Household Hints.

King Country Chronicle, Volume III, Issue 145, 5 April 1909, Page 3

Household Hints.

A Cop of Arrowroot is delicious if well made, but very tasteless if not sufficiently boiled and flavoured. Take a nice clean saucepan, and rinse it well in cold water. Place half a pint of milk in it and let it boil up. Put a dessertspoonful of arrowroot in a basin, add to it by degrees a little cold milk, and stir into a smooth paste. When the milk quite boils pour it on the arrowroot, and stir well with a wooden spoon. Return to the saucepan and cook slowly for five minutes. Add a teasponful of brandy to flavour it, and a few drops of lemon. Serve in a gniel cup with sugar and a rusk.

Plum Sauce.—Six pounds dark plums, 3lbs light brown sugar, 3 pints 'vinegar, 1 teaspoonful cayenne pepper; 6 tablespoonsful salt, half an ounce each of whole pepper, cloves and allspice, then i small handful whole ginger well bruised. Put all into the preserving pan, boil until the stones arc free, then strain through a coland»r, and when cold bottle.

Breakfast Disb. -Boil the required number of eggs ten to fifteen minutes, let them stand in a basin of cold water then shell the eggs, cut them into quarters,and serve them in sauce made as follows:—Put into stewpan Joz butter, half an onion cut into small dice, and fry it a golden brown. Have ready a dessertspoonful of arrowroot, mixed with |four teaspoonsful of milk, and the yolks of two raw eggs, season with salt, a small pincb of cayenne pepper and five drops of lemon juice. Stir these well together then pour the whole into the boiling butter; cook over a Uloderate fire, stirring all the time, th-n add a spoonful of Tarragon or other vinegar. Put the eggs in the sauce just long enough to get warmed through; turn on to a hot dish, and sprinke mixed caper* over.

and Cuatard Pudding.—Place a layer of thin buttered bread in a shallow pie dish. Sprinkle over this any small, dry pieces of cheese, and a seasoning made of mustard, salt and cayenne pepper. Repeat this till the dish i§ full, and pour over a custard made of one or two eggs beaten up in a pint of milk. Bake in a alow ov.sn till quite set. Serve grated cheese on a separate small dish.

Peach Jam.—To every lib stoned peaches allow 1 lemon, fib sugar, 4 gills water. Wipe and stone the peaches, crack half the stones and put the kernels in with the fruit; boil the sugar, water, and lemon juice together for ten minutes and remove the scum; slice up th-« fruit and put it in; stir until it boils, then boil gently and steadily for about 15 hours. When it gets firm and thick it is ready to pot.

Clean Frying Pans by scouring with salt the moment tbey are done with, then wipe with a clean cloth.

When boiling beef add a little vinegar to the water if yon wish it to be tender. To improve the flavour add two bay leaves and a bouquet of sweet herbs.

Buckets, however dirty, may be cleaned with line coal ash moistened with paraffin. Use a coarse cloth for the purpose, and rub evenly all over the bucket. Wipe out carefully, and then rinse well with soapy water. Buckets treated like this will look as good as new.

To brighten dull Gilt Frames.—Take sufficient flowers of sulphur to give a golden tinge to a pint and a half of water, and in it boil four bruised onions. Then strain the liquid, and when cold wa<th well with it any gilding that needs restoring. Remove all dust beforehand.

Browned Potatoes —First pare and then boil the potatoes until they are shout half done; then cut them in slics not too thin, sprinkle a little flour over, and place them under the roasting meat to brown. Some of the fat in the baking pan should first be poured away.