HOUSEHOLD NOTES.

Woodville Examiner, Volume XXVIII, Issue 4627, 14 May 1915, Page 3 (Supplement)

HOUSEHOLD NOTES.

ATTRACTIVE AND NOURISHING DISHES. TOMATO SOUP. One quart stock, 1 tin tomatoes, 2 onions, 1 stick celery, 1 carrot and turnip, sprig of thyme, 1 teaspoouful of sugar, 1 teaspoonful barley flour. Place the stock and vegetables in a saucepan and simmer for one and a half hours. Pass all through a sieve. Return to the pan and thicken slightly with barley flour. Add the sugar and seasonings before serving. EOBOTEE Mince sufficient left-over meat to make one pint. Add half a cupful of breadcrumbs, 24 almonds blanched end chopped fine, one teaspoouful of curry powder, one teaspoonful of salt, four tablospoonfuls of stock or milk, and one well-beaten egg. Butter a pie-disn, and pour over it a tablespoonful of lemon juice; turn in the mixture, and bake in a moderate oven for half an hour. HOT POT. Two pounds of the neck of mutton cut into small pieces. One cupful of rice, 1 small onion •■tuck with three cloves, salt and pepper to taste, 1 pint of water. Cover closely and cook in. oven or in a saucepan of water for two hours'. Serve in the same vessel in which tho meat is cooked. INDIVIDUAL MEAT PIES. The end of a steak or scraps of chicken may he utilised in a dainty dish that is always liked. Put the meat through the mincer, adding a small piece of onion. Melt a tablespooilfiil of butter in a saucepan, add a level table-spoonful of flour, and stir till smooth. Add "slowly, stirring constantly, one cupful of milk, and cook till thick. Season the prepared meat, with salt and pepper, and a little chopped parseley on each., and serve with baked potatoes. ROYAL MUTTON. lane a fireproof dish with pieces of toasted bread, and pour in one cupful and a half of stock. Chop some cold mutton, and mix with it half a cupful of grated cheese and salt and pepper to taste, then place this in the dish on the top of the toast. Cover with bread crumbs, dot with tiny pieces of butter, and bake in a moderate oven for one hour. Squeeze the juice of one lemon over the dish before serving. Pieces of cold ham or bacon can be utilised for this dish CARROT PUDDING. Put through a mincer one cupful each of carrots, potatoes,and suet, the finest knife being used. Add half a cupful of brown sugar, one and a half cupfuls of flour, with which has been sifted one tcaspoonful of soda and one teaspoonful of mixed spices; one cupful each of currant: and raisins, a pinch of salt, mixed peel, and nuts as desired. Mix well and boil or steam for three hours. Serve with sauce SCALLOPED ONIONS. Boil throe large onions until just tender, drain them, and slice them thinly in rings. Butter thickly some scalloped shells and sprinkle witli bread crumbs., and so on until the shells are well piled up. The last layer to be bread crumbs, and on these place some pieces of butter. Put into the oven for about 20 minutes un(til nicely [browned on top. Serve hot in the shells. MACARONI AND CHEESE. Break macaroni in lin. length , t and drop into boiling salt water. Lon til. tender (about 20 minutes will '.-j ?u.licent), then drain. Butter a bakingdish and put in a layer of macaroni. Sprinkle thickly with cheese which has been put through the mincer; season with salt and a little pepper; add another layer of macaroni and then cheese, and repeat till the dish is full, having cheese on top. Mix one tablespoonful of mustard in a little milk till smooth; add one cuphd. of milk, and pour over macaroni. Bake lor half an Ik,in in a moderate oven. Strained tomatoes may he substituted for the milt if desire!. RUBY UNDER SNOW. (A pretty Sweet for Supper). Soak half a pound of tapioca for two hours in three-quarters of a pmt of cold water, together with the juice and thinlv-peeled rind of half a lemon. Remove" rind and simmer the tapioca till clear. Mix with it six tablespoonfuls of red currant wine. Allow to simmer tor twenty minutes', when it will be a pretty ruby colour. ■ Pour it into a mould, and when stiff turn into a Whip the whites of two eggs to a stiff froth, add a few drops of essence of lemon and pile on the tapioca. The egg mixture should not he added until just before serving.