HOUSEHOLD HINTS

Timaru Herald, Volume CVI, Issue 16233, 31 March 1917, Page 3

HOUSEHOLD HINTS

RECIPES t ' Tomato Toast.—Prepare a sauce by peeling, slicing, and stewing the tomatoes lor 20 minutes. Strain through a colander so a& to extract all haid, tough parts. "'■ Put in a pan with ;i little niinced onion, parsley, sugar, and seasoning. Bring it to boil. Then stir in one tablespoonfiil butter rolled ■in flour anl boil up again. Meanwhile toast some slices of bread very brown, butter on bach sides, and pour the tomato sa.uce over them.

Apple Jelly.—Wipe the fruit with a damp cloth, cut. it into pieces without paring or removing the seeds. Rut into a preserving pan as you prepare them, and barely cover with water. Bring to the boil and cook slowly the apples are tender but not broken, then drain through a colander the juice; afterwards through butter muslin; do not squeeze, or the jolly will be cloudy. To every pint of this liquid allow one pound of sugar. Pu f the juice' into a preserving' pan and bring quickly to a boil, add the sugar, stir /un'til the sugar has dissolved, then "boil rapidly -and continuously until -itjellies.' Twenty minutes is nsun'tv sufficient, but sometimes it will take 30 to 35 minutes before it will jelly pro perly. It is wise to commence testing after 15 minutes boiling. Stone cream.—Put ilb of apricot jam in a layer in a glass dish, pour over "this the juice of a lemon, and a little of the grated rind, put a pint of creii(good milk will do) and -? r oz of isinglass into a saucepan, stir it over the fire until it is dissolved, let it cool, stirring occasionally, pour it over the jam, anu put it aside to get quite firm. Blanch Joz of almonds, cut them in strips, and decorate the cream with them. This sweet is best made the day before it is wanted.

Kisses.—One egg white, four even tablespoons of sugar, one half cup of chopped nuts, a few drops of vanilla. Beat eggs to stiff froth, mix in .the sugar and nuts and flavour. Drop on baking sheet or white paper oil sheet by tablespoonfuls. Bake in moderate oven. A writer in the "Queen" gives some excellent directions for the making of. successful curry. She says:— Do not attempt to make curry in a hurry. It flakes four hours.to make a ' curry worthy of the name. Therefore do not ask your cook to make a, cui-ry oii a day when she -s very busy with other matters, for it will take a. con- : siderabl© amount of undivided atten- j tion as a certain amount of ca.ro throughout the time of cooking. There is, however, no reason why curry should ] not be made the day before it is want- . ed, for it improves by keeping and by bsing reheated. The best curries aremade with, well-hung, uncooked, meat, but quite a good result may be gained when cooked meat is employed. And now for the recipe for the mutton currv , which pleased me so. greatly. ' ' Mutton Curry.—Take the best part of a well-hung, tender neck of mutton, trim off all the. fat, and cut the meat r\fj' tli" li'om-s (use the bones ' r oi- a .stno'c for dear mutton broth, and any meat

left over fas well as tlie scrag end for a Scotch broth or Irisa stew), and then divide "ijo into neat pieces and put aside. Now weigh ooz of margarine (or 3oz of carified dripping and 2oz of .margarine). - Peel four - medium-sized onions and one apple, and chop them very finely. Melt the butter in a stew•pan, and just brown the meat on it and pnt it aside again. iSiow add the onions and cook them until they are of a deep golden brown, stirring often. Meanwhile, put one tablespoonful of curry powder and one tablespoonful of flour in a saucer in the oven for ten -minutes, then mix it to a smooth pastewith a little cold stock, using one teacup in all, and add it to the onion mixamd stir well. Cook very slowly stirring frequently for two hours in ali. During thfl time the onions will become quite soft, and tie butter like oil. and the colour of the mixture will slowly deepen. Then add the meat- and cook with the utmost gentleness for two hours longer, stirring from time to t'me. Half an hour before the end of the time, add salt to taste-and a teaspoonful of lemon jui c< v "When done, the meat should be quite tender and coated with a rich, thick'smootk sauce, neither unpleasantly hot to the taste nor flavoured too strongly with onion. If you take five hours over the curry instead, of four give an extra half hour 'to the cooking of the sauce and an extra half hour to the meat. The cooking must be gentle in the extreme or t the curry will become too dry and the.meat hard. Some people liko to add half a nounce cf .cleaned sultanas and ■ a tablespoonful of cocoa-nut water (desiccated coconut steened in water) to the onion; others prefer the plainer, mixture. '