Household Hints.

King Country Chronicle, Volume II, Issue 92, 24 July 1908, Page 3

Household Hints.

Tomato Soup.—Take the following ingredients, cut them into small pieces, and fry in about two ounces of butter: Two ounces of bacon, one carrot, one head of celery, one eschalot and one or two onions. When the vegetables are nicely fried, add three pounds of fresh tinned tomatoes, three pints of stock (white if possible) pepper and salt. Let the. soup boil gently for about twenty minutes.

Plain ice cream. —Sweeten some thickened cream, and whisk it for ten minutes, then put it into the ice pot as it is freezing. If the cream is not rich enough,'add the yolk of three eggs to every pint of cream ; flavour with vanilla, cinnamon, or any other spice. Chocolate Cream. —Scrape into one quart of of thick cream one ounce of the best chocolate and a quarter of a pound of sugar. Boil and mill it. When quite smooth take it off, and allow it to get quite cold. Then add the whites of eight eggs, whisk and take off the froth on to a sieve, then serve the froth in glasses to rise above the cream.

PRESERVING EGG'S:

Some interesting experiments have been carried out, by a French scientiest to determine the comparative effects of preserving eggs by freezing and lime respectively. He states that freezing is much superior to the ordinary lime system from the hygenic point of view, since under the influence of low temperature, even when maintained, for several months, no perceptible change in appearance or taste of the egg results, and the article is suitable for any ordinary purpose. One great advantage of cold-storage preservation is that the yolk of the egg retains its position in the white envelope, and does not gravitate to the lower end, as in the lime preservation. Nor does it spread out when the shell is broken. The albumen, however, becomes a little more watery, but there is no perceptible change in colour. It is essential that that the ( temperature should be maintained at a constant point, and as near minus one degree centigrade, with a hygrometric degree as near 7S as practicable. In the United States refrigeration is the' most generally practised form of preserving eggs, and the practice is gradually becoming more popular in Europe. Notwithstanding the ..enormous quantity of eggs imported into Great Britain, the value of the imports are on the up grade. The official returns from the Board of Trade give the value-for the values for the past three years, namely,— 1905, £6,812,436, ; 1906, £7,098,137; 1907, ££7,134,53With the addition of imports of poultry, the total value poultry and eggs received in Great Britain sxceeds £8,000,000 sterling.