Household Hints.

King Country Chronicle, Volume III, Issue 143, 29 March 1909, Page 3

Household Hints.

Tomato Chutney. Before the tomato season has gone, I have a chutney recipe that I would particularly recommend as a savory accompaniment to cold meats. It doe? not belong to the sweet order of chutney, but is more piquant to many tastes on that account. You take about fifteen large tomatoes, peel and slice them and put them on to boil with a quart of water and a quart of vinegar. Then add a few cloves and peppercorns, a teapsoonful of ground ginger, Jib of salt, Jib chopped chillies, 1 Jib sugar, Jib raisins, with say, half a tesapoonful of cayenne and a spoonful of allspice. The mixture should be boiled to the consistency of jam, and then bottled in small bottles and tightly corked and sealed. One should always be particularly careful in sealing well any tomato condiments, on account of the danger of fermentation.

Hints on Stewing Fruit. One or two little hints as to the proper way of stewing fruits may be acceptable. Fruit is always nicer stewed whole or in halves than cut into small pieces, and should be cooked in an enamel pan. The syrup should be made first and brought to boiling point before the fruit is put in, and then the pan should be removed from the fierce beat of the stove to where it will stew gently. A squeeze of lemon is a great improvement to either pears or quinces which fruit should always be cooked till of a rich, pink colour. In cooking prunes, a tablespoonful of golden syrup added to he juice renders it better and thicker. Warmed-up Vegetables. Parsnip Cakes.—Mash cold parsnips and form into small cakes. Dip into beaten egg and breadcrumbs, salted and peppered and fry. Serve hot,with sprigs of parsley. Carrots, turnips and potatoes can be used in the same way. and if the quantity of the vegetable is small add some finely crumbled breadcrumbs. Tomatoes.—Take tomatoes left over from dinner, season and thicken slightly with flour. Just before turning into slices of hot buttered toast add one cupful of cream, the richer it is the better, with a pinch of soda. Serve at once. A nice dish for supper. Vegetable Souffles.—Take left over asparagus tips, peas, or sliced raw tomatoes, or almost any left over vegetables, mix with a rich cream sauce. If tomatoes are used a pinch of soda mut be used. Season well with salt and pepper. Beat three eggs, whites and yolks separately. Pour in the yolks then the whites, and bake in hot oven.

Baked Pudding. Soak three quarters of a pound of scraps of bread in cold water till perfectly soft, then squeeze dry and place in basin. Add to the bread two ounces of sultanas and one ounce of citron chopped small, a pinch of cinnamon, and three well beaten eggs. Work in three tablespoonsful of flour and sufficient milk to make the whole of the consistency of thick batter. Pour into a greased piedisb, and bake till set Serve hot. This pudding will be equally good if boiled, and will then require a sweet sauce. Cabinet Pudding. Pour one pint of boiling milk over half a pint of fine breadcrumbs,sweeten to taste, and add a little grated lemon rind. Beat the breadcrumbs with a fork, and add a piece of butter the size of a pigeon's egg. Beat the yolks of two eggs, and add to the bread, etc. Pour into a greased pie-dish and bake until set. Take the pudding out of the oven, spread it over the top with raspberry jelly. Beat the whites of eggs to stiff froth, adding two tablespoonsful of sugar. Put this over the pudding and return to the oven long enough to colour it a delicate brown. Serve cold. i Nice Potato Pie. Mince and par-cook the meat, and season. Have ready enough mashed and seasoned potatoes as will cover a small pie-dish, put in the par-cooked seasoned meat, pour in a little gravy, flatten the potatoes and put over the dist; take a fork and mark the top, then set in a good oven. When the potato lid is of a golden colour the pie is done. To make the mash, add a little milk, some dripping, pepper and salt to taste; mash well in the hot saucepan with the rolling pin, then press to the shape of the dish, and place on with floured fingers. You will know the pie will eat better if it could be warmed. Meat puffs may be made in the same manner without a dish, or with paste without tins. Feathers may sometimes be deordorised by exposing them to a high temperature. This is accomplished by steaming them, as is done at steam cleaning establishments, or by baking them in the oven, or by exposing them to the heat of the sun. At times all these methods fail. The following method is always sure to be satisfactory: Put the feathers into a large bag of mosquito netting, and soak them for two hours in chloride of lime water, then rinse them in several waters and dry in open air. The feathers must be put loosely in the bag, and the bag shaken frequently while they are drying. Allow half a pound of chloride of lime to eight pailsful of water, and be sure that all the lime is dissolved.

The pastoral industry itself is moving in the direction of seeking assistance from the plough, and dairying which is essentially a branch of farming, cannot be expected to reach a condition of continuous progress without a permanent foundation upon the cultivation of the soil. Some farmers and dairymen have a mistaken idea that if their cows are from a certain family or breed they are all right and cannot be otherwise. In most horses at the age of fifteen the teeth have become rough and uneven, and from that time on the horse is a bard keeper, and the real cause is not known by the owner.