Household Hints

King Country Chronicle, Volume IV, Issue 231, 5 February 1910, Page 3

Household Hints

A pudding cloth made of cheese clolh does not retain the grease, and is easily cleaned. Garnish boiled mutton with beetroot cut in thin slices and a little chopped parsley;-011 each. Sweet 'Sauce.- -Put a tablespoonful each of apricot jam and castor sugar into a- saucepan with a tcacupful of water and a squeeze of lemon juice. Stir over the lire til! well blended. Useful for light puddingy. A good tooth powder can be made us follows: —-One ounce of precipitated chalk, half an ounce of carbonate of soda, hall: an ounce of powdered orris root. Pass all twice through a sieve, and keep in a eloscly-litUng tin or bottle. Mock duck is-'a dish worth trying. Take the remains of a shoulder of mutton and cut the meat into neat pieces. Stew the bones for two hours, adding two onions and a teaspoonful of powdered sage. Then strain, thicken the gravy with Hour, season to taste with pepper, salt, and a dash of vinegar. Simmer the meat slowly in thi>' for an hour. Serve with green peas. A bath in which a tablcspoonful of rock ammonia has been dissolved, will prove most invigorating after hard exercise. Prune Sou/He.- —Stew half a pound of prunes, take out the stones and pass through a sieve, add two table spoonfuls of castor sugar. Beat the whites of two eggs to a froth, stir in the prune puree. Beat till very liquid, and bake till set in a hot oven. Serve at once. Worcestershire Sauce.--Pound half an ounce each of cayenne pepper and shallot, and one eighth of an ounce ol: garlic in a mortar, adding gradually one quart of white wine vinegar. Press through a sieve, add a quarter of a pint of Indian soy, and bottle for use. Stuffing for ducks.—Chop very finely one apple, one onion, and one ounces of sage leaves. Add to it six ounce of breadcrumbs, one egg, pepper and salt. Mix with a raw egg. A midday rest is a great health restorer. Indeed, most people, except, perhaps. • the quite young, are better for a rest after the midday meal. It breaks off all strain, and one starts fresh again. York Cream. —Peel four cr five apples, cut in slices, and lay in a piedish, cover with a thin layer of apricot jam. Mix one ounce of arrowroot smoothly with one pint of milk, sweeten, and add one ounce of butter. Stir over the fire till ijfc thickens, then pour slowly over the preserve. Bake a golden colour. Onion sauce, or soubiso sauce as it is often called, is easily made and should be served with roast shoulder of mutton. Peel, slice, parboil, and drain six onions: Boil them in milk till tender, and then rub them through a hair sieve; add pepper,"salt, and a little milk. Heat and serve. Lemon Syrup. —Boil three pounds of loaf sugar in one pint and a half- of water till dissolved. When cold add one ounce and a half of tartaric acid and two drachms of essence of lemon. Store in bottles. Add one tablcspoonful of syrup to a tumbler of-cold water. Bacon fritters arc excellent when a shabby piece of hoiled bacon is at hand. Make a light battel- with one egg, half a-pint'of milk, a'quarter ol a pound of Hour, half a tablcspoonful of baking powder, and stir into it about one teaspobnful of chopped bacon. Melt''soino fat in the frying pan, and when it ceases to frizalc and a blue smoke rises, put in a spoonful of Turn the fritters so as on both sides. Then drain 011 paper at the door of the oven. Serve very hot on a dish paper.