HOUSEHOLD HINTS.

Waikato Independent, Volume XXII, Issue 2577, 27 July 1922, Page 7

HOUSEHOLD HINTS.

Bacon-pudding is a country dish, and a very nice one, too. Make a paste as for a roly-poly, and cut the bacon—about a quarter of a pound—into small pieces, and mix three or four potatoes, also cut small, with the bacon, and a chopped onion if liked.. Season with pepper and a few herbs., but add no salt, there is sufficient in the bacon. Roll out the paste, spread the mixture evenly on it, roll up and place in the cloth, and boil for two hours.

If a cake is to be rich with fruits they will often sink to the bottom. To prevent this, rub them in flour before adding them to the other ingredients, and the flour will adhere ibo the rest of the mixture and prevent sinking. If yorar cake-tins are inclined to burn, stand them in another tin, either flat or round.

A black tapioca mould is greatly liked by many children, and is a good •.sweet if a sore throat is about in •the nursery. Boil the tapioca until 'quite clear, then add enough black currant jelly to darken it, or red and blackcurrant jelly may be used. 'Turn into a wetted mould, and allow ■to cool. A warm custard should be served—if the sweet is for children—to take off the chilliness.

If a too free hand has been used for salt in soup, slice a raw potato into it, and it will absorb most of the salt.

Spanish onions are cheap, and they ■make an appetising supper dish if cooked in this way, and are good if colds are about. Boil the onions until they begin to turn soft, then lift them into a baking-tin, and remove the centres. Fill in with equal parts of margarine and flour, seasoned with 1 ia little pepper and salt,. and mixed i'herbs, if liked. If not, they may be 'omitted. These ingredients should be mixed into a stiS paste. Bake the onions until tender and nicely browned, and serve with gravy made from any stock to hand, or with meat estsence. If there is any left over, •mix the onions with a Tittle mashed ■potatoes, and do up into Cornish pasties. Use a nice short crust, cut into three-cornered shapes, and serve hot.

When you make soup don't forget that all fresh bones from ribs of beef and other boned meats should be placed in a tin in the oven to "brown up before they are used for stock. Not only are they much more 'full of flavour, but a quantity of fat us drawn from them, which is useful if they are beef or pork bones. "When a warm spell of weather comes, pay special attention to the larder, and make sure that the food is not being wasted by being carelessly put away. Keep the window open, and if possible, have a piece of perforated zinc over it to prevent flics getting in. Hang up raw meat and poultry and cover with muslin. Do not put them flat on a dish, as decomposition is more likely to begining where there is pressure. Never leave cooked meat in its gravy.. Scald all milk as soon as it arrives, ■and put it away in a clean jug.