Household Hints

King Country Chronicle, Volume IV, Issue 239, 5 March 1910, Page 3

Household Hints

Lamb cutlets with lamb sweetbreads. —Fry the cutlets in butter, drain and glaze them, and serve them standing on a circle of mashed potatoes. Steep some small sweetbreads in cold water, bleach, drain, and cut them into scallops, mix them in some good sauce, and fill the inside of the potato border with the sweetbreads. Breakfast Stew of beef.-—Cut thin slices of cold roast beef, and lay them in a saucepan set in a pot of boiling water. Cover them with gravy made of three tablespoonfuls of melted butter, one of catsup, a teaspoonful of made mustard, and some warm water. Cover tightly and steam for half an hour, keeping the water in the outer vessel on a hard boil. If the meat is underdone this is particularly nice.

Fritters Hollandaise. —To five cupsful of boiled rice, which has been cooled, add two beaten eggs, two thirds of a cupful of grated cheese, one half cupful of sweet cream. Salt and pepper to taste. The strength of the cheese must determine the amount to 'be used. Should it be very strong and rich, no doubt less than two-thirds of a cupful would suffice. Mix thoroughly and fry in small cakes —allowing one generous tablespoonful for each. Fry in a frying-pan, using half butter and half lard. Give them plenty oc time that they may turn nicely. They will be very tender, and a pancake turner should be used. Garnish with parsley and serve hot. Spinach a la Creme.—Wash the spinach in several waters, so as to prevent its being gritty; put it in a saucepan on the fire, with a very little water and salt; when done, strain very dry and chop it up fine. Warm 2oz of butter in a stewpan, put the spinach in, and stir till the moisture quite evaporates; then add a very little salt, a tiny pinch of sugar, a very little nutmeg, if liked, a pinch of flour, and one large tablespoonful of cream, and let the whole simmer for a quarter of an hour In the meantime, fry in butter some bread, cut into fingers about two and a half inches long and half an inch square, and put them round the spinach when dished up. Oysters in la Poulette: Scald two dozen large oysters in their own liquor until plump. Season to taste with salt and white pepper. Remove the oysters, skim the liquor, and add one tablespoonful butter, one cupful rich milk, and one tablespoonful flour, rubbed smoothly in a little cold milk. Let come to a boil, stirring until smooth and slightly thickened, and before removing it from the fire stir in two well-beaten eggs and a little chopped parsley. Pour over the oysters and serve at once.