Household Hints.

King Country Chronicle, Volume III, Issue 157, 20 May 1909, Page 4

Household Hints.

A Ragout of Spinach.—Ww:;, pick", and boil the spinach as before. Drain, and put the whole into a atewpan. Add to this a gill of red wine, a quarter of a pound of butter rolled in cornflour, a dash of grated nutmeg, a little beaten mace. Set it over the fire. When it is of a thick consistence, have ready six yolks of eggs, which have been rather hard-boiled, in a bladder. Lay them In a dish and pour ragout over. Garnish* with boiled mushrooms.

Spincah Upon Toast. —Put into a atewpan as much boiled spinach as you may require, with an ounce of butter, and pour over it a gill of boiling cream, a teaspoon ful of sugar, and season with pepper, salt, and a gra ted nutmeg. Let aill simmer for ten minutes, then dredge over it a little flour and add a little thick brown gravy. Have ready some square pieces of toast buttered, then place the spinach in heaps upon them, screen with castor sugar. Squeeze over a little lemon and dust with cayenne. Send to the table very hot.

It is always a good plan to add vinegar to the water in which coloured print overalls arc washed. When shades such as lavender and bide are much faded they gain their original colour to a great extent, while in the case of new cotton materials a little vinegar added to the water in which they are laundered prevents the dye from running.

A corps of policr arnazon* is about to be established at Christiania, in Norway, whose main task will be at first to protect children and young persons. This of course, is to begin with, but it may be predicted with confidence that "girls in blur," will succeed so well in these tentative duties that they will speedily assume other duties.

The greatest care should be taken to keep the mincing machine perfectly clean and in good condition. After mincing meat—and especially fatty meat—a crust of stale bread should be run through the machine to eliminate the greater part of the grease which adheres to it. The machine should then be taken to pieces and thoroughly washed and dried.

One charming decoration for evening dres3es consists of chiffon roses. These are quite easy to make. Folded bands of chiffon are gathered and stitched on to a round piece of stiff net, the chiffon being taken round and round until the rose is formed. Prom the roses fall narrow ribbon ends, to which arc attached rosebuds, made of chiffon, by twisting the latter round and round until it takes the form of a bud

A Simple Pudding.—Take a quarter of a" pound of well chopped suet and an equal weight of breadcrumbs; mix them well with two ounces of flour; grate a lemon on three lumbs of sugar and add the juice. Cut into thin strips a quarter pound of candied peel and add it, together with two ounces ground almonds. Mix all thoroughly; put it in a mould or basin and let it boil two hours. If boiled in a cloth without mould or basin forty-five minutes will be suflfcienht. Serve with it a sauce made of one ounce butter, a Üblespoonful of castor sugar, a dessertspoonful of lemon juice, and a tablcspoonful of cornflour or ground rice.

Fruit Shapes.—When making fruit shapes boil the fruit with sugar and water to a pulp, then pass it through a sieve and allow one ounce of gelatine to every pint of puree. Set in a mould and serve with whipped cream. Care must be taken in sweetening and flavouring the fruit.

Beef Steak and Oyster Pie. Throe quarters pound of rough puff pastry, 21 bs steak, 2 dozen oysters, 1 dessertspoonful of flour, 1 teaspoonful salt, I*4 teaspoonful pepper. Mix the floor, pepper and salt together. Cut the steak into small pieces, mix it with the seasoned flour, and put it into a dish with a small piece of chopped onion, and sufficient cold water to half cover the meat. Cover the dish and cook in a moderate over for about two hours. Blanch an beard the oysters, and put them with the steak and the liquor they were scalded in into a piedish. Cover with some rough puff paste, brush over with the yolk of an egg, cook in a quick oven just loog enough to cook the pastry.