HOME ECONOMICS.

Star (Christchurch), Volume XLIV, Issue 197, 20 August 1931, Page 4

HOME ECONOMICS.

Christchurch Association Notes. (Contributed.) So many inquiries continue to be received about the economical dishes shown at the last H.E.A. cookery demonstration that one of its promoters has kindly sent the following additional recipes for the food cooked on that occasion: Economical Plum Pudding. Ingredients: Two breakfastcups flour, 1 or more breakfastcup fruit, 4 breakfastcup brown sugar, 1 teaspoon ground ginger, 1 teaspoon mixed spice, f teaspoon salt, 1 level teaspoon soda, 2 tablespoons dripping, about i pint boiling water. Method: Mix all dry ingrediants together, melt dripping in the boiling water and pour over them. Mix thoroughly to a rather soft consistency. Stand overnight. Put into a well greased, basin, not to be more than three parts filled. Cover with greased paper. Put into a saucepan containing enough boiling water to come about way up the basin. Steam from three to three and a half hours. Serve with caramel sauce made as follows: Caramel Sauce. Put 1 tablespoon of sugar into a small saucepan and heat until it is ' lightly browned. Add 1 large cup of ' water and 1 tablespoon of golden i syrup. Stir over the fire until cara- ! mel has dissolved, then thicken by ‘ adding 1 tablespoon of cornflour mixed to a smooth paste with a little cold water. Stir until boiling. Ox Cheek Mould. Put half an ox cheek into boiling salted water to cover, add 1 onion stuck with two or three cloves, a few peppercorns, a blade of mace, a bit of stick cinnamon, or any other seasonings liked. Cook very slowly until meat is quite tender (about 2i hours). After removing the piece of skin (palate) from the side of the cheek, put meat into a mould or basin. Pour over it a few spoonfuls of the liquid in which it was cooked. Cover with a "small plate and put a weight on top. When set, turn out and serve thinly sliced like tongue. Half a cheek makes a small mould of very concentrated nourishment, enough for four or five people. A little powdered gelatine (i teaspoonful) may be dissolved in the liquid poured over the meat. Use the remaining liquid for brown soup, made as follows: Ox Cheek Soup. To the liquid in which the cheek has ] been boiled add one carrot grated or I 1

cut finely. When carrot is nearly I; cooked, put in about 2oz of vermicelli or macaroni. Boil from 10 to 15 minutes ! and serve. Half a teaspoon of marmite or vegemite added to this soup im- 1 proves its flavour. The following correspondents are < thanked for their contributions: — - Keep on Smiling.—l have so often ] felt mingled contempt and pity for 1 women who persist in cherishing the feeling that they are weighted down by : fate and circumstances, and that their ' housework is a kind of ogre who has ’ them in his grip, from which they cannot escape that I rejoiced to see in a recent American publication the fol- j lowing stimulating advice as to the i best method of combating this deplor- i

able frame of mind:—“The efficient attitude of mind for the housewife and ( homemaker is to realise that, no mat- . ter how difficult and trying are the household tasks and burdens she finds placed upon her, there positively are ways to meet and conquer them efficiently—if she approaches these problems vigorously, hopefully and patiently; and persistently and intelligently keeps on trying to apply in her home the scientific methods of work and management already proved and tried in shop and office throughout the world.”

E.D.R.—The following is from a recent number of “The Woman’s MagaHELP ON THE ROAD. God could have sent a white-winged angel down To comfort her . . . But, in that*little town, He knew of someone who had passed the way Of many a sorrow under skies of grey. And so—to ease that woman's heart so sore— He sent a neighbour-woman to her door 1 —Hilary Browa.