Household Hints.

King Country Chronicle, Volume III, Issue 158, 24 May 1909, Page 4

Household Hints.

Baked Chicken.—Take a small tender chicken, trussed as for roasting, put the liver inside it, and tie some slices of fat bacon round it, and place it in a deep, fireproof china dish with a lump of fresh butter as large as an egg; add a seasoning of salt and pepper, with two or three tablespoonsful of rich chicken stock, put on the lid, which should fit very closely, and cook in a moderate oven rather longer than for roasting. When nearly done remove the lid and the baem,flour the chicken, and brown it before the fire, and make a nice gravy with the stock and the brown sediment which will be found in the pan after the fat has been removed. Serve very hot, and the fowl will be found to be vety tender and savoury without being in the least indigestible.

Savoury Cabbage. -Boil a firm white cabbage for fifteen minutes in salted water; pour off the watc r and add fresh; then boil until tender; set aside until cold, and chop finely. Butter a baking dish and fill with the chopped cabbage. Make a sauce with the following ingredients:—One tablespoonful of butter, one tablespoonful of flour, half a pint of water in which the cabbage was first cooked,salt, pepper, and four tablespoonsful of cheese. Stir all the sauce ingredients except the cheese over the fire until smooth. Season with salt and pepper; add the cheese finely grated. Pour the sauce over the cabbage and bake for ten minutes in a quick oven.

» Custard For Filling.—lngredients—--1 pint of milk, 2 tablespoonsful sugar, 2 tablespoonsful cornflour, 3 yolks of ; eggs, flavouring to taste. Put the milk on to boil, mix the cornflour with a little cold milk, stir into the hot milk, and mix in the sugar and yolks l of eggs. Cook two minutes. Use cold. !• | Cream For Filling.— The puff is - made exactly as above, but in place of the custard, of course, you put the | cream. To make the latter of the right consistency, a little castor sugar, say | a tablespoonful to half a pint of cream and the white of an egg should be added. The cream is then beaten swiftly and lightly until it thickens.

Savoury Mutton. —Take one pound and a half of cold mutton cut into neat slices. Melt two ounces of dripping in a frying pan, stir into it a tablespoonful of flour, and continue stirring till it is well blended. Then add two minced onions, a small bunch of herbs, two ounces of boiled rice,and sufficient gravy to cover; add pepper and salt to taste. Let the gravy boil up, stirring all the time, then put in the meat, letting the pot stand at the side of the fire for twenty minutes. Before serving add a few drops of vinegar, and a couple of sliced gherkins.

Stewed Calf'* Foot. —This is a very nourishing dish, and one that is easy of digestion. Procure a nicely prepared calf's foot from your butcher, joint it, and place it in a stewpan, with sufficient milk and water to cover. Add an onion, half a head of celery, and a small strip of lemon peel, and let this simmer very gently for three hours. Slip out the bones and lay the meat on a dish. Strain the gravy and thicken it with an ounce of butter rolled in flour; season with pepper and salt and a suspicion of powdered mace,pour over the meat and serve. Garnish with slices of lemon and strew a little chopped parsley over.

Honey Sandwiches.- Cut white bread not more than 24 hours old into thin silces, then into strips of about two fingers' length and width. Butter lightly, and spread with honey, taking care that it does not run over the edge.

Tongue and Tomato Sandwiches. Cut tongue in aspic in delicate silces, and lay with an equally thin sll-re of raw tomato, seasoned with salt and pepper, between rounds of white bread cut thin and buttered.

Lamp burner h should be placed in a mixture of soda and water, and the water brought to the boil. When dried and polished the surface of the glass will be as brilliant as if a speck of dust had never touched it.

To Preserve Lemon Juice. —There is

no better recipe for this than the one given below: Squeeze the juice from the lemons and strain it. Place in a china lined saucepan, or in a gallipot placed in a saucepan of boiling water. Bring the juice to boiling point, and pour it into bottles. The bottles must be perfectly clean and dry and must be heated in the oven, before the liquid is poured into them. Use new corks for the bottles and dip their ends into melted wax or resin to exclude the air. Keep in a dry dark place.

To Clean Bath and Bedroom Ware rub with dry salt. This removes all dirt, does not injure the surface and leaves all clean and bright.

When baking Cakes the oven should be allowed to cool a little after the cake has browned. If a fierce heat be kept up the outside will be spoilt.

To Clean White Fur warm a basinful of flour in the oven, and then rub some well into the fur, taking fresh flour constantly. When the fur is quite clean shake well and brush with a perfectly clean brush.

To Destroy Fleas in Beds. —Wipe all the woodwork or frame with spirits of naphtha and let it soak in. Sprinkle camomile flowers in the bed, use carbolic soap freely for scrubbing purposes. Sprinkle the bed and blankets with a little solution of camphor and spirits of wine.

There is a fashion in boots as in everything else. It is comforting to notice that pointed toes are not having all their own way, as has been the case hitherto.

Lotions, such as brilliantine or tonics, should never be applied with a sponge or with the palm of the hand, the correct method being that of sprinkling a few drops on a toothbrush and rubbing this well into the roots.