Household Hints

King Country Chronicle, Volume IV, Issue 249, 9 April 1910, Page 3

Household Hints

SOME USEFUL RECIPES. Indian Chutney.—For this boil one and a half dozen sour apples, which have been peeled, cored and chopped, in three pints of cider vinegar, adding a pound of stoned and chopped raisins, a pound of light brown sugar, a tablespoonful of salt, a quarter of a pound of finely chopped ginger root, a quarter of a pound of chopped onions, a garlic clove also chopped, half a pound of mustard-seed which has been heated in the oven, a shake or two of cayenne. Cook until the apple is soft, stirring constantly to keep from burning, bottle while hot, and seal. This is a fine hot sauce to serve with mutton or beef. A Tasty Supper Dish. —Four cupfuls of grated breadcrumbs, two cupfuls of grated cheese, one cupful of flour, and a little pepper and salt. Method: Mix well together, with two eggs, and enough milk to make a stiff batter. Pour into a buttered mould, and steam for one hour. The same mixture, only without flour is excellent if poured into a buttered baking-pan, and baked in a quick oven till nicely browned. This takes about twenty minutes. Economical Sandwich Cake. —The following is an easy recipe, which is always found successful. Ingredients: Quarter of a pound of flour, quarter of a pound of sugar, one large egg, a pinch of salt, a teaspoonful of bakingpowder, a little butter about as large as a nut. Method: Rub the butter into the flour, then add the sugar, salt, and baking-powder. Pour the egg (well beaten) over the flour, etc., and taix well together. It will be necessary to add a little milk to make the batter thinner. Pour into a greased tin, and bake in a moderate oven. When cold split open and spread with jam. Swiss Cutlets. —Ingredients: Chop two or three hard-boiled eggs, and two tablespoonsfuls of white breadcrumbs, two tablespoonfulrf of grated cheese, a pinch of curry powder, sufficient cayenne pepper to taste. Method: Bind all with a beaten egg, form all into cutlets, and dip into frying batter, drop into boiling fat, and cook till golden brown. Scatter grated cheese over, and serve very hot. Tomato patties.—lngredients: Quarter of a pound of breadcrumbs, two ounces of beef suet, skin and chop fine two tomatoes, one egg, pepper, salt, one teaspoonful of Bovril, two tablespoonfuls oO self-raising flour. Method: Mix well together in a basin, and fry in round patties in hot lard a golden brown. They are very delicious when eaten hot. Pineapple Jelly—Get a small tin of pineapple chunks, and cut the pieces a little smaller, place them in a glase dish (without the syrup). Dissolve a pint packet of pineapple jelly in about a quarter of a pint of boiling water; then add all the syrup and sufficient boiling water to make nearly a pint altogether. Pour it over the pineapple, and leave it until quite set when you may decorate with a few glace cherries. This makes a very pretty and nice dish. It is better made the day before it is required, if possible, but not necessary. ODDS AND ENDS. Celery should be allowed to lie in cold water, to which a little sait has been added, for an hour before it is required for the table. This will make it very crisp. Always put the sugar used in a pie in the centre of the fruit, not at the top, as this makes the paste sodden. When peeling onions, begin at the root end and peel upwards, and the onions will scarcely affect your eyes at all. In boiling meat for making soup the meat should be put into cold water in order to extract all the goodness from the meat. If clothes are soaked over night, the work of washing will be greatly lightened by adding one tablespoonful of pure ammonia to each tub of water.