HOUSEHOLD NOTES.

Hawke's Bay Tribune, Volume I, Issue 144, 3 June 1911, Page 3 (Supplement)

HOUSEHOLD NOTES.

KIDNEY OMELETTES. This is a very tempting little dish, and will, be sufficient for two persons. Stew a sheep’s kidney in a little stock until tender. When done, chop it up very small Well, whisk three eggs in a large basin,- season with pepper and salt, add the kidney and half a teaspoonful of minced parsley. Melt a good-sized pat of butter in a delicately clean frying-pan, pour in the mixture, and cook over a slow fire, or if you have a gas cooker hold it under the grill to Oook the upper side, slipping a knife round the edge to prevent it sticking; remove on to a hot dish with fish-slice and serve quickly. SUBSTITUTE FOR EGGS.

Instead of always using eggs for binding puddings and cakes, try one tablespoon!ul of golden syrup mixed in. half a pint of milk, condensed or other, warming it in order to blend the ingredients of the pudding or cake perfectlv. This quantity eouals four eggs in binding properties. The sugar used with this liquid should be less than with ordinary eggs and milk. A little stout or compressed yeast takes tha. place of eggs in rich cakes or puddings. LEMON POTATO SHAPE.

One and a half pounds of potatoes, weighed after cooking, six ounces of fine sugar, three ounces of suet, two t-ggs, two lemons, rind and juice, two ounces of candied peel. Cook potatoes in. skin, rub through a sieve. While hot. add the suet, grated lemon-rind, and candied peel minced, then the sugar and juice, and when a little cool add the yolks of eggs. Beat well, whip the whites with a pinch of salt, add them with a folding motion and bake in a round cabe-tin well greased for forty minutes; heat must be moderate, turn out and serve with or without sauce. TREACLE SCONES One and a* half pounds of flour, one ounce of butter tor .good margarine, two teasppoufuls, of pugar, one teaspooniul of ground gingey, half a teaspodnful of ground c unan ou, half a teaspoonful of baking-soda,! one. teaspoonful of treacle, and buttermilk to mix. Rub the butter into the flour, their add the ugar, spices, c’-eam of tartar, and «oaa. Mix well together, now add the treacle and enough milk to make into a nice light dough. Turn out on a floured board, work it a little, roll out about one inch thick, cut into scones, and bake in a quick oven. COOKERY SUGGESTIONS.

1 Don’t forget the (finch cf salt—even in milk puddings or a glass of hot milk—makes it so much more palatable. 2. For boiled fish. Put into boiling salted water, and allow six minutes for every pound, and six minutes over. 3. Carbonate-of-soda. a pinch in water to boil all green vegetables will be found much better than the common soda. 4. When frying rashers of bacon, make three or fotu little nicks in fat, and always place in. a very hot pan. . 5. Fish for frying should be always well dried and placea in the fat, which should have finished bubbling, and have a bluish smoke arising from same: be well drained from, fat after frying, and served very hot. COOKING HINTS. nrTTTHiiia '

A stew boiled is a stefi" - Ofte egt£’w'SH beaten is worth two not beaten. Boiled puddings should fill the basin. Salt or cold water makes scum to rise. Salt for table use should have mixed with, it a small quantity of cornflour before putting it into mt her salt cellars or salt sprinklers, lliis prevents the tendency it has to form into solid, lumps. A little dry mustard rubbed'on the hands will remove the smell of fish from them, or any other disagreeable odour. A spoonful of vinegar put into water into which meat or fowls are boiled, makes them tend?r. Baked m£ats should start in a hot oven. AVh.efi using ketchup, be sparing with t>r| salt. To brighten copper, apply a little salt dissolved in buttermilk CUSTARD. Boil one pint of sweet milk, beat well together two eggs and one tablespoonful of castor sugar, add a little flavouring, pour boiling milk over eggs and sugar, stir a litt.j'. then pour all into a buttered p : e-dvh. Bake in a moderate oven till firAi and brown. ( HEESE SOUFFLE.

Two ounces of butter, two and a halt ounces of cornflour, three eggs, one pint of milk, two ounces of grated Parmesan cheese, pepper, salt, and mustard. Melt the butter in a saucepan. and add the cornflour. Mix together until quite smooth. Heat the milk _to_ 3earlv_ho’ling-point. Acid it gradually to the mixture, and stir it ever the’fire with a wooden spoon until it boils and thickens. Allow the mix? turo to cool. Beet wall into it the yolks cf the eggs, the grated cheese and seasonings. Beat the whites of the eggs to a stiff froth, and stir them lightly in. Pour into a buttered souf-fle-tin. and hajie in S' moderate oven for about three-quarters of an hour. Serve very hot' F-GG R’SSOLES. Make -half'a pint of thick melted butter sauce, pepper and salt to taste; have r-'ady three hard-bailed eggs, chopped rather fide, put into the sauce, and cook' for,’five minlites;. turn out or, a flat’dim.' and when quite cold form into flat cakes, egg and bread- ; crumb, and fry" in boiling hot fat.