Cookery book

To keep it looking nice, the oven should be. cleaned once a week, Take out the grid shelves and gates and then clean the sides and the top of the oven with hot, soapy water and a little cleaning powder, such as Mainamel, which is specially made for cleaning enamel. After that, wipe out the oven with clean, warm water and dry as carefully as possible. Clean the gates and the grid shelves and put them back when the oven has been dried. You need not take out the burners very often. ‘They should only be washed now and again. If the oven has been neglected and has got very dirty, Kleenoff is the best thing to use. Smear a thin coat of this on to the dirty places with an old dish mop, or piece of rag on the end of a stick. Leave it on for a few hours, or all night if the oven is extra dirty, then rinse it off with cold water and wipe over with a clean cloth to dry the oven thoroughly. Be very careful not to let any Kleenoff get on to your skin. If possible wear an old pair of gloves and smear Kleenoff on to the back of the oven first and then on to the sides and front. Then rinse it off, starting from the front. By doing this there is no danger of the skin coming in contact with the Kleenoff. RECIPES » There are several different kinds of soups. The better known ones are clear soups, cream soups and purées. Most people do not realise what an essential part of a meal a well-made soup is or how important it is from the food-value point of view. A good soup stimulates the digestive juices, which makes the stomach ready for the more solid food. Another point, which should please the economical housewife, is that soup takes the edge off ome’s appetite and makes the joint go much further. If you want the roast to go a long way remember to serve a good soup beforehand. It is quite wrong to do away with soup just because it seems to be too much trouble to make. Soup costs practically nothing, especially a vegetable soup, and contains a great deal of nourishment, These recipes for soups have been thought out in such a way that all the valuable mineral] salts in the vegetables are made full use of and none wasted. The necessary fat, which you do not get from the vegetables, has been added in the form of butter or dripping. To make a really good sowp you must have a good stock as a foundation. This is the best way to make stock. General Meat Stock 3 lbs. (about) bones. I onion. Trimming from fresh meat or I turnip. poultry. I carrot. 2 pennyworth of giblets. 1 stick celery. 2 teaspoonsful salt. 12 peppercorns. 2 quarts of water. Method.—Chop and wash the bones, cut up the meat, and prepare the giblets and vegetables. Put the meat and water into the stockpot and bring slowly to the boil, skimming once or twice. Add the salt, peppercorns, and vegetables (cut in large pieces) and simmer for 3-4 hours. Straim into a basin. r> _- - It need not cost very much to add to the stock-pot, but do not think that everything can be put into the stock-pot without picking and choosing. Rice, potato, bread or other starchy food should not be used, and on no account add any green vegetables or tomatoes to the pot, because these will turn the stock sour. You should clear out the stock-pot once a week, strain off the liquid, and start again with a fresh set of bones. To MAKE Seconp Stock Remove the vegetables and prepare fresh ones. Add these to the bones and cover with cold water. Season with salt and peppercorns. Simmer for 2-3 hours. Strain. Purées This is the main class of soup for the average household. Variety is easily obtained owing to the many vegetables available throughout the year. : Tomato Puree 1 lb. tomatoes. 14 pints stock or water. 1 small onion, carrot and stick of celery. Bunch of herbs. 1 oz. butter or dripping. 4 oz. cornflour (1 level dessertspoonful). Seasoning. A little sugar.