DOMESTIC

New Zealand Tablet, 8 April 1920, Page 41

DOMESTIC

(By Maureen.)

Stuffed Shoulder of Mutton. One small shoulder of mutton. Stuffing : 2oz semolina, £oz fat, 1 tablespoon chopped onion, 1 tablespoon chopped herbs, 1 tablespoon chopped parsley, 4-pint stock, pepper and salt. Soak the semolina for 12 hours. Boil the stock and stir in the semolina. Stir till it is thick and cook for about 15 minutes. Add the onion, herbs, parsley, salt, and pepper. Bone the shoulder. Lay it flat, inside uppermost. Fill with the stuffing, roll it up, and tie with string. Bake in a fairly hot oven, allowing 25 minutes to the pound. Baste the meat frequently during cooking. Note. —The bones from the shoulder of mutton should be used for stock. Yorkshire Pudding. Take 4oz flour, 4-teaspoon salt, 4-pint milk. Mix the flour and salt. Make a well in the centre of the flour. Put in the egg and add a. little milk. Beat to a smooth paste. Add a little more milk and beat for about 10 minutes. Add the remainder of the milk. Leave to stand one or two hours. Note.—The success of the Yorkshire pudding depends on the thorough beating of the batter and leaving it to stand for at least an hour before baking. Cake for Children. Take one breakfastcup of sugar, 4-cup of clarified dripping, and cream them together in a basin; add one well-beaten egg, one teaspoon of baking soda mixed with one cup of sour milk then add one teaspoon each of powdered cinnamon, cloves, nutmeg, and salt, sift in two cups of flour. Bake in a moderate oven until ready. This cake will keep a long time. Vegetable Chowder. Three cups sliced potatoes, two cups sliced onions, three cups shredded cabbage, one cup diced celery, a little chopped parsley, two tablespoons butter, two hard-boiled eggs, two tablespoons flour, 24 cups milk. Mix the butter in a saucepan, add the- onions, and cook 10 minutes. Place the vegetables in layers in a buttered casserole (open cooking utensil), potatoes, cabbage, onions, and celery, in order named. Season each layer with pepper, salt, chopped parsley, and a sprinkling of hard-boiled egg.