HOUSEHOLD HINTS.

King Country Chronicle, Volume V, Issue 340, 25 February 1911, Page 2

HOUSEHOLD HINTS.

SICK ROOM RULES. It is not always possible to choose the position of a sick room, but when possible the following ruk'S should govern the choice. J.t should have a bright and sunny aspect, preferably, facing the south-west, so tiiat early morning sleep may not be disturbed by bright sunshine. Such a room can always be darkened if needed, but the amount of sunlight in any room can never be increased. There should be a fireplace and chimney in the room, and the windows should open easily. As near the top of the house as possible is best for the sick-room, since it is generally quieter and the air is purer.

BEDSPREADS FROM TABLECLOTHS.

Tablecloths first show signs of wear j in straight lines down the middle and ; at the quarters, where the fabric is kept constantly folded when in use. When thus worn they can be converted into smart looking bedspreads. The j worn parts can be. covered with strips | of bright coloured sateen, and a border : of the same material will increase the i size of the tablecloth to any size re- j quired. A few sprays of flowers or ; conventional designs embroidered in outline in linen thread of the same colour as the sateen produces a hand- ; some effect and disguises the origin ; of the foundation.

SOME USEFUL RECIPES. j i Mushroom Catsup.---Choose the ' largest and dark coloured mushrooms, J put into a jar and bruise well with a j wooden spoon, strew over some salt; j now these must be well stirred for j three days, then let the mushrooms < stand five days without stirring, until ; a thick white scum settles upon the j top; then strain carefully. Boil the ; liquor, adding Jamaica and whole black i pepper, mace, ginger, two cloves, j When cold bottle, and add a small j quantity of any spirit, tie over with \ bladder. If stored for three months j it must be re-boiled and fresh spice added, then it will keep twelve months, j

Steamed Chocolate Pudding.-—This is a very light and dainty dish. Beat together one ounce and a half of butter and two ounces of sugar. Add to then* a heaped teacupful of flour and two ounces of grated chocolate. Mix in a beaten egg, two tablespoonsful of milk, and lastly stir in a few drops of vanilla essence and a teaspoonful of baking powder. Butter a mould, put in the mitxure, leaving sufficient room for it to rise considerably. Lemon Sauce. —This is a particularly useful sauce to serve with any kind of boiled or steamed pudding. It is very easy to make and very cheap. With a plain batter pudding it is very good. Required: Half a pint of boiling water, half an ounce of cornflour, one ounce of castor sugar. Two lemons. Grate off all the rinds of the lemons; but the water in a pan on the lire. Mix the cornflour smoothly, and thinly, with the strained lemon juice. When the water boils, pour in the cornflour, and stir over the tire till it boils. Add the sugar and lemon rinds, let the sauce simmer for about five minutes; then pour into a hot tureen and serve.

Chicken and Ham Patties. —Use only the white meat from the breast of the fowl. Chop about six ounces ol chicken and three ounces of ham very small. Put it into a stewpan with an ounce of butter rolled in flour, a half gill of cream and a half gill of veal gravy, a dust of grated nutmeg, the zest of a lemon, a dust of cayenne pepper, and salt to taste, a tablespoonful of essence of ham and a little lemon juice. Stir this over the lire until nearly cooked, taking care it does not burn. Line the patty tins with the paste rolled out thin, place a piece of bread in the paste, and bake in a hot oven. When done remove the cover, take out the bread, place the patties upon a clean sheet of paper with the small cover over them until wanted. Then fill and lid the patties. These may be served hot or cold.

Cheese Paste for Biscuits.—Take the yo'k of a hard-boiled egg and mash it smoothly with a tablespoonful of the best Lucca oil. Mix all together. Work into the above mixutre four ounces of grated cheese and a dessertspoonful of vinegar. Work the mixture till smooth and make it into little pats.

Carraway Buns - -Mix together half a teaspoonful each of tartaric acid and carbonate of soda and pass through a sieve into a pound of flour. Rub into it two ounces of butter, add three ounces of castor sugar, two teaspoonsful of carraway seeds, and make all ■ into a light batter with one egg and ; half a pint of milk. Pour into ; greased bun tins and bake in a quick ; oven. j Lemon Pudding.- A quarter of a pound of butter, sugar to taste, six ounces of bread crumbs, two eggs, rind and juice of one lemon. Work : the butter and sugar to a cream. : Next work in eggs gradually, lastly bread crumbs and lemon. Put the I mixture into a buttered mould and : steam for thirty minutes or rather ; more.