Household Hints.

King Country Chronicle, Volume III, Issue 133, 22 February 1909, Page 4

Household Hints.

Green Vegetables. Can be kept fresh for days 'ny-welting them, and then rolling them up in paper, screwing the ends to keep out the air. . To Clean Decanters.—Put a tablespoonful of salt in each decanter, moisten with vinegar, shake well to clean the inside of the bottle; then rinse thoroughly with cold water. Before Putting Fruit into a Cake. Warm it and flour well, and do not stir the cake much after the fruit has been added; otherwise it will sink to the bottom. Tomato Patties. Cut the tomatoes as if for stuffing and take out all the inside. Have ready some cooked peas, and, if procurable, a little cooked chopped celery. (This is not necessary.) One dessertspoonful of finely chopped onion. Fry the onion and the chopped inside from the tomatoes with a little butter, and add to them salt, pepper, sugar, and, if liked, a little grated nutmeg. To this mixture add some nicely boiled peas. Fill the tomatoes with the mixture. Make some rounds of mashed vegetable on a fire-proof dish, and put the- tomatoes on to them. Then bake them from 10 to 20 minutes to cook the outside of the tomatoes, and serve garnished with parsley and brown bread crumbs. If there is no r fire-proof dish, cook the tomatoes on a greased tin and then lift them on to the vegetables, which should be placed on the dish. Tongue Salad. — Required: One pound of cold, boiled tongue, one saltspoonful of white pepper or paprika, two tablespoonsful of lemon juice, half a pint of mayonnaise dressing, two heads of celery, half a pint of aspic jelly. Cut the tongue into dice. Sprinkle it with the lemon juice and pepper. At serving time heap it in a small pyramid in the centre of a flat j dish. Put around it at the base the celery cut into thin slices. Around the outside of the ceiery put a thick rope j of mayonnaise dressing and chopped aspic. Then a rope of finely chopped beets, and, if you like, outside of this finely-chopped hard-boiled yolks of i p gK<- Send at once, to the table, j This salad is capable of great diversity. The celery may be mixed with , the tongue and mayonnaise, or it may be served on lettuce leaves, garnished with a heavy rope of finely-chopped aspic jelly, outside of which arrange a garnish of the tips of cress. Apple Snow.- Stew some apples to a pulp, place in a glass dish. Switch up yolks of 2 eggs, and with a pint of milk and dessertspoonful of sugar bring almost to boil Pour this over the apples. Beat whites of eggs to a froth, and pile on top of custard. Pepper a Itille sifted sugar over it. A few small pieces of red table jelly scattered over top improves appearance. A Cheap Trifle. - Take some savoy fingers or stale sponge cakes, divide themr-"*pread on a n ' ce layer of raspberry jam, press the two halves together, arrange in a glass dish, pour a little sweetened cold milk over them and let them soak for at least three hours. Add more milk if your notice that the cakes absorb the moisture without softening. Make a custard, using either eggs or one or" the patent custard powders now obtainable. When it is quite cold and the cakes are well soaked, pour thecusttard over them. Blanch and halve some sweet almonds and sprinkle over the trifle. A few drops of brandy added to the milk in which the cakes are soaked is an addition liked by some people.