HOME INTERESTS.

Otago Witness, Issue 3330, 9 January 1918, Page 52

HOME INTERESTS.

WHITE BEAN PUREE. The same white sauce .used in- this recipe will double the food value of cauliflower, carrots, or onions, if poured over or served with them. One quart of shelled beans, half a pint of white sauce, pepper and salt, one I tablespoonful 'of bacon fat. Prepare and I cook the beans as usual. Drain them well. Meanwhile make the sauce by melting an | ounce of butler in a email pan. Stir in the same amount of flour till quite smooth. Add i half a pint of fresh milk or milk and water, i and bring to the- boil. Cook for four or five minutes longer, and stir all the time. i Add pepper and salt to taste, -and stir in j the cooked beans and bacon fat. Turn the j mixture into a hot dish, and serve immedi- ! ately. The top may be lightly sprinkled with well-chopped parsley to advantage. .In making the sauce be-sure to stir the butter and flour together till there are no lumps, and do it away from the heat. A wooden • spoon must always be used for stirring. SEMOLINA LEMON PUDDING. 1 Required: One pint of milk, 2oz of semolina, loz of margarine, one or two eggs, according to size and price, sugar, or syrup I from tinned fruit, to sweeten, the grated rind of two lemons. Put the milk, margarine, and lemon-rinds on to boil. Sprinkle in the semolina. Stir while it boils till thick. . Add the syrup, and, when a little cool, the beaten egg or eggs. Mix well, turn I into the greased jar, cover with greased j paper, and steam one and a-half hours. j Turn out carefully, and eat with sauce j stewed ■ fruit, or custard. | WAR PUDDING. 1 Steep any stale pieces of bread in cold j water —enough to fill a pint basin. When j soft, squeeze as dry as possible. Beat it I nn well with a fork, add one tablespoonful : of treacle or jam, one tablespoonful of currants, one tablespoonful mixed pudding- : spice, one teaspoonfnl egg powder, a pinch | of salt. Mix all well together. Grease a basin and fill with the mixture, cover with greased paper, and steam for one and a-half i hours. BEAN SANDWICHES. 1 Soak half a teacunful or a teacupful of | haricot beans, depending on the amount of j paste required for the sandwiches. Boil for i.two hours in the usual way, and rub them j through a sieve. To the bean pulp add i sufficient salt and pepper for seasoning purJ poses, including a few grains of ca} - enne, a few fine breadcrumbs, just sufficient to I make the mixture of a nice consistency for ' spread insr ; a drop of lemon juice, and some I grated cheese —enough id. make the cheese | pronounced. . Make into sandwiches with i thin bread-and-bufter, with a suggestion of made mustard. BEAN CROQUETTES. Take some boiled haricot beans and rub them through a sieve; add sufficiVnt breadcrumbs to make them workable. Chop finely an onion, fry it in fat, and mix with the beans and crumbs: also sufficient pepper and salt to season. Shape them into neat flat cakes with flour, din into milk and flour or ega; and breadcrumbs: fry a pretty golden colour in hot fat, drain, and serve with tomato sauce. A RICH TOMATO SAUCE. A quarter of a pound of tomatoes, about three-quarters of a gill of light stock or water, |oz of cookimr butter, a pinch of salt, one small onion, half a teaspoonfnl of cornflour, a small piece of carrot and turnip, pepper and salt to taste. Slice the tomatoes and the onion and put them in a pan with the stock or water, the butter, vegetables poe>led and cut in small pieces, pepper and salt. Allow all to simmer together for half an hour, turning now and then, and keeping the pan well to the side of the stove. Pass the whole through a sieve or strainer. Mix the cornflour to a smooth paste with a little cold stock or water, add the strained sauce and atir till it boils. Add pepper and salt to taste, and searve

at once. Readers will find this a- useful recipe. It is delightful served with hot rissoles, ijat'ies, reheated meat in any form, cutlets, baked potatoes, etc.