HOME ECONOMICS ASSOCIATION NOTES.

Star (Christchurch), Volume XLIV, Issue 173, 23 July 1931, Page 4

HOME ECONOMICS ASSOCIATION NOTES.

(Contributed.) The entries for the third competition of the series arranged by a committee of 11.E.A. women were a revelation indeed, as to the many uses to which empty tins may be devoted. A young mother brought a big toy engine, gaily painted in scarlet and green, which was jealously guarded by a rosycheeked, bright-eyed boy and girl who eagerly explained to all and sundry, “ We helped mother make it, and it is a splendid goer.” A very neat coal I scuttle and coal shovel and a set of I seven drawers, with the names of the spices they were meant to contain ! painted upon them, were such beautiful specimens of soldering work that some doubts (very uncomplimentary to the capacity of women) were expressed as to whether it was possible that they had been done without masculine assistance, but their makers indignantly denied having had any help whatever in their manufacture. Other entries that attracted much admiring attention were a delightfully comfy “humpy” composed of seven* 41b treacle tins filled with sawdust and covered with bright cretonne, with a well-stuffed cushion covered with the same material on top; two pretty and useful footstools: work and sweet boxes in great variety; cake tins; lamp shades; receptacles for all varieties of seeds; and many other useful and ornamental articles. The next competition, which will be decided on August 28, is for the best article, either useful or ornamental, made from old felt or velour hats.

On Friday evening last Mr Barnett lectured to a large audience on the. laying-out and care of a garden. He stressed the importance of having a definite plan in starting a garden and gradually working towards its consummation even if it took years to accomplish. How much better it was to have a simple design in keeping with its surroundings than an ornate over-embellished garden. After giving many useful hnts with regard to flower garden and shrubbery, he continued: “ It is sometimes said that it does not pay an amateur to grow vegetables. This is quite incorrect. Even on a very limited area it is possible to keep a family of five or six in fresh vegetables, including potatoes, all the year round.” That Twopenny Stew. So many Inquiries have been made about the cheap meat dishes at our last cookery demonstration that detailed particulars may be of interest. Sheep’s Head Stew. Take two sheep’s heads and with a short, strong knife cut away all cartilage from the inside, after the butcher has split the head open. Wash well and soak for an hour in cold salted water. Wash again tinder the tap and put into enough boiling water to cover. Boil gently until the meat comes off the bones. Remove every scrap of meat and cut into neat pieces. The meat is now ready to use as a filling for a pie, or for brown or white stew. The fat from the liquid will be found excellent for plain pastry or cakes. For a brown stew: Melt a little dripping in a saucepan, add sliced onion and brown well. Now put in a sliced carrot and enough water to make the stew. Boil until the carrot is soft. Add the cooked meat from the heads. Thicken with a little flour. Stir until boiling. Season and serve.

For a white stew: Melt a little dripping in saucepan, add sliced onion and cook without browning. Remove pan from fire and stir in one tablespoon flour. Season with pepper and salt and just one grating of nutmeg. Add cutup meat from heads (which is already cooked and requires only to be made hot in the sauce or gravy), and enough milk and water to cover. Stir until boiling, and just before serving add one rounded tablespoon finely chopped parsley.

Strain the liquid in which the sheep’s heads have been boiled into a basin and when cold remove the fat. This liquid makes excellent broth when treated thus: Take a cup of wellwashed pearl barley. Cover with cold water and bring to boiling point. Strain water off and substitute liquid from sheep’s heads. Add finely chopped onion, carrot, parsnip, or other vegetables, and cook slowly until the barley is ’Soft. Mix one tablespoon flour to a paste with cold milk. Stir into broth. When boiling, add .chopped parsley, sea--sOn and-serve. • :

Two sheep’s heads cost 2d, and are sufficient for a large stew, and enough broth for five hungry people. Just a hint—don’t .serve the broth and the stew at the same meal.