TIME CHANGES—AND SO DOES THE LENGTH OF A SKIRT

Southland Times, Issue 23378, 9 December 1937, Page 14

TIME CHANGES—AND SO DOES THE LENGTH OF A SKIRT

Pork and Beans. Four cups of haricot beans, Jib. fat salt pork, one tablespoon salt, two tablespoons treacle, one cup boiling water, one tablespoon mustard (optional), four tablespoons sugar. Pick over, wash and soak the beans overnight, adding a pinch of carbonate of soda to remove their tartness. In the morning drain, cover with fresh water, heat slowly (keeping the water below boiling point) and cook until the skins will burst. Drain the beans, reserving the water for soup. Scald the rind of the pork, scrape and remove a quarter-inch slice and put in the bottom of the bean pot (a casserole will serve as a bean pot). Cut through the rind of the remaining pork every

half-inch, making cuts an inch deep. Put the beans in the pot, and bury the pork in the beans, but leaving the rind exposed. Mix salt, molasses, sugar and one cup boiling water to this and pour over the beans. Then add enough more water to cover the beans. Cover the bean pot or casserole, put in the oven and bake slowly six to eight hours, uncovering the last hour of cooking so that the rind may become crisp and brown. Add water as needed. As well as giving flavour the addition of the mustard is said to make the beans more easily digested. Devonshire Chudleighs. Sift together one pound of flour and one teaspoon each of salt and mixed

spice. Cream half an ounce of yeast and one teaspoonful of sugar; add one cup lukewarm milk in which two tablespoons of butter have been melted, and pour into a well in the flour. Mix lightly, set in a warm place to rise for an hour, form into 18 slightly flattened rounds about a quarter of an inch thick, and put on a warm greased slide. Stand 20 minutes to rise again in a warm place, brush over with milk and cook in a hot oven till well risen and cooked through (about 15 minutes). Eat hot Split and spread with jam and stiffly whipped cream. Bean Leaf in Egg Sauce. One pound of cooked beans, Jib. of grated cheese, four tablespoons onion

juice or sauted onion, one rasher of bacon, chopped and sauted. Mix all the ingredients together and make into the correct consistency by using vegetable water or stock. Put into a buttered baking dish and bake in the oven (350 deg. F.), basting frequently with butter and water. Serve with egg sauce. Celery With Mutton. With the celery season on hand it is possible to make so many tasty and nourishing dishes, and it is particularly good as a flavouring in casseroles and stews of meat and vegetables. Celery and mutton stew is certainly a savoury dish. Place four mutton chops in a saucepan and cut up and place on top a head of celery, two large onions, half

cup barley, salt and pepper. Cover all with cold water, bring to the boil and cook gently for 1J to two hours. Add a large cupful milk, a tablespoon butter, and thicken with two tablespoons flour. Place sufficient potatoes on top of the stew and take them off and mash them before adding the milk and thickening. This dish is economical not only from tl point of being able to use a cheap meat, but it also allows for the cooking of all the meat and vegetables in one container, and using one burner. Cherry Almond Pudding. Beat three ounces of butter to a cream, work in three ounces of castor sugar, then the beaten yolks of two eggs. Sift in three ounces of self-raising flour and

a pinch of salt. Beat well, and stir in a heaped tablespoonful of ground almonds, an ounce of glace cherries cut into small pieces, and a dozen drops of almond essence. Beat all this until soft and creamy. Whisk the whites of the eggs to a stiff froth and fold into the mixture lightly. Divide between small buttered moulds, which should be only half-filled. Bake in a fairly hot oven for 20 minutes or more, until well risen and firm. Grape Fruit Hint. Many people nowadays have grape fr.it before breakfast—a healthy habit which is also pleasant. It is a good plan to prepare it overnight for, not only does this save time in the morning when there is a rush in the kitchen, but it

also makes the fruit more juicy and appetising. Cut the grape fruit in halves, allowing one half for each person. Loosen the pulp with the special knife, cut it away from the rind, removing all pips and skin, and turn it into individual fruit glasses. Sprinkle with castor sugar and leave in a cool place until required. All the juice is retained by this method, whereas some of it at least is lost when people have to wrestle with spoons to get it out of the rind. By the way, a little orange juice mixed, in with the fruit is an improvement. “Eggs in Nests” Savouries. For each person allow an egg, an ounce of rice, an ounce of grated Parmesan cheese. Wash the rice and cook it

L salted water until tender—about 20 minutes. Drain well and dry in a warm oven. Add half the cheese to the rice, season with salt and pepper and a little chopped parsley, mix well, and make nests of the mixture on a greased baking tin. Into each break an egg, season lightly, sprinkle with grated cheese, and bake for about five minutes in a hot oven. Cauliflower Salad. Prepare a cauliflower as usual, boil in salted water, drain and leave until thoroughly cold. Prepare a dressing with vinegar, salt, sugar and pepper and pour over the cauliflower. Garnish with slices of egg, crisp breadcrumbs and slices of lemon.