THE HOME.

New Zealand Herald, Volume LV, Issue 16823, 13 April 1918, Page 4 (Supplement)

THE HOME.

PRACTICAL BEOEIPES.

Lentil Cheese Paste.- Well wash 4 pint of lentils and place on the fire with enough water to cover. Let it boil gently, taking

care that it does not burn. When it ie quite soft add 2oa of nut margarine, 3oz of grated cheese, some grated nutmeg, one breakfast-cupful of breadcrumbs, salt and popper.' Silt all together, and when it comes to boiling point cook it for 10 minules; then place in little jars and pour melted nut margarine on it when cool.

Tomato Cheese Paste.-Grate lib cheese and mix with tinned tomato (taking care that no skin gets in) till a good consistency fur potting, add pepper and salt to taste. A very good substitute for potted chicken., can be made in the following wav:—

Potted White Haricots.—Stew a cupful of white, haricots with six onions and water to cover"them, until quite soft. Rub through a potato masher or sieve. Add 3oz of mashed potato, &>z of brown breadcrumbs, loz of nut margarine, loz grated cheese, and an eggspoonful of mustard. Mix' veil and fill the potted meat pars, covering when cool with hot nut margarine. A good way of making fish paste is to buy Jib of soft roes from the fishmongers. Then place them in a piece of muslin and put. in a saucepan with enough cold water to cover them. Boil for 10 minutes, then turn into a basin and beat with a little anchovy sauce; when well mixed, put in potted meat jars. A cheap but good potted meat can be made in the following way :— Brown Bean " Potted."— pound browi. beans, 2oz bread crumbs (finely grated). 2oz nut margarine, one dcv.ertspoonful of sauce. Stew the beans for four hours, rub them through a sieve, add the breadcrumbs, grated onion, nut margarine (previously melted), and the other ingredients. Beat well together and put in jars; cover with melted nut margarine.

Potted Tomato Paste—Threo tomatoes, one egg, grated cheese, 4oz breadciumsb, Joz nut margarine, one small onion grated, pepper and salt. Peel the tomato and cut them np in a small saucepan with the butter and onion; when tender mash smoothly and add egg. Stir quickly until it becomes well mixed.

Tomato Toast.—Skin two tomatoes and chop them; mince a slice of onion and mix it with the tomatoes and a quarter of a cupful of minced barn. Cook them with one tablespobuful of butter in a saucepan for about 10 minutes; remove from the fire, season wih salt and pepper, add two beaten eggs, and stir over the fire till it sets; then serve on toant. Apple Chutney.—Chop finely 12 sour apples, one onion, and three peppers, one red pepper. Add to them one pint of cider vinegar and half a cupful of currant jelly and let simmer gently for one hour, stirring often; ' then add tho strained juice of four lemons, one tablespoonful of ground ginger, two cupfuls of sugar, quarter teaspoonful of red pepper, one level t.ible.'poonful of salt, and one capful of seeded and chopped raisins. • Cook for one hour longer, stirring constantly. Tomato and Macaroni Savory.—Boil six ounces of macaroni until tender, adding " salt before straining; put into a small ' saucepan two ounces of margarine and half a pint of milk; add pepper and salt, '-• and enough flour to thicken. Bring all to the boil, and add the macaroni. Now take four good-sized tomatoes, cut into slices half an inch thick, dip in flour, then in egg, and lastly in breadcrumbs, previously flavoured with pepper, salt, and sweet herbs. Fry in boiling) fat till ' brown. Pile the macaroni on hot dish and arrange tie tomatoes round.

Savoury Eggs on Required: One ounce of butter, one gill of cream, three eggs, salt, pepper, flour, milk, parsley, herbs, and toast. Melt the butter in a saucepan, add the flour, and stir it well till it boils; then add the milk and cream. Stir it until it thickens, let it simmer, stir well. Separate the whites from the yokes, beat up the'whites to a thick froth; beat the yolks and stir them into the sauce, season well; stir in the whites very carefully, mix in the chopped parsley and herbs. Have ready some rounds of toast, heap the mixture on the toast, bake for a few minutes in the oven, and serve. HOUSEHOLD HINTS. Kettles may be thoroughly cleaned by boiling a few potato peelings in them. Permanganate of potash is excellent for cleansing dirty filters of all impurities. A solution should be passed through the filter until it comes out as pink as when it was poured in.

When a splinter has been driven deep into the hand, it can be extracted without pain by steam. Nearly fill a widemouthed bottle with water, place the injured hand over the mouth of the bottle, and press it lightly. The suction will draw the flesh down, and in a few minutes the steam- will draw out tha splinter.

When once moths have got into a carpet neither camphor nor tobacco will stop them. The only way is to take a damp towel, spread it out upon the carpet, and iron it dry with a hot iron.' Moat ironing should be done in those portions of the carpet that do not take the chief wear of the room. The heat and steam will be found to destroy the worms and eggs. -

When boiling milk, most people throw away the 'skin which: forms .as. the milk cools./ This skin is; 'of course,! the cream of the milk,';and by. throwing it away the richness of '- the milk is "wasted.' Instead, when-the milk is just boiled, put it into a jug and stand it in a basin not as deep as the jug, and let cold -water.' run into the basin to cool-the milk quickly. At the same time stir the' mluc. and the cream' will intermix again. . When the milk' is cold there will do no skin, and it will therefore be as rich in cream as before being boiled. . . f