DOMESTIC

New Zealand Tablet, 27 February 1919, Page 41

DOMESTIC

(By Maureen.)

LENTEN RECIPES. Cream of Tomato Soup. ;■ Cook 11b of tomatoes in a pint of water, witk salt, pepper, sugar, onions, thyme, and parsley to ' taste. Stir in a tablespoonful of butter and a cupful of finely-ground breadcrumbs. Add a pinch of baking soda just before stirring in a quart of milk. Heat to boiling point; serve at once. Salmon Patties, Ingredients; Puff paste, a tin of salmon, salt, pepper, cayenne, lemon juice, and parsley. Method : Poll out the paste and stamp into rounds ; double the number of rounds, then stamp the middle out of these with an egg-cup, and place on top of the first round stamped out. Put a little piece of bread in each cavity, and bake in a hot oven. Take all bones out of the salmon; add the seasoning and a little lemon juice, and heat in a jar stood in a saucepan of boiling water. When the pastry comes out of the oven remove the pieces of bread and fill the centres with the prepared fish and serve. Salmon Pie. This is a. good substantial dish for a, large party. Soak about half a pound of bread in water until it is wet through. Now squeeze out all the water you can and break up the bread with a fork in a large mixing bowl. Peel and chop a fair-sized onion and mince very fine; add it to the bread. Season now with pepper, salt, two or three chopped olives, and a dash of vinegar. Take contents of a can of salmon and break up well. Add it to the bread and seasonings, and mix .well with a fork. Pour the liquid from the can over it, and then put all into a buttered dish and break one or two eggs over the mixture. Put a few small pieces of butter on the toil, and then a layer of

fine breadcrumbs. Leave in a hob oven for fifteen minutes, when it will be ready to servo. Fish Souffle, One breakfastcupful of any cooked fish chopped small, one teacupful of freshly-cooked mashed potatoes, two raw eggs, two tablespoonfuls of butter, two tablespoonfuls of milk or cream, two tablespoonfuls of finelychopped parsley, salt, and pepper. Butter a deep .piedish, melt the butter, add it to the hot mashed potato, and beat together till light. Add the fish, parsley, milk, yolks of eggs, and seasoning, and beat well. Lastly mix in lightly the whites of eggs beaten to a stiff froth. Turn the mixture into the piedish and bake in a quick oven until well browned and puffed up. Serve at once in the dish in which it was cooked. Baked Rice Omelet. Have ready a cupful of cooked rice. Beat four eggs ; add these to a quart of milk with pepper, salt, and butter to taste. Stir in the rice, bake in a round, buttered dish until the top is brown; serve immediately in same dish. Household Hints. Use wire—copper is the best for picture-hanging ; if docs not rust easily, is moth-proof, and will last for years. Cloudy mirrors should never be seen in a house Pub them with a. cloth wrung out of cold water and dipped in dry whiting, and then polish them with a dry duster. I t not in use, scrubbing brushes should be turned bristles downward. Thus the water will run out of them and they will dry, whereas if they are placed on their backs the water will soak into the wood and loosen the bristles. To restore slimy sponges, dissolve a tablespoonful of sea salt in a quart of hot water. Soak the sponges in this mixture till quite cold; rinse out in several clean waters, when they will be found equal to new.