HOME HINTS.

King Country Chronicle, Volume VI, Issue 505, 2 October 1912, Page 3

HOME HINTS.

' Cauliflower Gateau.—Take a well butered cake tin, dust it over with brown bread crumbs, and line it wtih a potato puree. Then take a well boiled cauliflower, break it into small pieces, season, and place a layer in the cake tin, then arrange a layer oi sliced tomato and dust with pepper and salt then another of cauliflower and some roughly chopped hard boiled eggs,, repeat till the tin is full, then cover with potato puree, and bake for threequarters of an hour in a moderate oven. Serve with brown sauce.

A Cheap Floor Stain.—A cheap stain for a floor is made by dissolving a pennyworth of permanganate of potash in a quart of boiling water. It should be applied with a soft brush. It disinfects as well as stains. When dry the colour resembles old oak, but the surface is dull and needs to be polished. The cheapest and most satisfactory polish is made by shredding beeswax in a jar and covering it with turpentine. The polish should be kept in a warm place, but not near a fire, until it has become a thick cream. A little should be spread over the stained boards and the polishing be done by rubbing it in the direction of the grain of the wood with a woollen pad. When once the poilsh has been made it can be improved by occasionally rubbing the boards with a special polisher, which can be made bby covering a piece of flannel over an old hair broom and filling the space under the flannel with beeswax and fragments of soap. Indian Pudding.—Take half a pint of Indian meal and a quart of new milk. Boil the latter and when boiling add a little nutmeg and ginger, stir the maal into the milk and keep beating briskly all the time. When smooth, and growing cool, beat up one egg with two ounces of pounded sugar and add to it two ounces of chopped suet. Add both to the mixturp, and bake'in a moderate oven for two hours in a piedish. Rich Bread Pudding.—Soak two panny French rolls into hot milk, let them remain while you wash and dry a half pound of currants. Warm the currants and then stir them into the soaked rolls with two ounces of blanched and split almonds and two ounces of minced candied peel, and mix well. Lastly, make the whole into a thick consistency, as for a boiled puddnig, with three well-beaten eggs. Put the whole into a well greased baßin, tie a cloth over the top and simmer in a pan of water for about two hours, but do not allow the water to mount into the basin. Turn out carefully, screen the pudding with cp°*"" «"«»"• nrrirn alfito