Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 390, 29 October 1903, Page 7

Housekeeper.

HINTS. afSWjTARCH IN COCOA.—Starch id l?Siki added to manufactured cocoa not aSK oal y io thicken the drink made from the powder, but also to counteract the fatty nature of the nut. Nearly Double its Weight. Half a bushel of flour (281bs) will make 39p>so£ good household bread. How Patty is Made.—Ordinary putty for glazing is made of whitening and linseed oil only, but the best putty contains in addition a small quantity of white lead. f A Nearly Perfect Food.—The French 'galette is made from chestnut' meal* I milk, salt, batter, and eggs baked together. It is said to ba very nearly a perfect food, mush more so than white bread. Fixtures.—Among fixtures held by law to be non-removable are chimney-pieces, conservatories, dressara, locks, racks in stables, flowers, benches, strawberry-beds, millatonas, pigeon-houses, partitions, and all hou*B-bars. The Bast Glaus.—The best gla3B made is called crown glass. It ia made in four different grades, known aa ' boats/ 'seconds,' 'thirds' and * fourths.' A crate • of ba3t quality coata aa mach aa M 10 j., while' the foucth quality CDmas aa low aa two guineas a crate.

SAVOURY MACARONI. Required: Pour ounces of macaroni, four ounae3 of cooked chicken, two ounces of cooked ham or tongue, one tablespoonful of chopped parsley, half an ounce of butter, half an ouaca of ch9030, a teacupful of white saujo, salt, pappar, and nutmeg. , Breafc the macaroni in one inca longfcha. Throw into plenty of hoiling salted water and bail about half an hour, or till quite tender. Dram off all the water when it is cooked. Caop the chicken and ham finely. Richly butter a fireproof diah i it should bo a deep one. Siiakeoverit the chopped parsley. Pat in a layer of masaroni, then some of the chopped ingredients previously mixed and seasoned. Sprinkle e&oh layer well with the grated cheese. The top layer must be of macaroni. Pout in enough of the white sauce to moisten the whole. Pat in a qiick oven to heat, and slightly brown. Serve very hot in the dish it was cooked in.

Note.—-Choppad rabbit, veal, or game could be used instead of chicken. Brown instead of white sauca would do (qaally well. Be cautious when adding the nutmeg.

SCOTCH CHEESECAKE. Required. $-? For the paatsy: Half » pound of flour, six ounces of butter, two buuces of castor sugar. For the cheesecake mixture: Four eggs, four ouaces of butter, four ounces of castor sugar, qnwfcer of a teaspoon!ul of powdered cinnamon. To make the pastry: Mix the flour and sujsrar ? rub in the butter lightly. Mix Bt;'fflj with cold water; roll oat thinly on a floured board, and cut into rounds and place each in a greased patty-tin. For the mixture: Melt the butter in a clean saucepan. Add the sugar, cinna* mon, and the eggs, lightly mixed, but not baaten together. Melt slowly over the fire, stirring one way only. .' Do not cook the mixture, bat just melt it only. Half fill the pastry cases witha spoonful or two of it. ~££ Bake in a moderate oven till a delicate brown. '