HOUSEHOLD HINTS

Western Star, 10 July 1936, Page 2

HOUSEHOLD HINTS

CURRIED SAUSAGES. 1 lb sausages 1 oz butter Curry powder to taste 5 oz rice flour Boiled rice Breadcrumbs 1 apple 1 onion Squeeze of lemon juice Salt 1 teaspoonful of chopped chutney. 1 pint of stock. Method; —Skin the sausages and out them in half, then roll them in breadcrumbs and fry till brown. Melt the butter, and when hot fry the onion and apple slced; then add the stock rice flour, curry powder and salt, stirring well. Bring to the boil and simmer very gently for five minutes Put the sausages and chopprd ehutirey in the sauce and re-heat, adding a squeeze of lemon juice right at the end Serve the sausages on a hot dish with the boiled rice round, and pour the. sauce over them. BLUE COD WITH TOMATOES. 1 lb blue cod 1 oz melted butter 2 tablespoonsful cream 3 tomatoes Very small onion Pinch of castor sugar Pepper and salt. Method : —Wipe the fish and skin it Then put it iq a buttered dish and. sprinkle pepper and salt over it. Pour the melted butter over it and let it cook in a moderately hot oven, for about 20 minutes. Meanwhile fry- the onion (which should be sliced very finely)' till it is a golden brown, then take out the fish, put slices of tomato on top with a pinch of sugar, then the onion, and lastly the cream. Put it back in the oven for ten minutes. MEAT AND POTATO SALAD Some cold cooked meat Some cold cooked potatoes 4 or 5 ripe tomatoeg Salt and pepper.

Method :—Pass the meat and potatoes through a mincer together and pile on to a dish, seasoning with salt and pepper. Decorate round the edge with pieces of tomato and serve. SALMON AND JELLY SALAD

1 tin salmon z packet of aspic jgjly 1 tablespoonful of mayonnaise i cucumber Mustard and cress Method :—Dissolve the jelly in half a pint of water, leave till cold, then when it has set chop it up. Mix the salmon with, the mayonnaise. Put a layer of sliced cucumber into a glass dish, add then a layer of salmon and also one of jelly. Fill up a dish in , this way * and garnish with mustard and cress. SARDINE SANDWICH FILLING. 1 cupful sardines. 2 tablespoonsful chopped 1 hard boiled egg A small pickled onion Some salad dressing. Method:—Skin and bone the sardines, and break them up finely with a fork. Rub the egg-yolk through, a sieve, and chop the white finely. Chop the pickled onion. Mix all the ingredients together and use at once. CHEESE SCONES. One breakfast cup flour, small half cup grated cheese, 1 teaspooq baking powder, pinch of s alt and milk to mix. Sieve dry ingredients and add cheese. Mix with milk to a stiff dough, and bake in a moderate oven, CURRANT DUMPLINGS. Three-quarters pound flour, 4oz finely chopped suet, 1 teaspoon baking powder, teaspoon salt, 4oz currants, about ii gills water. Mix'all ingredients to a dough with the water aud divide into eight pieces Form into halls on a floured board. Have a saucepan with boiling water. Put dumplings in one by one and boil briskly fop 20 minutes. Serve immediately on a hofc folded napkin. Eat with bi-own sugar and butter or with hot syrup. This js an old English dessert and is much apprec’ated by men on a cold night. Prunes chopped small may he used instead of currants.