Household Hints

King Country Chronicle, Volume IV, Issue 259, 14 May 1910, Page 3

Household Hints

RECIPES AND HINTS. Boiled Fowls —Prepare these very carefully for cooking. Place some slices of lemon over the breast, then a buttered paper over this, and then tie up in a buttered and flavoured cloth. Place in boiling water, and then after it boils up again for a few minutes, simmer very gently for about one hour. Egg Sauce —Boil two or three eggs hard. Put them into cold water. Shell and chop them into small pieces. Add, these to a nicely-flavoured sauce of melted butter, made with milk and liquor the fowls were boiled in. Pour some of this over the chicken and serve the rest in a tureen. Stuffed Tomatoes. —Take eight medium sized tomatoes, cut off the tops and take out the centres, taking care not to break the skins, put one ounce butter into a stewpan, add six mushrooms finely chopped, one tablespoonful of minced ham or tongue minced parsley, three tablespoonsful of chopped onion to season. Fry ten minutes. Bind the mixture with one egg well beaten. Fill each tomato with the mixture, and put tomatoes in a baking tin with one ounce butter. Cover with buttered paper and bake 20 minutes. Sprinkle a few breadcrumbs on the top of each and serve each on a round of toast. Tomatoes may also be stuffed with meat or game prepared as for rissoles. Custard and Caramel Sauce —Make custard in the proportion of one goodsized egg to each gill of milk, and add an extra white. Beat eggs slightly, boil milk, and pour over them (stirring all the time). Add sugar to taste and any flavouring desired (vanilla recomT mended with this sauce), pour into a well-buttered dish (any kind most suitable), and poach the custard very gently indeed. That is. stand the dish covered with buttered paper in a pan of water which is just at simmering point, and which will come half-way up the dish. The water must not boil, or the custard will be spoiled. When firm set aside to cool. To make the sauce put Jib sugar in an iron pan, stand it over the fire till it burns, then pour into a cupful of water. Boil till all the sugar is dissolved, cool, and pour a little with each helping. Scrambled Eggs.—Beat together four eggs, and turn into pan with one spoonful of meited butter. Stir quickly over a hot fire one minute and serve. Baked Fish. —Scrape and wash clean a four or five pound fish. Rub into it a heaping spoonful of salt. Make a dressing of three pounds of crackers and a little chopped pork, salt and pepper, and two tablespoonsful of cold water. Stuff fish and fasten together with skewers. Lay thin slices of pork on fish, which should be placed on a tin sheet that will fit loosely into the baking pan. Dredge with flour. Pour into pan about half a pint of cold water. Baste fish often with the water in the pan. If the water cooks away add more, but do not have too much to begin with or the fish will be boiled instead of baked. When fish is cooked turn gravy into bowl, then lift out fish on tin sheet, turn gravy into baking pan, and when it comes to a boil thicken with a tablespoonful of salt arid season with pepper. Fried Salt Pork. —Cut salt pork into slices a quarter of an inch thick, cut off rind and pour over them boiling water, in which let the slices stand ten minutes. Turn off water and fry until brown. Ham and Eggs.—Cut ham in thin slices and cut off rind. Have a half spoonful of boiling dripping in the frying pan, lay the ham in this and fry quickly eight minutes. It will then be brown and crisp. Remove ham. Add half a cupful of lard and when this gets piping hot, break in eggs, leaving room to turn them. They look much nicer, however, if they are not turned. Lay on slices of ham and serve.