THE HOME.

New Zealand Herald, Volume LV, Issue 16847, 11 May 1918, Page 4 (Supplement)

THE HOME.

GAME RECIPES. Roast Pheasant Truss in the same manner as a roast chicken, but leave the head on, cover the breast with thin slices • f bacon, and roast in a moderate oven limn 40 to 50 minutes. Baste frequently ; Aith butter, and whan the cooking is , about completed remove the bacon, dredge ! the breast lightly with flour, and bafte : "ill to give the bird a light brown ap neanince. Remove trussing strings, arid •five with bread sauce and fried breadrutnbs. G-ame in Aspic. Rinse a plain mould "i: ! i culd water, cover the bottom with a ' i' layer i.f aspic. When set. place in i if-( ef of ham and white of egg. When i':.it in set add more aspic, and when it i .ij stiffened add small pieces of game previously seas-.-ned, freed from skin ami 0 i.e. Loave p enty of space to he tilled -■vitii j' il\. .in.! Ift the je.ly covering one aver of game he set before adding another ■ I'l.fO in a ■ <«>1 place until served. i Game Puree. -Remove the bones and j •inmier them in a little water for at least : ..' nr. when gravy is not at hand. Chop ; '; <» ties!, of the bird finely, pound until ; -'ii-K-rh. nvistenina with a little good : - i\\ and melted butter. Pass through ( . wire sie\e. Season to taste. Stir in a ' ■11 .e cream. Jugged Hare. -Divide a hare into joints ' -mt.ihle for serving, and dry well after ; washing in sal and water. Rrown the . whole nicely in li.it fat (or butterV and . afterwards brown a fairly large onion and small carrot, Kith .ut into small dice. ' Strain, clear the bottom of the pan with ■ an iron spoon, melt butter to cover the torn, and spunk. m three leve' table*spoonl'uis of llour Cm k slowly until it acquires a little colour, then add five or ' six tea* upfuls of seasoned hot beef stock j or water flavoured with meat extract (or 1 water and ale or stout in equal parts). [ Stir until b- ilins and pour it over the j hare. Vegetables, two cloves, and a little j bunch of herbs, or dried herbs enclosed ' m muslin, all previously mixed in a cas- ; serole or covered jar. Cook gently for , three hours in a moderate oven, or on , the stove, in a tin containing water. The, hare may be made to serve more by substi- , tuting a savoury herb pudding for the ' forcemeat balls usually added. Red cur- v. rant jelly may accompany the hare all ; the same. I Roast Duck. —Truss the bird for roast- ' ng, sprinkle lightly with flour or bake! for 30 minutes in a moderately hot oren. ; basting frequently with hot butter. These i lords should he served rather • nderdone. Orange salad frequently accompanies this dish. Pheasant Cutlets.—Divide the bird into neat joints and remove the bones. Season. flatten, and trim each piece of pheasant. Coat first with egg and afterwards , with breadcrumbs- season with salt and prpper ; fry gently with hot-fat or but- ' ter until sufficiently cooked and well browned, then drain well. j Quail Pie.Cut the quail in pieces and s'.ew them about ten minutes, or till lender. Line your baking dish with a paste. 1 put in the birds with a little of the water j ' in which-they were stewed, thickened with I a little flour. . Shake in pepper and salt! ( and bits of butter. Cover with a nice ! 1 crust and bake a delicate brown. ' HOUSEHOLD HINTS. < Three or four cloves added to a cupful j ■•' "fa v.-ill relieve headache almost imme- . d'utely . An excellent way to use ashes to mix thorn with ap equal quantity of small coal, and then well damp with soapy water. A 1 fire made tip with two or three lumps of j , coal well backed with this mixture, lasts j a long time. ' 1

A great secret of tea economy is to add <-nly a small quantity of boiling -water at first, and allow it to " draw " before adding the rest. Tea, so made is much better and stronger than when all the water is added at once. Tack a piece of white American oilcloth over your pastry-board if you are a busy person and want to save yourself as much work as possible. After use, such a board merely needs to be diped over with a clean, damp cloth. Potatoes should be well dried after boiling or steaming if you want them nice and floury. After boiling strain off the ■water, put the saucepan, without the cover, back on a cool part of the stove, and leave till the potatoes are thoroughly dry. Then shake gently. All this will undoubtedly entail some sacrifice. You feel disinclined for active arise and doing without the foods of which you are fondest. But it's worth while—well worth while. You will be healthier and better in spirits, while your figure will in time regain nruch of its old attractiveness. The first remedy for stoutness, then, is obviously exercise. Walking and running up and down stairs are excellent and very simple forms. Skipping, too, is most beneficial. Another good exercise that is splendid for reducing flesh on the hips is that of raising; the legs until the knees touch the < hest. Then the diet must be reformed. Starvation diets are wholly unsatisfactory. Of course, it is no use to expect to become slim and yet persistently to overeat. A moderate amount of food, masticated very well, should b e taken. But the food should be of the right kind—no rich pastries and fancy cukes. Starchy foods of all kinds should not be indulged in too freely. Perhaps the most common cause of stoutness in aged women is lack of exercise. We don't take sufficient exercise as we grow older, there is no denying that. A! good walk is an almost unheard of thing for the average housewife of forty odd years. And even the little trips to the bu/tcher|s or greengrocer's, to say nothing of the innumerable journeys up and down stairs, all of which would help to make up for the lack of real exercise, we insist on the children taking under the plea that " their legs are younger than ours." We little think that we are doing our utmost to make " ours" old before their time.