Household Hints.

King Country Chronicle, Volume III, Issue 112, 3 December 1908, Page 3

Household Hints.

Candied Peel. Cut the peei in thin strips, with none of the bitter white skin in (oranges and lemons) adhering, and soak in salted water for twentyfour hours. Remove all taste of the salt by washing in several waters, cover with clear cold water, and stew until tender. Add sugar to the water in proportion of a pound to a pint, and stew until it becomes a thick syrup. On dropping a little of the syrup into cold water it should brittle if done. Then remove from the fire and lift the candied peel from the syrup, laying on plates to dry.

Cucumber Cntsup. Grate one dozen large cucumbers, and half a dozen large or one dozen small onions. Strain through a coarse cloth and throw away the juice of both onions and cucumbers. To the pulp add two quarts of apple vinegar, last and black pepper as liked, and two pounds of brown sugar. Mix well, and put into largemouthed bottles, and cork tightly, sealing with sealing-wax; keep in a cool place. For meats and vegetables.

Black Currant Vinegar.—Twelve pounds of freshly picked fruit are required. Put into a jar and crush, or rather pound, with a rolling pin; cover with vinegar for 48 hours, then put them into a hair seive with a basin underneath for the juice to run in. When all the 'juice fhas dripped from the I'riut, put the fruit into an enamelled pan, cover with cold water, and let it come to a boil. Remove the pan from the fire and press the fruit through the hair seive into the basin which contains the vinegar, mix it up well together; measure, and to every pint allow one cupful of brown sugar; put the sugar into the saucepan, and then pour on the vinegar; set the pan on the fire, bring to boiling point, and boil for five or six minutes.

Scrambled Ham and Eggs.--To six well-beaten eggs add a teacupful of cold boiled or fried ham, minced fine, with a generous pinch of pepper. Put into a frying pan with a tablespoonful of butter or dripping, and, when hot, pour in the mixture, and stir carefully

until the consistency of custard. Serve hot.

Lemon Cornflour Mould. —Put two tablespoonsful of cornflour into a basin, and make it into a smooth paste with the juice of four lemons. Into a quart of water put the rinds of the lemons, and four tablespoonsful of sugar. When boiling strain this into the cornflour, stirring all the time. Return to the saucepan and stir till it boils, when the mixture should be thick and clear. Pour into a wet mould, and when cold, serve with a thin custard.