Household Hints

King Country Chronicle, Volume IV, Issue 289, 27 August 1910, Page 3

Household Hints

USEFUL RECIPES. Curd Cheese Cakes. —Stir one tablespoonful of essence of rennet into two quarts of luke warm new milk; let it stahd undisturbed till the curd has formed. Put the curd into a piece of strainer, hang it up, and let it drain through the night. In the morning break up the curd, and rub it through a hair sieve. Add the beaten yolk's of four eggs, one penny sponge 'cake crumbled, slice of butter, two tablespoonsful of brandy, one tablespoonful of cream, quarter pound currants, pinch of salt, and nutmeg. Line patty tins with pastry, put in mixture, bake in good hot oven for twenty minutes. A few sliced almonds or lemon peel on the top is an improvement. These are now in season. Scrambled Eggs With Cheese.-Take five eggs, one half cupful of milk, two tablespoonsful of butter, one half teaspoonful of salt, and one-eighth teaspoonful of pepper. Beat eggs slightly, usitfg fork. Add salt, pepper and milk. Heat frying pan, put in butter, and when melted, turn in mixture. Cook until a creamy mixture, scrape up from sides and mix. Make a sauce by blending in a double boiler two tablespoorifuls of melted butter and the same qunatity of flour; add a cupful of sweet milk, arid when smooth stir into the sauce a half cupful of grated cheese. If the sauce is too thick, add a little more milk and stir until smooth. Pour this over the toast and then the scrambled eggs. Escalloped Ham and Eggs.—Take six hard-boiled eggs, one cupful of cold, chopped ham, and three-quarter cupful of rolled cracker or breadcrumbs. Make a butter sauce by blending together a tablespoonful of butter and a tablespoonful. of flour, then add a cupful of sweet milk. Cook until smooth, and season to taste. Cfrhp the eggs finely, sprinkle the bottom of baking dish with crumbs. Fish Potato Pie.—For this, take six large potatoes, one pint and one cupful of milk, one large tablespoonful of butter, a large slice of onion, one pint of cooked codfish, salt, pepper, one large tablespoonful of flour. Pare the potatoes and boil, drain off the water, mash light and fine. Add salt and pepper, one tablespoonful of butter, and the cupful of milk which has already come to a boil. Beat thoroughly, and spread a thin half of the omelet, and invert on a hot dish. Heap the remainder round the edge, making a wall to retain the fish and sauce, which should then be poured in. First, in the preparation, boil the milk with onion. Mix the flour and butter together, and when well mixed, add two table spoonsful of the hot milk; stir all into the boiling milk; skim out the onion, add the fish, ' and cook ten minutes. Season with pepper. Three Good Soups.—Vegetable Soup. —One hali-can tomatoes, cupful of navy beans, one onion, one soup bunch. —Mushroom Soup: Boil mushrooms three hours, press through sieve. To one quart of liquid add one and a-half quarts of milk; thicken with one tablespoonful flour;- add butter and serve with whipped cream, a spoonful on each cup,—Lenten Sonp: Stew one quart navy, commonly called soup beans, season with salt and pepper; when the broth is rich and good, remove three pints of it with a few of the beans, add to this one pint canned or fresh tomatoes, two, large onions chopped fine; stew this altogether until tomatoes and onions are thoroughly soft; put all through sieve, add tablespoonful butter, a pinch cayenne pepper, one tablespoonful of pure vinegar; serve with squares of toasted, buttered bread. Soup and bread both must be medium hot.