Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 428, 21 July 1904, Page 7

Housekeeper.

$Hk3 PEIING-PAN or saucepan should ►si HI never be scraped. It is afterHSBB wards liable to burn. Sab with a hard ozust,inetsad. Coloured' blouses during the. wjnter should always ; ba • pasaed through a wringer after washing,-so that they may dry quickly. . . ,r * Lett-over soup must not be allowed to remain in a saucepan all night if you want the flavour to be as good the second •day as the first: - :' • *• -•' Flannel blouses, if dried indoors, should never be hung near a fire, or they will certainly shrink. Hang in a warm room, away from the fire. ... '•.. * - Fattening vegetables are carrots, turnips, potatoes,.aßd peas. Green vegetables and watercress are excellent for people who are troubled with constipation* Exposed taps and pipes should be rubbed over with glycerine in frosty weather/and covered with a piece of sacking or carpet, then the water will not freeze. J ' -K ~ A little brown gravy added to applesauce, after cooking is a great improvement. Some people also add a small lump oe butter, ; . . ;1

Whenmkilng apple-dumplings take a out the core, and fill the vacant space with sugar and one clove. Many people like them baked better than boiled.

Potatoes, after boiling and Btraining, should be dried over the fire and well shaken. If they go to pieces m cooking, they have been allowed to boil too fast. When making sonp, if there is no time to let it cool and heat again before serving, pass it through a clean white cloth wrung out of cold water. All fat will remain on the cloth. Soup with particles of fat floating on the top is very unappetising.

STRA.WBERRY CREAM. Required: Three-quarters of an ounce of leaf gelatine, the juice of half a lemon, two and a half ounces of castor-sugar, half a pint of thick cream, and four tablespoonfuls of strawberry-jam. Rub the jam through a hair-sieve. Put the gelatine in a cleaa pan with two tablespoanfuls of hot water and the juice of the half lemon. Stir these over the fire till the gelatine is melted, then add the sugar and wix it in. Whip the cream "(' double cream' 'if possible) stiffly, then mix it lightly into tne jam puree and strain into them the melted gelatine, and pour at once into a mould w&ich has been rinsed out with cold water. If possible, hare the mould first coated with a little clear wine or lemon-jelly and decwated with chopped pistachio-ante.