HOUSEHOLD HINTS.

Bush Advocate, Volume XXII, Issue 64, 17 March 1910, Page 3

HOUSEHOLD HINTS.

SOME LENTEN RECIPES. Lentil Rissoles—They are useful for supper and a satisfactory substitute for meat. Soak one half pound lentils over night, pour off water, cover with fresh water and add a small onion cut into little pieces. Cook until lentils will mash to a. smooth paste ; it should be very stiff. Add one-half cup or more breadcrumbs, pepper and salt (season rather lightly, if liked), turn out on a flat dish to cool. Shape into rounds, roll in flour, then in egg and breadcrumbs, fry in very hot fat until brown. This ivill make about ten rissoles and may be served with or without a brown gravy, and are nico with onion (chopped) and macaroni boiled till tender, to which may then be added milk and a thickening of flour and butter, pepper and salt Baked Salmon.—Break up the contents of one can of salmon, add one cup of breadcrumbs, one cup of milk, one teaspoonful salt, one tablespoonful melted butter. Mix well, put into a. greased dish, pflace in oven for half an hour, or till slightly browned on top. Moisten -with, a little water, two good tablespoonfuls eorastaret, add enough boiling water to make the consistency of thick starch, stirring all the time it looks clear. Add five or six tablespoonfuls sugar, according to taste, the grated rind and juice of two lemons and two eggs well beaten. Pomr into cups and turn out and serve when quite cold. Monroe Souce. Cook one cup brown sugar and one-third cup boiling water fifteen minutes. Add two tablespoonfuls cold water, add one tablespoon cornstarch and stir until smooth. Add to syrup and let simmer forty-five minutes, then add two tablespoons butter, slight .grating nutmeg, a few grains salt, one-half teaspoon vanilla and two tablespoons sherry wine. Rice Croquettes.—This is a delicate little dish which is sure to be* liked by even the most fastidious. Chop half a pound of cold meat finely, add to it ia quarter pound of .cold boiled rice two ounces of chopped suet, few drops of onion juice, and tablespoonful chopped parsley,.salt, pepper and a grate of nutmeg, moisten with, one taiblespoonful ■of stock or milk. Spread evenly on a board and then sha<pe into croquettes. Brush over with beaten egg and roll in fine breadcrumbs. Fry in smoking hot fat till a golden color. Drain cm white paper and serve hot, garnished with sprigs of parsley. Omlet and Green Peas.—Boil one cupful of; green peas in salted water until' tender; drain, and keep hot mi- ! til the omelet is made Beat four eggs add a, piece of butter the size of i a small egg, and four tablespoonfuls of warm water—some prefer inilk. j Put into a frying-pan a. piece of but- j ter the size of a wallnut ;when the but- j ter is hot, tuiln in the eggs, and shake I over a quick fire until the eggs are set. Lift one side of the omelet, and ! put two tablespoonfuls of the green peas in the centre of it; fold over, and serve on a heated dish. Asparagus Omelet.—Make a plain omelet and when the eggs are forming lay over one-half of .it the seasoned tops of stewed asparagus and fold over the other half.

THE AUTUMN FRUITS. NOVEL 11ECIPES FROM AMERICA. In March, the market is so well stocked with delicious fruits that one is confronted with an embarras de riohesses. While English people fail to utilise all the good things, of autumn the Americans are quick to serve up a variety of fruits dressed in mainy other ways than au naturel. The following iare some ideas hailing from the land of the Stars and Stripes which women, on this, what Mr Bernard' Shaw calls "the safe side of the Atlantic,'' may possibly apreciate. When one wishes a. first course of fruit luncheon this may be of Avater melon in March. Frozen Water Melon.—Cut with a large potato scoop the fine pink part of the water melon (free from seeds) into balls. Put these into a freezer, sprinkle with sugar and sherry. Pack in ice for four hours, and then serve. Grape Surprise.—Add two heaping •'tablespoonfuls of powdered gelatine to the strained juice and grated l rind of one lemcm, and two and a. half eupfuls of grape juice and half a /cupful of caster sugar. When the mixture is beginning to set add half a pound of skinned and seeded grapes. Pour into a Avet mould. Turn out Avhen finm aaid serve Avith cream. Grapes are the most decorative of fruits, and a fascinating arrangement is of dark purple and pale green bunches plaiced alternately in a glass dish Avith bits of ice and small silvery leaves in between. When set in place squirt aerated Avafcer from a syphon on the ice Avithout touching the grapes, and in half am hour a beading like dew covens the fruit. • For a- long, narroAV dinner table try putting glass bowfe of different sizes down the centre ; fill' these Avith grapes of varied colors, and festoon Avith the leaves and tendrils of the

vine. Grape and Cream Cheese Salad.— Get good white Malaga, grapes, choosing only the firm ones • slit one side open anid with the tip of a knife remove the seeds. Put them on lettuce of watercress leaves, cover with French dressing and set on, ioe to chill a few moments; then cover all with cream cheese put through a ricer. Peach Sherbet. —Boil a. pound of sugar and two pints of water in a saucepan for twenty five minutes, let it cool, add a. cupful and a IhaJf of peach pulp, the strained juice of one

orange, and juice of Ira If a lemon. Freeze. Peach Delight. Rub sufficient poach pulp through a, .sieve to nrake three' cwpfu'ls of iiiii ,>. Put two heaping cupfuls of i-ugar into a saucepan with a. oup and a half of water; stir until the sugar is dissolved ; boil for live minutes, and cool. Add this syrup to the peach pulp with the unbeaten whites of six eggs; mix iand freeze. Mix two tablespoonfuls of maraschino with two tablespoonfuls of syrup which has been reserved, stir into the frozen mixture, freeze for five minutes longer, and set aside for two hours to ripen. Serve in glasses. Plum Salad (sweet). —Scald large golden plums, remove the skins, and halve them. In the centre of each halved plum lay a, skinned almond. Pour over a syrup and serve very cold. Or for a salad to Ire eaten with meat substitute .walnuts for the almonds ; arrange on lettuce, and serve with French dressing.