THE HOME.

New Zealand Herald, Volume XL, Issue 12225, 21 March 1903, Page 4 (Supplement)

THE HOME.

COOKING RECIPES.

Ham Balls :', Ham balls may be made with half a cuprul, of breadcrumbs mixed with two eggs well beaten, fine bits of cold boiled ham, and the Whole mixed and fried. i Chocolate Rolls : Delicious for afternoon tea. Three ounces castoi sugar, ljoz grated chocolate, the whites of two eggs beaten till stiff. Mix all these together, and put. in little heaps on. well-buttered paper- and bake in a moderate oven. Love's Dream Cake: The whites of six eggs, one cup and a-half ot granulated sugar, half a cup of butter, half a cup of water, ! two cups of prepared cake flour, two teaspoonfuls of baking-powder, one teaspoonful of Vanilla. Cover with boiled icing. A'Savoury Breakfast Dish: Butter well a fireproof dish, put a layer'of chopped ham or tongue, break four or six eggs, one for each 'person. Slide them gently on top of the ham without breaking them. Season with pepper and salt and chopped parsley. Serve in the dish in which they are cooked. Average cost, Bd. Brazilian Stew:' Cut up a few onions, tomatoes, and carrots. Have ready two pounds of shin of beef, cut into pieces about two inches long, dip each piece in vinegar. Put the vegetables, meat, and a seasoning c? pepper and salt into a stewpan without water, aid simmer for four hours, when it will be ready to serve. Cost, Is 2d. Sago Cream Soup: Wash one tablespoonful of '■ fine sago. Set a quart of stock to boil. When it boils stir in the sago ; let it boil until the sago is transparent, stirring occasionally. Separate the yolks from the whites of. two eggs, put yolks in a tureen, add two tablespooniuls of cream, salt, pepper, and cayenne to taste. Pour the soup to the yolks, stirring one way all the time. American Hot Biscuits : One part of flour, three tablespoonfuls of lard, two .cups of sweet milk, one teaspoonful of carbonate of soda, two teaspoonf uls of cream of tartar, and salt. Rub lard into the flour, add the soda and tartar. Form into a light dough with the milk. Roll out an inch in thickness. Cut into rounds any size preferred. Bake in hot oven about twenty minutes. Wplit open, and butter hot. Boiled Beetroot: Wash the beets thoroughly, but do not prick or break the skin before they are cooked, as they would lose their beautiful colour in boiling. . Put them into boiling water, and let them boil until tender, weß covered. If to be served hot, remove the peel quickly, cut the beetroot into thick slices, and send to table with melted butter. For salads, pickles, etc., let the root cool, then peel, and cut it into slices. Potato Scones: Required— a pound of cold potatoes, about two ounces of flour, about half a gill of sweet milk, and a pinch of salt. Mash the potatoes, add the salt, knead' as much flour into them as they will take uptaking care not to allow the flour to go into lumps—add as much milk as will form it into a, stiff dough, roll out very thin on a floured board, cut into small rounds with a tumbler or tin cutter, and prick with a fork. Bake on a hot girdle for about five minutes, turning when half-cooked. Serve hot.

SOME CHEESE DISHES. Cheese contains more nutritive material than any other animal food that is easily obtainable, and still its cooking is singularly neglected; in fact, throughout the country districts the methods of cooking it are practically unknown. Most people eat our common chese raw, although in this state, especially if fresh, it is exceedingly indigestible. The fact is that even children of ten may use cheese if it is properly cooked. Below are given some recipes for cheese dishes which are both palatable and wholesome. Cheese Fondue and Cheese Pudding: To make cheese fondue, grate or chop fine one pound of soft American cheese. Beat four eggs. Add half a cupful of milk or water to the cheese and a level teaspoonful of salt and a dash of red pepper. Stand over the fire, heat gently, stirring all the while; when the cheese begins to melt beat rapidly.: Pour at once over slices of toasted bread in a heated dish and serve as quickly as possible. Cheese pudding is made by placing two slices of toasted bread in the bottom of a baking-dish, then a layer of grated cheese an inch thick, another of toast, then cheese, then toast. Pour over this half a pint of milk and bake in a quick oven for thirty minutes. Serve at once.

Melted cheese is prepared by grating one pound of cheese into a saucepan and adding a teaspoonful of salt, a teaspoonful of Worcestershire saucej a dash of pepper and half a cupful of water. Have ready a. hot platter covered with slices of toasted bread. Stir the cheese mixture until thoroughly melted. Pour Over the toast and serve at once.

Cheese Dishes to Serve with Salad: Devilled crackers are exceedingly nice to serve with salads. Cover the top of the crackers with finely-grated cheese, using a mixture of plain and Parmesan. Put in the centre of each cracker a teaspoonful of tomato ketchup and a dusting of salt and pepper. Place in a baking-dish, in a quick oven, until the cheese is melted and the crackers crisp. The crackers should be served hot.

Cheese straws, to serve with the salad course, are made by mixing half a cupful of stale, not dry, breadcrumbs with two tablespoonfuls of flour. Make a well in the centre, ' into which put the yolk of one egg and six tablespoonfuls of soft grated cheese. Work the egg and the cheese together and sprinkle over them half a teaspoonful of salt, a dash of red pepper, and begin to work in gradually the crumbs. If too dry and hard add a tablespoonful of ice water. Roll into a very thin sheet, cut the strips the width of a straw and five inches long, place on a paper in the bottom of a baking-pan and dry in a moderate oven.

For cheese sandwiches use soft grated cheese or thin slices of Schweitzer or Camembert, or grated Parmesan or sapsago. Cut either brown or white bread thin, butter it lightly, put in the cheese, cover with another slice of bread, press together, and cut into all sorts of fancy shapes. Golden Buck and Welsh Rarebit: To make golden buck, grate or chop one pound of Welsh rarebit cheese and put it into a saucepan with a level teaspoonful of salt, a teaspoonful of Worcestershire sauce, a teaspoonful •of grated horse-radish, a dish of cayenne, a gill of water or milk, and stir over the fire constantly until you have a smooth, creamy mass. While you are making this have someone poach "the eggs. Arrange neatly on the platter squares of toasted, bread, pom; over a small amount of the melted cheese, and quickly cap each one with a poached egg. Dust lightly with salt and pepper, and send at once to the table.

An excellent rarebit may be made by grating or chopping one pound of cheese. Put. into a saucepan six tablespoonfuls of water or ginger ale, or, if you prefer it, cider; add' the cheese, a level teaspoonful of salt, a dash of cayenne, a teaspoonful of onion juice, and rub the spoon which you are using with a clove of garlic. Stand the saucepan over the fire and stir constantly until it becomes a smooth, creamy Mass. Pour at once on pieces of toast placed on a hot platter, and serve.

THE PENALTIES OF MATRIMONY. It ..is •; one ;of the penalties of matrimony that, if a man doubles his joys and trebles his expenses, he also adds largely to his already sufficient stock of relatives; and, with all', respect to mothers, sisters, and brothers-in-law, they often rank among the reasons which tempt a man to wish he could be a bachelor again, if even onlv for a week. A pleasing fiction of married "life—as those who have experience will agree— that a husband is always master in his own house ; that he says, "Do this," and it is done. Inere are cases, alas! where it is otherwise, and where the surest way to get a, thin" done is to do it himself. ■ Probably, the holiday season is the time when the normal married man envies the bachelors the most— duty compels him to remove his family to the seaside, to wrestle with a mountain of luggage, to wrangle;with porters,; to pacify" fractious offspring, and. for a solid fortnight to try* to convince himself that he is having a good time, 0 when he would gladly exchange' it all for a quiet hour with a cigar in a hammock. If he doesn't envy the careless, irresponsible bachelor then—who can go where be lists, who carries his family under his hat, and his luggage in a Gladstone bag—he may claim to. that rarest of rare birds, an ideal bus:band. :;'~f:J V"r"\ , ' ,i .■.'..:■''■','< :.. ;-'':.-»-V--V--', -.;;.',