Household Hints.

King Country Chronicle, Volume II, Issue 90, 10 July 1908, Page 3

Household Hints.

♦ -- — American Pear Tart.—Required: 2lbs of cooking pears, or unripe windfalls, the grated rind of one lemon, three tablespoonfuls of castor sugar, sixpence worth of cream (about half a pint), powdered cinnamon to taste. For the pastry: Half a pound of flour, 4 ounces of butter, one yolk of egg, one teaspoonful of castor sugar, cold water, pinch of salt. Peel, core, and quarter the pears. Pack them neatly in the pie-dish, putting the sugar and lemon rind in the middle and add the water. Mix the flour, salt and sugar. Rub in the butter lightly. Beat up the yoke of egg with two teispoonfuls of cold water. Mix the flour with this to a stiff paste, using more water, if necessary. Roll it out lightly. Wet the edge of the dish, lay a strip of pastry, damp the top of it, and cover the tart with pastry. Trim and crimp the edges. Raise them with a knife at each end for the steam to escape. Bake the tart in a moderate oven till the fruit feels soft when a skewer is pushed in under the crust. It will probably take about one hour if the pears are very hard. Let it stand for a few minutes when cooked, to render the pastry less brittle ; then, with a sharp knife, cut the crimped edge loose from the dish, lift up the lid of pastry, and spread all over the fruit the cream, whipped and sweetened, and flavoured with cinnamon. Replace the lid of pastry, and serve. If the tart is wanted cola, do not put the cream on till the fruit is quite cold.. Steamed Whiting whiting, a lemon, parsley, a little butter, half la teaspoonful of flour, one teaspoonful of cream. Method : Fillet the fish, put it in a steamer, 1 or, failing this, place the fillets in a soup plate. Stand the plate on a saucepan of fast-boiling water, cover it, and steam until sufficiently cooked. This will be in about fifteen minutes. Turn it on to a hot dish,- pour the sauce over, garnish with slices of lemon and parsley, and serve. For the sauce : Melt a piece of butter the .-i/.e <>i a half a walnut, in a small >tewpan, mix the fiour and milk smoothly together, pour them into the iiu ited butter and stir until it has bo:lccl lor several minutes: then take it otl the fire, and when it has gone oil the boil add the cream, season to taste, and serve. Do not let the sauce boil after the cream has been added. Boiled Mutton Chops. A boiled mutton chop is often ordered by the doctor, but it is a dish that is not often appreciated by the patient. Iry it in the following way : Take just the round lean part out of a, large chop. Rub it over with a little salt and pepper, and simmer gent!;.- until quite tender. Make two tablespoonfuls of broth or beef tea very hot. and add to it a dessertspoonful of tomato catsup and some very finely chopped parsley. Dish, your chop on to a hot plate, pour over the sauce and serve.