Household Hints

King Country Chronicle, Volume IV, Issue 265, 4 June 1910, Page 3

Household Hints

RECIPES. Fried rabbit makes a delicious dish. Choose nice young rabbit, joint it, and then fry it a golden colour. Place the rabbit on a hot dish, and fry some sliced onions to a golden brown. Place them round the dish, make a little good gravy, and serve. Empress Rice—Wash a cupful of best rice, and cook it slowly in milk till quite tender and the milk is absorbed; sweeten to taste and flavour with vanilla. Melt three sheets of gelatine in a little milk, stir it into the rice, pour into a wet mould and leave till cold. Serve with any kind of stewed fruit.

Veal Brawn —Is a tasty way to use up the remains of a knuckle of veal. Cut the meat into small pieces, while it i* still warm, season well with pepper, salt, sween herbs, and lemon rind. Add some lean bacon and slices of hard boiled egg. Arrange in a tin, pour over a little of the liquor in which it was boiled. Put some weights on the top. When cold, turn out, garnish nicely, and serve. Coffee Buns. —Try this recipe: Mix three ounces of butter with three ounces of caster sugar, add a beaten egg, one teaspoonful of coffee essence. Stir the carbonate of soda into the flour, and beat both into the other ingredients. Beat well together, and bake in small buns tins in a quick oven.

Banbury Tart.—One cup raisins, .one cup sugar, one egg, one cracket, juice and rind of one lemon. Roll pastry as thin as for pies, and cut in squares or round-', three or four inches in diameter. Put two teaspoons mixture on one-half of round. Brush the edges together with cold water and fold over, pressing tight. Bake in a hot oven.

Apricot Custard.—Soak two penny plain sponge cakes with the juice from a tin of apricots. Make a custard with the yolks of three eggs and the white of one, pour over the sponge cake. When cold, dot the apricots on the custard; beat up the whites of the two eggs with a little caster sugar, and pour between the apricots.

American Mould. —Dissolve half an ounce of gelatine in one pint of milk, beat up the yolks of two eggs with two ounces of caster sugar, and stir into the milk until it boils. Then beat up the whites with one ounce of caster sugar, and stir into the boiling milk; take it from the fire, and pour into a mould rinsed with cold water. When set, turn out, and the top will be transparent and the bottom spongy. A very nice dish for parties.

HINTS. The objectionable sputtering and flying of the hot fat when eggs, hominy, apples, and like things are dropped into it to fry may be prevented if a little flour is sifted into the fat just before they are added. If the pans in which milk, custards, and salad dressings are to be boiled are first wiped out with a cloth greased with lard they will neither stick nor scorch. Cold mutton can be made delicious if cut in rather thick slices dipped in egg and breadcrumbs, and fried a golden brown in boiling fat or dripping. Serve with nice brown gravy. Melt a small piece cf butter in a stewpan, and add a spoonful of rich gravy, pepper and salt; and break in two eggs, stirring quickly. When the eggs thicken add a flavouring of anchovy, then pour the mixture on hot toast, and serve. T'is a nice breakfast dish.