Domestic

New Zealand Tablet, 28 December 1916, Page 57

Domestic

(Bx Maureen.)

- .;-.-.- SOME CHEESE DISHES. i Boston Roast.—One pound of cooked kidney beans, ;";ilb grated cheese, breadcrumbs, salt. Pound the.beans I . or put them "through a vegetable mashing machine. /•; Add the cheese and sufficient breadcrumbs to make the mixture stiff enough to be formed into a roll. Bake this in a moderate oven, basting it occasionally with butter and water. Serve with tomato sauce. The dish may be flavored with onion if it be liked. ' • Nut and Cheese Roast. Eight ounces grated cheese, the same of chopped walnuts, and ditto of breadcrumbs, 2 tablespoonfuls chopped onion, loz butter, the juice of- half a'lemon,, salt, and pepper. Cook the onion in the butter and a' little water until tender. Mix the - ingredients well together, moistening with the water in which the onion has been cooked. Put in a shallow baking dish, and bake in the oven until brown. Cheese and Spinach 801 l quarts of spinach, V Alb grated cheese, loz butter, salt, and breadcrumbs. Cook the spinach for ten minutes; drain, add the butler, cook until tender, and chop. Add the grated ~ cheese and sufficient breadcrumbs to make the mixture '"■ -fit enough to form a roll. Bake in a baking dish in a moderate oven until brown. \ Cheese Souffle. —Two ounces butter, lioz .flour, P gi'l milk (scalded), J, teaspoonful salt, a pinch of cayenne, 2oz grated cheese, 3 eggs. Melt, the butter in .-- a saucepan, add the flour, and when well mixed add gradually the scalded milk. Then add the cheese and the seasoning. Remove from the fire and add the wellbeaten yolks of the eggs. Cool the mixture and fold it into the white of the eggs beaten until stiff. Pour into a buttered baking dish, and cook for 20 minutes . in a slow oven. -

Cheese : Omelet.—Cheese may be added to omelets in various ways. --: A thin'.' cheese sauce r may be i served .'■ with an ordinary omelet, or grated- cheese may bo sprinkled over an omelet when cooked. ,v:-.., '.•:" - : . '•- i Cheese and Oatmeal. A pound of oatmeal, grated cheese, loz butter, a teaspoonful. of salt. Cook 1 h" oatmeal in the usual manner. Before serving, stir in the butter and cheese until, they are thoroughly blended with the oatmeal. ' - " i The Best Disinfectant Known to Science. ' A physician writes to Farm, Field, and Fireside, saying The very best disinfectant known to science does not seem to be known to some people at all. _ I allude to boric acid, or, as some people call it, boracic acid. Tt is exceedingly efficient, safe, and economical. It is a white powder, and makes the best dressing for wounds that modern doctors have ever discovered. In Using peroxide of hydrogen it is always necessary to remember that, while it is a disinfectant, it- is not a healing in medy at all, as it is acid in reaction and stimulating rather than healing to wounds. Boric acid is mild and sale in its action, promotes rapid healing of wounds, can be used as a dressing-powder or, dissolved in water, as a cleansing solution. Boric acid in solution makes an excellent gargle for sore mouths or a lotion for soro eyes ; and, as it is not at all expensive, a pound box of it should form part of the domestic supplies of every family. Always remember that boric acid is nonpoisonous in any ordinary quantity usually "used, while hi chloride of mercury and carbolic acid are exceedingly poisonous. For disinfecting and deodorizing drains, I lie crude or unrefined carbolic acid is one of the best agents obtainable.'

Household Hint.

Tighten the cane seats of chairs in this way Turn r e chair upside down and wash the cane well with soap ami water. Leave in the open air to dry, and, provided the canes are not broken, the seat will be quite as firm as when new.