose dough with half a tablespoonful of butter and about a teacupful of milk, previously warmed and stirred together. Divide tlio d.iugh into two, press each piece with the hands into a round scone, and then mark or cut each into four pieces.

HOUSEWIVES' HINTS. An excellent hint on cooking green? and getting rid of all superfluous watet from thou;, Ls to put a piece of moderately stale bread in the dish in winch the greens are placed. This will absorb the moisture and leave the green?; in a good condition. Very often the water left in the vegetable dish forms quie a little pooi at the bottom of the vegetable dish and spoils the crispness of the vegetable.

It i.s a good plan to nsejt clean firebrick as an iron-stand, for being a nonconductor of heat, the brick allows the iron to remain hot for quite a long time.

To remove mildew from kid gloves, ammonia should be applied just underneath the spots. This will probably take away the marks at once if they are not of long standing, and it is fi good thing to get rid of them.

RECIPES YOU WILL LIKE DISHES FOR TLT OCCASIONS. APPLE DRINK. To two quarts of boiling water add eight apples, cut into slices, but neither peeled nor cored. Boil till the apples are quite soft, then strain the mixture and sweeten with sugar to taste.

HOME-MADE TOFFEE. Put one pound of H'gar and a tenenpful cf water into a pan, beat onequarter of a. pound of butter to a eream, and when the sugar has dissolved add the butter and keep stirring the mixture over, the fire till it sets when a little is poured on a buttered dish. Just before the toffee is done add six drops of essence of lemon. Butter a dish or tin and pour the mixture into it. When cool it can be cut into pieces.

ORANGEADE. Take four oranges, wash and dry them, then cut off the rinds very thinly and place them ina jug. Add twelve lumps of sugar, then half a pint of 'wiling water, and the squeezed juice of the oranges. Cover the jug and place on one side till the liquor is quite cold. Strain through a jellybag. When required, put some of the orangeade into a glass and fill with water or sodawater.

A WAR-TIME DISH. Take one pound of beef sausages.. prick them well, and put them in saucepan. Add one pound of tomatoes, cut up, and half a pound of onions, chopped, cover with water, and cook gently for one hour, stirring occasionally so that the sausages do not stick to the pan, but do not break them. Before dishing up, remove the fat from the top with a spoon, put in a little thickening, to boil up. Serve very hot. This is sufficient for four people.

GATEAU OF PRUNES. Wash one pound of prunes and soak them overnight. Put them into a pan with a pint of the water used for soaking, the grated rind of a lemon, two cloves, and two ounces of sugar. Simmer for about an hour. Then remove the stones, cracking some, and adding the kernels to the prunes. Dissolve an ounce of gelatine in half a teacupful of hot water, strain it into the prunes, and add the strained juice of a lemon. Mix well, then remove the cloves. Rinse out a mould, pour in the prune mixture, and stir occasionally till t. begins to set, then leave till cold.

SPAGHETTI AND KIDNEY PIE Take four ounces of fine spaghetti, break it up ,and boil in, salted water for twenty minutes. 3tleJLt one and a half ounces of butter, add one ounce of flour, then pour in slowly half a pint of milk. Mis smoothly, and allow to boil for five minutes, then season with pepper and salt and add to the spaghetti previously strained, and put into a buttered piedish. Have ready two kidneys chopped and fried in dripping. Spread tnem over the spaghetti in an even layer and sprinkle thickly iwth breadcrumbs. Put a few knobs of dripping on the top and bake till slightly browned.

BREAD SOUP. Tak.e one pound of stale bread and break it into pieces. Put it in a bowl. Hoil up about three quarts of slock or liquor in which meat or vegetables have lwen boiled, and pour sufficient into the bowl to cover the bread. Put the rest of the «tock on one side, and when the bread is quite soft beat it up with ,\ fork. Ad.l it to the remainder of the stock and boil the whole up. Then simmer for ten minutes and season tc taste. A little chopped parsley or a little cooked celery, finely chopped, can lio added l>efore serving, and a fewsmall flour dumplings make the soup more substantial.

A THOUGHT FOR THE WEEK. ",'Evorv -ingle day,' - says Henry Ward Bcee-her. 'should be to you -i day of royal discontent. You never thought as'well as you ought to think. You neve.* meant as highly as yo.i ought to mean. You never planned as nobly as you ougnt to plan. You never executed as well as you ought to execute."