Hints to Housewives.

Feilding Star, Volume XVIII, Issue 109, 5 November 1896, Page 3

Hints to Housewives.

Herring in Whisky - Well wash and clean a red herring, wipe it dry, and place it in a pie dish, hating cut off the bead and split it in two up the back ; put a gill or two of whisky over the hen ing, according to size, hold it one side of the dish, so that it is cohere i with the spirit, set it alight, and whin it goes out the fish is done Take two dried red herrings, pour owt them on a plate two large tablespoonfuls of first rlass whisky or three of bottled whisky; set tire t-> tbe SDirit, and keep turning the herring over in it, catching them by the tad to do so ; when all the spi r it has burnt oiji the herrings will ready If the fish are ver.v lar»<e a>d thick more whisky must be nllowed. This is a much beite • way thau broiling theffoh <ver tbe fi;e. as chej are far more moist and j lie v. Devilled Bones. - Tube 'he bones of Bry remaining joint or poultry which has still some meat on which cut across slightly, and then make a mixinre of • mustard, salt, cayenne, and pepper, and one tab'espoooful of mushroom ketchup to two of mustard ; rub tbe bon' s wt 11 with this, and broil rather brownish.