FOR THE HOME.

Thames Star, Volume LXVI, Issue 20074, 31 July 1937, Page 4

FOR THE HOME.

SELECTED RECIPES.

* HOUSEWIFE'S PROBLEM.

A question that is continually confronting the housewife is the mattei of preparing new dishes for the daily menu. Below arc some selected cipes that should prove helpful:— POTATO AND GREEN PEA SOUP. Combine two-thirds cup chopped pared raw potatoes, % cup minced onion, two-thirds cup chopped raw carrots, 1 can of green peas and 1 quart hot water. Cover and simmer gently about 1 hour. Press through potato river or fruit press and adu 1 can vegetable soup and 1 cup cold water. Reheat. Cream 2 tablespoons butter and 2 tablespoons flour with a few grains pepper and half teaspoon salt and add to the hot soup mixture, stirring constantly until creamy and smooth. Just before serving add half cup thin cream.

PINEAPPLE DESSERT.

Soak 1\ tablespoons granulated gelatin in half eur> cold water. Add half cup sugar and 1 cup canned pineapple juico and bring quickly to the boiling point. Remove from heat and cool slightly. Add 2 drops mint flavouring and 1 tablespoon lemon juice. Set aside until cold. When mixture begins to congeal fold in 2 cups whipped cream and colour delicately with green vegetable colouring. Turn into wet moulds and chill in ice box. Unmould and garnish with fresh or candied mint leaves or green pineapple cubes.

APPLE CHARLOTTE. Butter a piedish, put in a layer of breadcrumbs (wholemeal). Slice apple finely, arrange on top. Sprinkle with brown sugar to which a pinch of cinnamon has been added. Dot over with small pieces of butter. Repeat layers until dish is full. Add quarter cup water before top layer of crumbs. Bake half-hour covered with strips of apple paring to prevent crumbs from burning.

CHEESE STIRABOUTS. Two tablespoonsful oatmeal, Jib of cheese, a teaspoonful mustard, pepper and salt. Cook the oatmeal for 10 minutes in milk, then add mustard, pepper and salt. Cut up the cheese into thin slices, add them to the boiling oatmeal, stirring the whole time. Spread upon toast buttered with nut butter thickly. Send to table at once, each slice may be screened with minced green parsley, if liked, or minced onion.

SNOWBALL PUDDING. : ]lb rice, lib apples, '2uv, sugar, 1 pint milk, a dessertspoonful lemon juice. Wash the rice, drop it into a saucepan of hot milk, and let it boil till it is a creamy mass. Peel, core, and cut up the apples, stew them with the lemon juice and sugar. Grease a basin, fill it with alternate layers of stewed apple and rice, having rice as the first and last layers. Steam for one hour.

PARSNIP SOUFFLE. Three rather small parsnips, boil tender, rub through a sieve, add a tablespoonful of butter, salt and pepper to tasfo, i cupful of cream sauce and, while- hot, the yolks of two eggs; cook a moment and set to cool. Then add the stiffly-beaten whites, pour into a buttered glass baking-dish, which place in hot water, and bake until mixturo is set and brown. Serve at once.