Household Hints

King Country Chronicle, Volume IV, Issue 292, 7 September 1910, Page 6

Household Hints

USEFUL RECIPES. Nut Saiidwiches.—Blanch and remove the skins from the nuts, chop very finely, and work into a paste with butter. Scatter salt over and spread on brown bread. Roast Onions—Should be cooked in their skins between the bars or on the ashes. Eat with butter, pepper and salt, after carefully removing the skin. Invalid's Cup Pudding.---Butter a breakfast cup, break in two or three rusks, and add half a pint of milk, with ons beaten egg. Let it stand for half an hour. Cover with greased paper, and steam for twenty minutes. Try Buttered Beetroot.—As a vegetable course, boil the beetroot in the ordinary way, rub off the skin, and cut the root intto thick slices. Place on a hot dish, season with pepper and salt. Pour over a little boiled butter, and serve. Semolina Mould. —Into a pint and ahalf of milk, when boiling, shake a small teacupful of semolina and continue to stir it over the fire for ten minutes. Sweeten and flavour to taste, then pour into a buttered mould to cool. Serve with jam round. Cheese Rice. Boil some rice in milk till tender, grease a piedish, and put in a layer of the rice one inch thick. Then have a layer of grated cheese; season with salt and cayenne. Have another layer of rice, then cheese, and so on, till the dish is full. Put pieces of butter on the top and bake in a sharp oven. Plain Plum Pudding.—ls useful in large families where expense is a consideration. Chop one pound of beef suet finely, add half a pound of flour, half a pound of fine breadcrumbs, half a pound of washed currants, a quarter of a pound of brown sugar, half a pound of raisins, a quarter of a pound of chopped candied peel, one teaspoonful of powdered allspice, half a teaspoonful of salt, grated rind of half a lemon, two eggs, and one gill and a-half of milk. Mix all the dry ingredients first, then beat up the eggs, add to the milk and moisten the mixture, adding more milk, if necessary. Butter a mould, fill it quite full, and boil at a gallop for eight hours, filling up the pot as the water shrinks. Plain Sweet Omelette. —Two or three eggs, one ounce butter, any pre serve, one tablespoonful sugar, one tablespoonful milk. Beat eggs with sugar and a little of the butter, and milk. Melt rest of the butter in pan, and when it bubble 3 up pour in the mixture and stir a minute till it begins to set. Brown lightly. Then either roll it up in the pan, having first spread with preserve, or slip it off on to a warm dish, and, as it slips, quickly turn one half over the other. Fish Omelette.—Beat up any cooked fish with a little butter and anchovy sauce, or lemon juice, parsley, and herbs finely minced. Stir over the fire for a few minutes, but do not let it boil. Then proceed as in previous recipes, mixing fish well with the yolks before adding the whites. Apple Souffle.—Three or four apples,* half a lemon, whites of three eggs, vanilla flavouring. Bake the apples with skin on; skin, takeout the soft part and put through a sieve. Flavour with the grated rind and juice of half a lemon, add sugar, and lastly the whites well beaten. Bake in a pie-dish till it has rnen nicely, sprinkle with sugar, and serve. Croquettes.- For croquettes, mix six ounces of cold, well-done beef or mutton with two ounces of ham. Fry a chopped onion with a pinch of herbs in some butter, add the meat with a a tablespoonful of breadcrumbs soaked in port or sherry, three ounces of boiled rice, and a dessert spoonful of brown sauce. Season with pepper and salt and a pinch of nutmeg and stir over the fire for five minutes before leaving to get cold Then form into croquettes, which must be dipped into beaten eggs first, and then into crushed vermicelli. Fry in deep hot fat, and serve with fried parsley.