RECIPES FOR TO-DAY

Waikato Times, Volume 110, Issue 18393, 29 July 1931, Page 5

RECIPES FOR TO-DAY

Thick soups and steam puddings are warming and nourishing in 'the winter, and the inventive housewife will always think out something new for her family. Pea Soup can be quite good. Ingredients: 1 small onion, 1 ’Stick of celery, 1 small carrot, Jib split peas, 1 dessertspoon brown sugar, salt and pepper, 2 quarts of stock, a bacon hone or a few rinds. Method: Soak the peas overnight. Prepare and slice the vegetables, and fry thm until brown in a little dripping or butter. Add with the peas and seasoning to the stock. Simmer gently for three hours. A ham bone, or a bacon bone or rinds, simmered with the stock help to improve_ the flavour. Be careful not to add too much ’salt, as allowance must be made for the evaporation of the stock. Just before serving, add a little brown sugar to the soup. This may be omitted if liked. Some people like a few mint leaves added as a flavouring. But the soup must be ■served very hot, and/sippets of fried bread should be handed with it. Roast Mutton and Haricot Beans. — Ingredients: Mutton, garlic, haricot beans, butter, gravy, herbs. Method: Insert one small piece of garlic into the mutton, and then roast it in the ordinary manner. Serve it with dried haricot beans cooked in the following manner: Soak the beans overnight in cold water, to which you have added a few herbs, some marjoram, thyme, and a little parsley. Strain off the water, and keep some of it for cooking the beans. Simmer the beans In this with some pepper and salt and a little butter until they are tender. Mash them well and pass through a sieve, adding a little more of the -stock If necessary, and a bit more butter. Moisten with a spoonful or two of good brown gravy made for the joint, and serve very hot with the meat. Sausages and Haricot Beans.—r-In-gredients: Pork-sausages, 11b haricot beans, garlic, tomatoes. Method: Soak the beans all night. To cook them, put them into a saucepan of cold water, bring to the boil, and simmer gently for about two hours. Then add about a cupful of tinned tomatoes to them, and one small piece of garlic. Add pepper and salt, and let it all simmer, stirring now and then, until it is all blended and the beans slightly squashy. While it is cooking, prepare your sausages, and, naturally, you would not dream of frying them and having them all greasy, for they are always so much better if they are properly grilled. When ’they are Just grilled "to a turn," put them in a hot dish, and surround •hem with the haricot. Serve very t»°‘* 1