THE HOUSEWIFE.

Auckland Star, Volume XLVII, Issue 49, 26 February 1916, Page 9

THE HOUSEWIFE.

SOME EXCELLENT RECIPES. DUCK GIBLBT SOUP. , ■ , Ingredients.—Two sets <if duck giblets, Jlh gravy beef, 3 pints water, 3 small onions, a little lemon rind, pepper and salt, 2oz flour, a few drope of browning, mushroom ketchup. . and. clean the giblets and cut into email pieces, then, put them in a saucepan with water and the gravy tieef cut in tiny pieces. When this boila, skim it well, then add the onions, lemon find, pepper and salt to taste, and let all eimmer gently for four hours. Strain, return to the saucepan, and thicken with the flour, worked smooth with a little water, and then added to the soup; add the browning and the ketchup, boil three-quarters ,of an hour, and etrve with toasted bread cut in dice.- . -'

FISH HK. Flake the contents of a pound tin of salmon. Then melt an ounce of butter in a saucepan and stir into it threequarters of an ounce of flour. Cook together for five minutes, but do not allow to brown. Dissolve two teaspoonfuls of condensed milk in half a pint of water and add this gradually to the (lour and butter, etirring all the time till a moderately thick sauce is the result. Season with salt, pepper, and a teaspoonful of lemon-juice. Then take four cold boiled potatoes and maeti them ■with a little butter, grease a pint and a-half piedish, place the flaked salmon in it, pour the sauce over it, and arrange the potatoes as a crust. Bake in the oven till lightly browned.

SAVOURY ROLY-POLY. Eight ounces of flour, 3qz suet, pinch of sa/lt, water to mix, parsley and herbs, tomatoes, one onion, dripping, eoaked bread, brown gravy. Make a suet crust with flour, suet (finely chopped), and calt. Roll out to an oblong shape. Make a stuffing of some -soaked bread, chopped onion, parsley, and mixed herbs, well seasoned. Spread: this on the poetry, lay on two or three tomatoes sliced, wet the edges, roll up, tie securely in a cloth, and boil for two hours. Dish on a. hot dish and serve with brown gravy. (Enough for four or five persons.)

ALEXANDRA PUDDINGS. 801 l cix apples and maeh them; add to them one ounce of butter, a pinch of salt, a breakfast cupful of breadcrumbs, two eggs, well beaten, a little grated nutmeg, and half a cupful of milk. - Mix perfectly? then pour into -wetted cups and bake for half an hour. Turn them out and serve with sifted sugar over.

TOMATO-CHEESE CREAM. . Scald and peel two tomatoes, then chop them finely; grate about eight tabiespoonfuls of Cheddar cheese; put berth ingredients in basin, add a halfteaspoonful of mustard, a. knob of butter, salt, pepper, and- a few drops of vinegar, or a little tomato eaucc. Work theee together until quite blended, a?.d the consistency of Devonshire cream; pile it on a little dish and garnish with parsley. It makes a pretty and appetis-ing-looking-, dish, and--can be eaten thickly spread on toast or bread and butter. It is delicious. The smallest amount of chopped onions can sometime be added for a change..

BRANDY SNAPS. •Rub Jib of lard in lib of- flour, and add lib moist sugar, mix well, then add lib of syrup and-a few drone of essence o: lemon. Make this into a dough, pin jt out, and roll very thin. Cut with a small round cutter and bake on wellgreased tins in a moderate oven. These may be curled or left plain.

INEXPENSIVE SCONES.' Take lib of flour and rub into it 2oz of, ltfd, ad(t 2oz of moist sugar, a large teaspoonful cf baking powder, and a quarter of a pint of milk; make into a soft dough with about a quarter of a pint of , water, form into eight scones,, stick three raisins on top of caeb and bake on a floured tin aboi)t half an hour.. When partly done brush over with water and dust with white sugar.

BREAKFAST SAUSAGE WITH APPLE. Skin the sausages and form into little cakes, fry till nicely browned. Take"!wo. or three tart apples, peel and cut into aiiooj half an inch thick. Kp the circles (from which the cores should bo removed) in milk, and fry in the pan after removing the sausages. Tarn the apples carefully so as not to break the circles, and when cooked place around a'dish, arranging the sausages in'the centre.

RICH CAKES WITHOUT EGGS OR BAKING POWDER. One pound flour (plain, not eelfraking), Jib butter, Jib cast r 6ugar, Jib eultanae, Jib currants, £lb candied peel, one tcaspoonful carbonate of soda, halfpint of milk, a little mixed spice. Work butter and sugar together till quite soft, then mix in the flour, then fruit and peel. Dissolve carbonate of soda in the milk, pour into the ingredients, stir the" mixture thirty minutes, bake in a moderate oven two and a-half hours. The success of the cake depends upon the beating, which should te done with, a knife. A Very delickmis, economical cake.

THINGS WORTH KNOWING. Eggs will not crack when boiling if the shells are first dipped in cold water. An old toothbrush is excellent for brushing the charred part off the lampwicks. it helps in the kitchen to use zinc on the working table. A bit of alum will keep starch freeh for use several days. A few drops of eucalyptus oil will remove obstinate grease spots. If garments are soaked in cold water they will wash much more easily. ' Plain paraffin oil is excellent for cleaning, dusting, and polishing generally. Powdered oyster shells are excellent to mix with the soil for potted plants. Keep a child's email washboard in the bathroom—it will he a convenience when w ashing out email articles. To Uee Up Coal Dust.—Take six shovelfuls of fine coal dust, mix them with a little water, then add six break-fast-cnpfnls of salt. Mix together and form into bricks. Place separately on % piece of hoard to dry. In twenty-four hours they will he thoroughly dry, and can be need for banking up fires. Save Ail Tea Leases.—For about a week place them in a p«a, and pour over them one quart of boiling water. Allow to stand for one how, then strain and bottle the Kquid. This when applied with a flannel to mirrors, windows, and picture glasses makes them shine like crystal. It can also be used for ckming llnooleun and varnished paint.