THE HOME.

New Zealand Herald, Volume LI, Issue 15766, 14 November 1914, Page 3 (Supplement)

THE HOME.

DISHES WITH RICE. In war-time some sacrifice is demanded of as all. As yet our country has rot felt the privations of war to any alarming extent, but at the same time slack conditions of labour have already made a great difference to homes where at all times the margin is a very narrow one and privation ever lurks very close. Expenses in many homes will necessarily have to be curtailed, and many a housewife will doubtless extend her econ omising principle to the kitchen. As someone has suggested, we shall have to eat to live and not live to eat." We hear that there will be flour to last for an indefinite time, and supplied with oatmeal, rice, and other cereals, happily there is no fear of famine. Rice used with meat helps to economise. When we remember that this is the efcaple food of some of the nations of the east it is astonishing that we do not make mora use of it. Mince with a border of rice not only looks appetising, but makes the meat go much further. It U a good plan to gradually accustom oneself to a vegetarian diet by dishes of this kind wiiich combine the two kinds of food. As a nation we eat far more meat than is necessary, and this seems an opportunity for turning gradually to a more vegetarian diet by starting with dishes which combine tho two forms of food.

Savoury Mutton.—Required: One pound and a half of cold mutton, two cupfuls of boiled rice, half an ounce of flour, two chopped shallots, a small bunch of sweet herbs, two gherkins. Cut the mutton into neat slices. Dissolve the butter in a frying-pan, sprinkle it with flour, and stir till all is heated through. Add salt and pepper, the chopped shallots, herbs, rice, and sufficient gravy to cover. Let the gravy boil up, stirring the while, "then add the slices of meat, and stand the pot at the side of the fire so that the contents can simmer for twenty minutes. Just before serving add a few drops of vinegar and a couple of slued gherkins. ~

Elce and Tomato Ingredients: Half a cupful of rice, a few tomatoes, a cupful of haricot beans, breadcrumbs, and butter. Method: Boil the rice until tender, and then drain off the water. In the meantime stew the tomatoes and boil the haricot beans (previously soaked overnight in water). Work the beans to a paste with a little butter. Grease a piedish, sprinkle with breadcrumbs, and then place a layer of rice at the bottom. Cover with a layer of tomatoes, then, with a layer of beans ; rejroCt the layers until the dish is full. Sprinkle with breadcrumbs, lay some pieces of butter on top. and bake in a moderate oven. Japanese —This is a vegetarian's dish, but it is a nice accompaniment to roast meat served as a vegetable. Soak half a cupful of rice in coI3 water overnight, then put it into a double saucepan, and cover with boiling water; add a good pinch of salt, and cook the rice until soft, but do not stir it whilst cooking. Melt four ounces of butter in a saucepan, stir in two level spoonfuls of flour, season with pepper and salt, then add very gradually half a pint of new milk; give one boil up, then stir enough of this sauce into the rice to make it creamy. Pour it into a greased piedieh. cover the top thickly with breadcrumbs, and bake a golden brown. If liked a little onion can be boiled with the rice, and most persons think it improves the dish.

Kedgeree.— cold fish, or tinned fish* is suitable for this dish. To one pound of fish allow a quarter of a iiound of rice, two hard-boiled eggs, two ounces of butter, salt and pepper, cayenne. 801 l and dry the rice, divide the fish into small flakes, cut the eggs into slices. Melt the butter in a stewpan, add to it the fish, rice, whites of eggs, salt, pepper, and cayenne, and stir the ingredients over the fire until hot. Turn the mixture on to a hot dish, press it into a, pyramidal form with a fork, decorate with the yolk of egg, and serve as hot as possible.

Savoury —One cupful of rice, four cupfuls of beef stock, half a cupful of water, one tablespoonful of butter, one leaspoonful of celery salt, quarter of a teaspoonful of curry powder, salt and pepper to taste, one small bay leaf. Add the water to the stock; let it come to a boil, then add the rice well washed, and bay leaf; cook slowly until tender, then add the butter, celery salt, and curry powder, and salt ana pepper to. tnste. Remove the bay leaf. Butter a baking dish, pour in the rice mixture, dot the top with pieces of butter and bake in a moderate oven for twenty minutes. HOUSEHOLD HINTS. Never let a, birdcage hang in a room where the gas is alight, unless it is exceptionally well-ventilated. The air near the ceiling is always the most impure at night. Set the cage on the table, or, better still, on the floor (presuming you have no cat), and you will find the bird's health improve. To make n good custard whisk one pint of new milk with two well-beaten eggs, add half a dozen lumps of sugar and 10 drops of essence of almonds, and stir briskly in a jug placed in a pan of boiling water; do not allow the custard to boil, a.nd continue stirring it occasionally until cold. Instead of cutting the frayed edges of cuffs and collars, as many people are accustomed to do, take a lighted taper and just singe the frayed parts. It will be seen that the linen will last much longer. Cutting the edges has a tendency to loosen the parts, and singeing just takes the frayed edges off without injury. Brushes and brooms used for cleaning purposes will be kept in better condition, and last longer, if they are hung up -when not in use. If the handles are not provided with hooks for hanging, insert in the end of each a screw eye.