THE HOME.

New Zealand Herald, Volume LIII, Issue 16300, 5 August 1916, Page 6 (Supplement)

THE HOME.

HOW TO USE SOUR MILK. I; milk i;oes sour, in spite of all precautious, that is no excuse for throwing it away. Sour milk is a valuable food, and actually mure digestible than sweet milk. Many people (the peasants of the Carpathian.-'. for instance) do not consider milk fit for use until it has soured. Sour cream may be used instead of .'V.eet in mashing potatoes without anyI • *\y but the Cook being aware of the fact. It may also be used in salad dressings and in making toffee, while it actually makes lighter cakes and buns than sweet milk. Here are a few simple and economical recipes in which sour m,lk miy lie. used. Of course, the milk is not wholesome when it has got to the mouldy and watery stage. Very many recipes which call for sweet milk and baking-powder may have sour mil.< and baking soda substituted. An even teaspoon of soda with each pint of sour milk is a good general rule. Sour Milk Fancackes. Sift together ■veil two breakfast cups of quarter of a teaspoonful of salt, and a teaspoonful of baking powder. Add gradually about two cupful.-- of sour milk, beating well. Pour small rounds on a hot. well-greased _-irdie, and turn with a knife when they bubble and are cooked on one side. Serve hot and well buttered. Sour Milk Cheese. —Put the thick sour milk in a saucepan and pour over it boiling water. In a few minutes, if the saucepan is left at the back of the range, the curd will have separated from the whey. Pour through a well-scalded piece of white muslin so that the whey nil drains away. Tie up the curds and hang them where they may drain until firm. Afterwards turn the cheese into a bowl and work into it a little seasoning and a little cream or melted butter to m"isten if necessary. Chopped parsley may be added if liked, and the cheese should finally be rolled into nice pats. Soda Biscuits.—Mix two cups of flour, half a teaspoonful each of salt and soda, and two tablespoonfuls of baking powder. Sift well and rub in two tablespoonfuls of butter- -or lard if butter is scarce. Stir in lightly and quickly enough sour miik to make a soft dough just stiff enough to handle. Roll out on a wellfigured board and cut into small rounds. Bake about 20 minutes in a quick oven. EGG DISHES. These dishes, under many names *nd in many f>rißs. are of next importance -fter meats, composed, as they generally aiy_of and vegetables, or some preparat}\. of the grains, while .numberless addrflavfe and flavours are used to give varieivJJgJJ make the dish tempting to the palate. Eggs so prepared have their full nutritive value; not so in rich puddings and cakes, -swhere they are mixed with more sugar and fat than the system can take up in any quantity. * Bread. Omelet — One breakfastcupful of hard bread partly softened in hot water •nd milk, or in cold water (in which case press in a cloth and crumble), add half a chopped onion, one tablespoon chopped parsley, one egg, salt and pepper. Heat in a frying-pan or square baking-pan some bits of suet or beef fat. and pour in the omelet. Cover and bake five minutes, then uncover and brown. Or it may be ''.cooked slowly on top of the stove. " Cut in pieces and serve around the; meat, or with a gravy. Egged Bread.— fresh or stale, is cut in long strips, or in squares or rounds, with" a cake cutter. Let them soak-till «oftrbut not broken, in one pint of salted milk, into which two eggs have been beaten. Bake a nice brown, or frv on a girdle in half suet and half butter. (May be made with one egg-) Potato Omelet.— a small onion, diced, in a teaspoonfnl of butter or fat; fill the pan with two cups of cold sliced potatoes, salt and pepper them, and pour over them two beaten eggs- Bake slowly till it is just solid, and turn out carefully on a dish. Or one cup »of potatoes and one cup of bread crumbs may be used. . Rice Omelet. _One breakfast-cupful cold boiled rice, two teaspoons milk, one egg, hajf-teaspoon salt. Mix and pour into a pan in which a tablespoon of butter has been heated. Fry and double over when done. Or it may be baked like potato omelet. TO ARRANGE THE SUPPER WITHOUT FUSS. 1. Set the table in good time, and see that everything is there that is required. 2. Place a few extra plates, glasses, spoons, etc.. at a side table to avoid running* in and out. 3. Have trays outside ready to receivethe plates and cutlery. 4. Arrange for dishes which only need reheating, and so save endless worry. 5. Arrange the sweets, cheese dishes, etc., on a side table. i 6. With a little forethought and arrangement great pleasure will be derived by entertaining your friends to " supper on Sunday." HOUSEHOLD HINTS. Uses for Salt.— will quickly clean a discoloured bath or enamelled utensils. A lump of salt placed in the sink will keep the drain wholesome. Preserving Eggs.— preserve eggs fill a. wooden box with ordinary salt, smear each egg over with olive oil, and place it in the salt with the pointed end downwards- Eggs treated in thin way will keep fresh for some time. Boiling Eggs.— often burst when boiling if not quite fresh. To prevent this, before boiling make a puncture with a needle in large end of egg, passing through - shell and the skin inside. Through this fracture the expanding gas will make good its escape. A Cookery Hint.— off the rinds and soak rashers of bacon in cold milk for an hour. Take them out and dredge well with flour (both sides) and fry in fat. This is a delicious improvement on the ordinary method of frying bacon. An' Economy.— unwrapping butter, lard, etc., keep the grease-proof paper whole, putting it away in a drawer or box to keep clean. It will be found useful to cover puddings for steaming wrapping, a roly-poly pudding previous to putting in the cloth, lining cake-tins spreading on baking-sheets, covering jampots, etc. " J

Soap on Sponges.-Soap should not be rubbed on sponges, nor should thev be left in water. Do not wring, but squeeze them out, and hang on a nail hv a string Sponges should be washed in warm water in which a small quantity of tartaric acid has been dissolved. This will keep them soft and a good colour. Take care not to use too much tartaric acid, or it will spoil them.

When Frying Fish.—No matter how much dripping is used, fish., when being fried is very apt to stick to the pan bottom. To prevent this, before using your pan put a tablespoonful of dry salt 'into it and rub well all over with grease-proof paper, and it will be found a thorough success.