THE HOME.

New Zealand Herald, Volume LVII, Issue 17483, 29 May 1920, Page 4 (Supplement)

THE HOME.

GAME BECDPES. - „ Eoast Pheasant.—Truss in the same manner as a roast chicken, but leave the head on, cover the breast with thin slices Cf bacon, and roast in a moderate oven from 40 to 60 minutes. Baste frequently with butter, and when the cooking is about completed remove the bacon, dredge the breast lightly with flour, and baste well to give the bird a light brown appearance. Kemove trussing strings, and serve with bread sauce and fried breadcrumbs. Game in Aspic— a plain mould with cold water, cover the bottom with a tun laver of aspic. When set, place m pieces of ham and white of egg. When teat is set add more aspic, and when it has stiffened add small pieces of game previously seasoned, freed from skin and bone. Leave plenty of space to be filled with jelly, and let the jelly covering one laver of game be set before adding another. Place in a cool place until served. ' Game Puree.— the bones and simmer them in a little .water- for at least an hour, when gravy is not at hand. Chop the flesh of the bird -finely, pound >imW smooth, moistening '/with;., a little j good gravy and melted butter. Pass through a wire sieve. Season to : taste.; -Stir in ft little cream. {'•'.' '*. '' >•* ' ■ Jugged Hare.—Divide [ a hare "*■ into joints suitable for serving, and "dry well after washing in salt Hid water. Brown the whole nicely in hot fat (or butter), and afterwards brown a fairly large onion and small carrot, both cut into small dice. Strain, clear the bottom of the ..pan with an iron spoon, melt butter to cover the bottom, and sprinkle in three level tablespoonfuls of flour. Cook slowly, until it i acquires a little colour, then add five or six toacupfuls of seasoned hot beef stock or water flavoured with meat extract (or water and ale or-stout in equal parts). Stir until boiling and pour it over the , ' hare. Vegetables, two cloves, and a little i bunch of herbs, or dried herbs enclosed in ; muslin, all previously.mixed in a cascrole '\ or covered jar. -Cook gently for - three I hours in a moderate oven, or. on, the stove, J in a tin containing- The hare may ' < I*, made to serve more by sub6ti«siwng V? a" savoury herb pudding for the forcemeat " I balls usually added.**#Befc currant jelly , -f may accompany the hare all the same. ■. X Stnfflngs for Pouliry.-l. Put 4 apples, M 4 onion's, 4 sage leaves, and 4 lemon-thyme ;' leaves into? saucepan wthas much watei . as will cover. Simmer them till tender, 4 pour 'off theater J and rub them through ] isieve. i Season the pulp with pepper and ; salt,; and mix with as much mashed potato : as will* make it : dry, and smooth. 2. This c stuffing has a much stronger flavour. Peel 4 large onions and boil: them for three -1 miirates; put with them a dozen sage, if leaves, arid boil for .two minutes longer; -strain off 'water, and mince the sage and onions fine! Return to the pan' with a : slice of .•■■'■margarine .and J a quarter Of a 4poCnd?of breadcrumbs;; £gietj■*•- whole . - i simmer gently, . stirring iit occasionally to prevent burping, for 20 minute*.' Sage and .■■'■•■ onion ;i 'stuffing, is generally very ■■ highly ■ - .: seasoned; Whiin used for; goose the liver flfis boiled, minced, and-mured 1 with tfce ; t * stuffing. ■"-,5,• -' ■.-. ,'~/ '■" v ' '

:''■:(.' Potato Cakes.—These are meant to be ; : served .with game or poultry. Beat up two or three pounds of toot" boiled potatoes | (dry and- mealy) with a slice of butter and '. -A two or three eggs. Rub the mash with a ■f wooden spoon "until quite smooth, and -' § spread it out in a layer about half an inch '."'■> thick. Stamp it into shapes with an I ordinary pastry; cutter, brush over with % beaten egg, cover with breadcrumbs and '?. sprinkle lightlv grated mild cheese. < Fry in hot fat'until lightly browned, drain blotting paper and serve at once. -Very 'good eaten without game. HOUSEHOLD HINTS. - '}.'. JfeV shoes that refuse to polish shouM * be web rubbed with a piece of lemon and left r to dry.; Afterwards polish in the , I ordinary way. \l To clear, gravy from fat, when it boils ?| turn a little water and skim. Do this ■. three or four times until it is free from fat, then boil rapidly to get rid of the '•■■ % water, and lastly stir in thickening. v > Never salt steak until it has been : ! broiled and is ready to serve, lest you lose : the juices. Have ready ** hot platter -. which has had salt and pepper sprinkled i on it, place steak on this, and then only , the top of the steak needs to be seasoned. An idea for pudding-basin cloths is to ait round the materia.', heu the edges, ; and run a piece r f strir.g through. Then . the, cloth need only be 'place-i over the < basin, the string drawn, J and • tied as "tightly under the rim as possible. To clean white paint, mix whiting and warm water to the consistency of cream. Dip a clean flannel in the mixture and rub the paint lightly with it. Rinse . with clean water 'and dry. When all traces of the whiting have been finally removed, the paint will be beautifully cleaned. v. Clothes ,that have been packed away ' for any length of time often become very creased and. shabby-locking. To remove the 'creases," hang the artielee on : a clothesline in the. bathroom, and turn on the hotwater tap until the' room is full of - steam. Leave them for an hour or two, and then dry them J ir, the open air, and press on the wrong side with father cool flatiron. r'iC-j-*- '•..., ■