HINTS FOR MOTHER

Wairarapa Times-Age, 8 May 1940, Page 9

HINTS FOR MOTHER

OVEN COOKED DINNERS THE FUEL PROBLEM. TRY SOME OF THESE. Cooking meals for which it is necessary to use both oven and hot plate should always be avoided where strict economy is needed. Try one of the dinners suggested and see how much fuel you will save. CASSEROLE PORK AND APPLES. /" Peel and core 4 large cooking apples ■\ and cut into rather thick slices. Place them in the bottom of a casserole disn ■« with about 3 or 4 cloves. Trim I Jlb. fresh lean pork, roll in seasoned flour. Feel 3 large onions and cut into slices; fry in a little good dripping until a nice golden brown. Place on top of apples. Fry pork in the fat in which the onions were cooked until lightly browned. Now add pork to casserole and cover with a brown gravy made by adding a little flour to fat in which Ihe pork, etc., was cooked. Cook until <?iuite brown, then add about threequarters of a pint of stock of water. Add seasoning and 1 tablespoon tomato sauce. Add to pork, etc., cover with a light-fitting lid, and bake in moderate even for 11 hours. BAKED JACKET POTATOES. Scrub as many potatoes as required, then rub them over with a little dripping. Bake in the oven for about one hour. Cut a slice off the top, scoop out the inside, mash well, and add a little butter, pepper, and salt, and if liked 1 tablespoon grated cheese. Refill cases, replace top, and return to oven to get piping hot. z GLAZED CARROTS. Scrape carrots and cut into thick slices. Place in oven with a syrup made by boiling i cup water, thicken with 1 teaspoon cornflour or arrowroot diluted with a little cold water; add 1 dessertspoon brown sugar, J tablespoon butter, and a pinch cinnamon and a little salt. Bake for one hour or a little longer, according to the carrots.