HUSBAND COOKS.

Auckland Star, Volume LXV, Issue 6, 8 January 1934, Page 10

HUSBAND COOKS.

WHEN THE WIFE'S AWAY. ' There must be many wives this summer who have yielded to the temptation of a holiday and have left "hubby" to fend for himself. When "the wife's away" is the time for hungry men to find out that cooking is not all child's play, as eome husbands like to make it out, and though some men are really expert cooks, others confine, their efforts largely to opening tins. Most of them can fry eggs and bacon, or perhaps, occasionally, a eteak or ehojxs, but usually tbo repertoire is rather limited. Here aro some simple recipes for hungry husbands. Making an Omelette. An omelette is one of the simplest diehes for the inexperienced cook to attempt, but there is certainly a knack in the making. First break the cgg<s (two make a nor-mal-sized omelette) into a basin, then , season them with salt and pepper and , lightly whiek them together with a fork. Do not beat them. Now put a piece of ! butter into a email, clean frying pan,, just sufficient to cover the bottom of the pan when melted. Heat it over a moderate gae until a blue smoke rioes from ' it. Then (and not before) pour in the ' I egg mixture. Leave it to set for a i moment or two, slightly tilting the pan, loosen tho omelette from the sides with a knife, eo that tho uncooked top will run over the cooked edges and set. When the underneath of -the omelette is nicely browned and the top is soft but not moist, fold it in half and serve on a hot dish. Irish Stew. Now for- the etew. Here is an easy recipe for Iriah. stew, which is a general favourite: — Buy lib scrag end of neck of mutton, wipe it and cut it into pieces. Put it into a eaucepan with a pint of water and bring it to a gentle boil. . Skim oil tho top, and, if you can find the barley in the pantry, wash a tablespoonful and add it to the meat. Skin and slice three onions and peel and slice- lib potatoes, add them to the meat, and salt and pepper to tiiete'.' Cook gently, keeping the stew juet at bubbling point for two to two and a half hours. When half cooked add another lib of potatoes, peeled but left whole. Placo the meat in the middle of a dish, put the vegetables round and pour over the gravy. A Simple Dessert. One or two other simple recipes may be helpful to those who are trying their* hand at cooking their own meals. Here is a recipe for a simple dessert: — Take 2Joz of rice (one tableepoonful is equal to loz), and wash it well in cold water. Place it in a double saucepan and cover with one pint of milk. Cook for at least two hours, until the milk is all absorbed and tho whole is a thick, creamy mass. Then boil fast for a few minutes, stirring all the time. Sweeten to taste, and turn tho mixture into a mould which hae been rinsed out with cold water. When cold this should be quite set and able to be turned out. If eoino stewed fruit is served to supplement this rice mould, you will havo quite a substantial dessert. The fruit may bo tinned or bottled, or may be freshly etewed, but this, of course, is more trouble. Apple Charlotte. Apple charlotte will bo appreciated and is easier to make than apple pie. Tako lib of apples which have been peeled, cored and sliced, bread, lemon juice, a little water, sugar to taste, and one egg yolk. Grease a pie dish with a little butter. Cut slices of bread to (it the bottom and sides of the pio dish. The bread uecd should bo at least one day old for preference. Brush these pieces with some melted butter and fit them into tho pie dish so that there aro no gaps. Cook the apples in a little water, and add tho lemon and sugar. When quite tender rub through a sieve, add the egg yolk; sweeten to taste. Fill the pie dish with this and cover with another round of bread also brushed with butter. Bake in a moderate oven until well browned. PETER PAN. The Peter Pan Cabaret presented an attractive appearance on Saturday evening, when there was a good attendance of dancers. Excellent music was a feature of the evening, and some of the latest dance numbers were played. Members of the Canterbury and Auckland cricket teams,, who aro competing for the Plunket Shield, were present.