THE HOME OFFICE

Southland Times, Issue 20792, 5 June 1929, Page 13

THE HOME OFFICE

CELERY SALAD. Sent in by “Rita” Wash and scrape the celery and peel several apples. Cut them both into small dice, mix together, and place in a salad bowl. Pour over a dressing sauce. The salad is still more delicious if chopped nuts are mixed in with it. To make the salad look very attractive, add a border of sliced beetroot or tomato. If beetroot is used, cut some pieces into short finger lengths, and cross in the centre of the salad like a star. Celery and apple salad should be served soon after it is prepared, otherwise the apple will go yellow and not look so nice. CELERY SOUP. Sent in by “Rita” Wyndham. Two heads of celery (white part only), 2 medium size onions, 1 pint stock, 1 pint milk, 4 small cup cream, and seasoning. Cut celery and onions up roughly, add stock, and simmer till tender. Rub through a seive, return to the saucepan, add milk, bring to the boil, and thicken with one dessertspoonful cornflour. Carefully stir in cream when just ready to serve. AN EXCELLENT DISH. Cold fish and cold boiled potatoes can be used up in this way and no one will feel aggrieved at having to eat them. Mix equal quantities of cold white fish, chopped up finely, and cold potatoes, and bind together with a little white sauce. Season well with salt and pepper and a dash of lemon juice. Grease a baking dish and sprinkle all over the inside with browned breadcrumbs. Fill with the mixture cover with a greased paper, and bake in a moderate oven for half an hour. Turn out and serve with parsley sauce poured over. Garnish with half circles of lemon and parsley. Editor. Home Office. PEACH CREAM. “Muriel,” Gore, sends this recipe. Half a tin of peaches, the grated rind and piece of half a lemon, 1 pint of cream, -} pint of milk or water, and sugar to taste. Mush the peaches and add sugar and lemon. Mix in the cream (whipped). Dissolve 1 tablespoon of powdered gelatine in the milk and water, which should be heated. Put in the peaches and leave to set, adding half the syrup from the peaches. WHEN YOU MAKE CAKES. Sift flour and baking powder together. Prepare tins and oven before starting to make the mixture. Do all the beating before adding the flour. Mix large cakes rather moister than small ■ones. Cook small calces in a sharp oven, large ones in a slower one. Do not move a cake in the oven until it is set or it will probably fall in. Open the ’oven door as little as possible, and always close it genpy. To see if a cake is cooked pass a thin bright skewer through the centre. If done it will be quite clean when pulled out. 1 Turn small cakes on to a wire tray or sieve as soon as they are baked, rich mixtures may cool in the tin.

I A TASTY BREAKFAST DISH. “.June” Invercargill sends this recipe. To one measure of crumbs add ‘I measure I scalded milk and one measure of finelychopped cooked ham, line greased cups with the mixture. Break eggs into centres, and bake until set, serve with white sauce. Mashed potatoes may be used instead of bread and milk mixture. Cheese may be used instead of ham. DELICIOUS PORK CHOPS. Sent in by .“June” Invercargill. Take two or three nice pork chops, lin thick, and lay them inside a small baking tin. Slice up three tomatoes, three apples, and two onions. Strew them over and round the chops, sprinkle with pepper and salt. Finally pour over about half-cupful of cold water. Place a flat tin on top, and cook in a hot oven for about 14 hours. A SALMON DISH. “Lilian,”’ Invercargill, sends this recipe. Put the contents of a tin of salmon (just the fish, without the liquid), in to a wellgreased pie dish. Add and pepper to taste, and the juice of half a lemon. Mix a dessertspoonful of cornflour in a teacup of milk till smooth, and add two beaten eggs. Pour this over the fish and bake slowly for half an hour. Decorate with minced parsley and one tomato cut into slices. WINTER PIE. Sent in by “Lilian” Invercargill. Half a pound of sausages, 4 teaspoon finely chopped parsley, 4 tomatoes, 1 teaspoon mixed mustard, 4 gill water or stock, mashed potatoes or pastry to cover, 41b lean ham or any cooked meat. Grease a pie dish. Cut up the meat and put half at the bottom of the dish. Cover with half the sliced tomato. Skin the sausages, and mix them with the parsley and mustard, and spread on top of the tomatoes. Cover the remaining meat and tomatoes, and.add the liquid. Use short flaky pastry or potatoes, that have been well mashed and mixed with milk, to cover the mixture. Cook in a hot oven until brown and serve hot. MOCK CREAM MOULD, Sent in by “Muriel” Gore. One quart of milk, 4 tablespoons of arrowroot br cornflour, half a cup of sugar, and three eggs. Mix the cornflour smoothly with a little of the cold milk. Boil the rest of the milk with sugar, pour slowly into the cornflour, stirring slowly. Add vanilla to taste, and boil for five minutes, stirring well. Beat the whites of the eggs to a stiff froth, and when .the mixture cools a little stir in lightly. Make a sweetened custard with the yolks, as follows: —One cup and a half of milk and sugar to taste; add the eggs before it boils, then just boil a minute. Turn the cornflour into a shape that has been rinsed with water. When cold serve with the custard poured round. Apricot jam put on the top or any preserve can be eaten with it.

LEMON PIE. Sent in by “Gertrude,” Winton: One pint of boiling water, a quarter of a large cup of sugar, two eggs the grated rind and piece of one large lemon, and two tablespoons of cornflour or arrowroot. Beat the yolks of the eggs, grate the rind from the lemon and squeeze the piece. Add the sugar to the water and the cornflour, which should be mixed first with a little cold water. Stir in the beaten eggs and boil for two minutes. Before adding the eggs let cool a little. Line a pie-dish with .* Jbr puff pastry, pour in the mixture bake until the paste is cooked. Leaf the whites of the eegs to a stiff froth with a dessertspoon of icing sugar, cover the pie with spoonfuls of the meringue, .and dry in the oven for a few minutes. It should be eaten cold, and cream is an improvement. MUSTARD PICKLES. Sent in by “G. 8. Invercargill. 61b of vegetables, such as onions, green tomatoes, cauliflowers and cucumbers may be used, one teaspoon curry, 1 teaspoon cayenpe pepper, 1 tableapoon tumeric, 3 tablespoons mustard, } cup flour, 3 cups sugar (if liked sweet), 3 pints draught vinegar, 11b salt. Cut up the vegetables into an enamel preserving pan. Mix'the salt with .water to cover vegetables. Let stand for 24 hours. Put vegetables on fire and just bring to the boil, strain off the brine. Make a paste of the dry ingredient with some of the vinegar, then put the rest of the vinegar and ingredients and vegetables all on to boil for a few minutes. When cold, bottle and cork well. KITCHEN KINKS. Let potatoes stand in very hot water for 15 minutes before baking, and then put them in a very hot oven. This Will save time and fuel. If milk is used instead of water when mixing mustard for the table, it will look fresh for several hours. A drop of cinnamon extract and three or four drops of vanilla added to a |K>t of chocolate greatly improve the flavour. In making tomato soup the milk will not curdle if one pours the hot milk into the hot tomato —not the tomato into the milk. To keep the contents of the cake box’ m.oist, place two apples in it, replacing by fresh apples the old ones as they wither. To prevent cheese from getting hard, spread a thick film of butter over the cut part and cover the piece with clean cloth. Grate stale cheese and keep it in a glass container with a perforated top, to be used in any au gratin dish, cheese straws, cheese sauces, etc. Utilize odd bits of ham, meat, cheese, etc., by putting them through the meat chopper, then rubbing the mixture to a paste and using it as sandwich fillings. To keep sandwiches fresh, place them in an earthen dish. Set the dish a pan of cold water and they will keep fresh for several hours. Two of the largest locomotives in the world, outside America, are being built in Manchester for South Africa. They are ninety feet long, weigh 220 tons each and will cost £14,500 apiece, ■>,