Household Hints

King Country Chronicle, Volume IV, Issue 221, 4 January 1909, Page 4

Household Hints

RICE SOUFFLE. Take one heaped tablespoonful of ground rice, a capful of milk, two yolks of eggs, the grated rind of one lemon, three whites of eggs, half a teaspoonful of vanilla extract, and a heaped tablcspoonfol of sugar. Put the milk on to boil, sprinkle in the ground rice and sugar, add the grated rind of lemon, and stir the mixture till it thickens. Remove it from the fire and cool it a little, then stir in the yolks of the eggs and the whites beaten to a stiff froth. Add the vanilla, and pour the mixture into a greased mould, covering it with buttered paper. Steam it gently for forty minutes. Serve the dish with a sweet custard sauce.

SWEET CHUTNEY. Twelve green, sour apples, six green tomatoes, four small onions, a cupful of rasins, two tablespoonfuls of mustard seeds, two of salt, one of powdered sugar, one cupful of brown sugar, two grcen peppery one pinch of cayenne, and one quart of vinegar. Remove seeds from rasins and green peppers, add the tomatoes and onions, and chop all fine. Put sugar and spices and vinegar in a saucepan, bring to a boil, then add the chopped mixture. Simmer all for an hour. Then add apples pared and cored. Cook slowly uittil soft. Keep in small bottles well corked.

SHIN OK BEEP AND MACARONI. This recipe is very economical, as well as being nutritious. Cut up the meat, allow a pint and a half of cold water to each pound, and put in a stewpan. Bring very slowly nearly up to a boil, and then simmer gently, closely covered, for four or five hours. Break up two ounces of macaroni for each pound of meat, and add it to the stew about forty minutes before serving. Season with pepper and salt and a spoonful of chopped parsley, and serve with a good dish of potatoes. BREAKFAST BRAWN. Tatcr one pound of cooked meat; if possible, let about one third be of lean bacon or ham. Chop it finely, and season highly with pepper and salt. (Dissolve two teaspoonfuls of gelatine powder in three-quarters of a pint of stock, reason it and add the meat. Pour into a cake tin, scattering chopped parsley in it, and here and there a slice of hard-boiled egg. flace a small plate on the top with a weight on it. Torn out when cold. RICE FROTH. Stew three-quarters of a teacupful of rice in a pint and a quarter of milk until quite tender (three hours). When nearly cold, mix the yolks of two eggs with rice, put a layer of raspberry jam in a glass dish, then rice, then whip whites to a stiff froth for top. TOMATO SAVOURY. Plunge four tomatoes into boiling water, skin, and place in a saucepan with a piece of butter the size of a walnut. Let them simmer until tender, then break an egg into the saucepan, add pepper and salt to taste, and beat all well with a fork. Have ready four squares of buttered toast, on which spread the savoury, and serve hot. To the above could be added cheese, sardines, or ham, if preferred.

ANCHOVY TOAST. Take six small rounds of bot battared toast, two bard-boiled eggs, and ancbovy paste. Rub tbe yolks of the eggs through a sieve, and cbop tbe whites finely. Have ready tbe rounds of toast, and spread them with a thin layer of ancbovy paste. Arrange a neat border of tbe chopped white of egg round tbe toast, and sprinkle tbe yolk in tbe centre. Place tbe rounds on lace paper and serve thorn. MASHED CARROTS Arc delicious, and are not served often enough. Try this recipe: Scrape three fargc carrots and boil till tender. Drain an mash thoroughly, adding an ounce of butter and a little milk, white pepper and salt to taste. Set on a fire and stir till the carrots are hot, then stir in a teaspoonful of chopped parsley, and serve at once. A GOOD FAMILY CAKE. Required: Half a pound of good beef dripping, one pound and a half of (lour, two teaspoemfuts of carbonate of soda, half a pound of sugar, one ounce of carTaway seeds, one pint of milk, two ounces of chopped peel. Rub the dripping into the Hour, and tbe sugar, carTaway seeds, and peel. Dissolve the soda in the milk and mix into the dry ingredients. Beat well, and bake in a moderate oven for an hour and a half. TOMATO PASTE. Required: Three large tomatoes, three ounces each of grated che?se and breadcrumbs, half an ounce of butter, half an onion (chopped finely), cayenne and salt to taste. Peel tbe tomatoes, and mash them in a saucepan with tbe butter and onioo. When cooked add tbe eggs, and stir till thick, gissoa highly, *4 wben off Uw fin,

stir in the cheese and breadcrumbs. Pour into pots, and use for sandwiches. EGG SALAD. Required: Three or four hard-boiled eggs, one lettuce, three tomatoes, salad dressing. Break up the lettuce in the salad bowl, and on the top arrange tbe hard-boiled eggs, cut in halves lengthwise, and tbe tomatoe cut in quarters. Pour over salad dressing and serve. Curried Beef.—Take about two ounces of butter and place in a saucepan with two small onions cut up into slices, and fry them a light brown; then add one teaspoonful and a half of curry powder. Now put in the beef, cut into pieces about lin. square, pour in from a quarter to a third of a pint of milk, and let it all simmer for 30 minutes; then take it off and place in a dish with a little lemon juice. Whilst cooking stir constantly to prevent it burning. Send to table with a wall of mashed potatoes or boiled rice round it. It greatly improves any curry to add with the milk a quarter of a cocoanut scraped very small and squeezed through muslin with a little water. This softens the taste of curry, and, indeed, no curry should be made without it.

Rich Cabinet Pudding. Required: Three sponge cakes, one large macaroon, one pint of milk, two eggs, dried cherries and angelica, or sultanas, and chopped peel. Butter a mould, orna ment it with the fruit, and put into it the sponge cakes broken in pieces and the macaroon crumbled. Pour over the milk and eggs, beaten together Stand for 30 minutes, then steam for threequarters of an hour. Turn out and serve cold.

Sago Mould.—Required: Four ounces of sago, half a pint of fruit juice, six ounces of loaf sugar. Wash four ounces of sago, steep it for half an hour in cold water. Add half a pint of any fruit juice, six ounces of sugar, and boil quickly till clear, stirring occasionally. Pour into a mould and let it stand till next day; then turn out and serve with cream or custard.

The Sick-Room.—A cure for sprains is to bruise a handful of sage leaves and to boil them in a gill of vinegar for live minutes. Apply this in a folded cloth to tbe part affected as hot as it can be borne.

The Nursery.—A little borax added to the water in which a baby is bathed has a very good effect upon tbe tender skin of a small child. Oatmeal is excellent for tbe same purpose, and also for dusting tbe child's skin after the bath.