Household Hints

King Country Chronicle, Volume IV, Issue 258, 11 May 1910, Page 3

Household Hints

MAKING LACE FOR AMUSEMENT. The number of women who like to find some form of amusement that affords occupation for their hands grows steadily, and if the old-fashioned ideas of fancy work have passed away, new ones have taken their place. There is a craze for lace-making amongst the most fashv_ able women in Paris just now, and many a motor is run into obscure country villages, where ancient dames who are experts at lace patterns are to be found. In a village in Normandy, not far from one of the most frequented wateringplaces, an old lacemaker has reaped a harvest from lessons in point d'Alencon given to her pupils this season. Ladies sat fey—her side in front of her cottage door in their rich up-to-date frocks. The lace worker herself still wears the old-fashioned high-crowned cap .of the Normandy peasant. With lace vies enamel work, and many a woman spends all her leisure hours over this intricate but artistic handicraft. Wood-carving is much less practised than it used to be, but there is rather a revival in the painting of china, the art being more applied to buttons than to teacups and saucers. RECIPES AND HINTS. Savoury Steak. One and a-half pound beefsteak, three, ounces of breadcrumbs, one egg, two teaspoonsful of chopped parsley, half teaspoonfullof chopped lemon rind, quarter teaspoonful of chopped thyme, cayenne and salt. Pare and slice the onion, put it on in cold salted water, bring it to the.boil, strain it, and squeeze it in a cloth; then chop it very finely; rub the dripping into the crumbs, add all the other ingredients, and bind with one egg. Have the steak cut in one piece, not too thick; then lay a layer of the farce on to it, roll the steak up, tie it well, put two ounces of dripping into a stewpan, when melted lay in the meat; now fry a nice brown; pour off all the fat, dredge in half ounce flour, and pour in half pint of" brown stock. Let all cook gently about one hour. When dishing, remove the string and strain the gravy. Different Ways of Serving Asparagus. —"Asperges en branches au beurre fondu" is still the most popular method of preparation at the hotels. Simply served with oiled butter in this fashion the full flavour of the asparagus is retained. ''Asperges a la Flamande" has the addition of chopped hard-boiled yolks of eggs to the oiled butter. Cheese is sometimes used in the preparation of asparagus. Gruyere cheese in the case of "asperges a la Fribourg" and Parmesan with "asperges a la Milanaise." Asparagus Fritters. —Take any remains of boiled asparagus, cut off the hard part of the stalks, and lay the heads to mariner in a little seasoned oil and vinegar. Beat up the yolk of an egg. Drain each head separately, dip it in the egg, and roll it in grated Parmesan. Dip once more in egg, roll in breadcrumbs until the head is perfectly covered, and then fry in boiling fat. Have ready a sauce piquante, and serve at once. Cucumbers Stewed. —Peel the cucumbers split lengthwise into four pieces, scoop out the seeds, wash and boil in salt and water until tendei*. Drain and dry on a cloth. Mix in a hot stew pan two tablespoonsful of butter and two of flour. When mixed put in the cucumbers, almost cover with meat stock, season with salt andpepper and grated nutmeg, and stir over the fire until the sauce has thickened. Then take off the fire and stir in the beaten yolks of two eggs and two teaspoonsf ul of vinegar. Tired Feet. —If your feet ache pfter dancing, soak them in hot baysalt and water before you get into bed, dry them, and rub briskly, especially about the ankles, with a rough towel.