THE HOME.

New Zealand Herald, Volume LII, Issue 15900, 24 April 1915, Page 6 (Supplement)

THE HOME.

THE TABLE.

Mulligatawny Soup.-Fry 3oz of ham 3oz of sliced carrot and onions in 4o; 01 butter till they are quite brown Add three tablespoonfuls of curry powder, ta of chopped apnle, and three tablespoonfuls of flour and fry all together, lour on two quarts of stock and simmer gen or an hour and a-half, afterwards passing trough a fine sieve. Boil up again £ flavour with lemon juice, salt, pepper, and add a little cream. MOCK Roast Duck-Take a large vegetable marrow, cut it down the centre an remove the pip.; cut one pound of lean beef into small pieces and pass through a mincer; cut up two large onions and mix with the meat, add a seasoning of salt, pepper, and sage to taste; placet's mature in the marrow, tie at both ends, and bake for two hours, basting *««»*• Mix a tablespoonful of flour with a little water, and brown in the baking-dish lor gravy. Egg Cutlets—Boil three eggs twenty minute.; when cold remove the shell and < hop them very fine; put one cupful of milk in the double boiler; mix one tablespoonful of butter and two of flour; add it to the scalding milk and cook until it is a smooth, thick paste; add to the chopped eggs a tablespoonful o chopped paraley, one tablespooful of salt, a few drops "of onion juice and a pinch of pepper: mix well and turn out to cool; then shape in small, flat balls, dip in egg then in breadcrumbs, and fry in hot, deep fat: remove, drain on paper, and stick a small piece of parsley in the end of each ball. Have ready a cream sauce, to which you have added a cup of peas. Arrange the cutlets on a hot platter, pour around them the cream sauce. This recipe will serve at least three people. Kedgeree.—For this take equal quantities of boiled fish and boiled rice. For a cupful each use two hard-boded eggs, a t-easpoonful of curry powder, two table spoonfuls of butter, a half-tablespoonful of cream, and salt, white pepper, and cayenne to season. Tako all the skin and bone from the fish and put in a saucepan with tho butter. Add the rice and the whites; of the boiled eggs cut fine, the cream currv powder and cayenne. Toss over the fire until very hot then take up and pile on a hot dish. Rub the yolks of the boiled eggs through a sieve on ton of the curry and serve- This is an old southern recipe, especially appetising for supper on a cold night. This ■will serve about four people. Baked Macaroni This is both " filling" and appetising. Put a layer of the cooked macaroni in the. bottom of a buttered baking-dish, covered with a layer of tomato, fresh :or canned, season with salt and pepper, add a layer of grated cheese with lumps of butter, a little grated onion, and a green pepper chopped fine, and if desired any. shreds of leftover cold meats. Add another layer of macaroni, and so continue to the top. having the top layer of tho grated cheese. Bako until hot, bubbly and steaming at the top. This is a rather heavy dinner dish." Lentil and Onion Croquettes —Soak overnight one large cupful of dried len.tils (or dried peas if preferred). In the morning drain, adding two cupfuls of water, a stalk of celery, a small carrot sliced, and two or three sprigs of chopped parsley; cook until soft, then remove the seasoning and rub through a sieve, stirrings in a cupful of thick onion puree, one cupful of soft breadcrumbs, salt and pepper to taste. An egg will help in the moulding of the croquettes. Form , with floured hands into small pyramids, placing in the ice chest for at least an hour before serving; then egg and breadcrumbs, cooking in deep fat to a golden' brown. Serve garnished with bunches of crisp cress. Canadian Potato Scones ßoil lib of potatoes in the usual way, put in a basin, add one teacupful of flour and a little salt, and '■ one tablespoonful of bakingpowder, -and mix all together with one egg 'and 1 ' milk to a stiff dough. 801 l out on a flouted board, about lin thick, and place in a floured frying-pan or tin. and bake! slowly over very low ( gas. When done, cut "hi four, slit open, and butter.

' Rice Pancakes Mix two tablespoonfuls of ground rice smoothly with a* pint of milk, and stir it over the fire till it begins to thicken, but do not let it boil. Pour it into a bow], and mix with it four ounces of fresh butter. /When cool, sweeten and

flavour to taste, then add four well-beaten eggs. Drop the batter into boiling fat and fry, the pancakes till they are brightly browned. Serve on ornamental dish/paper, and sift powdered sugar over. Send slices of lemon to' table with the pancakes, and serve with wine sauce. Brown Orange Sauce.— a piece of butter, size of an egg, stir in flour to barely'moisten, and let it cook by the side? of .the fire until nicely browned, stirring; only, when necessary, to prevent burning.; Add'nearly a' pint of good stock or extract, and sty; and boil for a few minutes. Have ready the rind of an orange in fine shreds, cooked in a little water until quite tender, add them and the "juice of the orange, and season to taste.

Swiss Cream lngredients: Thrco .or • four. stale sponge cakes, apricot jam, halfpint' custard, loz almonds. Method : Cut the Sponge cake into slices and spread with! jam. Arrange these pieces in a glass dish; A little milk or sherry may be used to soak the cake if it is very stile.. Blanch the almonds by scalding them, and. remove the skins. _ Split the almonds and stick* them over the sponge cake. Pour » the custard over the whole and serve.

Canary Pudding—lngredients: Two ounces butter, two ounces sugar, one egg, four :table ( >pooiifuls flour, haif-teaspoonful baking powder, grated lemon rind. Method: Cream the- butter and sugar together until quite soft and frothv. Add the egg well .beaten, and stir in the flour, baking powder, and flavouring. Pill half a dozen dariole moulds with the mixture, and steam for three-quarters of an hour. Turn out on to'a hot dish, and servo with custard sauce, • flavoured with lemon or with jam sauce.

HOUSEHOLD HINTS. A ; good boot scraper is very easily, made, and is most useful during dirty weather. Take a hlock of wood and four or five pieces of hoop-iron, make four or five outs in the wood, and insert the iron so that it comes even with the wood at the top. Paint it well with black enamel, and you will find you have a good, strong scraper, and one that will last for yearsThe following mixture makes an excellent floor polish :—Get a little linseed oil, and add an equal quantity of vinegar. Shake it well, and apply it to the floor with a soft cloth,

Sprinkle your carpet with dry, common sal'/ before starting to brush it, and you will find it not only keeps the dust from rising, but it freshens and brings out the colours of your carpet. When making any kind of boiled suet pudding • put a piece of well-greased grease-proof paper over the top before tving on the cloth. This prevents the cloth from becoming greasy, and it is quite easy to wash. When the carpet whisk begins to wear soft, and ragged at the ends, don't throw i' away as useless. Cut off an inch or two at the foot with a pair of scissors, wash the brush, first in soda water and then in cold, dry quickly, and you will find that, it is quite stiff and firm again. Next timo you arc boiling fish try adding a few drops of vinegar to the water in which it is boiled. You will find that the fish will come out looking ! beautifully white and firm. , •V .;,-* If you want your oilcloth to wear well h and keep its colour do not wet it oftener ;. fe than is necessary. -Rub it well with a »,..; soft flannel wrung out of milk and water % to remove the dirt, then polish with * soft duster.