HOUSEHOLD NOTES.

Hawke's Bay Tribune, Volume I, Issue 190, 29 July 1911, Page 3 (Supplement)

HOUSEHOLD NOTES.

SCOTCH BROTH AND BOILED MITTON.

Ingredients.- Scrag-end of neck of mutton, salt ami pepper, water, carlot. turnip, onions, artichokes, pearl barley, one pint milk. Method.—Place the mutton in a pan, ind well cover with cold water; add tho salt and pepper, and the pearl barley; allow to simmer for one hour. Prepare the vegetables. grating the carrot, turnip, and artichokes; add these, and boil gently another iialfliour. Remove tho mutton from the soup, and coat with white sauce with capers added. Servo the soup free fioni fat.

PANCAKES.

Ingredients. Half-pint milk, two t ggs, four *tabl< spoonfuls flour, ono tablespoonful water, pinch of salt. Method.—Place flour and salt in a bowl, smooth, away with a little milk ; add the eggs, well beaten, and Ixs-it. well : lastly add the remainder of milk and the water. N.B.—The addition of a little water to any batter makes it lighter. When firing pancakes very little butter is necessary. When cooked carefully on both, sides roll up. sprinkle n ith sugar, and serve with pieces of lemon.

WELSH RABBIT.

Ingredients. Two ounces grated choose, two tablespoon fids milk, ono egg, dust of cayenne, mustard, salt and pepper, rounds of toast.

Method.--Put milk and cheese in a pan, and. when quite smooth and melted, add the seasonings and the beaten egg. Stir until set and pour over tho toast. Serve verv hot.

N.B.—The egg may bo omitted and more cheese added instead.

BANANA FRITTERS.

Ingredients. —Four bananas, two tablespoonfuls flour, one egg, half teacupful milk, sugar. (Cost 6d., enough for three or four persons.) Method.—Prepare tho batter as for piim-akes: cut each banana into three pieces, and dip those into the batter. Have ready a hot bath of fat, and fry the fritters a golden brown colour. Serve on a .’ace d’oyley, and dust freely with fine caster sugar. N.B.— Apples may be treated in the same manner; or bread and butter spread with jam and made into sandniches, and then coated and fried, are also delicious, and very quickly got ready in ease of emergency.

MACARONI CHEESE.

Irgredients. Quarter pound cheese, 2ozs. macaroni. half tablespoonful flour, half-pint milk, one egg, I oz. butter, seasonings of salt and pepper, toast. Method.—Boil the macaroni in salted -water until tender —about fifteen minutes. Make a white sauce by'melting tho butter and adding the flour to ttm milk, gradually stir until thick. Add the cooked macaroni, and one-half the cheese and tho beaten egg. Pour this mixture into a greased piedish, and add the remainder of the cheese on the top, and bake in a hot oven until 'mown and crisp. Servo with toast.

HGYY TO MAKE GOOD COFFEE WJTHOFT A PERCOLATOR.

Allow one dessertspoonful of coffee to each person, add a pinch of salt to the coffee, which should be always, if |x,s«i'ne. freshly gr.niml. Warm tho coffee, also the jug. then add enough boiling water to make half the required quantity : bring to boiling point, and allow to settle. Strain this, nmi

add m: eoual quantity of milk, bring ail to boiling point again, and strain info a hot coffee-jug. N.B.—This coffee could be got .ready "el! in advance, up to the jxiint of adding the milk ami finally boding up.

EXETER STEW

Cut into thin ‘lives about a pound of loan beef (rump ‘teak or top. side). Mix on a, plate two tablespoontuls of flour, a tva ,; p.’<miul of popper. Dot anarter teaspoonfnl of pepper. thp each slice of beef into this, and -h;:k>well. Have ready a grease-proof pa-per-bag. thickly buttered inside- Lino ir with a small bxndtul of finely sbtedded or orated carrot, moisten with a ladlol'ol of ‘took or water, and upon this nlaoo .ho sonym-o.] meoos of moat. Fold in ‘-he end of the bag. *>r>d fasten it securely with clips. I lave P in a hot oven on a grid. Qielf. or trivet, and allow to cook tor about three-quarters of an hour. Take np tho bag, slit the paper, and turn tbe contents of the bag on to a deep dish, surround with savoury balls, which must be cooked separately. The stew mr>v bo cooked longer if liked.