Household Hints.

King Country Chronicle, Volume III, Issue 126, 28 January 1909, Page 3

Household Hints.

CrfX(ii< !'• . .'i:'. ; •• :i thick sauce from ice r-.ij.fu! of milk, two level tablespoonfi!l of butter, and four level of flour. Cook five minute.", season with salt, pepper, and celery salt, a few drops of lemon juice, and a tablespoonful of finely-minced parsley. Add two cupsful of cold, cooked veal, chopped fine, and cool the mixture. Shape into little rolls, dip in an egg beaten with one tablespoonful of water, then roll in fine bread crumbs. Fry in deep, smoking hot fat. Be sure to coat the whole surface with egg. and to have the fat very hot, as the mixture has been cooked once and merely needs heating to the centre and browning on the outside. Dandelion Salad. —Wash a pint of young dandelion leaves, break apart, put in a salad bowl with three green onions, sliced, and mix with a dressing of a scant tcacupful of cream, a tablespoonful of sugar, half a teacupful of vinegar, salt and pepper. If the dressing is not all used, if kept cool, it wilt keep a day or two. Drying Orange Peel. Careful people will save all orange peel, as when it is dried it is an excellent thing for aiding to light a fire quickly. To Clean Knives. - Take a large cork and dip it into bathbrick which has been moistened with water, then rub the blades well with the cork; it removes all stains, makes the steel bright, and does not wear the knives out or soil the hand. Chamois Leather. Washing is the best way of cleaning a dirty chamois leather, says the Canadian Jeweller, but it is sure to come out stiff and bard unless special care is taken to prevent it. Use common soda, soft soap, and preferably salt water. First rub the soap well into the leather, and leave it for a couple of hours in weak, warm soda water. Then wash until clean. Instead of rinsing in clean water, and removing all trace of soap, rinse in weak soapy soda water, like that first used for washing. It is the soap left in the leather from the ringing solution that keeps it soft n: i smooth. After rinsing, wrine- <»;', *!'••■ leather in a coarse towel, ami dry quickly; then brush well nnd pull out and rub it thoroughly -ti the hand. If you follow tins rr.et'r.od carefully. your leather should come out as soft and pliable as when new.

How to Dye Feathers Blue.- Ostrich feathers can be dyed blue by passing through an indigo bath made to the desired shade. The feathers must L>first soaked in hot water and allowed to drain before they are put into the dye bath. When they are taken out, rinse in two or three cold water. Place- a tray before a good fire, cover it with a cloth and lay the feathers on it. Shake occasionally as the filaments unfold.

Marmalade Pudding. Put threequarters of a jound cf bread crumbs into a basin, add four tablespoonsful of finely-chopped suet, two tablepoonsful of sugar, pinch of salt, and one teaspoonful of baking powder. Beat up one egg and half a pound of marmalade and a cupful of milk. Pour them among the dry ingredients. Mix well and pour into a greased mould, cover with buttered paper. Steam for two and half hours. Serve with sweet sauce, with some marmalade mixed to flavour it.

Bachelor's Pudding. Chop two tablespconfuls of suet, put it into a basin with tv.-o heaping teaspoonsful of sugar, two ozs. of seeded rasins, two tablespoonsful of bread crumbs, one tablespoonful of baking powder, half a teaspoonful of ground ginger, and a little grated nutmeg. Mix well together with one well beaten egg. Butter a mould thoroughly and throw into it two tablespoonsful of brown sugar; shake well, so that the mould is entirely covered; pour in the mixlure, cover with buttered paper, and steam for one and half hours.

Cherry Pudding.—Put into a saucepan two tablespoonsful of butter with two tablesponsful of flour; blend well together over a gentle fire; add one pint of milk very gradually and stir until boiling; pour over a quarter pound of breadcrumbs, and grated rind of one lemon, four tablespoonsful of sugar, one f.ablesponful of vanlila extract, quarter pound of crystallised cherries cut in halves, and three well beaten eggs. Pour into a mould well greased and decorated with cherries at the bottom. Cover with buttered paper and steam two hours.