Household Hints.

King Country Chronicle, Volume III, Issue 183, 19 August 1909, Page 4

Household Hints.

| SAVOURY BAKED RICE. I There are many people who like well | cooked rice, but they complain of its i lack of flavour. Let them try this | recipe: Wash about a cupful of rice, i; and put it into a deep piedish, with ; two and a half pints of milk, two tablej spoonsful of butter, and a seasoning of salt. A little black pepper may I also be added. Bake in a moderate oven until the rice is soft. Sprinkle some grated cheese on the top, and put the dish back into the oven for about jan hour. This makes a very nice l luncheon dish, or it may be tak-;n for supper if preferred. I RABBIT PIE. One large or two small rabbits, a • quarter of a pound of lean bacon in slicethree hard boiled eggs, seasoning balls, pastry. Joint the rabbit, and leave it in salt and water for an hour. Put the joints into a piedish with the bacon, nicely rolled, and the eggs cut in quarters, and the seasoning balls. Season well with salt and pepper, and pour over some good stock or water. Cover with paste and bake for two hours. CALF'S FOOT BROTH. Boil two feet in three quarts of water to one half, strain, and set it for use. When required, take off the fat, put a large teacupful of the jelly into the saucepan with half a glass of white wine, a little sugar, and nutmeg. Heat it up till nearly boiling. Then, with a little of it, beat up the yolk of an egg, add a bit of butter, and stir all together without allowing it to boil. MILAN TART. Three ounces butter, half an ounce flour, half a pint milk, two ounces sugar, grated rind of a lemon, two eggs, pastry, jam. Line a piedish with pastry. Dissolve the butter in a saucepan, stir into it the flour, and then the milk, sugar and lemon rind. Stir over the fire till it simimrs, but do not let it boil. Let it cool a little, then add the beaten ynlks of eggs and remove from the fire. Put a layer of jam in the bottom of the piedish, cover with the custard and bake till set. Whip the whites of the eggs till stiff with a little castor sugar. Pile it roughly over the custard and set in a cool oven to brown. Serve hot or cold. COOKING AND SERVING. To all housekeepers let this advice be given: "Don't be afraid of new things." And when these new things take the form of varieties in the food and daintiness in the method of cooking and serving it it is well worth the trouble taken. Daintiness in serving, the effort to make a dish of food attractive to the eye by tbe utensil in which it is served or the garnishing about it, or by any other method, tends to stimulate the appetite. You can eat better and with more enjoyment when the table and the food on it are pleasing to tbe eye. If you like the appearance of tbe board you are tempted to linger over the meal, to eat more deliberately, and therefore more wisely. This point is not sufficiently appreciated by many housekeepers who are sensible in other respects. LEMON HONEY CAKE. Two cupfuls sugar, two thirds cupful butter, one cupful milk, one cupful of cornstarch, three teaspoonsful baking powder, mixed with three cupsful flour. Cream tbe sugar and butter, add the milk, and then the stiffly beaten white i of eight eggs. Mix in flour and cornstarch and bake in layers. Lemon Honey for filling.— One half pound loaf sugar, one egg and four yolks, the juice of three and the grated rind of one lemon, two ounces of butter. Put the butter, sugar, and lemon in a vessel over a slow fire; when melted stir in the well beaten eggs and keep stirring until as thick as honey, then remove and spread upon cake. PEA SOUP. After well washing one quart of split peas, soak them for the night, and boil them with a little carbonate of soda in just sufficient water to allow them to break to mash. Th> :i ; a;, them to three or four quart.- - <■'" broth and stew then: for : then pass the v;ho!': through a .«i< v<-. and h«.-at agair.. .<• a.-r with sail ar. i pepper. Or.'.- or two ;-i;.a'.i i.ta i.- of celery, sliced and stewed in it, will be found a great improvement.

GINGERBREAD. | The following recipe produces su- j perior thin gingerbread:—One pound flour; quarter ounce carbonate magnesia; mix together and add half pound treacle; quarter pound moist sugar; two ounces melted butter; one drachm tartaric acid dissolved in a little water Make a stiff dough, then add powdered ginger and cinnamon, one drachm of each; one ounce grated nutmeg; set it aside for half an hour and put it in the oven. It shot* Id not be kept longer than two or three hours, at the utmost before being baked. POTATO RISSOLES. Add a little finely minced ham or veal to hot mashed potato, then shape into small balls; dip each ball into beaten egg j'olk, then roll ,in breadcrumbs and fry a golden brown in deep hot fat. Serve on a bed of curled parsley. APPLE CAKE. Put a pound of sugar and half a pint of water in the preserving pan, boil it until candied, then add two pounds of apple; the rind and juice of two lemons. Keep the apples under the syrup with the back of the spoon until soft, then stir well, and serve spread on thin layers of sponge cake. APPLE TARTS. Lay a disc of puff paste on a round tin, and place a strip all round it. Spread on the inside a layer of apple marmalade or jelly a quarter of an inch thick. Peel and core the apples, cut them in small pieces, and arrange over the marmalade. Cover with sugar and bake in quick oven. APBPLE FLAME. Pare and core the apples; stew them in sugar and water until tender, but not shapeless. Remove them carefully to serving dish; fill the centres with apricot or raspberry jam; boil down the liquor to a thick syrup, and pour it over the apples. Just before serving pour over them a few spoonsful of rum or brandy, and light it with a taper after it is on the table. The girl whose manners are pleasing knows the value of little things. She is not satisfied with omitting glaring rudeness; she is polite in trifles. She answers an invitation the day it is received, and does not change her mind later when something more attractive turns up. She never forgets to write her appreciation of a visit, and always calls with her mother soon after being entertained at a ball or dinner. She does not take attention as a matter of course, but expresses her gratitude of the smallest kindness by an appreciative word. She does not think that the telephone or waiting until she meets her hostess is a polite substitute for a letter of thanks She does not consider it good manners to be pleasant with the special friend and indifferent to the other members of the family. She is thoughtful to the feelings of old people and inferiors, and full of sweet little attentions to the sick and feeble.