HOUSEHOLD HINTS.

Wairarapa Age, Volume XXV, Issue 10713, 23 October 1913, Page 2

HOUSEHOLD HINTS.

Savoury Eggs and Cheese.—Thoroughly beat two eggs, season to taste with salt and pepper; shred 4oz of cheese and stir into the beaten eggs. Pour into an enamelled saucepan and let it melt-slowly, stirring the while. Have ready some hot buttered toast on a very Jipt dish. Pour over the eggs and cheese mixture and serve as hot as possible* Cod Steak and Ham a slice of cod weighing about £lb, wipe it, and place in a buttered baking tin. Prepare mixture of breadcrumbs, savoury herbs and 1 parsley, and bind it Avith a well-beaten egg. Place this upon the fish and season. On top put a slice of raw ham and bake for about twenty-minutes in a moderate ove,n. Dish up and pour around it some anchovy sauce. . Sausage Eggs.—This dish may be prepared on the previous night, all that requires to be done in the morning being the frying. Skin £lb saus- , ages, and mix the sausage meat with a cupful, of breadcrumbs, a little salt, pepper, and nutmeg, and a raw egg. Then take three hard-boiled eggs, and after dividing the sausage mixture into three equal portions, work each portion with floured hands round each hard-boiled egg until quite smooth. Fry in deep hot smoking fat for a few minutes, cut each egg across, and serve on hot buttered toast with a little tomato sauce. The accompanying sauce is made with two fresh tomatoes or half a teacupful of tinned tomatoes, in addition to a teacupful of stock or water, pepper, a little salt, and a teaspoonful of cornflour. These ingredients are stewed for a quarter of an hour and then strained.

Fish Pasty.—Make a little flaky pastry with jjoz' of flour, 6oz butter, % of a teaspoonful of baking powder, and a little cold water. Cut the butter into inch squares amongst the flour, then add the baking" powder with, a pinch of salt, moistening the whole to a stiff do.ugh with a little cold water. After rolling out the dough three and a half times, again roll it into a neat square, and trim the edges. Cut into tiny pieces lib of filleted white fish, and mix with it a chopped tomato, a hard-boiled egg, also chopped, and' a teaspoonful of finely-chopped parsley with a dessertspoonful of butter, broken Into, little pieces. Season this mixture with pepper and salt, and then pile it on to the centre of the pastry, bringing the corners to the and wetting them to make th*em adhere. With the scraps of pastry the pasty may be decorated nicely, and the whole is then - brushed with a little beaten egg and baked in rather a hot oven for three-quarters of an hour. If the pastay becomes brown before being cooked through, it should be covered with a greased paper, which prevents too rapid browning. a Devonshire Stew.—Slice two good 1 - sized onkms thinly, and v fry a nice brown j dredge-in a tablespoonful of flour, and let it also, brown; add a tablespoonful of vinegar, pepper~and salt; cut lib of steak into small pieces, add to the onions, and over all pour a pint of,stock; cover the pan. and let the contents nearly boil; then' simmer for 2$ hours.' To serve, take out the beef and set on a dish. i>oil the gravy for three minutes, add some chopped capers, and pour, the meat. Serve with a border of haricot beans, which should' Be soaked overnight previous to boiling. Small suet dumplings added are a great improvement. ■ ' . '