Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 359, 26 March 1903, Page 2

Housekeeper.

are excellent dressed with a little sugar in addition to usual salt, pepper and vinegar. They are very ‘ tasty/ A few drops of paregoric in water will attract all the ants on the premises, according to a correspondent of * Good Housekeeping. It is certainly an easy thing to try. A delicious individual omelet is a change from the eternal fried and poached eggs. Boat five eggs well ; add six tablespoonfuls of milk and a little salt, pour into a very hot buttered spider and as soon as set cut in quarters and fold each over like a tiny omelet This quantity will serve four people.

in from the cow and is still warm, it ii said that it will keep sweet much longer if the pan or pitcher in which it is to be ponied is scalded and partly cooled so as not to change the temperature too abruptly. Sometimes unused kettles, gem-pass, dripping-pans and other iron utensils get covered with rust if unused for a long time and the weather happens: to be damp. Ia such case, grease them thoroughly, set them on the stove or on the oven and let the rust barn off. WHITE CUCUMBER SAL ID. Peel the cucumbers and fill them with sweetbreads mixed with the cucumber filling and cooked green peas and corer with a mayonnaise dressing mixed with one cup of whipped cream. These may be garnished with real rcses CEOUTES A Li MASCOTTE. The Cr utes a la Mascotte are made thus: Fry a sufficient number of tiny rounds of stale bread until of a bright goldon brown hue. Drain them carefully, and spread them with the following mixture: Melt Boz of any sort of grated cheese, make it very hot, and then add to it i tablespoon!ul of anchovy paste and a tablespoonful of cream. Mix well together. Add seasoning to taste, and a good dash of cayenne pepper. Pile upDn top of the rounds of fried bread, dust with grated.cheese, and place in a hot oven for two or three minutes. Take out, dish up on a .doyley, and send to table immediately. STKAWBEREY JELLY. To condense and preserve the berry flavor for use when the fresh fruit is not to be had, allow three pounds of sugar and the juice of one lemon to each quart of strawberry juice. Stir "all together until a ckar syrup is formed. Pill jelly glasses with metal screw tops with the syrup and proceed as directed for canned strawberries, Kiting the water boil thirty minutes in place of eight.