DOMESTIC

New Zealand Tablet, 23 September 1920, Page 41

DOMESTIC

(By MA.UBEEH.)

Meat Pasty Recipe. Two eggs, one and three-fourths cups of flour, one-half teaspoonful of salt. Beat the eggs well, add the salt and then add the flour to make a stiff dough. Roll out very thin on a floured board, cut in squares about three inches. Beef Jaiice. • Half pound of lean, juicy top round steak and gait. Remove all fat and grill steak quickly on both sides over a clear fire until slightly' cooked. Cut it into strips, press out the juice with a lemon squeezer into a hot cup, season to taste and, serve. Rice Timbale. Take a cupful of rice, wash and boil till thoroughly cooked. Line a basin with this, leaving sufficient to form a lid. Mince any cold mutton (about half a pound), also one onion, a little parsley to flavor. Season with pepper and salt. Put into the lined basin, and pour in any stock you have by you. Or, failing this, make a little gravy with a meat cube and hot water. Put a layer of rice on the top, also a saucer to press it down, and steam for an hour. Macaroni and Cheese Pasties. Take an ounce of well-boiled macaroni, and cut up very finely. Add a large tablespoonful of grated cheese and a small piece of margarine, season with salt and pepper and a little mustard. Make some short pastry, roll out thinly, and line some patty-tins. Fill, with the mixture, and cover with paste. Bake until a' light brown. Brown Suet Pudding. For children who cannot be induced to eat fat suet puddings during the cold weather are invaluable' lo make the-present one no eggs are required You require one pound of flour, quarter of a pound of chopped suit, half a pound of treacle, naif _ a pound of raisins, a little salt, quarter ot a nutmeg, grated, one teaspoonful each of cinnamon and soda and cream of tartar. Warm the treacle, mix mo 6 n fl Swh salt soda, tartar, nutmeg, and cinnamon, add the treacle, suet, and raisins. Mix again well, and boil m a scalded and floured cloth for three hours. imeß Some Vegetable Soups. Lettuce Soup.— thoroughly one head of lettuce, cover with water, and boil until soft Add one

quart of milk, and heat the' mixture to boiling point in a double boiler. v- Strain, and add salt and pepper, and a tablesgoonful of butter. Serve ' with ■ radishes on top. *b >. •{-.'"-- . . Asparagus Soup.—To two-thirds of a cupful "of the water that asparagus has been boiled in, add one pint of milk. Thicken with a tablespoonful of flour and add two teaspoonfuls of butter, salt, and pepper. When serving, add a few of the boiled asparagus tips. Spinach Soup.—Use one quart of any kind of soup stock. Chicken stock is best. Add two cupfuls of boiled spinach, salt and pepper to taste. Let ' boil for about 20 minutes, strain, and add pieces of macaroni one-half an inch long. Cook in double boiler until macaroni is soft. Household Hints. ~ If new stockings are washed before being worn they will last longer. -.'_,. _ If when cleaning silver you moisten the powder with methylated spirit, it will not tarnish so quickly To prevent a disagreeable odor when greens are them I '"' place a crust of bread in the sauce . with When ironing lace, place a piece of flannel under--11 pauet 10on the wrong side - This will h ™S fuWnT" Vine § a 7 n tho Proportion of one tablespoonof w"hnig q n^er^s nilSlnS - Water >™ ** to hofdtttS, V ac « iuto lace Where ih is diffi ™it to hold it with the fingers thrust it through a little ttVimS 61 ' and tiu,s keei> y ° Ur ***» &OK until