Usefull Items.

Waikato Times, Volume XXIV, Issue 2012, 30 May 1885, Page 6 (Supplement)

Usefull Items.

Tomato wine, used to flavor soup 3 and gravies, is made in this way : Take ripe fruit, mash and Btrain it through a sieve ; let it stand in an earthen jar until fermentation ceases, then bottle it and cork tightly, putting wax over the cork. Thi3 is said to keep a long time. A nice way to cook boiled patotocs for supper is to slice them ai thin aa possible, and still have them keep their shape. Put some milk, butter, pepper, and salt into the saucepan and let it boil up once or twice ; then put the potatoes into it and let them cook for five minutes— not longer. Chocolate fruit pudding is made by adding a cupful of fruit to an ordinary chooolate blauc-mange. Barberries, or peaches out into very fine pieces, are bo3t adapted for this. It is a mo3t appetising addition to a pudding, Waterproof Luminous Pater. — For preparing a waterproof paper whioh will shine in the dark, the Papier Zeitung give* the following mixture : Forty parts paper stock, 10 parts phosphorescent powder, 10 parts water, 1 part gelatine, and 1 part of bichromate of potash. New potvto pieia a novelty. Grate a teaoupful of potato ; to this quantity allow one quart of s^veet milk; let the milk come to a boil, then Htir in tha grated potato; when cool add thiee well-beaten eggs, i=ugar, and flavoring to suit the taste ; nutmeg or cinnamon are the most suitable. Bake with undercrust only, and eat while fresh. A oood way to utilise the juice of fruit you do not need to put with the fruit into the cans. Add gelatine to the boiled and strained juice and make delicious jelly. To a pint of juioa a little over a tablespoonful of the undisaolved gelatins should bo added ; dissolve it in a little of the cold juice. Then stir it gradually into tho raat of it, whioh should ba hot. Lat it remain over the fire for throe minutes, or about that length of titnj, then four into a bowl or mould. Tomvto Prj. serve. — Take those tomatoes not entirely ripe (the very green ones late in the autumn are nice) and remove tho stems ; allow half a pouad of white sugar to one pound of fruit ; put into the preserving kettle, and add water enough to make Buffioient syrup. Do not put too much water in at first, as you can add to it if thero is not enough. Lomona should be sliced aad put into it in the proportion of one lemon to every two pounds of fruit. Cook imtil done through, and the syrup looks thick. They make an excellent preserve, and taste almost like preserved figs. The ways in which an omelette may be made to vary are almost without number. Tho omelette with fino herbs is a favorito with those people who like high seasoning. Then the most fastidious delight ia an omelette with mushrooms. These, of oourse, must be chopped, or b^ broken in fine bits, before they are mixed* with tho omoletto ; parsley alone, rubbed very fine, imparts a delicious flavor to a plain omalottc ; tomatoes added to tho omelette just before it hardens, those having bean already cooked, give an excellent relish to it ; later in the season, when flsh are very scarce, oysters chopped fine render an omelette a dish to be longed for and to be eaten with indescribable gusto. Cabiuc.i: cooked in this way makes a good entree : Shave the cabbage very thin, then Xt it cook until tender in a vory little water ; drain it thoroughly. Put a lump of gutter into a clean saucepan, let it melt and brown, then put the cabbage into it and let in brown ; season with salt and pepper ; semi to the table very hot. To orystalise plums, take one pound of loaf sugar, dip the lumps into water, and place them in a kettle. Lst it bail, skimming it carefully, until it candies. Dip the fruit into this waile it is very hot ; then put the fruit into a cool room. Stein 3 of raisins and bunches of grapes may be treated in the same way. Halves of pears crystallised are delicious.