Household Hints

King Country Chronicle, Volume IV, Issue 229, 29 January 1910, Page 3

Household Hints

Cutlets and Cheese: Mix together equal parts of grated Parmesan cheese and breadcrumbs. Trim the cutlets, dip them in beaten yolk of an egg, flavoured with minced parsley, sprinkle thickly with the cheese and breadcrumb mixture, and fry in boiling fat. If you have a little brown gravy heat and serve round the cultets.

Stuffed Apples: Take six large cooking apples, core them, and fill the holes with this mixture: —Two tablespoonfuls of brown sugar, one of butter, and a dessertspoonful of finelychopped mixed peel. Pour over some thin sryup and bake. Sweet Rice: Wash a quarter of a pound of rice and put it in a double saucepan with a pint ana a half of milk; let it cook till the milk. is absorbed. Stir in two ounces of butter, sugar, and ground cinnamon to taste. Serve heaped on a dish with ste'wed fruit if liked.

Bolton Pudding: Take three ounces of flour, one and a half ounces of butter, one and a half ounces of sugar, one teaspoonful of baking powder, one egg and two teaspoonfuls of milk. Rub the butter into the flour, sugar and baking powder, then add the egg, well whisked, and the milk. Pour it into a buttered mould, with jam at the bottom, and steam for one hour. Buckingham Pudding: Take a quarter of a pound of breadcrumbs, a quarter of a pound of grated apple, a quarter of a pound of finely-chopped suet, a quarter of a pound of currants, three well-beaten eggs, a little nutmeg and lemon peel, and a spoonful of sweetened brandy. Mix all well together, and boil for one and a half hours.

French Soup: Cut up a chicken and boil it in three quarts of water, seasoned with salt. Then boil a pint of French beans with a carrot, onion, and a bunch of sweet herbs, and add to the chicken broth. Cook till tender, then skim and strain. Beat up the yolks of three eggs with one ounce of butter, and add this to the soup. Reheat, season to taste, and serve.

Potato Snow: Rub three or four good white steamed potatoes through a sieve, put them into a stewpan with a tablespoonful of hot milk or cream and half an ounce of butter dissovled in it. Add a pinch of salt and of white pepper, and stir the potato over the fire until it begins to get dry. Serve piled high on a dish with mutton collops round it, or as a garnish to cutlets. Ham Toast: Melt a little butter in a pan, add to it a breakfast-cupful of finely-minced ham, two tablespoontuls of milk, a beaten egg, cayenne and salt to taste. Stir till very hot, and sreve on squares of buttered toast. Veal Balls: Take half a pound of cold veal, a quarter of a pound of cold bacon, a quarter of a pound of bread, soaked in milk or gravy, and squeezed dry, one onion chopped, two teaspoonfuls of parsley chopped, one of thyme, and some grated lemon rind. Mix all together, add a little milk, make into balls, and fry in plenty of fat. Shake the pan often so that they brown well. Barley Sugar: Boil 21b of best loaf sugar, threequarters of a pint of cream of tartar to 240degs. If a confectioner's thermometer is unobtainable, the degree of boiling must be a matter of guess work. Then add the juice of half a lemon and a little saffron to colour the sugar yellow. Boil again to 300degs., and pour on to an oiled marble slab or large plate, and as the syrup cools, cut off strips from its edges with a pair of scissors and twist each strip to the usual form of barley sugar. Without the thermometer it may not be altogether easy to prepare this sweetmeat.