Household Hints

King Country Chronicle, Volume IV, Issue 284, 10 August 1910, Page 3

Household Hints

USES OF BORAX. A little borax put into the water before washing red or red-bordered table-clothes and napkins will prevent their fading. Ringworms will yield to borax treatment. Apply a strong solution of borax three times a day; also dust on the fine dry powder very often. Silver spoons and forks in daily use may be kept bright by leaving them in strong borax several hours. The water should be boiling when they are put in. Put a teaspoonful of borax in your rinsing water. It will whiten the clothes and also remove the yellow cast on garments that have been laid aside for two or three years. HOME-MADE SAUSAGES. Most housekeepers have •& mincing or chopping machine. Three is nothing nicer than a well-made and cooked sausage, sausage and mash, sausage roll, sausage fritter, but they must be home-made. Take any psrt of lean pork; the leg is the best. Pick it free from skin or gristle. To every pound of pork add one pound of beef suet, all minced finely. Season v/ith pepper, salt, nutmeg, pounded cloves and a little grated lemon. Many cooks add sage leaves well chopped. When all this ia done it may be 1

pressed into pots and covered airtight When wanted for use it may be rolled into the length of a sausage or made into fritters. In each case, it should be rolled in breadcrumbs, then into the beaten yolk of an egg, and fried in boiling fat. When the mixture is required for puffs it must be parcooked and allowed to get cold before putting into the paste, Beef and suet make ver\ good sausages.

ORANGE PIE. Rub six oranges with salt, and put them into water with a handful of salt for two days. Put every day fresh water without salt for a fortnight. Then boil them until tender. Cut the oranges into half-quarters, cornerways, quite thin. Boil six apples, pared, cored and quartered, in a pint of water until they break, then put the liquor to the oranges with half the pulk of the apples well broken and a pound of sugar. Boil them a quarter of an hour. Then put them into a basin, and squeeze in the juice of two oranges. Line the patty pans with good puff paste, pour in the mixture, cover with paste, and screen them with castor sugar. This will form a pretty icing.

PRUNE PUDDING. Take one-half pound nice large prunes, cook tender. Sweeten to taste and remove pits; put in baking dish. Take yolks of two eggs and a small lump of butter, one-half cupful of sugar, a tablespoonful of cornstarch and one pint of milk. Stir all together, and cook, until thickened. Cool and put over prunes. Beat white of two eggs and put over top, and set in an oven to brown. Forty-six prunes, two cupsful of sugar, seven eggs, whites only. Cook prunes until tender, drain, stone, and mash through a colander; add sugar and whites of eggs beaten stiff; put in buttered covered mould, steam three and a-half hours. Served with whipped cream. This amount will serve eight persons.

APPLE CHARLOTTE. Butter a pudding dish. Put alternate layers of sliced apples and bread crumbs in the dish, sprinkling apples with sugar and a little cinnamon. Layer of crumbs on the top. Beat an egg, add salt, one cupful of milk and vanilla, and turn mixture over bread and apples. Place tablespoonful of butter in bits on top. Bake in moderate oven. Eat with hard sauce of plain cream.

BANANA PIE. Bake with one crust. Bake pie crust first. When cool take two large bananas and slice them, lay on pie crust, beat the yolks of two eggs to a cream, add two cupsful of milk, onehalf cupful of sugar, two tablespoonsful of flour, and a small piece of butter, a pinch of salt; boil till a good stiff custard; let it cool, then spread over banana, make a meringue of the whites of two eggs and sugar, spread on pie, putin over to brown.