Househeld Hints.

King Country Chronicle, Volume II, Issue 102, 15 October 1908, Page 3

Househeld Hints.

Pros.%'d reef. This make? adi ii:.ious luncheon or sup; or dhr-h. and for a high tea you i _ rr.:io; wish for ivr.y----t .ing nicer. Get a p : ecc c.f i!ie brhhe: and trim off some of the fat if there itoo much. Kub the beef with salt and leave it for a day or two. Tee": wash off the salt, put the hoof into a large saucepan, and add enough water to cover it, with six cloves, twelve pepper corns, six allspice, two small blades of mace, all tied, in a muslin bag. Boil slowly, skim well, and then add two or three small white turnips, peeled and cut small, an onion or two, a head of celery, three young carrot*, and a bunch of parsley and thyme. JV.il up again; once more skim, arid then si?nmcr slowly for three or four hours. Take up the meat, and remove the bones: put the moat on a fiat dish, and place another on the top, with a heavy weigh.t on it. When quite cold trim the meat, brush it over with melted glaze, and put it away on a cold dish. The liquor will make excellent stock for soup, if strained. Egg Salad. —Boil hard the number of eggs required. When cold separate the yolks from the whiles. Cut the whites into shreds. A pair of scissors is perhaps best fo ' this purpose. Kub the yolks through a sieve, and season with mustard, salt, pepper, sugar, and vinegar, and make to a smooth paste with rich cream or melted butter Shape into little balls. Make individual nests of lettuce leavs s, well crisped in cold water, and lit closely together n a large round plate. Spread the shredded whites in the bottom o:" the nests, and into each one drop three golden balls made of the yolk mixture. tipping each ball with a bit of mayonn.is?. This method of arranging a salad makes serving very easy, each little rest being a portion which may bs lifted out easily. Milk Toast. — To two cups scalded, not boiled, milk (if there is scum it must be removed) stir in a paste made of a scant tablespoonful and a half of flour wet in a little cold water. Add to the flour while dry a saltspoonful of salt. Mix the paste with the milk and cook in a double boiler, stirring constantly, until as thick as cream. When about done add a piece of butter the size of a walunt. The bread toasted dry should be dipped into the sauce, each slice remaining until tender. Then pile upon a dish, and pour over the whole whatever sauce is left. Yorkshire Tea Cakes. — Three-quar-ters of a pound of flour, 1J gills of milk, loz. of butter, 1 egg, soz. of German yeast, I tablespoonful of caster sugar. Cream the yeast and sugar in a basin with a wooden spoon, melt the butter in a saucepan and pour the milk on it and make it lukewarm, pour this into the yeast and sugar, mix. Pour the yeast and sugar through a strainer into the centre of the flour. add the beaten up cp;g, and mix all together. Flour the board and turn the dough on to it, knead ; t, and cut it into cakes. Grease some cake tins and put the cakes in and stand by the fire to rise one home, then bake for about fifteen minutes.