Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 409, 10 March 1904, Page 2

Housekeeper

USEFUL 4BSJj?IP smelta or fish of' any sort in ' VI%V tamon J n "' o9 when you wish to jgISW; keep the flesh white, ■ '" If you keep parsley wrapped up in a piece of wet cheesecloth, you can keep it for several weeks without it spoiling. When moulding a cream mixture or gelatine mixture have a mould just the right size. It is not so apt to break when turned out as if the mould is too large. KITCHEN NOTES. Dry the leaves and left-over stalks of celery and keep them in a self-sealing | glaßa fruit jar to flavour soups with. | When a lamp wick is too short, do not throw it away. Wash it and baate a strip of white muslin to the end and use it a week or two longer. It yellow soap is taken from its wrappings and stood edgewise'on a shelf or put in a bag and hung near the kitchen range for a few weeks it will last decidedly longer than otherwise. A teaspoonful of treacle or soft soap added to a saneer of blacking with vinegar is a first-rate stove polish and the stump of an old broom does better. and quicker work than a blacking bruah. If a newspaper is spread on the baok of the kitchen range and stove shelf before the dishes are put there to warm, they will not soil the table linen. STAFFORDSHIRE SYLLiBUB. Put a., pint and a halt of white wine into a punch bowl with some grated nutmeg. Sweeten to taste, and stir into it nearly two quarts of new milk well frothed, pour a can of clotted cream, upon top, arouad place finger biscuits. Powdered cinnamon may be added if liked. MACARONI MILK. Simmer tho. macaroni in milk and flavour with lemon peel, vanilla, or nutmeg. Sweeten to taste. TOM ITO SAUCE. Put a dozen, tomatoes Unto a stewpan with an onion sliced and a, little parsley, thyme, pepper, and salt, add two ounces of butter and two cloves. Set the pan over a slow fire or small gas stove. When all is cooked, strain through a hair sieve, adding a lifctte vinegar and bottle for use. Thiss&uoe will not keep long. There are many ways of preserving tomatoes; but now they nuy he bought nearly all the year round, it ia waste of time. A STUFFED CALF'S HEAD. Choose the head of a very white colour, by this you will know it is fresh. Should it be of a dark colour, keep it well covered in water all night. Remove the tongue and make a forcemeat with a pound of veal, a pound of veal suet—. these should be minced separately—then pound the veal and add the suet, afterwards pounding together, adding a sufficient quantity of fine bread'Ciumbs that have been steeped in cream* Throw in a handful of mixed fine herbs lightly fried in butter, seasoned with pepper, salt avd spice, and mix all well together with three well-beaten eggs. Skin the tongue and put it into plaoe again, then fill the head with forcemeat. Fasten and cover with rashers of bacon,; then wrap the head in one single fold of clean white linen and put it into a stew-pan with any- trimming of butcher's meat you may have,, some carrots, two bay leaves, two cloves, a clove of garlic, a bottle of good white wine and enough good stock to partly cover it. Cover tightly and let it simmer for three hours without stopping. When ready, drain and dish.