Domestic

New Zealand Tablet, Volume LII, Issue 40, 21 October 1925, Page 59

Domestic

By Maureen

salt, pepper, and mace, and add 1 wellbeaten egg. Add enough milk to make a smooth paste. Stuff the onions, and put into a. baking dish with enough hot water to keep from burning. Bake for an hour, basting frequently with melted butter. Thicken the pan gravy with Hour browned in butter, and add a little cream. Season with lemon juice. Bring to the boil, pour over the onions, and serve. * Household Hints. Let steak lie in strong bicarbonate of soda water for ten minutes before frying. This makes it very tender. If you put too much salt in food, draw it out by placing a cloth over the top of the pan and allow the pan to remain on the stove. Yon may be surprised to learn that the salt will be drawn into the cloth. When frying food, take .great care to see that tin; fat does not smoke, as this is an indication that the fat- is decomposing. The irritation from which some people suffer when fried foods are eaten comes largely from this cause. Properly fried foods are not indigestible. They are concentrated foods, and require more time to digest, but there is no reason why they should not be eaten in moderation by healthy people who are actively engaged.

L Delicious Roast Ham. • f > : A roast ham is superior to a boiled one, has, a. finer flavor, and will keep longer. > Soak the ham thoroughly for twelve hours, .■// wipe dry, and cut away rusty parts. Cover # the ham with a flour-and-water crust, taking cai l e that it is of sufficient thickness to t, keep in the gravy. Place in a good steady ■ oven and bake for four hours. Pineapple and Rhubarb Conserve. 1 pt rhubarb, 1 pt pineapple cubes, 3 cups sugar, 1 cup water. Shred pineapple and cut rhubarb in dice, add water and cook v until very soft and broken. Add sugar and cook slowly for 1 hour. Time in combining 25 minutes. Time in cooking If hours. Recipe makes I f pints. Rhubarb Jam. 1 qt rhubarb, 1 lb figs, 2 cups cold water, 41 cups sugar. Soak figs in cold water 2 hours, drain and chop. Cut rhubarb in small pieces, add water •drained from figs and cook until tender. Add the figs and cook hour. Then add sugar and cook until rich and thick. Time in combining 20 minutes. Time in cooking 2 hours. Recipe makes 1 quart. Rhubarb Conserve. II qts rhubarb, sugar, -fib seeded raisins. 1 cup almonds, 1 orange. Select fine early ■“K summer rhubarb and cut in inch pieces. Cut , orange in thin slices and quarter. Add with the chopped raisins to rhubarb. Cook over a slow fire until all are tender and pulpy. Measure and add j their quantity of sugar. * Cook -until the conserve begins to thicken, add the shredded almonds and cook 15 minutes. Pour into glasses and seal when cold. Time in combining 25 minutes. Time in cooking 3 hours.. Recipe makes 1 quart. Rhubarb. Chutney. 21b rhubarb, lib chopped raisins, Mb dates, 21 cups Tarragon vinegar, 1 flb brown sugar, 1 tablespoon (loz) chili peppers (dry), loz salt, 1 teaspoon ginger cayenne, \ cup chopped nuts. Chop v raisins and dates and soak in vinegar 11 hours. Cut rhubarb in liu pieces, add with all the ingredients except nuts. Cook slowly 2 hours, then add nuts and cook 15 minutes longer. This chutney may be kept in small crocks, or jars. Time in combining 20 minutes. Time in cooking 21 hours. Recipe makes 2 quarts. Stuffed Onions, Peel very large onions, and soak in cold ; )water for an hour. Parboil for half an hour, drain, and cut out the centres. Chop the centres with a little salt pork or bacon and add enough breadcrumbs to make the 'jj&- ‘ required amount of stuffing. Season with .