Household Hints.

King Country Chronicle, Volume III, Issue 127, 1 February 1909, Page 3

Household Hints.

Almond Ice Gream.—Blanch and pound an equal quantity of sweet and bitter almonds, adding a little rosewater to keep"them from, oiling; mix them with some good thick cream, then ice.

• Worcester Sauce.-—This will . keep for years and is most excellent It is best to have all vinegar from pickles, such as walnuts, mixed pickles, etc., as it takes the place of other vinegar and makes the sauce a good colour. Pound half an ounce of cayenne pepper, half an ounce 0: eschalots, and one eighth-of an ounce of garlic, in a marble mortar, adding gradually a quart of white vinegar, and press all through a hair seiVe, add a gill of Indian soy, then bottle and cork for use. If you find this too tedious a method, after pounding the dry ingredients put them into a jar and pour the boiling vinegar on to them. Cover closely and let it stand till the vinegar has well extracted the flavour of the ingredients, and add the-soy just before bottling.

Apple Cream.—Peel, core, and slice s"x large apple; into an enamelled saucepan with 2oz. of sugar, three cloves or a ring of lemon rind, and half a pint of water; boil it to a pulp, and add Joz; of leaf gelatine. When this has quite dissolved in the apple puree, rub it through a hair seive. Whip a quarter of a pint of cream to a stiff froth', stir the apple puree on to it, and add the yolk of one egg. Mix well and pour into a china mould that has been previously rinsed out with cold water.

Supper of Rabbit. —Cover the bottom of a pie-dish with gravy or water; on this place slices of raw potatoes, then neatly cut joints of rabbits, on this slices of onions; season with pepper, salt, and chopped parsley; sprinkle with a little jellied stock or water, fill the dish in this way. , Then cover the whole with slices of potatoes, forming a roof in place of pastry. Lay a little fat on the potato. Bake in a slow oven three or four hours.

Onions in Cream. —Wash, peel and cut rather fine, four large onions, put into a stewpan with enough cold water to cover them; add a little salt, and boil briskly for about twenty minutes, or until onions are tender. Drain off the water, add cream enough to cover tha onions, let the whole come to the boil, add two tablespoonsful of butter, melt, mix, and serve. Season to taste.

Brown Cake. —lib. flour, Jib. sugar; Jib. butter; Jib. sultanas or raisins.; lib. currants; Jib. peel; one teaspoon- 1 ful of spice if liked; one te2spoonful of carbonate of soda, dissolved in a cupful of mlik;.Joz. ginger; two tablespoonsful of vinegar. Beat butter and sugar together, add fruit, etc., milk and flour, vinegar last-of all, and bake three hours in a moderate oven.

A polish for mahogany furniture which will gradually darken its colour may be made from alkanet root and linseed oil. Place the alkanet root in a jar and cover it with.linseed oil, stand the jar in a saucepan of boiling water, and keep it at a gentle simmering heat until the oil is of a dark red colour. Strain off the oil, and when cool use it as an ordinary furniture polish by applying a little of it on a flannel to the furniture, and polishing it with a soft cloth.

To make boots waterproof, give them two or three coats of the following preparation, -and polish them in the ordinary way with a rush: —Place three ounces of spermaceti in a jar, and stand the jar in a saucepan of boiling water till the wax has melted. Add a quarter of an ounce of finely-shredded indiarubber, and stir the mixture till it is smoothly mixed. Add' half a pound of tallow, two ounces of lard, and four ounces of amber varnish. Mix the ingredients well together, and when nearly cold it will be ready for use.

To remove rust from the bright parts of grates and from fire-irons, smear them over night with salad oil, and next day polish them with a paste made of emery powder and paraffin. Before shutting up a house . for any length of time, try preventive measures against rust. Polish the castiron work with blacklead mixed with gin, and rub the bright parts over with a mixture of equal parts of copal varnish, olive oil, and turpentine, thoroughly blended.