HOUSEHOLD NOTES.

Pukekohe & Waiuku Times, Volume 4, Issue 24, 26 March 1915, Page 3 (Supplement)

HOUSEHOLD NOTES.

HOME HINTS

WHEN COOKING VEGETABLES, Never allow the water to get off the boil.

* * * BEFORE SQUEEZING A lemon heat it, and twice as much juice will be obtained.

* * * TO REMOVE INKSTATNS FROM POLISHED FURNITURE, Rub with lemon-juice till stains disappear, then polish with ordinary furniture polish. * # * SUGAR Should never be added to batter pudding before boiling or baking as it makes the pudding heavy. * * * TO REMOVE HOT-WATER MARKS EROM POLTSHED TABLES, Make a thin paste with salad oil and salt, spread over the mark, and leave for an hour. Then rub off with a soft duster. * * * WHAT TO DO FOR A BURN. Apply equal parts of linseed oil and lime water, or, if this is not available, the white of an egg or a thick layer of flour should be applied. * * # BOILED OR ROASTED Meat or poultry which is to be served cold should be wrapped in a moist cloth to make it tender. * * * IN MAKING SOUP, Its excellence (depends largely on its being kept simmering during the time of cooking and never allowed to boil fast. * * # WHEN BOILING A PUDDING In a cloth, put plenty of orange peelings in the water. They collect the grease, and the cloth will be easier to wash. * * * WHEN MAKING PASTRY With dripping, melt it slightly and beat to a cream before adding to the Hour. The pastry will then be as light as if made with butter. The same applies to lard. SOME HINTS ON CHOOSING BEEF. THE SUET OF BEEE Should look white and hard. * * * IE THE EAT IS YELLOW, The meat is inferior. * * # THE LEAN Should be elastic, and if pressed with the finger rise again swiftly. * * # COARSE BEEE May sometimes make satisfactory stew, but the fibres are 60 hard that even for a stew there is often much waste. HINTS ON WASHING UP. SAUCEPANS Should be washed in plenty of hot water and soda and placed for a few minutes before the fire, so that they mav be thoroughly dried. * * *

FPYTNO-PANS AND CAKE TINS Should bo wiped out with paper and then polished with a dry cloth. * * * BORAX For washing plates and dishes is in ho preferred to soda ns it does not crack the skin of the hands. * * *

SOAP Should be substituted for soda when washing silver and dated goods. * *" * THE HANDLES . Of knives must never be placed in hot water. Coffee grounds, dried in the oven, or garden mould will remove stains from the blade. * * *

TO CLEAN A RFRNT PAN". Dip a hard crust of bread in kitchen salt and rub the burnt portion., then wash in hot soda and water. * * * WASH THE LIDS Of all saucepans before putting them awav, and drv before a lire. *' * *

AFTER WASHING IT. Wine out the dish tub, and allow it to become unite drv before the fire. # '* * DTSH CLOTHS Should not be washed with soap. Have a bag of bran, place it in a tub. pour boiling water over it., then strain, and add to tho water equal parts of alum and powdered chalk. Roil the soiled dish-cloths in this, then rinse well and dry.

DAINTY DISHES. BREAD SOtT. Take about one pound ot stale bread, and break it up and place in a basin. Roil no three quarts of stock, iind nour some' of Ibis over the bread: leave it til! soft, then beat up with a fork. Add this to the remainder of the stock, simmer uently for ten minutes, then season to taste. Just More serving, sprinkle a tablesooonful of chopped parslcv into the soup. # * * PARSNIP SOUP. Save the water in which meat of

any kind has been boiled. Melt a little dripping in a saucepan. Slice into it two pounds of parsnips, and cook very gently for quarter of an hour, then pour in sufficient stock to cover them, and boil slowly till quite soft. Rub the parsnips through a sieve, return to the saucepan, and add stock to make up to two quarts. Season, boil up, and serve very hot with toast cut in little squares.

CANADIAN POTATO SCONES. Boil one pound of potatoes in the usual way and when cooked place on a floured board and roll them with a good quantity of the flour, a seasoning cf pepper and salt, and a teaspoonful of baking powder. Mix with one egg and sufficient milk to form a stiff dough. Roll out to one inch in thickness, and place in a floured frying pan or tin, and grill slowly over a very low gas griller or slow fire. When cooked, cut in four, slit open, and butter. * * * TOMATO CHEESE. Butter a pie-dish and sprinkle it with breadcrumbs. Then slice one pound and a half of tomatoes and put a layer in the dish. Grate two ounces of cheese, sprinkle a little on the tomr.toes, then put in another layer, then more cheese, and continue till the dish h full, sprinkling a few breadcrumbs on each layer of cheese. Season with pepper and salt and bake in the oven for half an hour. The top layer of the dish should be breadcrumbs and a few dots of butter or dripping placed on it.

* * # MEAT AND MACARONI BALLS. Take six ounces of macaroni, break into small pieces, place in boiling salted water, and cook for fifteen minutes. Cut a slice of bread, remove the crust, and place in a soup-plate, pour over it a gill of hot stock. Beat up the bread with a fork, drain the macaroni, add to the bread with a pound of cold cooked minced meat, a seasoning of herbs, and one well-beaten egg. Mix all together, place into small round moulds, cover with buttered paper, steam for an hour, then turn out and serve with made gravy.

* * # N INEXPENSIVE HOT POT.

Well urease a deep bowl or pie-dish. Take one pound and a half of scrag end of mutton, cut it into noat pieces, and put a layer at the bottom of the dish. Have ready peeled two pounds of potatoes and an onion slieed into very thin rings. Place a layer of the onion rings on the meat then a layer of sliced potato, and repeat till the dish is full, making the top layer cf potato. Cover with a plate and hake in a hot oven for two hours. Half an hour before dishing up remove the plate so that the potatoes may he browned. Serve the stew in the dish in which it was cooked with a dish collar round it.

TWO INVALID RECIPES

SHEEP'S HEAD EOR INVALIDS

Clean •> sheep's head, split in h.ilrc". and remove the brains. Soak in lukewarm water for three hours to remove all blood, thoji dry carefully and place 1,1 n saucepan with three j/tD tc ni cold water, a small turnip, a spoonful cf sugar, and a spoonful of made mustard, pepper and sail. Let it simmer slowly for three hours, then remove the bead, and cut from it all the best meat, slicing it into thin pieces but keeping the tongue separate. Put the bones and trimmings back into the saucepan with a tablespoonful of line oatmeal, previously mixed to a smooth paste with a little cold water. Simmer this for two hours longer, then strain it. Allow t < get cold, and remove all fat. Replace in the saucepan with the pieces of meat, add «i wineglass of invalid port wine, and allow all to get hot without boiling. Then serve. * * # EGG JELLY EOR INVALIDS. Take two eggs, six ounces of loaf sugar, one ounce of sheet gelatine, two lemons, with the juice made up to one pint of water. Beat up the eggs and put all the ingredients into an enamelled saucepan. Whisk over a fire till almost, but not cj til to, boiling. Strain and place in little moulds, wetted in cold water, to set. When firm dip for a moment in warm water, and turn out on a cold dish.