Household Hints

King Country Chronicle, Volume IV, Issue 240, 9 March 1910, Page 3

Household Hints

Raspberry Charlotte. —Remove the hulls and wash a quart of ripe raspberries. Have ready a pint of dried breadcrumbs. Put 'a layer of breadcrumbs into the bottom of a buttered pudding dish, then a layer of raspberries; sprinkle with sugar, add another layer of breadcrumbs, and so on until the dish is filled, the last layer being breadcrumbs. On top of the last layer scatter bits of butter. Place a cover on the dish and bake for half an hour. Remove the cover and let the pudding brown on top. Serve hot with cream.

Fruit Salads.—Slice bananas, stone cherries, and halve strawberries. Mix, and place the fruit in layers, with castor sugar sprinkled, to taste, over each layer. Boil 2oz of sugar in a teacup of water to make a syrup, add a little liquid, and pour over fruit. Let it stand for an hour.

Open Back Currant Tart. —Stew a pint and a half of ripe black currants, picked from the stalk, with abundance of moist sugar. Put them on a plate keeping them high in the centre. Have ready some good short crust cut into leaves and ornaments, put a narrow strip of paste round the edge of the plate, and place the rest tastefully on the stewed fruit while it is warm. Brush over with beaten egg, and bake in a good oven till nicely browned. Serve cold with cream and sugar.

A thorough draught should be allowed to bfow through every room in the house at least once a day. In this way only is the air changed and purified. To make a carpet last long, remove your furniture constantly, or, if that is not convenient, have a square carpet and turn it about from time to time, so that each part of it gets equally worn.

Old incandescent gas mantles should not be thrown away, for they make excellent plate powder. Put a little on a cloth or leather and rub any silver that is tarnished. It will bring on a beautiful polish and without causing any scratches. Oyster Omelette. —To one-half cupful cream add six eggs beaten light, and salt and pepper to season nicely. Pour into a fryingpan in which a tablespoonful butter has been melted. Drop in a dozen large oysters which have been cut in halves, and fry to a delicate brown. Double the omelette over and serve at once.

Date Pudding.—Threequarters pound flour, quarter pound breadcrumbs, half pound brown sugar, half pound figs, chopped small, one pound apples, chopped small, half pound suet chopped line, two teaspoonsful of baking powder. Milk to mix. Mix all dry ingredients well together. Add sufficient milk to make it a stiff batter. Fill a well-greased basin. Boil four hours.

Pineapple Fritters. —Peel a pineapple, cut it into thin slices, sprinkle a little sugar over them, dip them in batter, and fry them in deep boiling fat. Drain on paper, and serve at once, with sugar sifted over them. Batter for Fritters. —Quarter pound flour, one egg, one teaspoonful of butter, one gill of tepid water. Put the flour into a basin. Beat the yolk of the egg with the water. Make the flour into a smooth batter with the egg and water, and the butter just melted. Then just before using, add lightly the white of egg beaten to a stiff froth. So - called clear soup is often cloudy because every trace of fat has not been removed from the stock. Allow the stock to become cold and solid, then remove all the grease. Asparagus Salad. —Boil the asparagus and put it aside to become cold. Line a dish with crisp lettuce leaves, place the asparagus on them, and pour over it either French or a mayonnaise dressing.