HOUSEHOLD RECIPES.

Evening Star, Issue 18093, 7 October 1922, Page 9

HOUSEHOLD RECIPES.

Some .Appetising Lunch Dishes.—Sardines a In. Windsor. Required : Four sardines. two eggs, two tablespoon fids of milk, one ounce of butter, salt, vinegar, popper to taste, two tcaspoonfuls of any sort of chopped pickle, toast. Skin, bone, and break up sardines. Have ready crisp, hot, lightly-buttered pieces of toast, one for each person. Mix the sardines with the pickle and seasonings, and put in the oven to heat. Meanwhile beat the eggs well, add the milk and seasoning. Molt the butter in a pan, heat it, and pour in the eggs. Stir with a wooden spoon over a gentle heat until a. thick creamy mass. Pile. up.all over the sardine toast, garnish with parsley, and servo at once.

Meat Loaf.—Good hot or cold, but is best cold during the warm mouths. Required ; Half a pound of raw beef, ham, or tongue, three ounces of fresh crumbs, three ounces of bacon, one egg, one tablespoonful of chopped onion, quo .gill of tomato pulp or sauce, salt and pepper to taste. Finely chop the meat and bacon. Mix these with the crumbs, onion, beaten egg, tomato pulp, and seasoning. Grease a bread tin, or a cake tin would do, pack in the mixture solidly, and bake for about one hour in a moderately hot oven. Turn out of the tin and cut into thinnisb slices for serving. Garnish with carefullywashed watercress that has been seasoned with a few drops of salad oil and vinegar. Hints : -Any meat or mixture will do, and it cun be cooked if there are scraps

that ought to bo used. Then, the loaf will not bo fjuito so nourishing, but quite sufficiently so, and very -good to eat. Other sauce Hum tomato will answer well, or just ordinary stock. This loaf is splendid for picnics, and as a filling for sandwiches or stuffed roils. Economical bpongo Pudding.—lte quired : One egg, one teacupful of flour, one toaspoonfuf of baking powder, half a cupful of castor sugar, one tablespoonfu! of butter, half a teacupful of milk. Mix the dry ingredients, then the wet; blend and boat °thoroughly. Fill a greased mould throe parts full, and bake for twenty minutes in n moderate oven. If well made it is very light and spongy, and sufficiently large for six people. This pudding may be varied iu many ways baked in castle moulds, and served with a sweet sauce ; flavored with two or three ounces of chocolate powder, and served with chocolate sauce; or flavored with ginger or lemon, and sauced accordingly. ° Pineapple Layers.—. Strew over a, tin of grated Hawaiian pineapple half _ a cupful of granulated sugar, and set it in the ice box or in a very cool place. At the end of an hour drain the juieo from the pub), and put them aside in separate dishes. Cover the bottom of a. glass fruit dish or china pudding dish with a layer of sponge cake, and moisten this with a little of’the nineapplo juice. Spread this with part of the pineapple pulp. Put another laver of the moistened cako and another of the pineapple, and continue until the-dish is filled. Make a meringue of the whites of two eggs beaten lightly with a tablespoonfu] of sugar, spread this over the top of the pineanplc, and sot in the oven just ten-g enough to brown the meringue delicately. Let this become cold before serving, and pass with, it a jug of custard or cream. HINTS. (By Bequest.) Many weather coats start to let water through at certain points after they have been Vorn a little. This annoying state of affairs can bo remedied without sending the garment to bo re-treated. From an oil and color shop get a small lump of beeswax, which will cost a few pence. Then spread the parte of the garment to be treated on a hard, flat surface, right side downwards. Now take_ the beeswax and rub the material briskly until a somewhat greyish appearance has been secured. Now over the cloth which has been treated with beeswax pass a moderately hot iron. Before the cloth is cold brush vigorously on the right side. Then hang up and leave for about a day. It will be found that the leaky places in the garment have been restored to their former condition, and that there will _be no further trouble with water coming through. It is not a very difficult business to deal with a whole garment in the manner described, and many old weather coats can bo rendered almost as good as new by following this plan.