HOME ECONOMICS ASSOCIATION NOTES.

Star (Christchurch), Issue 19238, 27 November 1930, Page 5

HOME ECONOMICS ASSOCIATION NOTES.

The enjoyable social evening that concluded the public activities for 1930 of the H.E.A. last Friday has been already reported in the “ Star.” The president and vice-president wish to impress again upon members that the gratifying success of the association during the past \ear has been due to the intelligent and unfailing support accorded to the officials by the members as a whole, and that as long as this support continues we may hope not only to retain our present gratifying position, but even to extend our borders and to enter next year upon new fields of usefulness. In her ad dress last Friday evening, Miss Al’Kee indicated very plainly that such was the hope arid intention of the officers and committee of the H.E.A. The following correspondents are thanked for their contributions:— Alother of Six.—However much we try to guard against it, stale bread has a habit of collecting, and everlasting bread puddings are apt to become monotonous. I have taken lately to using up surplus bread by making it into savoury balls, which can be used with a variety of dishes. 1 send along a few recipes for them. They should be served as hot as possible when accompanying a hot dish, but they are equally appetising cold if served with cold fish or poultry or fish salad. Savoury bread balls—Quarter-pound breadcrumbs, i cup hot boiled potato, 1 scant tablespoonful butter, 2 tablespoonfuls hot milk or water, 2 teaspoonfuls chopped parsley, a beaten egg, £ tea spoonful mixed herbs, 1 saltspoonful «alt, 1-3 saltspoonful pepper, flour. Soak bread in hot milk, then mash well with hot potato, butter, herbs , and seasoning till if forms a‘smooth paste. Add more milk if necessary, or . more crumbs if too moist. Add beaten eand with floured hands shape the mixture into firm balls about the size of a small walnut. Fry till well browned. This quantity will make about two dozen small balls, and three should be served with each helping The fla vour of the balls can be varied almost indefinitely by adding chopped ham, chicken, liver or other neat, choppe 1 celery or onion, grated cheese or leftover fish. Sweet Pea.—A friend has sent me the recipe for an ai>ple pudding which

I like so much that I am sending it along to our “ Star ” co'.'umn :—T~ke l*lb apples, 3oz butter, 2 tablesp >onfuls flour, 1 egg, h pint milk, 1 small teaspoonful baking powder and 1 dessertspoonful sugar. Stew apples, sweeten to taste and put in pie dish. 1 Rub butter into flour, add sugar, milk and egg, and beat well. Add baking powder, pour over apples and bake one ' hour in a moderate oven. Original Member.—l send* you a little poem from an English -magazine; For a Bedroom. » . Bring us to our resting beds, tired, maybe, and spent; ’ Yet with undishonoured hearts, hopeful and content. Float us from our own affairs out into Thy deep: Loose us from our littli cares —grant the gift of sleep. . All communications intended for this column should be addressed to Aliss Saunders, 69, Mays Road, Papanui.