HOME MAKERS CORNER

White Ribbon, Volume 19, Issue 4, 1 May 1947, Page 8

HOME MAKERS CORNER

By “LYNETTE.”

THE HAYBOX AGAIN With North Island power cut* complicating the cooking of family meals, more about Haybox Cookery seems appropriate. Instructions for making a haybox were given in the issue of August 1, 1946, but, for the uninitiated, it is a box, lined with paper, and filled with hay, into which casseroles of food, brought to the boil on the stove, may be put to cook by their own stored heat.

Many dishes requiring long, slow cooking are admirably handled by the haybox, with the added advantage that they can be started when the power is on, and served, perfectly cooked, at any time up to three hours later quite independently of the electricity. Porridge and other breakfast dishes can be cooked overnight, and warmed in the morning. Soups, and many luncheon and tea savouries can also go into the haybox. Celery, broad beans, all the pumpkin family can be cooked in this way, but not cauliflowers or greens, as appearance and food value suffer from the long cooking. Here are three suggestions for haybox dinners, each allowing for three caseroles. (A box to take more than three becomes too large for most kitchens.)

1. Beef olives, pc atoes, carrots (cut in rounds anti served with chopped parsley), and a cold sweet. 2. Ox tail stew, potatoes and steamed pudding (done in haybox). 3. l’ork pot roast, potatoes, pumpkin, and a cold sweet. Beef Olives: lake 14 lbs. stewing beet and pound in seasoned flour. Cut into thin pieces about 2x4 inches, and spread with the following stuffing:— 2 o/s. bread crumbs, 2 teaspoons chopped parsley, 4 teaspoon grated lemon rind, 3 ozs. bacon chopped, fat from the meat. 4 teaspoon mixed herbs, 1 egg.

Roll up meat and skewer with a toothpick or tie with .string; sear in hot fat, add water and bring to !>oilmg point. Thicken and place in haybox. Remove skewers or string before serving.

Oxtail Stew: Cut up tail, roll in seasoned flour, sear in hot fat, add water and bring to tailing point. Put into haybox for two hours; then add carrots, parsnips and onions, bring to boil again and then return to haybox till wanted.

Pork Pot Roast: lake about four lbs. shoulder of pork, rub with seasoned flour, brown on all sides in hot fat and add 1 cup of water. Cook on top of stove .for half an hour, then in haybox for two hours. Add six quartered apples and half cup raisins. Reheat and return to haybox for half an hour. Serve with gravy made from liquid.