OLD-FASHIONED HEARTHSTONES

Sun (Auckland), Volume III, Issue 685, 10 June 1929, Page 5

OLD-FASHIONED HEARTHSTONES

1 AN ATTRACTIVE RENOVATION | j PROCESS A_rich red-brick finish, bright cheery as modern tiles, can be imparted with very little trouble to an j old-fashioned stove hearth, j First scour the hearth with strong : soda water and soap to remove all the J old blacklead. Mix ordinary terra; j cotta distemper powder fairly thick j with hot water. Apply with a brush, j allow time to dry, and give another ! coat. When this second coat is dry (there must be no Are in the grate) j put on one coat of good quality pale ] oak varnish. Allow one day to dry | and put on another coat of varnish. After two or three days the renovated hearth can be treated exactly as a j tiled hearth, and is as easily kept clean.

MY COOKERY BOOK > A Delicious Breakfast Dish The ingredients required are three j sheeps’ kidneys, four potatoes, two ounces of butter, one small onion, j breadcrumbs, chopped parsley, salt and pepper. Skin the kidney, and slice finely, removing the core. Peel and wash the potatoes and cut into large dice. Very finely chop tlic onion, aud enough parsley to make a dessertspoonful. Melt butter in pan, put in the onion and fry a little. Add the kidney and cook quickly for one minute, then stir in the potatoes. Mix well, and turn all into a buttered fireproof dish. Sprinkle with breadcrumbs, aud cook forty minutes in a slow oven. Serve in the same dish, piping hot. A Savoury Supper Dish Make half a pound of good puff pastry, add to it a tablespoonful of grated parmesan cheese, a tablespoonful of minced onion, a teaspoonful of chopped parsley, half a teaspoonful of pepper; salt to taste; aud half a pound of cold cooked chicken or fish, finely minced. Mix all these ingredients very thoroughly; form into “dumplings”; throw into a little clear boiling stock and cook lor a few minutes. Take up; arrange the dumplings on a dish in pyramid form; sprinkle thick with grated parmesan cheese, pop into a quick oven until well browned, and servo hot with hot tomato sauce. “Little Gem” Short Cakes Rub half a pound of butter into one pound of sieved flour; add quarterpound of granulated sugar, blend well, and make into a paste with a beaten egg. Roll out on a floured board; cut into rounds or squares; arrange on a floured baking sheet; put a strip of peel on top of each biscuit, and bake in a slow oven until lightly browned.