DOMESTIC

New Zealand Tablet, 17 April 1919, Page 41

DOMESTIC

(By Maueeen.)

Veal and Tomato Salad. Cut some cold roast into thin slices : arrange them nicely on a plate and put over them peeled and sliced raw tomatoes : pour over this a dressing made of the yolks of two hard-boiled eggs rubbed into a powder : add one-half a teaspoonful of pepper, salt, dry mustard, and white sugar. After these are all well mixed with the egg, add two tablespoonfuls of the best salad oil ; stir it gently. After this is mixed put in onehalf cupful of vinegar. Keep very cool until served. Rice and Tomato Soup. Brown carefully in a saucepan a spoonful of butter and a spoonful of mixed onion. When golden brown add a quart of tomatoes cut up fine and let stew thoroughly. Pass through a sieve to remove seeds and peeling. Add the tomatoes to two quarts of beef stock. When boiling hard add a half cupful of wellwashed rice and let boil for fifteen minutes, or until rice is soft. Chop fine or pass through a meat cutter sjme of the sou]) meat and add to the soup. A half cupful of rice, well washed, added fifteen to twenty minutes before serving the soup makes a pleasant change from barley, vermicelli, etc., the usual thickening used for soups. Tomato Sauce. To every lOlbs of prime fresh ripe tomatoes allow one pint of best brown vinegar, Alb of lump sugar, 2oz of salt, loz garlic, loz allspice, !.oz each of black pepper and cloves, and Joz cayenne pepper. All the spices must be ground, and the garlic peeled and pulped. The tomatoes must be untouched by decay, wiped, and placed in a covered jar, and the jar set in a saucepan of water and boiled till the tomatoes are quite soft. They must then be removed from the fire, and the tomatoes rubbed through a sieve fine enough to keep back all the seeds and skin. Then boil the pulp or

juice for one hour, add all the other ingredients, and boil together till the whole becomes a smooth mass without any watery appearance. The boiling takes generally about five hours, but you must be careful to boil long enough to drive off all watery particles. Have ready perfectly dry bottles, which should be small for preference, as the keeping of the sauce is endangered as soon as the bottle is opened for use, unless it is used off quickly. When the sauce is bottled let it get cold, then cork securely, sealing over the corks or dipping them in melted resin. The spices given above may be increased or lessened according to taste. Vegetable Marrow Jam. Peel and cut the marrow in quarters, take out the seeds and cut the quarters into pieces about an inch square : lay them on a dish and sprinkle a little powdered sugar over. Let them stand 24 hours, then pour off the juice and throw it away, leaving only a little to moisten the sugar afterwards used. Take equal parts of fruit and sugar, and allow one lemon to every 21b of fruit. Peel the lemons very thin, cut the peel in fine strips, squeeze out the juice, and add both to the fruit and sugar. Put it on a gentle fire, and after it boils simmer till quite tender. Just before it is done add ground ginger to taste. Let the jam cool before tying down. This resembles an Indian preserve.. Marrow Cream. Steam 21b of marrow until tender, then beat it up until very smooth, add 21b of sugar, Mb butter, and the juice of two lemons. Boil altogether for half an hour and put into small jars, and use as lemon curd or as jam. Household Hints. Liquid ammonia is invaluable for washing silver, softening bath-water, and producing a good lather when washing woollens. Dissolve a teaspoonful of saltpetre in a cup of cold water and throw over a scuttle of coal. The fire will be brighter and last longer.