Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 383, 10 September 1903, Page 7

Housekeeper.

A SAVQTJJIY STEW. , Ingredients: Two nt cks of mutton tea pounds of potatoes, five poutd* of onions, cne pint jof split peas, three cwrats, three turnips, I salt and pepper, and three gal • lons (twelve quarts) cild %ater. Out the meat, tat, bone, and all, into .small c'aops. Wash, psel/and halve the potatoes; Peel and sic> the oniens in r;ngs. Wash, prepare, and cut the currots and turnips in d ca. Put the meat in the i opper. Shake over it the carrots, turnip?, onions, ai d peas, all mixed together, and a good seasoning of salt and pepper. Put all the potatoes on the top. Pour in the cold water. Simmer for three hours very slowly, and it is ready. To many children a slab of anything that can be dignified by the name of puddictj is a rare dele c/. Lat it be sweet, aid spotted with a fe«y currants, and that is ail they ask. Try this with soma of your oftenwasted crusts. BEEAD PUDDING. Ingredients: Four pounds of stale bread, three pounds of flour, two pounds of mutton suet, or dripping if more u mvenient; three pounds of brown tusar ; three pounds c irrants, seven teaspoonfuls of baking powder, two teaspoonfuls of mixed tp'caj water, or milk aud water, sour milk, or buttermilk to make a stiff dough. Break up the bread. Soak till soft in boiling water. Squeeze well, and beat fill fine with a fork: Add to it the ciop ped suet (or dripping), currants, sugar, baking powder, and spies, . Mix well with enough of any of the liquids mentioned above to make a stiS ms-ss. Spread about one frc'i th'ck in greased tins. Bake till well browned. Cut into squares, and serve hot or old. From the above no.pes you will sue that for a c >mparatively email sum hundreds may be supplied with a good, hot, nourishing meal. MACARONI A LA NAPOLITAINE. Required: Half a pjntd best mt c vroni, four ounces of flour, one egg, one gill aad a half of milk, one p Hind of tomatoes, one ooncj of butter, one ouecj of grated cheese, s tit and pepper, and half a pint of saHdoil. Break the msoAroni into one-inch lengths. Throw it into plenty of fastboiling salted water. Add a small onion, stuck with two c'oves. to the pan. Boil quicily till the nrcironi is choked, but not broken. Pour oil the water and drain well. Directly, or before the m?cwoni is put on to ook, make a batter of the egg, milk, atd flour. Put the flour in a basin, add half a teaspoonful of Bait. Break the egg into the middle if the flour, add a little of the milk slowly, stirring all the time, till half of it "is used. Then beat the batter well till bubbles form on the t-p. Add the rest of the milk, and let stand till tho m:cironi is cooked. This makes 'the bitter lighter.. ■ Put the tomatoes in a ring round a deep fireproof dish. Heap the fried mac ironi in the contra Put a border of the grated cheese round the outside edge of the ring of tomatoes. Make very hot in the of en,