HOUSEHOLD RECIPES

Lake County Press, Issue 2347, 20 October 1910, Page 7

HOUSEHOLD RECIPES

Specially written for this ColumE. SARDINE AND CHEESE SAVOURY. Mash up the fish with the juice of a small lemon, and spread the mixture on slices of bacon. Roll these up; fasten with a skewer, and fry in a very hot frying-pan. Butter some round-shaped croutons, and sprinkle

them with grated cheese; heat them in a quick oven; place a roll of bacon on each, and serve very hot. OATMEAL BREAD. One teacup uncooked oatmeal, i i cups boiling water, i teaspoon salt, i teaspoon butter, cup molasses. Pour boiling water over the oatmeal and add the salt, butter and molasses. When cool add sufficient yeast, dissolved in water, and make very stiff with flour. Knead well and raise over night. In the morning again knead, and put into pans. Bake when double in size. COOKING OLD POTATOES. When boiling old potatoes, which are apt to go a very dark colour, put a tablespoonful of milk into the water in which they are being cooked, and you will find they will be beautifully white when done. —Miss L. Brassington, Whaley Bridge. APRICOT AND ORANGE JAM. This is a most delightful recipe. The novel combination of flavour is very delicious :—2 lb. dried apricots, 6 Seville oranges, water, sugar. Cut each half apricot in two, wash well, put into a basin, and cover with 1 quart of cold water. This may soak all night, or may be put at once in a pan half-full of water and steamed for an hour or rather more. Wash the oranges, cut them up roughly, and boil for an hour with 1 quart of water. Strain through a sieve. Next weight the fruit and juice, allow an equal weight of sugar and half a pound extra. Boil all together for 15 minutes, stirring well, as it is apt to slick to the pan. 6 oranges—not 61b.