THE HOUSEKEEPER

Evening Post, Volume XCI, Issue 84, 8 April 1916, Page 11

THE HOUSEKEEPER

SEASONABLE1 RECIPES.

Mushroom Soup.—Prepare ono pound of freshly gathered mushrooms, cutting off the tips only at the stalks (to cut the whole of the stalks away is wasteful); break them in pieces, and sautez them 20 minutes in one ounce of butter or good margarine; then add a dessertspoonful of meat extract, dissolved in a pint of water, a blade of mace, and six peppercorns. A few drops of. vinegar are an improvement. Let the soup simmer three-quar-ters of an hour, then add salt to taste, a- thickening of Hour or cornflour, and margarine. Stir this wall in, let the soup simmer 10 minutes more; sieve it; whip in one gill of cream; beat it up..again, and serve it very hot.

A Savoury Rechauffe.—Mince about two pounds of cold mutton; if underdone so much the better. Season it with pepper and salt. Soak tivo slices of stale bread or toast in half a pint of diluted meat extract; boat into it a tablespoonful of tomato sauce, a teaspoonful of chopped onion, half that quantity of chopped parsley, and a dessertspoonful of curry powder. Add the minced mutton, and mix all theae ingredients well together. Roll thorn' into small oval shapes, egg and breadcrumb them, and fry them in boiling fat. Strawberry Pudding.—Butter a piedish and lay some strawberry jam at tho bottom, cover this with a thick layer of breadcrumbs. Beat up two eggs with ono ounce of caster sugar and two or three drops of vanilla essence; add to this one pint of milk, and stir it ail over tho fire until it thickens. Pour it over..the breadcrumbs and jam, and bako in a slow oven for thirty minutes.

Pears (baked)— Pare, cut in half, and core a dozen largo baking pears, place them close together in a baking-pan with a tight-fitting lid —the brighter tho pan, if tin, the better —strew over them the rind of a lemon cut off in very thin strip* without a. partido of the pulp. Make a syrup of lib of dark brown sugar, 1£ pints of cold water, and the juice of the lemon; stir, it until the sugar is dissolved, then pour it over the pears; cover thorn tightly, and bake them in a very slow oven for 6 hours.

Pears (stewed)— Peel about 21b of stewing pears, cut them in quarters, taking out the cores. Put them in a bTown earthenware jar with a lid, and add £ pint of cold water, J lb of Demorara sugar, about 2in of cinnamon, 4 or 5 allspice, a little lemon rind, and 3 or 4 cloves. Set the jar on the stove or in the oven, with the lid on, and stew them gently till they are quite tender. Strain the juico before sending the pears to table and colour it with a little cochineal i£ dosired.

A Good Gingerbread.—One pound of treacle, a pound and a quarter of flour, a pound and a haJf of butter, one ounce ground ginger, half ounce ground allspice, one teaspoonful bicarbonate of soda, three eggs, one-quarter pint warmed milk. Put flour, sugar, and spice into a basin and mix well. Rub in lightly the warmed butter; then add tho treacle, also made warm. Dissolve the soda in the warmed milk, and stir into it t-he # beaten eggs. Add to the other ingredients. Mix again, and bako in a shallow buttered tin for about an hour in a rather slow oven Just before- it is done brush the top over with yolk of egg mixed with a little milk. HOME HINTS.' When sewing long seams, instead of tacking endless yards of material try using some ordinary office- paper clips. Fasten the edges together with the clips, and you can save the trouble- of basting. They can be used iv tho same way when turning up a horn. Put the. clips on tho bottom edge of the hem, and no tacking will be needed. A sta-lo loaf can be made quite fresh by placing it in a steamer over a saucepan of boiling water for about five minutes.