HOUSEHOLD AFFAIRS.

Waipa Post, Volume XIX, Issue 1054, 12 February 1921, Page 3

HOUSEHOLD AFFAIRS.

A FAVOURITE SAUCE. ~ ~ Cold meat, unless specially appetising, needs something to make it “go.” Very often the ordinary rrvxed pickles are no" specially fancied, but men and women who often are partial to sweet things will find that a dash of either red or black currant jelly is a great improvement, even although the meat be cold. Mint sauce is always a success. It may not be generally known that mint can be preserved for general use by the following method, which was forwarded me some time ago by one of our readers. She called it mint chutney, and it is made thus:—Take a handful of fresh mint, the same of sultanas, 2 tablespoonfuls each of sugar and vinegar, 1 chili, and 1 teaspoonful of salt. Put the mint leaves and other ingredients (except vinegar) into a bowl, and pound the mixture until 'it is soft and juicy. Add the vinegar, stir thoroughly, and place in tiny glass jars. Seal down. This will keep well, and is excellent as an accompaniment to both hot and cold meat. Cooks,’ as a general rule, pay too little attention to their sauces. They abe quite satisfied to keep to the one old recipe of milk thickened with arrowroot, whereas a change would be much appreciated by all, and the initial trouble would be the same. .Here is a particularly nice recipe, and well worth trying. It is called golden foam sauce, and its appearance should justify its name. Take 2 eggs, their weight in sugar, |-cup of boiling water and 1 orange, and one lemon. Beat the eggs and sugar together thoroughly in a basin. Stand the basin over a pan of boiling water, and slowly add the |-cup of water, (boiling) beating well all the time. When the sauce is thick and foaming remove from the fire and stir in the strained orange and lemon juice. This recipe could be used for special occasions, if too extravagant for general use.