Household Hints

King Country Chronicle, Volume IV, Issue 283, 6 August 1910, Page 3

Household Hints

USEFUL RECIPES. Chicken Fritters. —Mince the meat of a cold chicken quite fine. Beat three eggs into a pint of nriik and cream and stir in sufficient boiled rice to make a«batter; put the chicken into the batter, add salt and pepper and a dash of nutmeg, turn into a saucepan and stir over the fire until heated through. When perfectly cool, roll out, cut into small rourds .and fry in hot butter until brown. Veal Forcemeat Cutlets. —Chop fine or run through the meat cutter two pounds of lean veal. Put in a bowl with about two ounces of raw veal suet, season with a pinch of sale, a dash of cayenne, and a little nutmeg. .Add half a cupful of cream, half a chopped onion and two raw eggs beaten together. Roll the mass out into a half-inch thickness, cut into cutlets, dust them over with bread crumbs and fry in hot butter, turning them over when brown on one side. Serve with a butter or cream sauce. Banana Salad. —Four bananas, one head of lettuce, six walnuts, parsley, French dressing. Strip one section of the skin from the bananas, remove the fruit, and cut into dice a quarter of an inch square. Put the bananas in a deep dish, turn over them the French dressing, and let stand in a cool place half an hour. Then fill the skins with the prepared fruit and arrange on a bed oc lettuce leaves. Garnish with minced parsley and halves of walnuts. Mayonnaise of Trout. —Remove all bones and skin from the fish, and arrange it neatly in a dish. Make a Mayonnaise sauce, and have some lettuce, cress, cucumber, and hard-boiled egg ready. Shortly-before the trout is required, pour the mayonnaise sauce over. It should be sufficiently solid to coat the fish thickly. Garnish with sieved yolk of egg and coralline pepper, arranged in alternate crossbars. Surround with shred lettuce, sliced cucumber', cress, and garnish at intervals with slices of tomato and hard-boiled egg. Do not let the fish and salad lie for any length of time in the sauce, or they will become sodden. The dish only takes a few minutes to put together if all the ingredients are at hand.

Apple Meringue.—Take a pound of apples, peel, and core them._ Cut them in thin slices. Then, place in a saucepan with a little water, three ounces of sugar, two ounces of butter, and one rind of a lemon. When the apples are tender rub all through a sieve, and then work in the yolks of three eggs. Make sufficient puff paste to line a pie dish, using the proportion of half a pound of flour to four ounces of butter and a pinch of salt, and moistening the paste with rather less than a gill of water. Line a pie dish with the paste, pour in the apple mixture, and bake in the oven for about twenty minutes. In the meantime beat the three whites to a stiff froth, and spread them on the top of the pudding when ready. Sprinkle liberally with castor sugar and return to the oven. Serve when brown,. decorating the top of the meringue with candied angleica and chopped candied cherries.

Yorkshire Pudding. Four eggs whipped together and four tablespoonsfu 1 of flour. Stir the flour into the egg 3 with a pinch of salt and a little grated nutmeg and pour in enough milk or cream to make a, batter of the consistency of cream. Stir with a fork vigorously for ten minutes and pour into a hot buttered baking dish. Bake until brown and serve very hot, covering with the gravy that drips from the meat while roasting,

GENERALITIES. Copper wire is the best thing to use for picture-hanging, for it is moth proof and wears for years. Keep all receptacles for garbage carefully covered and the cans cleansed or sprinkled with lime or oil,

-Stand in borax water for a little while dishes that have become brown from baking in the oven, and they can be easily cleaned. To toughen lamp chimneys, and to prevent the likelihood of their cracking, set them on the stove in cold water, which should be allowed to come slowly to the boil. For your best dishes make little mats of flannel or any soft materia! to place between them when they are piled together. It keeps them from getting scratched or nicked. Equal quantities of sugar, flour, and red ltad, formed into a paste, make a good poison for beetles, but must not be left about where there are children or animals.

Stewed prunes taste much nicer if, a few minutes before they are done, a very little cornflour is mixed with cold water and stirred in. It thickens the syrup slightly and greatly improves it. It the steel parts of the kitchen range have become dull, the best arid most economical method of cleaning them is to rub them with very fine coal ashes, freed, of course, from grit, which might scratch the surface of the steel.