Household Hints.

King Country Chronicle, Volume II, Issue 97, 4 September 1908, Page 3

Household Hints.

fiow to Make Puddings

There are certain rules which should be borne in mind when making puddings of any kind. The eggs should be separated when beaten, excepting when a recipe directs otherwise. Be sure to have them whisked until light: The yolks are a ; kled before the whites. The flour must be sifted, and the milk above suspicion, as well as the butter. If in baking a pudding the crust becomes too brown before the ingredients are cooked, cover with a piece of paper. Be careful not to place it on a soft crust, else it will adhere, and ruin the appearance of the dish. Pastry for pies is much more easily made in cold weather. The butter should be kept in ice water, and the flour mixed with ice water.

Take two-thirds of the butter, and the same amount of flour; mix these together gradually with a wooden spoon being careful not to touch the mixture with the hands; then put it upon the pie board, and roll out. Spread over it the remainder of the butter, cut in pieces; roll it up work in the butter lightly; then roll out and make into pies using, what is left of the flour in doing so.

The Value of Honey. Honey, one of the most nutritious and delicate of foods, should be eaten more than it is. Bought in ihe comb, it is. bound to be unadulterated, and will keep one free from sore throat and bronchial troubles. Sago Plum Puddig,-—1 breakfastcupful of bread crumbs; 1 breakfastcupful of raisins; 1 breakfastcupful of sugar; 4 good tablespoonfuls of sago; J pint of milk; i oz. butter; i teaspoonful of carbonate of soda; 1 teaspoonful of spice; and a little lemon peel. Soak the sago in the milk for a couple of hours, then mix the breadcrumbs, raisins, sugar, lemon peel, spice and butter well together with the milk and sago. Thoroughly dissolve the soda in a tablespoonful of milk, and stir it in last. Boil in a well buttered basin for thrje hours or more. Serve with good sauce. This pudding may be made richer by adding more fruit, etc. Pickled Onions.— Two quarts of onions, one quart of vinegar, ioz. peppercorns, i oz. whole ginger. Salt and water. Method: Peel the onions, boil somd strong salt and water, pour it over them, let them stand in this 24 hours, keep the vessel closely covered to retain the steam, after that time wipe the onions quite dry. Boil the vinegar, peppercorns and ginger together, and pour it oyer • the onions; the vinegar must entirely cover them. Cover them over tightly, and keep for several weeks when they will be ready for use.

Rice Balls.—Take a cupful of boiled rice, add half a cupful of milk, one beaten esg, one tablespoonful of sugar a pinch of oalt, and a pinch of cinnamon. Put the milk on to boil, and mix f .he rice and seasoning in it, adding kie eggs last. Cook till thick, cool, m-uld into balls, dip in sifted breadcrumbs, then in the yolk of an egg beaten with a tablespoonful of cold wat.tr, then in crumbs again, and fry in de-ip fr.t. Serve with syrup, with cooked fruit and cream, or with orange in arm a lade.

Potato Pastry.•--■ Pare, boil, and mash very fin.' a few potatoes. Season with salt and popper, and add a large lump of butter. Make a good pie paste and roll out the size and shape of a mediumsized pie plate. On one half of this place the potato, fold over the other half, pinth the edges together closely, and bake in a moderate oven. Pvui' Pas.-,ry\- -Mix Alb. of flour to a past? with a little cold water, roll out-

till one inch thick, and into the centre j put six oz. butter, and two ounces of j lard in lumps; fold the paste over, roll out, set aside for fifteen minutes, then roll again, repeating five or six times. A spoonful of yeast is a good substitute for an egg when making a pudding. Raw potato parings, thoroughly dried, will economise wood when lighting fires. To feed oysters cover them with water and throw in oatmeal. Change the water once a day. Half a lemon dipped in salt will do all the work of oxalic acid in cleaning copper or brass ware. To prevent fish from breaking add two tablespoonfuls of vinegar to the water in which it is boiling. To Clean Black Clothes.—To clean black clothes take a large handful of ivy leaves, cutloff the stems close to the leaves, tear the latter in small pieces, put them into a jug, pour enough boiling water on them to rise about six inches above the leaves. Stuff a cloth on top of the jug, and let it stand near the fire or on the stove for half an hour. Strain the water from the leaves, let it become nearly cool; brush all the dust out of the garment to be cleaned, sponge then with the liquid.

To Keep Saucepans Bright.—lf bright saucepans or kettles have ever to be used on smoky fire, by smearing a little grease over the bright part it will prevent the smoke from blackening it. If washed afterwards in hot water the pan will be as bright as ever Fresh lard rubbed over hew tin-ware and well heated in the oven before it is used, will prevent it ever rusting afterwards