Ladies' Column

Feilding Star, Volume XIII, Issue 82, 9 January 1892, Page 2

Ladies' Column

By Huia. T I keep his honse, I wash, wring, brew, bake, scour, dress meat, make the beds, and do all myself. — Shakespeare. Hints to Housexeeperß. To the wife who has to proy:de on a very small income, a few hints may be useful. No matter how plain a meal may be, if nicely cooked aud daintily served it will proye appetising. The first thing to be considered is the tablecloth, which should be spotleßßly#ean and well pressed, and see that you have table napkins, and a few.flowers. These will add considerably to the appearance and comfort of the table. Whatever jour dinner may consist of, -let it be^well dressed, you will, find it much, mora^appreciated than a more elaborate one badly served. Ingenuity, care, and taste will do much to remedy the want of means. If the wife is not a first-rate^ cook letfher practice on one dish more frequently than on others till she can make it to perfection. It is said that cooks, as well as poets, must be born— not made ; but I think that affection may supply' the birth right of talent, and the deßire to add to home happiness be strong enough to help 'the unpractised hand. Much -waste is saved by knowing how to make little tasty dishes. Often yqu have, % little cold meat left, from yesterday's dinner . which is not sufficient for another meal, but which' would make some little dainty for tea or breakfast, and it; is for the purpose of telling how to .make a few of these that I haye written this artiple^ v A very nice breakfast dish is made by taking slices of cold meat, either beef or mutton will do, dipped in egg and breadcrumbs and frying a nice brown. ; This- must be served yery. hot. . .' ;f cjl Ham Toast.— Gut some thin slices from a stale loaf, toast them, and cut into square pieces, put two well-beaten eggs into a stewpan, with, an .ounce of butter and a. little -grated ham,lsEir it over the fire till it thickens,- and spread over the toast ; serve hot. '".'. ■''"'■' Kegeree: — Boil half -a^otipfal* of rice tender ; two eggs (very hard),'when xjold chop them small;; take.jthe remains of any cold fish, mince it fine, 'and mix all well together, 1 put' the mixture into a stewpan, with a littlefresh.hutter.stew it till thoroughly .i hot, stirring, it io^)reyent its burning,: season . with pepper and salt, and serve hot, taking bare not to make it too moist. ..."""'. „, ■ ' ■ Breslan of Beef.— Cut some%iei&B of under-dressed beef into' strips* about the size of your finger,' dredge (.them with flour, and fry them, in butter, a light brown, drain them ', and put r into a-stew-pan with some gravy which has been well seasoned withpepper, salt, shlalldt, [and anchovy. Jtist before you 4er.ve add two spoonfuls of vinegar; serve them hot, with the gravy poured over, them. -.-j£ -• . • : --.v vaETxtL'wsxrail daamiii Wash for Bunburn.4-Take two drachms of borax, one ot-Boman alum, one of camphor,: half an ounce. ,of sugar candy, and an ounce j>f_ ox gall"; mix' aiuT stir well for ten minutes, or BO,i and repeat this stirring three times a day for a fortnight till it appears clear and toanspjireht ; strain through blotting paper .and bottle upforuse. -•■>-•.,■ i t ...-.-;.;.& Flies.— Cold green tea, very strong and sweetened with sugar will, when set about a room in saucers, attiactfllafiijnideaifoy them.- . .. : - '■■(- \ ? - ;*%y -■ ■' China and glass.— The': best material for cleaning porcelain or glass is Fuller's earth, but. it must be ; carefully cleared from all rough ; or harei particles which would endanger the polish of the surface.