THE HOUSEKEEPER.

Greymouth Evening Star, 17 March 1917, Page 8

THE HOUSEKEEPER.

SEASONABLE RECIPES

Tomato Soup.—Two quarts of stuck, two pounds of tomatoes, one onion, one online of bacon, one ounce of clarified fat or butler, .two ounces of tapioca or sage, one t'cnspoonfnl of sugar, and a tiinich of sweet herbs. Wash the tapioca or sago, and soak one hour. Cut bacon in small pieces, peel and cut up onion, wash and

dry tomatoes and cut up roughly. Make fat or butter hot in the saucepan and fry tomatoes, onion and bacon ton minutes. Add herbs and half a pint of stock and simmer gently half an hour; then mb through a. sieve. Return to the saucepan, add remainder of the stock,, and .bring jo the hoi!. Put in the tapioca or sago and sugar and simmer one hour or till the grain is clear. Season with cayenne and salt, and colour with a little cannon if not red enough. Tomato Chutney.—Cut four pounds of ripe tomatoes quite small, peel core, and cut lour pounds of apples, and boil with the tomatoes in one pint and a half of'’' vinegar. When cool, mash with a spoon.

and mix in one pound and a ball’ of brown sugar, half a pound of salt, half a pound of chopped onions, one ounce of gionnd ginger, one ounce of curry powder, three ounces of mustard seed, and one teaspoonfid of cayenne peppier-. Then vie down firmly in jam. This will Keep any length of time. Whojcmeal Cakes.—Take one heapodup tabicspoonful of flour and four of wholemeal. 3oz of lard or dripping, 1 teaspoondul of baking powder, a pinch of salt, and a little water. -Mix all tne dry ingredients well together, then mb in the fat. Add water and make it a sots paste. Roll it out on a flouted board, and cut it i : ,t , shape-’. Place them on the own bottom or girdle and bake them brown. Turn them and brown thorn on the other side. Split them open and butter them while ]i,,r 'flies,> cakes are delicious for tea.. Almond Cream Squares. Take cup’ ~f sugar, t-oycr with water, and boil until a t lock ?\ I’lqi : take off fire, and beat, until unite while j gdd idle!v chopped almonds. or permits would do. It wifi be ll'-’e ~ mass of dough: roll out with a class bottle- to about .'.in thick (roll light-

!\-j ; , 11; into squares, and keep In a Dos, d jar ready for use. These are delicious, and are ea.sv to make, 'they eon id he dipped in think ehoeolatc, if liked, and p:,! away to set, but ilmv arc gvd JUafc da.iie as above, without the elioeoiaic. sibiciaii t'rt'a-ui. 'Due pint oj milk. - large i a bln.-, pool is of sugar, half an o'nme of gelatine, o eggs, ami a lew (imps of v.ani 111 or essence of iciiiom Soak me oolatine in milk for ball an hour, Hum h\ v ~vcr the lire until dissolved. Boat (lie yolks oi eggs and sugar, and stir into the ‘milk. Cook gently until It uvembics custard, then lake o!f the lire and vol siigiu Iv. Heal whiles oi eggs to a slot fr.pji and add, slit ring it lightly. Havr wills the essenne. Pour int-o a wetted mouhl. am! put into a col! place to set. I.g -i. 1., ( I uhl limled fish. log of iimr" 3-m of butter, three quarters of a mm of milk, salt, pepper, and a hum onion, a grate of nutmeg. Bick Hie lisa ,j K . poucs in small ! !live G careUul> removing all’ skim -Mi'll Hu? butter B> n sannepaai and s-Ur in the flour, add mdk b\ degrees and mix v. ry smoothly. Add n.-'iji . pepper, nutmeg, onion tlnelx nmn ci., ami ,-tir till thick. !•utter a pmdish, piu nam-e and fish ah ei na-tely in laveis till pc,. ;|jsh is In',!, the sauce being mi tlm too. Sprinkle some brmvned bread crumbs ;< ‘ .;;•!);> nu ecs of blittcf. ' PakC fo-- half an Imnr, , ( ■i;rr;„..! Kish. - Cold * ooked iish, a ml ... ~ o. o-o-ooclid of flour, about a

, o’ Mock, a’ suuee/.e of lemon ,piur. ...ah, ,;iiia 11 bit of‘butter. Fry Cm oimm ill iittle iiiitti-r till brown, add Hour and powder, moisten « iih stock r.jni sal;, siiimum ball an boar. I’ ree tile hs-i ] ; i,i.i sk.n and bone, stir into the mime, ami allow it to reheat quite {Jowly •tnot Poll), Add a squeeze of lemon jui«.v aim serve hot wil.h ladled rice. Fisi; I’atties. —Half a pound of ow’n p,i‘ fisi, joy. of flour. blitter, half -. ,-iip i, milk, mm teaspoon!m oi amt I ',' shut, pepper, sail It, and a squeeze oi her.on inice. Make a sauce of the mdk. Putter" .-mi I! mm end add the flavouring. Pi,! 111, 1 pieces of ! Ih. } non pom skin and I,cue. iiit. - a same, put Into well bi’.iler,..t ;j ;j.,., tins, c -v-m with lightly nia.sH-t-,1 11 ,; a iocs. am! sprinkle -wuh InemP C ; ,n IP,i pic, c- of i.utter oil top and i-akc till brown. Thinly robed tlakey

n,m.i v be substituted for potatoes. Vilioicd ' Fi.-h. ■ Pu ue the lush am! ( lit iltto U»U ODuil |>! VC i* ilHu roll (skin inwards', sutler/, e a little lemon juice over the- n: lets, euver v. :th huttered paper and cool; in the oven im about ban minutes. Em the sauce bod the ’beads am! boivs of the fish in enough crater to cover them. Take Ur; o! butter :ii:,j j of Hour, mix hi a saucepan over tin* d re. adii halt a t•u j a of the Ids!', liquor nod Bail a 'no o! HirK. auu stb to a imroalh sauce. ‘ When boiled sidluaeiitly mid a teaspuoufi;! of lemon juice. Dish the (diets and eom-r \Gih the same, .-.prinkle v. h.h >oii;!;;u- pepper, gainm-h v. iPi pa it. ley ami serve..Marmalade Pi cam Tartlets. Buie some naUv pans with paste 1 as' above), and f;i! each with this mixture; On- tablespooufnl of apri’i.-; marmalade, the yolk of Iso c ms. the weight of one egg in ImPei and in sugar. AVh’.p id.: to a cream : pin into lined tins, am! bake in a hot oven f: i tv. ei it-v minutes. Sieve cold. Pickled Apples. Bee!. core, ami cut up 61b of c ohing ao} h C'. strew wit ll sail M ind 2d horns ami then Mratm But into a stewi.i.a is i iin-c pints of malt vinegar, liin- of tne -hail- ts ’.finely shredded), gib sugar, toy ilia re) mustard, .V/. each of cloves ami pa'Dj'Clrorn.s. !>oj! all together for ten minutes. Add apple, and cool-; till lender, but not smashed. A umst whole.some pickle, cwn !,,r delicate people.