HOUSEHOLD HINTS.

Bush Advocate, Volume XVIII, Issue 324, 27 January 1906, Page 6

HOUSEHOLD HINTS.

♦ Strengthening Jelly. — Eight lemons, half a pint of rum, and half a pound of white sugar. Wipe the eggs, put them in a basin, and squeeze the juic* of the lemons over them. After three or four days the eggs will be dissolved, then beat thoroughly, add the rum and >ugar, and, if liked, season with nutmeg or cinnamon. Mix well together, strain through a roarse sieve, then bottle, and keep well corked. The eggs must be turned twice daily in the lemon juice, co as to be equally dissolved. Begin, by taking a teaspoonful three times a day, increase the dose gradually until two taDlespoonfuls can be j taken three times a day. I Invalid Jelly. — Take an ounce each of rice, pearl barley, sago, and hartshorn shavings, and simmer for several hours in three pints of water. Strain while hot, Bet aside to cool, when a firm jelly will be formed. A amall quantity of this dissolved in a cup of beef tea or a glass of milk will add considerably to their nourishing properties. Gravy and Rice. — Boil one ounce of ri^e in one pint of good stock made from chicken, beef, or mutton, Tub it through a sieve, add the gravy which came from the roast beef or mutton. Make the mixture about the thickness of cream ; salt, serve hot with a little toast. Milk or Gravy Toast.— Butter a thin piece of toast lightly on both sides put it into a email piedish, pour sweetened hot milk over it. A little good gravy may be used instead of milk. Beef Tea Custard.— Whip up the white of an egg, and the yolks of two; stir in a wineglassful of strong cold beef tea, a flavouring of salt, and a little milk or a teaspoonful of cream. Butter a deep small piedish, pour in the mixture, and set in a shallow pan containing boiling water. Boil gently in this for ten minutes, or until set. Plain Teacakes.— Take one pound of selfraising flour, 6 ounces of lard or dripping, 2 ounces of moist sugar, half an ounce of candied peel, email pinch of salt, a teacTipful of milk. Place all the ingredients into a warm bowl, beat an egg to a froth, warm tho milk, mix the egg and milk together. Then stir all together, pour into a greased tin. Bake in a moderate oven for an hour and a half. Banana Cake.— Take a breakfast cup of flour, 2 ounces of almonds (ground fine),

2 ounces of desiccated eocoanut, three bananas, half pound of currants, 6 ounces of sugar, 2 ounces of butter, two eggs, pinch of salt, one teaspoonfl of baking powder, half a pint of milk. Mix the flour and nute together, rub in the bananas and butter. Beat the eggs and milk together, and mix the whole. Bake in a quick oven for three-quarters of an hour or an hour. Yeast Cakes. — Two pounds of dough, half pound of lard or dripping, quarter pound of currants, quarter pound of sultanas, half pound of sugar, any flavouring to taste. Well work these into the dough as quickly as possible. Put the cakes into well buttered tins; the tins may be lined with buttered paper. Let them stand for quarter of an hour, covered, in a dark place. Bake in a quick oven.

Parkin. — Quarter of a pound of flour, quarter pound of oatmeal, quarter pound of treacle, half a teaspoonful of ginger, 1 ouuco of lard, 1 ounce of sugar, Jmlf a teaspoonful of carbonate of soda. Melt the treacle and lard together, mix all tho dry ingredients together, stir in the molted lard and treacle till all is moistened ; take up a little of the mixture, roll it into a ball, and flatten, put it on a wellgreased cake tin, put liajli' aa almoad in the centre of it, repeat till all are done, and put in the oven to bake for ten minutes. Swiss 801 l. — This is to be oaten cold. Take a cupful of dried flour, - the same quantity of castor sugar, a teaepoonful of baking powder, a pinch of salt. Stir all together, break two fresh eggs, add to the flour, etc., with a tablespoonfnl of milk. Beat altogether with a wooden spoon for ten minutes. Grease a Yorkshire pudding tin, pour in the mixture, and bake in a hot pven for ten or twelve minutes. When ready spread lightly with jam, and roll up. Set aside till cold.