HOUSEHOLD NOTES.

Temuka Leader, Issue 7569, 23 May 1914, Page 3

HOUSEHOLD NOTES.

A VEGETABLE DISH. 'lake some cooked cold oatmeal porridge. to which add about its own bulk in bread crumbs. Add some minced onion and any sweet herbs you like, also minced. Season to taste with salt and popper, shape the preparation into flat cakes, flour, and fry them a nice brown colour in hot fat in a frying pan. TO USE COLD POTATOES. Required a pound of cold potatoes, an ounce of butter, two tablespoonfuls of finely-chopped onion, two tablespoonfuls of Hour, some milk, salt and pepper. Pass thy potatoes through a sieve, or beat them smooth with a fork; add buttqr, onion, also sufficient milk to moisten. Season to taste with salt and popper, press the mixture into a well-greased mould, and bake in a moderate oven for ono and a half Hours. Then turn out and serve. CHOCOLATE CAKE. The following is an excellent recipe. Ingredient's: Four ounces of butter, throe eggs, four ounces of castor sugar, half a teaspoonful of vanilla essence, three ounces of grated chocolate, half a pound of Hour, and one teaspoouful of baking-powder. Beat the butter to a cream, then beat in the sugar, and continue heating until it is white, then add the vanilla essence and the yolks of the eggs. .Next stir in tho grated chocolate, and blend very thoroughly with tho other ingredients. Sift in by degrees a small quantity of Hour, and add at the same time about a leaspoonful of the whites of the eggs, previously whisked to a very stiff froth. When these have been thoroughly incorporated add the baking powder. Well butter a cake tin, line it with paper, put the mixture into it at once, and bake immediately in a quick oven. TRIPE. Tripe is not thought a fashionable dish, but it can be made a very palatable one. What is more, doctors, when regulating the diet of patients whose digestion is weakly, often prescribe tripe as being a very assimilated food. Sheep’s head, sheep’s trotters, tripe, saveloys, and the like, may i not be regarded as suitable for tho tables of fastidious folk, who are influenced by convention rather than guided by preference; but very relishablo meals have been and will be made of these despised meats respectively. Dressers of tripo cease to prepare it as soon as the weather gets hot, but at this season it is always available, and there are so many ways of cooking tripe that distaste caused by monotony is not probable. As now directed tripe is especially good. Cut a pound of honeycomb tripe into squares, and blanch them by pouring boiling water over. Dry the pieces in a cloth, and put them into a pan with two pints of white stock, the juice of a lemon, a tablespoonful of finclyminced parscley, and a pinch of salt. Stew over a very slow fire for one am] a half hours. Make n sauce of half a pint of the liquid from the stew pan. add two ounces of flour, rolled in butler, the juice of half a lemon, the grated rind of one lemon, and the beaten yolks of two eggs. Stir over a very slow fire till the sauce thickens. Put the tripe in a dish and pour tho sauce over it. Some cooks grate a little cheese on top. and think it a groat improvement.