HOUSEHOLD NOTES.

Hawke's Bay Tribune, Volume I, Issue 82, 18 March 1911, Page 3 (Supplement)

HOUSEHOLD NOTES.

PRUNE JELLY. Half an ounce of gelatine, one pound if prunes, half .a pound of white sugar, rind and juice of one ..lemon, one pint of water. So ik th? prunes, then, boil in one pint of ■ water’.‘with . the sugar and .lemon-rind. When prunes are tentake out'the lejwsn-rind, and stone them. -’ Return to the syrUp, adding lemon-juice and, gelatine (which must ba previously scakcd), bring to the boil, then pour into a damp mould. Serve with whipped cream or custard. BEEF ROLL.

The following recipe is not very generally known. It is easy to make, and will be found delicious for supper or lunch. Ingredients: Some stock, half a pound of uncooked beef, quarter of a pound of bacon, quarter of a pound .of breadcrumbs, some finely-chopped parsley, half 'a teaspoonful, of mixed herbs," pepper and salt, and one' eggto bind it - Put the beef, bacon, and bread through the mincing machine., leaving any fat. but, of j course, removing rind from bacon. >Add the herbs f. nd seasoning, -and then- bind; all with the egg. When thoroughly mixed, shapb into a short, thick sausage; lay m a cloth (unfloured), roll up, tightly tying at each end, plunge into boiling stock, and cook for one hour and a half. Take out of the saucepan, and as soon as cool enough to handle untie one end, and strain the cloth still tighter (the meat having shrunk a lit tie), flatten the top slightly, lay a tin an top, and a couple of weights (about four pounds), and leave it to press. Then turn out, brush over with glaze, or else grease slightly, and roll in breadcrumbs. Serve cold with salad It should be cut very thin, like ham.

POTATOES WITH WHITE SAUCE. Put into a saucepan a piece of butter the size of* a walnut, with half the quantity of cornflour. Dilute with a gill of whito stock? add salt and pepper to taste, and thicken over the fire. Haying boiled some potatoes withoutletting them break, cut them in slices in a dish, pour the sauce over them and serve hot. To vary the flavour, some minced capers or a little chopped parsley can be added to. the sauce. ' POTATO pancakes: A delicious dish for tea can be made as follows: Taka a very large cupful if cold mashed potatoes, about threepf.its of a cupful of breadcrumbs, one tablespoonful of flour. Mix all together, and add one well-beaten egg and one small teaspoonful of bakingpowder, season to taste with pepper and salt, and roll into little round cakes about half an inch thick. Have yearly a pan of boiling fat, put the cakes in, and fry about ’eight minutes—when a nice golden-brown. Put on a sheet of tissue paper, to soak up the fat. Serve hot. CUP PUDDINGS. Six onne'S or flour, .three ounces of sugar, three ounces of feird or dripping, ore teaspoonful of baling-powder, one egg, one teacupful of -milk. Put dry ingredients into a basin, beat wa weli, and nut milk to it. Well mix dry ingredients, make well in centre, and pour in egg ami milk. Mix to a very smooth paste and put into well-greased tins. Put into a quick oven, and bake for fifteen or twenty minutes. Flavouring or finely chopped lemon-peel may be added, or, if preferred, a. few curlants. These nuddinge may Ire eaten hot or cold. The mixture makes verv nice little teacakes if cooked in patty pans and eaten cold. ABOUT TEA AND COFFEE. A pinch of salt- put- into coffee when boiling will bring out the flavour beautifully: and when making tea. add a knob of sugar. It will not- only bring out the flavour, but draw the strength quicklv from the leaves. ANGEL’S FOOD.

Peel six bananas, errt-them into slices

as thick, as a penny, till the bottom of a glass dish. Then peek and slice three good-sized oranges,, being careful to remove the seeds, pnt"A layer of sliced bananas, and again .1 layer of oranges and sugar. This should be prepared five hours before being eaten, so that the juice may permeate ■ the bananas. Serve with cream. * * • • GELATINE CHEESE. Put one pint of milk and threeqnarters of an ounce of gelatine with four ounces of grated cheese, salt, chopped parsley, and cayenne into a. double pan, ana heat until the gelatine aiid cheese are dissolved. Strain and ’ pour into small moulds (or eggcups), let set, turn out. and place on a bed' cf salad, with beetroot, lettuce, and tomatoes, and a nice dressing poured “ over.