Household Hints.

King Country Chronicle, Volume III, Issue 167, 24 June 1909, Page 3

Household Hints.

Potato Straws. -- Required: Onepound potatoes, salt, fat L f'<r fryir.y. Wash and scrub the ; otatoes. and r.'-e. them carefully, cut them i;:to thin slices. ai:d then ir."<' straws. ;-.-; ir.uer as possible tin- si/i' 'U a.at'.h's. Have ready a pan of frying fat: when a bluish smoke rises from it t.ut in sorr." r -f the straws and fry them a delicate brown. Drain them '-veil on kitchen paper, dust them with salt, ar.d s<:-rve them piled up in a hot veg< table dish. Grilled Tomatoes. —Required: One pound cooking tomatoes, a small piece of dripping, salt, pepper,a teaspoonful of chopped parsley, if possible. Wipe and stalk the tomatoes. Cut them through in halves, cutting them round. Rub the gridiron with dripping, lay en the tomatoes, and grill them over or in front of a quick, clear fire till they are tender. Probably they will need about ten minutes. Serve in hot vegetable dish,put a tiny bit of dripping on each, and dust with salt, pepper and parsley. If grilling is not a convenient method for any reason, put the tomatoes on a baking tin in the oven, and bake them till cooked —they will be quite as excellent done in this way.

A Savoury Mince Omelette. —It is a hard matter to vary the ordinary breakfast menu. When one comes to consider it, breakfast is the hardest meal to cater for in the matter of variety, is'nt it? I know lam always glad of a breakfat hint, so am passing this one on to you: I think it will be a very acceptable one—Take three or four eggs and cup and a half of milk, a teaspoon of baking powder, and one cup of finely minced meat. Cut two onions into very email tbin pieces, add a pinch of salt, and pepper, and a little thyme; then mix all the ingredients together with a slight spiinkling of flour, s« that it will pour into the pan in one round omelette. After frying till thoroughly browned, turn the omelette on to a plate, spread the butter, and roll into patties. These rolls are to be eaten hot.

A fowl which is too old and tough to be roasted may be male into an appe tisingdish by stewing it in •a jar. First, put in a jar, which should be an earthenware one with a lid, in a bed of carrots, onions, and turnips, with celery when in season. Let this be an inch thick. Then put in a few strips of fat bacon. Put the fowl in the jar, add some more bacon and more vegetables, and see that the «des as well as the top and bottom of the bird are covered. Then squeeze in the juice of a lemon and a teaspoonful of white peppercorns, but no salt. Have ready a breakfast cupful of stock made from the giblets, pour this in, put the lid on, and cook in a very slow oven for as long as may be necessary. The usual time allowed is one hour for each year of the bird's age, but as this is not always known, it will be desirable to test it from time to time after the first three hours.

Paste for Cleaning Tins and Brasses. —An excellent paste for cleaning tins and brasses is made by boiling together for ten minutes in one pint of soft water two ounces of soft soap and the same of rotten stone. Apply with a piece of flannel and polish with soft rags.

Cream Polish for Furniture. —Dissolve half an ounce of Castile soap in one gill of warm water; shred two and a half ounces of beeswax and one ounce of white wax into a gill of turpentine, and place the whole by the fire to dissolve, then add the soap and fmix well together. Place in a large pan two pounds and a half of loaf sugar, and the peel of two lemons cut very thin. Boil one ounce and a half of ginger in nearly three gallons of water, and when boiling, pour it over the sugar and lemon in the pan. Stir in one ounce of cream of tartar, and mix.the whole, and cover with a thick cloth; leave till only milk warm, and then add four table-spoonfuls of yeast, spread on a piece of toast hot from the fire, add the juice of the lemons. Let the beer work for twelve hours, strain through muslin and then bottle it It will be fit to drink in two or three days; the corks of the bottles should be tied or wired down.