Household Hints.

King Country Chronicle, Volume III, Issue 182, 16 August 1909, Page 3

Household Hints.

SAVOUKY BEEF PIE. Lino the- bottom ar.'l :mc'c-k ci a v.c!l grca.'fd baking dish with hot highly

seasoned mashed potatoes, to which is added one and a half tablespoons finely chopped chives or onion. Over this place a thick layer of leftover roast beef chopped or cut in small pieces, season highly with salt and pepper, a few drops of onion juice, one tablespoon Worcestershire sauce, and moisten with brown mushroom sauce; cover with a thin layer of potato mixture, garnish over with some of the mixture forced through the pastry bag and star tube; brush lightly with beaten egg over top. Bake in hot oven until mixture is heated through and potato is delicately browned.

SAUSAGE CROQUETTES. One cup of sausage meat, one cup of hotriced potatoes, two hard boiled eggs, finely chopped; one half tablespoonful of finely chopped parsley, salt adn pepper to taste. Moisten with thick white sauce, mould into cork shaped croquettes, roll in crumbs, egg and crumbs, and fry in deep hot fat.

ROAST BEEF A LA MEXICAN. Cut cold roast beef in thin, uniform sides. Reheat in tomato sauce, to which add one tablespoon Worcestershire sauce and one green pepper previously parboiled and cut in thin narrow strips. Season sauce highly with celery, salt and tobacco sauce. Arrange neatly on hot serving platter and serve with baked potatoes or potato on the half-shell. BEEF AND POTATO CAKE, One cup cold corn beef. Two cups mashed potatoes One egg. SALMI OF CHICKEN. Put a tablespoonful of clarified beef dripping into a saucepan, and when it bubbles up over the fire add three or four thin slices of bacon and let the hole fry until nicely browned, mixing with it a tablcspconful of flour and a wineglassful of wine. Turn in, a little at a time, a cupful of hot water. Sea son with pepper, salt, a dash of of allspice, cloves, and caynne, and a spoonful of lemon juice. Cut the chickens, which you have parboiled, into large pieces, and cook them in the sauce for an hour and a half. When done nicely, arrange on platter, pour the sauce over them, and garnish with rounds of lemon and French fried potatoes.

OYSTER STEW. Put on the stove in a double boiler as much milk as you will need, and let it heat. Drain the oysters and wash them; strain the juice; season the milk with salt and a little pepper when it steams well, and drop in the oysters and juice; cover and let them cook without boiling till the edges curl, and take up the whole at once. In making this stew the milk does not boil at all, but is fresh and delicious. To thicken this, have ready two tablespoonsful of evenly rolled cracker crumbs, and stir these in when you take it up. If you have thin cream, use half of this with the amount of milk. MOULD OF FISH. Two cups of cold cooked fish chopped fine; beat the yolk of an egg; add one and a quarter tcasponos of salt, one eighth teaspoon white pepper; a few grains cayenne. Mix one teasponoful cornstarch with one fourth cup milk, two thirds cupful, stir gradually into it. When blended add milk, enough to make egg and seasonings, then slowly into the fish. Lastly fold into the mixture one third cup of thick cream beaten until stiff. Fill migxture into buttered fish mould garnished with French peas, and set into pan boiling water and 'cook in moderate oven fifteen minutes; cover with buttered paper, turn from mould on hot platter, and introduce a clove into eye of fish, surrounded with buttered peas. One pound raw fish may be used as above. APPLE CREAM. Select apples of equal size, wash and polish them, remove cores, place in a baking tin, and put a Ititle water in tne bottom of the pan. Bake in a moderate- oven about 30 minutes; baste frequently so tbey will not burn or blacken. Fill the centres with whipped cream, or else serve them with sugar and cream. APPLE TAPIOCA. Arranged in a buttered dish six apples that have been pared and cored. Soak a cupful of tapioca in hot water for an hour or more; sweeten and flavour it to taste, and pour it over the apples. Bake in a moderate oveo for an hour. APPLE CUSTARD. Scald one pint of sweet milk; beat together three eggs and two tablespoonsful of sugar, Then add the milk and one pint of apple sauce. Flavour with lemon and bake with an under crust but no top crust. A meringue can be added if desired. For Chronic Chest Complaints, Woods' Great Peppermint Cure, Is 6d and 2*6 d.