THE HOME.

New Zealand Herald, Volume LII, Issue 15930, 29 May 1915, Page 6 (Supplement)

THE HOME.

THE TABLE.

White Onion Soup.— Slice six mediumsized onions and fry them in a little butter until they look transparent, taking great care that they do not brown in s any way. Add two tab'iespoonfuls of flour; stir well. Add half a pint of boiling, water, and simmer very gently for 20 minutes. Rub through a hair sieve and replace in saucepan. Stir in a piece of butter the size of a large walnut and a quart of milk. Season to taste with salt and pepper and servo very hot.

Sardines Au Gratin.—Required: Sardines, a teaspoonful of lemon juice or vinegar, browned crumbs, grated cheese, small water biscuits. Skin, bone, and mash the sardines, and mix them with enough cayene, vinegar, and sahi'to suit taste. Now mix equal quantities of cheese and crumbs. Heap the fish mixture on the water biscuits, which may be, lighjly buttered,- and then sprinkle the surface of the fish with the* cheese and crumbs.. Bake them all until very hot, and s«rvo at once.

Oyster Rolls.—Scoop out the soft part of four dinner rolls and fry in deep /at. Scald 12 oysters in their liquor. Blend one tablespoon) ul of butter with ono tablespoonful, of flour, add the liquor, stir until it boils; season with salt, pepper, and lemon juice, add half a cupful of cream, ono tablespoonful of breadcrumbs and the oysters. Divide into the rolls and heat.

Creamed Fish.Remove all the skin and bone from ono pound of cooked fish and pouu,rJ .t with an ounce of butter. _ Then rub through a wire sieve, mix it with an ounce of breadcrumbs, a teaspoonful of lemon juice, three taWespoonfuls of white sauce, two teaspoonfuls of anchovy sauce, and a seasoning of salt and pepper. _ Then add two well-beaten eggs. Stir all lightly together and pour into a buttered ■ mould.' Cover with buttered paper and steam for an hour. Turn on a hot dish arid serve with anchovy sauce.

"Angels on Horseback."—: Twelve oysters, twelve thin pieces of bacon, twelve rounds of fried bread, cayenne, a little lemon juice. Beard and ' ! trim ; each oyster, then put them and their ">,. liquor into a saucepan, bring them to the ■<' boil, and' then strain them. Cut the slices t.C: of bacon -very thin—about 2in long by l£in wide.. Place an oyster on each piece of bacon, sprinkle on it a little cayene ■ and lemon juice, then roll it up in the Vi bacon. Lay thejoll on a small round of '•:-. £ 'fried bread, put on''-a'-'baking tin in a i ! ; r .Jquick oven, and cook till the bacon is a . Jtice pale brown colour. Then servo very ;Vhot. i '':: ; -' ! . / '• .■• - '■••'' - • *'■& ' ■ X '■ ' .-.'.,■ -<V ***/ Fish Savoury. —Cut two small onions inii'V; [to slices, and fry lightly in two table■;:.:*:'ipoonfulß of butter. Add one half-pound , • ?jcooked fish, cut into small pieces or shreds, - - Isprinklo with one tablespoonful of flour,"; ' - and fry a light brown. Dredge with one,! • 1/teaspoonful of curry powder. Fry a. little ! ,'.- longer, and add one tablespoonful of flour. ■ Moisten with four tablespoonfuls of cream, " . :>*nd = one-half cupful of stock season with. -:■: fsalfc and mixed spice, and cook for half. 'an hour, then add two tablespoonfuls of lemon juice. Dish up, ' decorate, with •- :: i,sprigs of parsley,- and serve with toasted ' bread and fish sauce. ■ ' • > ,/' ■. si <■

" > ..'* Eggs and Tomatoes.— one and onebcif cupiuls of stewed tomatoes (those left' ■•—.;. from dinner will do) and rub through a i ■■■■ ,- colander, 'let- them boil.up, and add a very, little" scda/;(as much, as will rest ■-■■>•■■ . on a penny), a lump of butter and additi- '.-•'.. . onal • seasoning and thickening keep.them hot while scrambling six or'eight eggs, -' .'.-which, when done, perve ion.a - hot dish," - v and 'pour the'' tomato ~ sauce over . them,. ■■[ .neatly. This must be ' eaten' quite hot-to '■.7:"-:; be appreciated. :If the amount of .tomato, ;' ' /be larger, 1 or smaller, it.does' not matter. ■■;-,-. ' For some tastes one cupful of sauce would '.'." be sufficient for a.dozen eggs.j/vi^Sr/S % Devilled' Bones.—Choose « nones ; with a ; fair; quantity.; of ; meat ;on them.'.Put(a I:fablespqoiiful'of. butter/ on a/plate ; and ' .. "-fork smoothly into iit two teaspoonfuls .'■■■ of French and one of English mustard. '?///# Chop up a teaspoon!" of; chutney and add ■ also half a teaspoonful of lemon juice, and | sali • and,pepper to taste. Spread this" • pp paste over the bones ' and then sprinkle a layer of crumbs over it. /Lay the boi :« cm .:;'.;' -a: greased; baking tin and bake i for eight or ten! minutes. Serve hot with a gar- .'■■ ■■: nish of parsley :■ or ; watercress. V '/>/ ■.:''.! . '< Mutton Stew,—Cut .two pounds of- scrag ;/., of. muttons into small joints. Place them ■ :. ; in a jar. together with two sliced onions, ,-',; two ounces: of ? rice, and <a ' pint" of stock ] '-"-'' or water. Season well ; with ■ salt <, and' pepper, / cover the /top, of ; tbj, jar .with ! grease-proof paper, put on the'lid or fit : r . pn v a saucer, so that the top of the jar i : ..: is well closed. ; : Stand "in/'a saucepan of ' • '.; cold-water, i Bring slowly to the boil and *■.■■:■ i then simmer for two ami 'a half hours; e////; addh'g more boiling water as the original quantity -. evaporates. ''■■■> Serve with baked tomatoes. , . ■;/ ',4 Bisque Sauce.—Put = into a saucepan three tablespoonfuls of butter and a table- ■:.: J: spoonful and a half ; flour. Bent Miese. :>.'; ingredients. until light and creamy. >■ GcadA ' pally , pour upon'' thia half \a : pint . of hot ". white stock'; and stir until 5 - if", boils; then • add ten peppercorns, small slice of ■•■■:■■■: onion, a sprig' of parsley, a -teaspoonful 'Of salt. Cook gently>.for,/ ten - minutes, X/ "! then add a gill, of r attained tomato, and : cook three minutes longer.;, Now add a gill of milk, and stir until it boils. Strain, ..%' /and; r serve -immediately./' V :«".'., •'

• -''■ 1 Potatoes anfi Cheese.—Take cold mashed « : : ii - potatoes! and put through' a colander to '" remove lumps; add/ if necessary, a little -v, imilk and butter, and to each cupful mix i "jj well one large rtablespbonfur- of -. grated V"; ' cheese,, put into shells (or little patty pans •■■'•* will do) .... and, smoothing , over the top, V, sprinkle more, .cheese. Jut in the oven , till heated through,, and brown on top. .Serve in the shells or pans, on a dish. '; j. * HOUSEHOLD HINTS. __ "V 3 The;.'white ■of an egg will allay the .1. fmart of a burn if -bound upon it imV' - mediately, excluding' the air, '; . 'When a mustard plaster Is mixed with ?., the white of an egg, instead of water, no i>- ; 'blister will follow its application. • i| -*|wAi small, strong table, with castors, that C, can be run back and forth between kitv'.;,*? •? chen &nd pantry, saves innuemarable. '< : \ ": 'steps'? Mid any amount of time and \l- patience. >■ r\>A very simple remedy to whiten and ' \ soften the hands is made of two teaspoon- • Ms of lemon juice, one of glycerine, one ,< "''"of colourless almond oil, and a few drops "of the triple extract of violets. . i" Steel knives in use but occasionally can be kept from rust by dipping them in strong soda-water, three parts soda to one of water; wiped dry, rolled or placed ■ in a specially-made flannel bag, and kept in a dry place. \ "*" Match-boxes so easily get mislaid, but if a piece of tape or ribbon be run through the lid of the box and tied, leaving a few inches on top, it can then be hung on or near the gas, and a match is then, close at hand: . '. • \ v '■ Many people " find 'it difficult to' bake cakes in a gas oven without burning them, but it is a great help to .place a basin of cold water at the bottom of the oven and also to stand the cake in a second tin. Before cleaning out a fire place or grate sprinkle a couple of handfuls of tea • v leaves amongst the af.hes. You can. then remove the ashes more easily, and the dust won't fly about nearly as much. •{"■'' /'To freshen up a last season's black |s?e r \ f velvet hat, first take off the trimming, Mien hold the hat over steam, and then ,' - '._' ruh it quickly and well with an old black :" -.-; ' stocking. rolled ;up . into a pad. , . •... To reraovij stains from a mattress, raatce • "a," thu paste by wetting starch with cold ;.' • water. "■ Spread * this. on the stain, after ' first - ting: the - mattress ,in the sun. '"• Sub tbJt 'oft -. after' an . hour or so, and ', . ' repeat the'.procejgjif<necessary, •)' ; .. ■'-" -~' litter ~ ' Bite- - -' '• life '■'.•*