THE HOME.

New Zealand Herald, Volume LVI, Issue 17139, 19 April 1919, Page 4 (Supplement)

THE HOME.

ECONOMICAL recipes.

.Baked Honey Ball.—With four good teacupt'uls (lib) of flour mix' ft good halfteaspoonful each of bicarbonate of soda and cream oi tartar, and a smaller halfteaspoonful of salt. Hub in five or six ounces of any kind of fat, and mix to a fairly stiff paste-with cold water. Roll out to an oblong shape of medium thickness. and spMaffVvtKniy'. 'with honevsyrup or honey, ; keeping it well within the edges. As honey escapes more easily than jam, great care should be taken to seal the edges. Bake in a moderately hot oven for an hour.*

Apple and Rice Cake.—Lino one or two tins (preferably rather deep Victoria sandwich tin.-.) with short paste, made as "directed in preceding recipe. Spread on the bottom of each a rather thin layer of rice cooked in milk or milk and water (or cold "rice''pudding may, be" moistened with milk, beaten smooth with a fork and used). Pare, quarter, and core apples, cut them lengthwise, into thin sections, and these ovarian neatly on top of the rice. Rprink'e with sugar, add small pieces of butter or margarine, and bake in a fairlyhot oven.

Queen's Pudding. a pint of boiling water add a small level teaspoonful of salt, and sprinkle and stir in two good tablespoon fills of maize semolina. Cook gently by the side of the fire (preferably in a double saucepan) for an hour, stirring frequently, adding gradual}' a halfpint of milk. When almost done stir in a little butter margarine, and sweeten to taste-. .Have ready, a greased bakingtin in which the maize will form an inch deep layer, .turn it in and bake till set. Invert on to a slab or dish when cold, spread with dark-coloured jam, and cut into squares.

Macaroni and Custard.—Br into verv short pieces as much macaroni as will fill two teacups, boil it in salted water till fully cooked, and drain well. Moieten 2oz of custrtrd powder and ioz of cornflour with milk, stir in one pint of boiling Milk and a half-pint of boiling'-water, and rep! 'oc in the saucepan. Stir and boil gently till it thickens, adding during the process about ail ounce and a-half of si /jr. " Serve custard and macaroni m separate vessels, either hot or cold.

A New Apple Charlotte.— the ; sides _of . a thickly-greased basin with r breadcrumbs; —and place a fairly thick layer of breadcrumbs at the bottom. Hover with thick sections of apple, prepared as directed in the second recipe, and add bits of butter or margarine. Fill the basin with alternate lavers of breadcrumbs and apples, adding butter or margarine to each layer of apples. Sugar may be served with the charlotte, or a little may be sprinkled over each layer of apples. ' Bake very slowly for two hours, and cool- slightly before inverting the basin on'to a hot*dish. In place'of sujjai • honey-sauce, may be. served. With juicy • apples the layers of breadcrumbs should be fairly thick. ( ; Sconomical Apple Pudding—With three good teacupEuls (12oz) of flour mix a quarter-teaspoonful each of bicarbonate of spda. cream" of tartar, and salt, and rub iii 2oz of fat of any kind. Add 2oz of chopped suet, one tablespoonful of sugar, and lib of apple cut into small thick pieces. Moisten just as much water as will bind the mass together (when rising apples lacking Juice rather more water should be allowed), and turn into a' greased basin. '" Cover with greased paper and steam for jibout three hours. ,'Apple and Sago Trine.—Pare, core, and cat the apples into thick slices, place them in a covered jar with a little butter or* margarine and a tablespoonful of water, and cook till soft in a cool oven or in an outer vessel of water by the side of the fire. When done, either press iho apples through a sieve or beat to a pulp with a fork. Meanwhile 'wash the parings, cover parings and cores with cold water, and boil for an hour. To each teacup fnl of apple pulp allow a teacupful of water strained from the parings, pour the Woter into a pieqdish and add fine eago Mid sugar as when making sago pudding, usually two tableepoonfufe to a pint oi liquid. Bake in a rather slow 'oven until the sago is folly cooked, and whilst hot- mix in the apple pulp. Add more sugar if not sweet enough, and turn into a deep crystal dish when cold. The 'sago and water from parings may be cooked in a double saucepan.

' Savoury Roly-poly.—6oz flour, 3oz chopped suet, two tablespoonfuls chopped onion, one tablespoonful chopped parsley, 2oz gjound rice, one large teaspoonful baking-powder, half-teaepoonful mixed herb?, seasoning. Mix all the ingredients together, and add enough water to make rather a stiff dough. Form into a roll and enclose in a greased paper. Steam about one hour and a-half.

Baked Sage and Onion.—2oz oatmeal, one small onion finely chopped, one small teaspoonfil powdered sage, 4oz stale bread, lj-iz chopped suet, milk and water to mix, seasoning. Soak , the bread and press out as much water as possible, add the oatmeal, onion, sage, and 6uet and seasoning, and mix to rather a .soft consistency with the milk and water. Turn into a greased tin and bake about an hour till nice and brown.