WHEN EGGS ARE DEAR.

Dominion, Volume 1, Issue 193, 9 May 1908, Page 11

WHEN EGGS ARE DEAR.

' /An-:English/magazina gives the.following recipes for use :wliou-eggs are . dear : — ' Brown Betty Pudding.—Peel,. coro, and "slice/'six - and in layers' 'with .-'fine 'in' a "'pie-dish. Finish with -a—layer of "crumbs.' Mix .'oho gill of , water, one. gill of' golden, syrup, two tablespoonfuls of brown sugar, arid tho juico of v half a lemon. ; Pour ' this over - and bak'o in "a moderate . oven for : thirty-minutes. \ Compote ',of -Figs':'and-' Prune^-VStow,' the figs and/'primes'/: carefully /and/ separately, and. when . cool '' remove , the prune ' stones and just opori each,.-'fig with the' end of'-a teaspoon. 1 Put a blanched almond . into each prune,' ■. arid' slip a prune into j.e'ach ■' 'fig; lamngo-'in'i a; circle. and : pour • the 'syrup. over. Servo cold. ••• .... '- ;';A ; /-' /..Compote of Dates and Oranges —Peel and riiraovo. tHe/.'whito ;pith of;':tlio' oranges, slico .them,'- and . remove the pips.,'/ Stew/tho dates, and' stone-' therii.'/ .Arrange in tho:6entro 'of the'disli,'" arid .'-.arrange .the .sliced," oranges round; '/'Pour. - : the - svrupipyer,-' and;' scatter with, finely-chopped/alriionds.. ~ , Batter Pudding —,Ono. tablesp'opriful. of flour, one pint ofmilk,"'one - ta.blespoonful of/'castor, sugar, .one ' pinch /of. salt. .Mix ■'.the'.floiir .and, sugar quite smoothly with the milk and the salt.,' Pour,into a wel.lrbattered pib-dish. ■ Leave .in. quite; a. slow oven. until cooked. Serve' .with brown sugar . and butter. ... ' ; :' ■ In addition, to.'.these', are suggested ' suet puddings and' milk' puddings, -fruit 'salad, tarts, and boiled .fruit -puddings.. .No# that bottled fruits may ' bo bought so cheaply, theso three latter, as .well as- fruit' shapes, aro 'not .'extravagant sweets."But it is not only iri. the making of.weets that.the-house-keeper. ,dreads : the. consumption,'.of. .eggs. Eggless' savoury ■" dishes - aro also/ somewhat rare; and' the nicer kind ; of/vegetable's. 'can-, noj bo; used. instead,, for they do .not ; grow' oiit; of; doors."'at this time, of the/year, and bought are,"of caWse,'- : expensive.. ' ,: Ric.6, macaroni,'- "isjjagctti,' . green /,', corn, flageolets,; lentils,; - haricot beans Jy. aretjieri invaluable, . find ■ so, /too, aro,,vegetable ciir-

;nes. \' v, ■.',.' ~ /,. Curried of rice, and-when thoroughly ; dry..-,''fr.y'.;it' .in,, loz. of 'butter untirslightly ' : brown. .. Mix. butter -powder.: Tvhich has been,.baked',-, for ./ten, .-minutes. •' jS.erve -vqry hot. 1 .This : is. ; an : 'excellent aoco'm'pariim'ent' to /grilled ham" : or to bacon,- or to grilled fish at' ; breakfa'st. : , Rice a cooked, rice, well-dried, and -stir iiit'o butter, and dust . with salt and - pepper, stirring.' well A.dd -'srifficient,',hbt,-. to ..make.' sauce, to', nioisteri..'the. whole,/add.:2o'z.'/of grated cheese,', mix/welli'/arid .serve '.vcry hot." -' ' /;. Fish and . Macaroni.—Take ; the cookod macaroni and cut/it; into small'pieces. Flake Jib. 'pf; wliite xpoked :• fish,' arid: take, half :ii; pint, of white'"sauce; 1 .- Place all' togothpr in a' pan, and' flavour with ,• salt - arid .pepper;' make thoroughly hot. Then turn; into buttered:/fireproof .'.pans,-.' and/ bake for ten minutes. '.' ".-' Corn; au Gratin.—Open, a - small tin of corn, arid strain off the -liquid;' and. then simmer the corn until tender in: three' tablespoonfuls of; milk, Joz. of-butter,; and pep-per-and/salt, for about ten minutes. Have ready half a pint of white sauce, and a fireproof dish buttered and sprinkled with brown crumbs. Heat the com iri; the/sauce, and place it" ■in ~ tho ' dish,' cover with' crated cheese and fine brown crumbs, arid bake for twonty. minutes in rather a not aven. ' For a charigo use the corn as before,'but substitute tomato'sauce for white sauce, thereby obtaining. Corn a l'ltalienno. -

A clean fire-brick for a flat-iron stand will cause the iron to : retain its heat much longer than'the , usual metal stand.' The latter not' only permits air to pass under ,tho bottom of tho iron, but also conducts the hoat from it; whereas the brick, being almost a non-conductor, keeps the heat much longer in tho flat-iron itself. Numbering the flatirons with chalk will bo found a simple way to detormino which iron was used last, when tlioro aro several on tho stove. Keep a piece of chalk in a convenient place and mark the irons 1. 2, 3, etc., taking caro afterward to uso them in rotation. When putting away white dresses wrap them'in dark blue cambric to prevent them from turning yellow. Or a largo sheet may be mado very blue with ordinary ', bluing, dried, then rinsed again in bluing and thoroughly dried once more, and this blue sheet may be hung over white clothes-in tho attic to keep them from yellowing. Fine centrepieces and ■ doilios,, not in common use, should bo kept wrapped in blue tissue-paper.^