THE ART OF DARNING.

Waikato Argus, Volume IV, Issue 294, 28 May 1898, Page 2 (Supplement)

THE ART OF DARNING.

Some hints on this useful accomplishment may not be superfluous, as very few girls take the time or trouble to make a neat darn. In darning stockinguse a danr'ng ball if possible ; if tint is not to be hud, the back of a horn spoon answers equally well. Always work with the light*.side towards you Begin the darning well below the hole at the left, take long even stitches on the under side, short ones on the upper, and do not a'low the edge of the imperial to show on i iie right side. Lay tl.o thr. ads side by side across the hole, leaving them i either tight nor loose, simply smooth. In the second half of the darn, cross these threads at right angles, ueiving in and out carefully, ;nd making the ,vholc as closo and firm as possible Even stitches and no ragged edges on the right side arc the things to bear in mind. COOKING RECIPES. Scalloped Fish. Some cold fish, 1 egg, a little milk, 1 large blade of mace pounded, 1 tablespoonful flour, 1 tcaspoonful of anchovy sauce, pepper aud salt to taste, some breadcrumbs, a little butter. Preparation : Pick the fish carefully from th» bones, beat up the egg, add the milk and moisten the fish with it, add all the other ingredients, mix well together, place in a deep pie dish or scallop shells, cover with breadcrumbs, put small pieces of butter all over the top and brown in the oven or before the fire ; when quite hot, Eerve at once. Dried Mushrooms.—Wipe the mushrooms clean, peel off the skin, cut off the stalks, lay them on sheets of paper, to diy in a cool oven, when they will shrivel considerably. Put them in paper bag?, tie tiyhtly to exclude the air, hang them up in a very dry place. When required, put them int'the cold gravy, bring them gradually to simmering point, when they will regain nearly their usual size. Indian Mustard, Relish for Cold Meat. mustard, Hb. flour, -}oz. salt, 4 shalots, 4 tablespoonfu! of vinegar, 4 do. ketchup, £ bottle of anchovy sauce. Preparation : Put the mustard, flour and salt into a basin, make them into a stiff paste with boiling water. Boil the shalots with tho vinegar, ketchup and anchovy sauce for 10 minutes and pour the whole over the mixture iu the basin ; stir well and reduce it to a proper thickness ; put it into a bottle, with a bruised shalot at tho bottom aud store away tor use. This makes an excellent relish, and, if properly prepared aud stored, will keep for years. Italian Mutton Cctlkts.—lngredients : 2lb. best end of neck of mutton. 1 tablespoonful of minced parsley, 4oz. grated bieadcrumbs 1 teaspoonful of finely-minced onion, 2oz. butter, a little grated lemon rind, salt, pepper, mace, flour, 1 egg, 1 wineglassful of cooking sherry, lard for frying. Preparation : Cut the meat into neat, well-shaped cutlets, pare tho bones to flatten them. Mix the breadcrumbs, herbs and seasoning together, melt the butter, dip each cutlet into it, then into a beaten egg, and lastly into the bieadcrumbs. Put some lard into a frying-pan ; as soon as it boils put in the cutlets and fry them a golden brown, then keep them hot while making the gravy. For the latter dredge some flour into the pan when it is brown, pour in a teicupful of boiling water and the wine, and a little sauce and ketchup if liked. Boil up once, then pour round the cutlets aud serve with tufts of cauliflower or green peas. VARIOUS HOTS ON COOKING. Rub tough meat v. ith a cut lemon to make it tender. Use bacon fat for frying chicken or game. Before frying sliced onions dip them in milk. Flavour sauces with lemon and orange peel. To make a very dainty and appetising omelette, use some tender boiled asparagus tips. Fried sweet apples are an excellent addition to liver and kidneys Stale bread, if steamed and warmed quite through, will be found equal to new. A few drops of vinegar added to the water for poaching eggs will make them set properly and prevent the white from spreading. While cooking scrambled eggs add a squeeze of lemon juice, which will greatly improve the flavour.