Domestic

New Zealand Tablet, Volume L, Issue 29, 26 July 1923, Page 49

Domestic

By Maureen

Macaroni Cheese. Son of macaroni, a little grated cheese, pepper aml salt to taste, and i a teaspoonful of made mustard. Boil the macaroni, drain and put in a saucepan with a little of the water in which it was boiled. Then put 2 dessertspoonsful of flour, salt and pepper and 'mustard in and mix well* Divide the grated chesse into three parts and take one part and put it in the saucepan. Now put the mixture in a piedish, and the rest of the cheese on top. Bake until crisp and brown. Anile Soup. 2 small onions, 1 turnip, lib of potatoes, 1 stalk of celery, 2 small parsnips, 3 pints of water, I pint of milk, 1 tablespoonful of flour. 2 tablespoonsful of butter, and salt to taste. Cut about 21 h of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and butter. Hub them through a colander, pat them hack in the stewpan with milk, and let boil. But in flour, mixed smoothly with a little cold water or milk, let the soup boil lor ten minutes, and then serve. Meat Souffle. A toothsome way of using up cold meat is as billowsPut any cold meat yon have through a mincing-machine, add to a small cupful of white sauce, made by nibbing a tablespoonful of butter smoothly in the same quantity’ of flour, and a cupful of hot milk. Season with salt, pepper, and a little onion; add the beaten yolks ol 3 eggs, ml cook live minutes. Allow to cool, then told in the stiffly-beaten whiles of the eggs, and hake in it deep, buttered dish in a hot oven for three-quarters el an hour, and stive quickly. Herbs and Spices: Interesting Informal-ion. Allspice.— The berry of a small tree growing in the West Indies, (lathered when green and dried in tin* sun. The berries combine the flavor of cloves, cinnamon, and nutmeg, hence tin* name. Also called ftim.eiilo or Jamaica pepper. Used for flavoring soups, stock, sauces, stews. Cloves. —The unopened flower buds o! a tree growing in the Tropics. Much used in both sweet and savory dishes. Cinnamon. —The bark of a species ol laurel. Comes chiefly from Ceylon, Java, ami Bombay. -Much used lor flavoring both sweet and savory dishes and employed medically. v

Coriander. —The fruit of seeds, so called, of an Eastern plant, used by confectioners and in the making of curry powders. Aromatic Spice. —A mixture of pepper, salt, cinnamon, mace, powdered bay loaf, thyme, marjoram, nutmeg, and cayenne. Used for flavoring ragouts, biaises, game pies, vol-au-vents, galatines, and so on. Nutmeg. —The seed of the nutmeg tree. Used lor • flavoring sweet and savory dishes. Mace. —The outer shell of the nutmeg. Used whole or powdered for sweet or sav >: / dishes. Mustard. — Seeds of a plant of two kinds, black and white. These are ground and mixed. Used as a condiment and for flavoring. Pepper. The seeds or berries of an Eastern shrub. The berry has a dark brown skin. Black pepper consists of the dried berries ground whole. The same berries are ground finely after the dark husks have been removed to make white pepper. Long Pepper.-Similar in taste and smell to pepper, hut the seeds are long. Used n pickles and curry powder. Migonette Pepper. —White pepper, crushed, not ground. Cayenne Pepper. —The dried fruit of capsicums widen grow mostly in Cayenne. The fruit is ground after it has been dried. The pods are called chillies. Much used for flavoring. Krona Pepper. —A red pepper nm firm the Hungarian paprika, capsicum pod. Used for seasonings, as it is milder than cayenne. < Turmeric. —A plant of the ginger family much grown in the East Indies. The tubers are dried and ground to a powder. Much used in curry powders.