THE HOME OFFICE

Southland Times, Issue 21178, 3 September 1930, Page 13

THE HOME OFFICE

CABBAGE AND APPLE SALAD. Sent in by “Netta” Georgetown. To make an apple and cabbage salad, select a young cabbage with a white heart. Shred the heart finely then add Io it an equal quantity of chopped apple. Dress with mayonnaise or salad, cream, then garnish with slices of tomato and hard-boiled egg. If encumbers are in, a few slices will improve the salad. EGG CAKES. “Netta” Georgetown sends this recipe. Take 4 eggs, loz butter, Ijoz flour, cup milk, little anchovy sauce. Salt and pepper. Breadcrumbs for coating, frying fat. Boil three of the eggs for 15 minutes until hard, crack the shells and leave eggs in cold water, then shell and chop them finely. Melt the butter, add the flour, cook for 1 minute; add the milk, stir till thick, add few drops anchovy essence, salt and pepper. Stir in the chopped eggs; then spread on a plate till cold and firm. Divide the mixture into equal portions (about 1 tablespoon), and shape each portion into flat cakes, using a little flour on the board to prevent sticking. Use the remaining egg for glazing. Lift the cakes into the glazing, then into the crumbs and wet fry till golden brown. Drain on paper, serve on a lace, paper and garnish with small sprigs of parsley. BACON AND EGG TART. An interested reader sends the following recipe for bacon and egg tart, asked for by “E.H.” Invercargill. Make puff pastry with .41b butter, 41b flour and pinch of cream of tartar. Line plate with pastry and put in thin slices of bacon (fat removed) then 4 or 5 eggs on top. Sprinkle pepper and salt on eggs and put another piece of pastry on top. Brush over with milk and cook in hot oven.

CAULIFLOWER PICKLE. Sent in by "C.R.S.” Gore. Divide the cauliflowers into small pieces, then steep in cold salt water overnight. Drain well and put into boiling water, and allow to boil until just tender, take care not to let it get too soft. Drain and pack loosely into jars, then strain over it some hot spiced vinegar and cover. The same method may be used for making cauliflower mustard pickle. Mix a large tablespoon of mustard, a tablespoon of cornflour, a teaspoon of tumeric, with a little cold vinegar. Bring to the boil, and strain over the pickle, to which if so desired, onions, slices of cucumber or beans may be added. SOME LIVER DISHES. How to serve tasty, nutritious dishes which at the same time will make as little inroad as possible on her purse, is the housewife’s most worrying problem in these hard times. Cheap ingredients are so often unattractive end are not relished by the family palate. Liver is one of the few foods which can provide both nutrition and variation in manner of serving. Chopped liver is frequently served as an hors d’oeuvres by Continentals, and is prepared in the following way: Fry about half a pound of calf’s liver in a very little fat, cut into small pieces, season with pepper and salt, add a chopped hard-boiled egg, and a small onion, then chop finely. If very dry, add a little dripping, then pat into a round, garnish with sprigs of parsley and serve with thin slices of brown bread.

Another method is to mince some liver finely, then mix it to a firm consistency with a cupful of thick white sauce, add salt and peper, a dash of nutmeg, some allspice and a beaten egg to bind. Bake in a greased piedish standing in a dish of water, for about an hour. Garnish with sprigs of parsley and serve with either mashed potatoes or boiled spaghetti. “Editor Home Office,”

SAVOURY EGGS. Sent in by “Netta” Georgetown. Three eggs, 2ozs ham, lloz butter, salt, popper and mustard. 1 teaspoon chopped parsley. Boil eggs bard for 15 minutes and leave in water until cold. Chop lhe ham very finely. Remove shells, cut eggs in halves and carefully remove the yolks. Rub these through a sieve or strainer; mix well with the ham, salt and pepper, mixed mustard and the butter (melted). Cut a small piece from the end of each half white of egg so that they stand.firmly. Fill the centres with the prepared .mixture, heaping it up well. Sprinkle a little chopped parsley on top of each and serve on a d’oyley garnished with sprigs of parsley. FOOD VALUES. Many foodstuffs in common use contain little or no iron. Cane sugar and confectionary of all kinds are wholly lacking in the iron so necessary to good health. Milk, though in other respects an excellent food, is very poor in iron, so you would soon become anaemic on an exclusive milk diet. AVhite of egg, butter, fats and oils of all kinds are very low in iron and such foodstuffs as cornflour and tapioca are wholly lacking in it. Egg yolks contain more than twice as much iron as does lean meat, and more than three times as much as average beef. All gluten preparations are rich in iron of excellent quality. Pure gluten provides more than ten times as much iron as does an equal weight of meat.