NOTES FOR WOMEN.

New Zealand Times, Volume XXXIII, Issue 7450, 26 May 1911, Page 9

NOTES FOR WOMEN.

the fnt in a frying-pan, brown nicely, add the chopjK-d parsley, a few drops ox tarragon vinegar, and seasonings of salt and cayenne. Stir all well while cookmq to prevent burning. Mako some thick tomato sauce from fresh or tinned fruit. Add tho tripe, simmer all well together for seven inmates. Serve with a border of boiled macaroni. Scalloped Mutton. —Remove the fat and skin from cold roast mutton, cut tho meat into .small thin slices, season with salt and pepj>er. Butter a dish, put iu a layer of meat, then cold boiled macaroni, moisten with tomato sauce, and so continue until all is used. # Cover with buttered crumbs and brown in tho oven, if you have no macaroni cold, break up about twelve sticks, a quarter of a pound, into hot water, in which has been put n tablespoonful of salt. Let it cook tor about twenty minutes. Stir it up onco iu a while, to keep it from burning on to tho dish. When it an bo cut easily it is done. Finish preparing the dish as by above rule. , Servo as soon as done, or it will get dry. Dainty Stewed Rabbit.—Cut a young rabbit into neat joints, lay it in a basin of warm salt and water to thoroughly cleanse for ten minutes; remove, wash in cold water, and lay in a stew-pan. Cover with stpek or water, add a few small onions and mushrooms, a bunch of herbs consisting of parsley, lemon, thyme, and a bay leaf. Stew gently one hour, then take out the meat, strain the .gravy, add, a small quantity of Hour and water, a piece of butter, colouring, salt, pepper, a dash of nutmeg, and a squeeze of , lemon. Bring to tho boil, stirring well. Put the rabbit back to get hot. Servo with toast.