DOMESTIC REALM

Gisborne Times, Volume LXVI, Issue 10450, 3 December 1927, Page 4

DOMESTIC REALM

■ Household Hints ■

(COOKING HINTS. PICN IC REFR ESH AT ENTS. AYhen providing bread and c-akes for a picnic basket cure should be taken to- choose only those which will pack easily and keep moist and Ircshlooking. Small cakes are more easily packed than large ones, and rolis are to. be preferred to' loaves of bread. Recipes for sandwiches arc especially useful during tlic holiday season, arid tlm following rules will prqve helpful for sandwich making. Use bread at least one clay old, sandwich loaves if possible; heat- or warm butter, so that it will spread evenly; have meat pounded, or minced, or sliced thinly; season nicely; wrap in damp cloths, in blocks, and then put in a tin until required. Rolled Sandwiches.—Finely chopped cold chicken, ham or tongue, chopped parsley, mayonnaise sauce, brown bread "and butter. Pound tho chicken and ham in a mortar, using a little liquid butter to moisten it. Season it well and rub it through a fine sieve, tin'll stir it into the sauce. The mixture should he of the consistency of thick cream, stiff enough to spread without running. Cut thin slices of brown bread and butter, spread them with the chicken mixture, and roll them carefully. Keep covered with a damp cloth till required lot* use. and serve garnished \vith cress. _-N.IL: A delicate fish mixture made from anv remains of cold fish, carefully prepared, can well be used lor these sandwiches, and makes a goon vnriet.v American Sandwiches.- —-For these practically any nuts can be used, but preferably walnuts or Brazils. They should be blanched and pounded till qqile smooth; (lieu mixed with cream or a little rich chocolate sauce and spread between thin layers of bread and butter or biscuits. The. same mixture may be used with puli’ paste as tartlets or pastry lingers, and makes a delicious sweei. , Chicken Salad Sandwiches. — Chop the white meat of chicken very line, then pound to a smooth pulp in a mortar. Season to taste with salt, pepper, olive oil, and a little lemon juice, and spread upon thin slices of lightly-buttered bread cut in iancy shapes. The covers to these slices are spread with nutter, into which are pressed almonds or English walnuts sliced or chopped very line. I’m together and press. Cheese and Cress Sandwiches.— Always grate tho cheese. It is lav mote digestable ; and, with cress, lar more refreshing and cooling. Required: Cheese (grated), lour tablespoonfuls; butler, two ounces; cress (chopped), two tablespoon!ills : seasoning to taste. Slightly warm the butter unless it is already quite soil ami workable. .Mix it with the choose and cress, add seasoning to taste. Spread some of iho mixture on each slice of bread and press a couple el them together in the usual fashion. Mince Sandwiches—-Required : .Meat (cooked), four ounces-; butter, two ounces: onion (scraped), one small teaspoonful; salt, popper, mustard to taste. Put the meat through a mincing machine, or chop by hand fairly finely. Work meat, butter, onion, and seasoning Together and make into sandwiches. Other Alixtu’res for Sandwiches. — Potted chicken and ham and tongue, potted game, salmon, or salmon and shrimp paste, sardine paste, nuts, choose, egg. apple and celery, mustard, ancl cress, lettuc-e. water-cress, cucumber. tomato, beetroot, and celery, .savory lentil mixture. Sardine Rolls. —Required: Sardines, one tin: small rolls, one or two for each person: tomatoes, about two: vinegar, salt, popper to taste. Skin, bone and mash down tho fish. Cut a piece off the top of each roll, remove some of the qrumb from tho interior to form ,u cavity. Crumble up the soft- part removed and add it to the fish. Alix with the chopped tomatoes and seasoning, and fill up. the rolls with the mixture.. A Dozen Puddings from one Recipe —.(1) The foundation recipe is for plain sponge pudding. Rub 2’,oz of butter into Coz flour, add a pinch of salt, a heaped teijsp.oonl’ul baking powder, and Boz sugar. Beat the egg. mix with it halt"a cupful of new iniTk. and stir it into the ingredients. Pour into a well-greased basin and steam for two hours. Serve with jam or fruit—puree sauce, litis a’dmits ol the following variations when the sauc-o served would bo custard or cream. (2) .Alter greasing basin, put three tablespoon tills or raspberry jam in tho base and pour plain mixture over. (3) Ornament the basin with large stoned raisins before using the plain mixture. (4) Add a handful of currants or sultanas, or halt quantity of each to .the dry ingredients, (o) Add 2oz of well washed and chopped figs. (6) Add 2oz chopped dates weighed after stoning. (7) Add rind and juice of a lemon to flour, etc. ; and use a little loss milk. (S) Tho same as above but orange" instead of lemon. (9) Alix a tablospoonful of cocoa with flour, rind two„cxtra tablespoonfuls of milk. (10)’Before adding egg and milk to dry ingredients', stir in three tablespoonfuls of strawberry jam.' (11) Alix 2oz of desiccated eo-c-oanut with Hour, etc. (12) Flavor with strong black coffee or with .coftoo essence, and before putting mixture in the basin put in some halved, shelled walnuts

TRIED RECIPES. USEFUL FOR: THE HOUSEWIFE. A Delightful Sponge.—Beat 4 eggs with three-quarters of a cupful sugar (breakfasteup) for ten minutes; add 1 cupful of sifted self-raising flour. Bake in a moderate oven for ten minutes. Savpury Rice and Eggs.-—-Into a ■ potful of fast boiling water sprinkle two tnblespoonfuls of well ' washed whole rice. Boil rapidly for ten minutes, drain and pour cold water through. The cold water separates the grains and helps to whiten the rice. Return to the pan, steam a I tinside of. tlic fire with the lid on for ten minutes. Dish the vice in the centre of a hot- ashet. and sprinklewith at good grating of cheese. Put- into the' oven for five minutes—not more. Poach the required"’'number of. eggs, place these in a border around the rice. Coat the egg with a little white sauce, sprinkle with some very finely chopped pars lev and serve immediately. Stowed Beetroot. —One large cooked beetroot, -J pint stock, half lemon, loz butter, -l"oz Hour, shake, salt and pepper. Cut beet in slices quarter ot and inch thick, put into pan with the stock and simmer gently half ail hour; in another pan nielt the butter, stir in flour smoothly and pomstock from beetroot, boating well all tho time to prevent lumps, AYhen all the stock is in, boil sauce,-.well season it, and add a. few drops ql ( lemon juice; serve in vegetable-dish" with sauce poured over, garnish’ with piccn-of toast or fried bread. To Bake Beetroot, —Cleanse thoroughly, wine quite dry, place in slow oven and hake very slowly about four hours. - -

By "MARIE."

TEMPTING SALADS NEW YA RIETIEB.

To Boil Beetroot. —Care must he taken in preparing licet for boiling, since though it must be thoroughly cleaned, tho least scratch or bruise of the skin or breakage of rootlets will cause the juice to exude into the water —in common culinary parlance, “bleed” —robbing the flesh not merely of its beautiful vivid color, but also most of, its flavor ; "'lf such accident should occur, sear the place at once with a red hot poker before putting vegetable into water. Have ready a pnn/vitli plenty “of salted boiling water, put the beet carefully into pan cover, and kec-p steadily boiling for two hours, or two find aJialf hours or longer according to size. Always peel at once on taking them from saucepan; a fork should never bo used, it should be grasped in a cloth in the left hand and the skin drawn smoothly off like a glove with the right. Gingerbread Sponge.—Scald 1 level teaspoonful of bicarbonate of soda in 1 gill of boiling water, and let it stand until almost cold. Alelt lib ol treacle, Boz of lard, and -loz sugar. Alix if lb flour, 1 teaspoonful ginger, 1 tcaspoonlul cinnamon together; add melted treacle, lard, and sugar, then an egg well beaten, and lastly carbonate of soda. Beat well and put into two lib bread tins that have been well greased and lined with paper, greased on both sides, and let it stolid on a table for an hour lie lore putting it into moderate oven. Don’t open tin' door lor an hour. Take paper off cakes when hot. 'This ginger bread is delicious and will keep tor weeks. Economical Eruit Cake.—. Three-qua-rters of a pound of butter, ;,‘ll) oi sifgar (good weight). l.l!b currants, jib flour, 1 tablespoonful golden syrup, 2oz chopped almonds, 2oz lemon peel. 2oz glaecd cherries, 1 teaspoon fill baking jiowder. grating ol mil meg, 5 Iresli eggs. Cronin butler with sugar, beat eggs, ndd to butter with sugar; grhduallv add other ingredients, flour and linking powder lnsl. Bake in a modernle oven for 8.1 lu.tirs. % Kidneys La jjiable.— lake 0 sheeps kidneys, 12 slices of bacon, cayenne, salt, a teaspoonl'n] of chopped parsley, and 6 slices of toast. Cut each kidney iii halves lengthwise, and roll in a small piedish. scalier the parsley over, and bake for 20 minutes in a quick oven. Place two pieces on each piece of loasi, and serve. A very lusty dish. Russian Lemon Marmalade. — \\ ipe |lh of lemons, Loil them whole in iluwater (1 quart) till the can he pierced with a straw. Then take ihe lemons and cut up. Remove pips, which crush, and simmer in a little water gently, enough to cover. Add lib of sugar to sliced lemons and one iuiiihlerlnl of waier they were boiled in and add the water Imm the pips. Roil all together again until thick (about 2 hours). Place in jars when cold and cover. Hah' a pound of boiled oarrois. Mb cooked heel, Boz breadcrumbs, 1 egg. In/ dripping. I gill stock, 1 tablespoon! u. each chopped parsley and onion seasoning to taste and hall pint tomato same. Serve Imt with tomato sauce. Alelt dripping in pan and mix with hot chopped carrots, then add minced boot, breadcrumbs, onion and parsley and stir in beaten egg. Alix well, add enough stock to moi>ten, season well. Turn into greased mould, cover with greased paper, steam I hour.

Plain lettuce is always good if it is (leaned carefully and thoroughly with a good dressing. And with a low tomatoes or cucumbers or onions and radishes sliced on tliis green bed you have a dish fit for anybody's taste. All kinds of stuffed tomato salad are good. You can use diced c-m-mn-hors and celery with mayonnaise for tlic filling or diced sweet green and red peppers with mayonnaise or French dressing, with a little onion if you wish. Or cold boiled rice with minced onion and pmiionto stirred throughout, and a boiled dressing. Or asparagus tips, or potato salad. A on can, of course, use chicken, lobster, shrimp. q.r some other fish salad to fill tile tomatoes, too. Alost people prefer stuffed tomatoes with the skills, removed. Scald the tomatoes - when removing the skins and. then chill them thoroughly on ice before cutting the cavities and putting in tho filling. In this way tiicy will not lose their shape. The only advantage of serving them unskinneu is to help them to keep their shape. Gelatine salads are always good, though when there are so many, fresh vegetables they are not so much used as in winter, when fresh vegetables are scarcer. Here is a good olive salad that calls for a little gelatine in the mayonnaise. Drain large olives and place oil cracked ice. Aleaniime cover a teaspoon of gelatine with a tablospoonful of cold water and dissolve over steam. Then add -the gelatine to a cupful of heavy mayonnaise, and beat till the mixture stiffens perceptibly. AA’ipe the olives perfectly dry and dip each into the mayonnaise, coating them well. Let them stand just a moment or two, then roll them in finely chopped pecan meats. Serve very cold in lettuce leaves with sliced tomatoes. You can make a good mixed vegetable salad in moulds of gelatine flavored with tomato juice that will serve as the mainstay of a. good summer luncheon. Use' sliced and quartered tomatoes, sliced and halved cucumbers. diced onion, minced parsley, and diced sweet green pepper. Or use fresh green peas, diced new carrots, small young string beans and chopped rod pepper—all the vegetables cooked, excepting the red pepper. ' You. can make a very good salad of corn broiled and cut from the .cob and mixed with French dressing, and then served in cups of lettuce, with sliced tomatoes. Don’t forget that there, are lots of greens, for salads other than lettuce. Use watercress whenever yon can get it. (It is delicious with French dressing. especially if you have some rather sweet wine vinegar to use in the dressing. Garden lettuce which has not headed is liked better by some discriminating tastes than head lettuce in summer, so if you nave any of it cherish it and serve it proudly.