THE HOUSEHOLD.

Clutha Leader, Volume XXXIII, Issue 2041, 24 August 1906, Page 2

THE HOUSEHOLD.

RECIPES AND HINTS,

Mutton Cutlets a la Russe.—-Required : Eight or more cutlets, on© carrot, turnip, and onion, oino stick of celery, or a littJo telcry salt, a bunoh of parsley and herbs, four tab](spoonfuls of glazo. Cut the cutlets bo as to leave a bone to each cutlet, trim them neatly, and flatten them slightly with a heavy knife or cutlet lmt. Wtinh and prepare the vegetables, cut fchem into large dice, and pat thorn at, the bottom of a stewpan. Lay the cutlets on them, pour in just enough stock or*water to cover tho vegetables, and braise the irnsat gently until it is tender; it will prolxably take half ail hour. Lift them on to a dish, place another dish over thorn, and on this p::t weights. Leave them until cold. Next trim them neatly, melt the glaze, and dip each cutlet two or three times into it, until they have a smooth, shiny surface. Arrange them in a circle on a dish, and in the centre place some nice salad. Fritatas* of Beef.—Requirod : For the mixture, six ounces of cookod I ccf, two ounces of cooked ham, two teaspoonfuls of chopped parsley, one teaspoonfn! of chopped shallot, half an ounce of butter, half an ounce of flour, and Parmesan cheese, one gill of stock, one raw yolk of egg, silt, pepper, nutmeg; for the pancakes, one gil! of milk, two ounces of flour, one egg, half a toaspoGnfiil of salt, one ounce of lard ; for frying, one raw egg, breadcrumbs, lard or dripping. Molt the butter in a saucepan, add the shallot, and fry it lightly. Stir in the. flour smoothly; add the stock, nnd stir till it boils. Mix in the beef, ham. parsley, and raw yolk of egg. Make very hot, and season highly. To make the batter : Mix the flour and salt. Make a well in the centre of the Hour, put in the ogsr. 'nd add half the milk, gradually and smoothly. Next boat the batter well, and let it stand, if possible, after adding the ir.in«i,i.nder of the milk. Melt a little lard in a small fryinpnnn. and fry a.liout six or seven very thin pancakes in the usual manner. Spread each with some of the meat mixture and roll them up. Out the, pancakes into al»itt six noat pieces crossways ; brush these over with beaten egg, tixm roll them in crumbs. Repeat this egg and crumbing, and fry the pieces in smoking lard or dripping til) a golden brown. Drain them on paper, then dust them over with grated Parmesan cheese. Serve at once, piled up on a hot dish on a lace paper. If liked, the fritatas may be served arranged on a thick layer of well-bailed macaroni or spaghetti.

_ To preserve books from damp and possible mildew a few drops of good pcTftimed oil should be sprinkled in the bookease. Tliifi precaution is unnecessary in the caw of volumes bound in Russia leather, as this is not susceptible to damp. A good 6kin tonic is made by mixing well together equal quantities of best Inven der water and distilled water. The face should be well washed in good soap nnd warm water, and thoroughly rinsed in tepid water and dried before'the mixtivre is applied to it. When folding away blankets and other woollen articles, cut up a liar of well-dried yellow soap, nnd place ,the pieces anrxiL' the folds. The soap will keep away but to give the woollens the full henefP ef its qualities tlicy should be wrapped up in newspapers so that the air may Ik kept from them. N T ewsp'i|>er in i'self is a useful preventive of moths, for printers' ink is vary objectionable to them.