HOUSEHOLD NOTE.

Lake Wakatip Mail, Issue 3125, 4 May 1915, Page 7

HOUSEHOLD NOTE.

-A GOOD SAGE AND ONION

PUDDING

lo make a piece of roast pork go further, serve it with the following pudding, which iv most relishable. Chop finely three ounces of onion and 1 and a half ounces ot gieen sage leaves; put both into a pan with a small quantity of cold water, and simmer until the onion is tender Remove from the fire, add pepper, salt, and plenty of breadcrumbs; mix with a little butter or dripping. Grease .1 piedish, pour in the niixti.ro, and bake in a moderate oven. Serve with roast pork.

MEDLEY PIE," OR LEICESTER SHIRE PIE.

lake a pound each of cold fat bacon and 'old roast pork, or beef, and some peeled, cored, and sliced apples. Line the edges of a pie-dish with a good cruj-t made with flour and dripping, or lard. Fill the dish with alternate layers of meat and aples, and season each one with pepper, salt, and a little grated ginger. Pour half a pint of good ale over; cover with pie-crust, and bake for one hour and a half in a good oven. MOCK HARE. This imitation of hare I can strongly recommend. It is very tasty. Take a pound each of newly-killed lean beef and lean pork. Chop the meat very tine and mix ihe two thoroughly together. Season with two small teaspoonfuls ot pepper, a tablespoo»ful of salt, a sma'l onion minced fine, a little parselev mmced small, a leaf or two of thyni- 1 , (chopped), and a grate of nutmeg. Add the yolks of four well-beat-en eggs and a pint of sifted breadcrumbs. Mix these ingredients as well as possible; then make the mixture into a round loaf, put it into a buttered baking tin; baste the meat frequently, and, when a rich brown colour, serve with sweet wine sauce and red currant je!ly. < Port wine is best to make the sauce, but cneap claret sweetened will answer quite as well. Half the quantity would make a mould sufficient for four moderate eaters. CUMBERLAND HASH. Required, two tnblespoonfuls of gutter, one of red currant jelly, some slices of co'.d roast mutton, one gill of gravy, a teaspoonful of vinegar, and a littlo dry mustard, with a small quantity of flour to thicken.

Melt the butter and the jelly in a frying-pan, and when it simmers put m some liicelv-trimmrd slices of cold mutton. Heat. then carefully, seeing that the meat does not become crisp. Have ready :i very hot dish with a wall of mashed potato in i* Put the gravy in a saucepan with vinegar and dry mustard; thicken with half a t-easpoonful of cornflour, firsL mixed with a little cold vater. Let it boil up, season with salt and pepper, and serve. VEGETARIAN FRITTERS. Tak" cold oatmeal porridge, some onion, parsley chopped fine, also seasoning to taste. Shape the mixture into flat cakes, flour, and fry them a nice brown in a frying-pan, or bake in the oven; but the cakes are best fried. See that tho iVt in the pan is boiling, that is, has ceased to bubble, otherwise the fritters will be greasy. Serve on ornamental paper. . Coid boiled lentilf. or dried peas may he used in the same way as cold porridge to make this dish. Brown gravy should, if convenient, be tent to table with it. PIG'S FRY. . Pig's fry makes an economical dish

for a family. Method; wash themeat well, cover it with water, to which add a little salt and onion. Cook the hy verv L'cntlv for half-an-hour. Dram it thoroughly, then cut it into slices not verv thick. Coat them lightly with pepper, salt, and, if liked, a veiy 1 - tie powdered sage. I'ry in hot fat ui - til nicelv browned. Remove, and kui hot while you make the gravy. Sprinkle a little flour into the fijingpan—after you have poured tl ® fat. let the flour brown, and add a little boiling water with seasoning to taste. Boil up, strain, and serve with the tr: in a tureen, or pour the gia\v round. Apples sliced and fried, or onions cooked in like manner, may be sent to to > e with frv. Either should be placed in small heaps round the dish as a garnisn , most persons think it « paint,b e ndd - tion to pig's fry, and not onl> pal.it able, but wholesome. SWEETS.

hc wh;°"oi»" i rannot pretend to say! Three ounces of chopped suet, three ounces stoned raisins, three ounces of flour, two ounces of Boldensyrup warned a quarter of a pint or milk. all'the ingredients thorougnly together, pour into a buttered basin, and steam fo two hours. If liked, white vauce, sweetened with treacle, can be served with this pudding.