Household Hints.

King Country Chronicle, Volume III, Issue 186, 30 August 1909, Page 4

Household Hints.

STAINS ON EGG SPPuNS

Spoons stained with s»-f't boiled eggs can be easily polished and restored with the use of a little common salt.

When the chimney is ablaze throw a quantity of salt upon the (ire. It will prevent the flames from rushing up the chimney.

For the teeth, if sparingly used nothing is better for whitening the teeth than salt.

In Mustard, a pinch of salt added when mixing makes it more tasty and keeps it fresh much longer. To Clean Copper: If some salt is sprinkled on half a lemon it will clean all brass and copper utensils.

To Make light Crust. —When making pastry beware of using half melted or oily butter. For this purpose butter should be firm, but not hard. If butter is used in a semi-m-lted state it is utterly unfit to mix with the flour, and will produce tough pastry. When baking too slack or too fierce an oven will spoil the most perfect pastry ever made. A good hot oven is required, sufficiently brisk to raise the pastry. yet not severe enough to burn or even scorch it. Cold Hands.—Before going to work the pastry maker should wash her hands in very hot water, and plunge them into very cold water afterwards, drying them well before proceeding to business. The frequent use of cold water to cool the hands while pastry making contributes largely to the undertaking. The value of cold water.—Water used ii pastry making should, if possible, be slightly iced. It need not be as cold as iced water used for drinking purposes, but it should be decidedly cold to the touch.

Marrow Toast.—Butter some squares of hot toast lightly, put the beef marrow into a smail saucepan with cold water and salt. Bring to the boil, drain immediately,and spread on to the toast. Scatter cayenne, salt, and black pepper over. Place on the oven till quite hot, then servo.

Leicester Pudding.—Take equal quantities of flour, raisins, bread crumbs, and finely shredded suet. Mix well, and form into a light dough with milk. Turn into a greased mould and boil steadily for four and a half hours.

Lemon Pudding. Melt t>oz. of butter and pour it over the same quantity of powdcrc I loaf sugar, stirring it well until cold. Then grate the rind of a large lemon and add to it eight egg* well beat«?n. and the juice of two lemons. Stir the whole until it is completely mix«d. and bake the puddtnc with a paste round the dish. Six duck rggs would do for this pudding at a season when hen's eggs arc scarce.

German Kice Pudding.—Wash 3 oz. of rice and simmer in three quarteis of a pint of milk till tender When cool mix with this lox butter, 2oz almonds blanched and chopped. 3oz sugar, stoned raisins, half a teaspoonful of j«»wdvred cinnamon, and two eggs well beaten. Turn into a buttered mould, and boil one and a half hours.

College Pudding.-—Take a quarter of a pound of grated plain biscuits, an equal quantity each of currants and

suet finely chopped, one spoonful sugar, and a little nutmeg and mix. Then add the yolks of three eggs, nnd make the mixture into balls. Fry the sea light brown tint in fresh butter.and serve sprinkled with sugarand accompanied by some good pudding sauce.

Castle Pudding.—Take one quarter pound flour, 2oz each of butter and sifted sugar, the grated rind of one lemon, a small teacupful of milk, and a piled up teaspoonful of baking powder. Beat the butter and sugar together, adding the grated lemon rind and the baking powder. Mix thoroughly and add the flour gradually together with the milk until a perfect mixture is obtained. Bake until nicely browned in small well buttered cups and serve with custard sauce.

Steamed Chocolate Pudding.—Sift two ounces of flour into a basin and add half a teaspoonful of baking powder and 6oz of cake crumbs. Then stir in one and a half gills of milk and 4oz of grated chocolate heated together. Cream two ounces of butter with a like quantity of castor sugar, and stir in the other ingredient*, adding three well beaten eggs and a Ititle vanilla essence. Pour the whole into a well buttered pudding mould and steam for one and a half hours.

Barley Sugar.—Put one tablespoonful of vinegar into a half pint cup, and fill up with water. Put into a saucepan with 21b sugar. Boil without stirring until it turns a nice lemon colour -no more. Pour on to an oiled slab or disb. When it has cooled a little cut into strips with a knife and twist. A few drops of essence of lemon may be added to the mixture.

Fondant.—A simple fondant for the centre of sweets is made thus: One white of egg, the same quantity of water, about lib i<*ing sugar. Mix the white of egg in a basin with the water, and stir in sufficient icing sugat to form a stiff paste. Flavour with vanilla, lemon, or orange juice.