THE HOME.

New Zealand Herald, Volume LVIII, Issue 17889, 17 September 1921, Page 4 (Supplement)

THE HOME.

VEGETABLE 'ENTREES. Although dressed vegetable dishes served I as entremets are becoming more popular i vr still have much to learn from our C.ntinenta! fronds, who excel in the variety ol light. ai'd palatable dishes they prepare Com vegetables. How seldom one .-ces cauliflower fritters or cake, cucumber 'Oriole,-, "la< i-ariols, or cabbage souffle i _..-,-, j' an Kugl'*h meal, and yet how . ,~1, - .... thev re, and what variety they ,! i- the. 'daily menu. Vegetarian fare .. •, ~ t, r , .-'ryone, and r very agreeable . '■~,;c >: the vegetables are- served in an : ii .1 ii 1 e manner. Caulidower Fritters. One cold cooked cauliflower, 1 pint of thick well-flavoured whit* sauce, trying fat,' parsley, salt, ii-ppeJ Cook" the cauliflower carefully, »nd when told break it into sprigs, dip e.i.-h spiig into the sauce, which should be (hick enough to coat them, and fry in '. i Lit. Diain on soft paper, dish on a ..»•■« paper or hided napkin on a hot dish, si : nk',' with salt and pepper, and garnish •.. ■ ill fried parsley. Cabbage Soußle.---One cooked cabbage, 1,./. of butter, loz. of flour, 1£ gills of ■ -.; k or milk and water, 2 eggs, 1 tabl •■ -pioiitul of breadcrumbs. The remains of ~ ,„.ked cabbage will do for this, but ii.tje ihould be" Jihout. a breakfasU-upful ■ •■;(... il.bed through a sieve. Melt- Hie i •'<-.. add the flour, blend well, then .-;.',!, the milk gradually. Stir rapidly i.iit'.l the mixture thickens and forms n '■:!:!. Kemove the pan from the. tire and 1.,-,«t in the volks of the e;gs one by one; .1.1 the sic.od cabbage, a.'id mis well: m>.ivi<ii liigh.'v. Beat the white* of the . cgs t" a surf meringue and stir lightly 1., the mixture, put 'it into a greased scuffle dish, sprinkle the breadcrumbs . \er, place a few pieces of butter here ,id there over the. top, and bake in a moderate 1 * <ui nl>out 20 m niUes or until firm to the touch and pale brown on the i..p. Serve at once in the souffle dish.

Spinach Cakes.—These make a delicious luncheon dish. Wash l£ib. of spinach, . »ik it in an enamelled pan along with a uuarter-cup of water, the same of salad . ;. and one tiny onion till spinach is tender. Then turn it on ta floured board, , hop it finely, sprinkle with a pinch ot allspice, and" a quarter-cup of grated cheese. Now shape into cakes and place in the oven till cheese is melted.

Spinach Souffle.Press two cupfuls of coked spinach through a vegetable strainer mm an enamelled pan. Add one tabJe;j»,nn:ii! of melted butter, the beaten v Vik* of three eggs, then let it just come 'to ths boil. Remove from the stove and t..h'i n the stiffly beaten whites of three •'eg*. Bake i" a greased pie dish in a moderate oveu from twenty minutes to half an hour. Then serve at once.

Flemish Carrots.^—; bunch , of new carrot'6Sl9, ouTttcj' of butter, half a pint of white stock or. water,' half a gill [ of cream, half an Xrtince. of. flour, £ qne teaspoonful at* castor.lsugar,- r iK»lfc, >peppe»g apinch of grated nutmeg; the yolk' ox-j~an« est!?. Method : J^«qp»»p,'Hie carroty > 'put' i ihem into a. pa©" o? ifeoifiag- salted and boil for ten" saojatfis. Strain, '%$&?<& ar. v skin and cutpSeni in halves orfqngrters. TSlelt theCbutl«ri;':ads-tbe Cgttote,, seasoning, nutmeg,' ane| sugar, Bprinklethe flour over, stir ovissr* the fire for four or five minutes. Add ft»e stock, ■. and : imroer gently for about Wgafy nanutes. Skim occasionally, and keep'sUnfing from time to time to prevent the, ciurrots burn' im' "Beat up the, yolk ot.egg and cseam, and when the carrots are "'soft draw*the pan to tile side of the fire and stir in'the egg. Place the .pari over very gentle heat, «nd stir until'. the egg thickens, but •* not let it boil. To dish : Arrange the mixture neatly on dHjhj sprinkle v. ith chopped parsley, and garnish with fried croutons of bread. This may be made and served in a casserole if liked.' Tf Team is too expensive it may be replaced by unsweetened condensed mtyh. Cauliflower Mayonnaise. medium-sized < auhtlowers, 1 lettuce,- 12«»pers, a gill of mayonnaise sauce. Wash the cauliflowers, t.ikr away the leaves, pat the flowers in 1 Mag water with a teaspoouful of salt* See that they are quite covered with water, and boil gently until they are tender, hat not broken. Take them out carefully and put them on a sieve to drain. Leave until cold. Well wash the lettuce and pull it in small pieces. Make ■a border of this in a dish, sprinkle finely • hopped Capers o:i them, put the cauliflowers in the centre and pour over the mayonaise sauce.

HOtJSE-OLIiAKIKG HDJTS. j Tapestry chairs and sofas will look bet- ; ■ r for being cleaned occasionally with I an rubbed on with a flannel. When the steel fittings of a stove become brown through heat, rub them over with a ra{r dipped in vinegar before cleaning in the usual way. The sweep need never visit you if you burn a little saltpetre in your grate . ccasionally. The fumes will -free the ihimney from soot. The backs of pictures should be carefully inspected at. spring-cleaning time, and if there are any holes in the paper fresh pieces should be pasted over them or dust may gel in and ruin the picture or print. After polishing brass-work with any (_'■ "~id paste, apply a solution of a quarter of an ounce of shellac to a quarter of a pint of methylated spirit. Keep the mixture in a glass bottle well corked: . Pour i-ft the clear <biid and apply it to the brass with a camel-hair brush. This will keep ;!.r- brass bright for a long time. Oxalic acid ha.-: linen recommended for i Um'-.jiij ((limited tiles, especially light- . "loured oik-s. About one part of oxalic it-id to two parts of water should be i;-<'ii, and only ibeut a cupful of the mix--1 ii>e used at a time, as it quickly becomes dills, and needs renewing often. It bould lie washed ''if afterwards with • fan water. l)ii=soH»« half a hreakfastcupful of shredded snap m a hi eakfastciipfrd of boilii.g uale.-, stir in three large tablespoon- ' a!' 'a whiting and t few drops of am ni'iiii.i. Beat this till it is a smooth jelly. Have ready some squares of oid flannel .1 !i!i'ii. l,eave these >o soak in the jelly .. .1 al>N,ib as inn. has they will. Squeeze 5.,-lith and leave to dry. These cloths •'<• reallv magi- polishers, and a rub will ■A'' 1 -.artiish off silver or metals

A GAS LIGHT HINT. ....... "*" ...... .... I li.e m • a '-r unbreakable chimneys) of' . • d.'-rrei;! _',is lights soon discolour and ' ■•■ ■'•' <- 'he iijhl lhere is a special way i of i leaning i hem as if.Hows:— a hall ■ '■ mi ton Wool on ;, piece of wire and ; v.'JI rl.inip it with methylated spiut,, and I •i Mi«: nsiiie of the chimney till ti,c i '■ ■ -Mi discolor*! i h ictiiovel. Tin n I •■ >■ ■■< : '.lie- cotton wool in s'iahtly I ; . Artie and inb ovet the inside of i ' Tii-a .!•;,- : . hails passing a soft clean j '' : ,: :oii.-li The in- tieatmc-nt also I '*■■.'' _' •'>■' tl.-'milr,'. .« '

A NOVEL RUST REMOVER. ■ ; ■ '' ' ' i\ f ■•• i.f ink cra.-r'' i 5 :' ' ■■>'■ !i ' 'i ""in -! -iiii.s !'..r ;i-i,:,,v,i : j '■ '- '•' _"■■• v.: !■•■!.-is of met*; art: [.•« ' "'• '' " l '' r '■> | '..• i.n.. i-.i-d ).y i u.-L ami | '"II ' •<• '<<->r'-: hi !". i' "i slight, depte- ! ' '•' ' ''' '' ='■ -urfa.e. These, are -ceiv ' l! '■'"'< ' . -■'•' at in the, ordinary i»ai j ''"' '.'! er.,...er\nakes the tackling of the '■ ' spots mi easy matter. By , titling 1 the eraser into a point it ; g pj,j:,.j n | ( , ("', I '"■ '"t- it into any odd corners and rub out I lux rust mark. The grit is BO fil)e jn t))fl | eraser that. it. will never leave an „ c lv , scratch behind as often happens w,{en ' emery paper is w>eo. , j