THE HOUSEKEEPER

Evening Post, Volume LXXXIX, Issue 144, 19 June 1915, Page 11

THE HOUSEKEEPER

m COOKING RECIPES. j A Quickly-made Soup.— Take a dessertspoonful of , peameal and put it into a basin, adding to it a pint of boilinj? water (two breakfasfccupfuls). Mix until thoroughly smooth, then add a good teaspoonful of butter, half a teaspoonful of extract of meat, and half a teaspoonful of salt with a shake of pepper. Put all into a pot, stir until the soup boils, and then allow it to boil for five minutes. Serve with fingers of crisp toast. Inexpensive Homo-made Consomme. — To A carrots well scraped, washed, and divided into four parts, 2 onions quartered, 1 turnip cut in half, a small bit of celery, 1 dessertspoonful of sugar, ditto of salt, add 2 quarts of water. Put all the ingredients into a stewpan, boil up briskly, and put the pan on the side of the fire to simmer until the vegetables are soft ;t; t add 1 dessertspoonful of Bovri), let all simmer for half an hour longer, and strain it through a fine colander into a basin. ' Red Cabbage to Pickle.— One red cab i bage, 3 tablespoonfuls of salt, 1 quart of vln egar, ioz of crushed ginger, loz of whole pepper, small pinch of cayenne, 1 tablespooniul of sugar. Remove the outside leaves and the stalks of the cabbage, and cut it across in very thin slices. Lay these on a dish,, and sprinkle the salt over them. Cover with another dish, and let them remain for 24 hours. Then turn into a colander, let the cabbage drain thoroughly, lind place in wideniouthed bottles or jars. Boil up the vinegar and spices, and set aside to cool. When cold, strain it over the cabbage. Cork and seal securely. White Haricot Cutlets.— Vegetarian Recipe : Skin and stew till quite tender i pint of white haricot beans in sufficient water to cover them.' Add 2 small onions grated, 1 tablespooniul of milk or cream, pepper and salt to taste. Simmer the beans a little longer, and beat them till quite smooth. Take them off the fire, and add enough breadcrumbs to make them fairly firm. Form them into cutlets, dip them in egg and breadcrumbs, and fry them crisp. Serve tomato sauce with them. Piquant Sauce.— Served with chicken or grills : i pint of brown sauce, 2 table* spoonfuls of vinegar, 1 tablespoonful of capers (cut in two), 1 tablespoonful of gherkins (finely chopped), 1 small onion (finely chopped), and salt and pepper to taste. _Put the vinegar into a saucepan and boil it until greatly reduced, add the brown sauce, capers, gherkins, and salt and pepper to taste ; then simmer it and serve. Fish and Egg Salad— To a pound of cold fish add 4 ha-rd-boilpd eggs, chopped quite fiiie, and 4 or 5 pickles chopped ; mix all thoroughly and add a little mayonnaise or boiled dressing ; serve tho salad in lettuce leaves. Fried Herrings (Scotch Fashion). — Average cost, Id to ljd for each herring. Remove tho heads from tho required number of herrings. Split them open and take out the back-bones. Season the insido with salt and pepper, and dip them in a little milk and then in Scotch oatmeal. Have ready some hot fat in a fry-ing-pan and oook tho fish nbout 10 minutes till a nice golden brown. Drain them on paper and serve them hot. Irish Stew. — lib of scrag of mutton, 21b of potatoes, 3 onions, about half-pint of water, pepper and suit. Wash and peel the potatoes, cut them into thick slices, peel and slice the onions, cut the meal into neat pieces. Place half the potatoes at tho bottom of the saucepan^ lay the meat and onions on them, sprinkle over some salt and pepper, add the water, and lay the rest of the potatoes on the top, keep the, lid of tho saucepan closely shut, and sinimor it gently for 1£ to 2 hours. Shake the saucepan occasionally to prevent tho contents from burning. (Connoisseurs of this dish, and they are many, in all ranks of life, like both onions and potatoes left whole, and prefer the meat laid in alternate layers with the vegetables. Also, the water shoii'd bo in a, very small quantity, about sufficient to well cover the ' bottom ot the biowpau. When the lid fits quite closely this affords sufficient stoam to cook the stew. Another thing that is regarded as necessary to the perfect Irish stew is a vory liberal sprinkling of peppor )

"The Arcadians" is to be revived by Williamson, Ltd., in Melbourne shortly.