HOUSEHOLD HINTS.

Wairarapa Age, Volume XXV, Issue 10713, 7 October 1913, Page 2

HOUSEHOLD HINTS.

Ham Omelette.—Three eggs, pepper and salt, minced ham. Beat up the eggs (not too much), add pepper and salt with a little butter in omelette pan, pour in the mixture, allow the eggs to set, put on the minced ham and fold omelette over. Serve hot.

Cooking Eggs.—Beat six eggs slightly, acid salt and pepper and five tablespoons of very finely chopped cheese. Molt one tablespoon of initter in a saucepan, turn in egg with ctheose and stir until eggs are of jellylikcr consistency. Serve immediately on squares of hot buttered toast on a dish garnished with yellow nasturtiums and a few green leaves. Eggs a la Nevern.—Take four eggs, four rounds of toast, a little butter, one tablespoonful of chopped parsley, 2 ounces of cooked ham. First of all the liam should be cut into the thinnest shreds, then the butter be melted in a frying pan-. Put the ham into it and make it hot. Poach the eggs carefully, and put one on each round of toast, arranging the ham in a border round them. Sprinkle each egg with a little chopped parsley and servo them on a hot dish. '

- Parmesan "Croquettes.—Required: Four ounces of grated Parmesan cheese, two ounces of fresh - breadcrumbs, one ounce of butter, one egg, and two extra yolks, salt, cayenne, crumbs for coating, frying fat, crumbs for frying. Mix together the crumbs, 'cheese, and warmed butter. Season it well, then add enough yolk of egg to bind the mixture sufficiently for it to be shaped into neat balls. Next roll these in the crumbs for frying, then biush all over the balls with the well beaten whole egg, and again cover with crumbs. Or if liked the outer covering may be made thicker by first brushing the balls with egg, then coating with crumbs, and then repeat this operation again so that there are two distinct coatings, next, when a bluish smoko is rising from the deep pan of clean fat, put in a few croquettes at a time, and fry them a pretty golden brown. Dram them on paper, and serve them piled up on a pretty lace paper or a hot dish. are excellent eaten with brown bread and some -savoury sauce. • |

Sole au Gritin.—Butter a fat piedish and place on it a sole. Chop a quarter of a pound of mushrooms, add a teaspoon of sifted breadcrumbs, a teaspoon of grated cheese, a teaspoon of chopped onions, salt to taste. Mix tin's well together, and put on the top of the fish. Raise the fish and put in one wineglass of sherry and one of water, and on top of fish put a few lumps of butter and grated breadcrumbs. Cook in over for half an hour.

Mock Woodcock.—Two shoes of buttered toast, six anchovies, half a gill of cream (or milk), seasoning, cayenne and yolks of eggs. Chop the anchovies and place them between the slices of toast, cut into neat pieces, and arrange on a dish. Beat the e ££s> add cream, and put these in the pan. Stir till it thickens, then pour over the anchovy toast. Potted Steak.—Procure lib of steak and mince finely throlugh a mincer. Mix with it Jib fresh butter (melted), 1 teaspoonfiil pepper, 2 teaspoons salt,, £ teaspoon cayenne pepper, half teaspoon grated mace, half teaspoon grated mitmeg, one tablespoon anchovy sauoe. Mix all thoroughly. Place in a jar and siand in a saucepan of boiling water and steam for five hours. When cooked, blend well with fork, and press it into small jars for use. Delicious for cut lunches.

Mince Pies.—Line some patty tins with short pastry, fill with mincemeat made as below, cover with pastry, and cook in brisk oven till a golden brown colour: —£b of suet. Mb of raisins, lib of cur rants, IJlb of peeled apples Jib of brown sugar, ill) mixed peel, lib nutmeg (gratod), juice of It Unions, grated peel of one lemon, and quarter cup oif brandy. Mix all well together.

Pickled, Mushrooms. —To every quart- of mushrooms allow two blades of inace, loz ground pepper, vinegar

to cover and salt. Add the mace and pepper to the proportions named. Shake well over a clear fire until the liquor flows, and keep them there till they are dried up again. Add the vinegar, simmer for one minute, and then store away in jar for use. These will remain good a long time, and arc considered delicious. Genoese Cake. —Take the following ingredients: 4 eggs,. 6oz butter, Jib flour, sugar. Slightly warm the butter till-.it is easy to beat with a spoon, then add sugar, and-beat to a cream ; next add the eggs one by one, and lastly the flour, beating all the time. Pour the mixture into a buttered baking tin and bake in a quick oven for about ten minutes. When cool spread the cake tliinly with apricot jam. Coat it with icing and place in a hot oven for a minute or two.

Philadelphia Cream Puffs.—'lngredients : 2 clips 'butter, 10 eggs, 3 cups flour, 1 pint of water, 1 tablespoonful soda. Boil the water,. melt the butter in it, stir in the flour dry while the water is boiling. When cool, add the soda and the well-beaten eggs; drop the mixture with a spoon on buttered tins and bake twenty minutes. D.o not open the oven more than twice while they are baking.