HOUSEKEEPER.

Dunstan Times, Issue 2317, 15 January 1906, Page 3

HOUSEKEEPER.

Er.oii.an Kidneys. —Method : Skin tho kidneys, divide them in halves, dip in melted butter, (sprinkle with pepper and salt, and broil over a clear fire for eight or ten minutes. Servo on a hot dish, with a piece of maitra d’hotei batter on each. For this chop some parsley very finely, and mix it with butter enough to take it all up—using, say, two ounces of butter and a dessertspoonful of parsley. Add a few drops of strained lemon-juice, pepper and salt. Fioedn Pib. —Required : Two pigeons, half a pound of steak, two hard-boiled eggs, pepper, salt, stock, pastry. Method.—Draw the pigeons and cut them iu halves; cut the steak into strips, dip them in flour, and season with pepper and salt. Put all m a small pie-dish, three-quarters fill with stock, cover with puff or short must, and bake for about an hour to an hour and a half.

Anchovies on Toast. —Method : Wash and bone soma anchovies, heat them for a minute or two in the oven, then lay them on slices of buttered or fried toast, and servo very hot.

Fried Rabbit.— Method: For this tho remains of cold boiled or stowed rabbit may Leased. D.vide into neat joints ; dip those in seasoning, egg and crumb them, and fry in deep, hot fat. For tho seasoning, use a tablespoouful of pepper, a teaspoonful of chopped parsley, a salt-spoonful of sugar, and the some quantity of mixed herbs, finely powdered.

Poached Fees.—Method: Three-quarters fill a small frying-pan with water, to which a dessertspoonful of vinegar has been added. When the water is gently boiling, break the eggs (one by one) into a cup and turn them gently into tho pan ; they should ba covered with Iho water. As soon as the white part has solidified the eggs are done. Lift them out carefully with a very fine fish slice, drain, trim, and serve on small rounds of buttered toast.

Potted Hebrinos.— Method: Cut off the heads, tails, and fins of six herrings; split open and remove tho backbone, roll up, and pack into a pie-dish. Siioo a raw onion and lay it over them. Mix together three tablespooclnla of vinegar, two of Worcester sauce half a teacupfui of water, a dessertrpoonful of salt. Pour the mixture over the fi-.h, cover with paper, and bako iu a cool oven for seven cr eight hours, or until tho fish are brown and have absorbed nearly all ihe liquid.

Fexed Hominy. —Method : Boil six tablespoonfuls of hominy in a quart of water, with salt to taste, until very thick and firm. Turn out oa a plate to cool. Cut into slices ard fry for breakfast. The hominy, if made specially for iho dish, should be cooked overnight, but more usually it is the remains of a dish of hominy porridge that is ra-heated and utilised in this way. Meat Tatties. —Method ; Chop or mince any cold meat, season with pepper, salt, and a dash of nutmeg or grated lemon riud ; moisien eiightly either with good gravy or brown sauco. Lino tome patty-pans with puff pastry, put a spoonful of the meat in each, and cover with Uio pastry. Bake in a bri-k oven for about twenty-five minutes. Trimmings cf pastry may bo used for these patties, and they can he cooked at any time, merely requiring to bo heated for five or six minutes for breakfast. levix-led Mxjxtoh. — Method: Melt an cu.co of butter in an enamelled saucepan with a pinch of cayenne, a tcaspoonful ox Worcester sauce, a mushroom chopped small, a daih of l«mon juice, and a gill cf good stock or wine. Out some slices of mutton rather thickly, put them in with tho rest, and sot ve when heated through. Fried Mushrooms.— Method: Fry tho mushrooms—having first peeled them and removed the stalks—iu butter, or if bacon bus lean fried they cau be cooked iu the bacon fat. Serve with bacon, and dust over with pepper and salt. Send to table as hot as possible. THE WEEK’S WASH; Iho cid jukes oa this subject have died a natural death, their demise being hastened by tho invention of patent washers and wringer?, to say nothing of the various soaps and soap powders, which, according to one well-known advettisoment, makes warningday a pleasure. * ■&■■■ Most of us, however, iu spite of improved washing impeiiraents, prefer to send out our hnen to a professional laundress. Even then peace is not secured us. Saturday morning arrive?, and with it an instalment of our property from tho lady of the suds, and the ieac is to follow later—or perhaps tho doficiency is made up from tho property of another customer, or maybe—aud this is most likely of all—nothing is said till you discover that tho sheet or table.cloth, which is entered on your li-t and and charged for, is missing. You request that it may boroturned when the linen is fetched again on Monday, and on that day you behold tho lady of tho suds descend from tho van in all the dignity of her rotundity, her face shining from soap and surmounted by a gorgeous hat with nodding plumes. You interview tho good woman, aud sbo is certain to tell you: ‘ it never was sent, mum, aud I call to mind pointing it out to a womau at tho time.’—You mildly suggest that had this been tho case she would have noted tho fact in the book, instead of charging you for it; but she is equal to the emergency, and tells you how, just at tho last moment, as sho was making out tho accounts, little Tommy came in from school crying, aud woko up tho baby and altogether sho felt so ‘worritted/ that she hardly know what sho was doing, * but I do assure you, mum/ she winds up, ‘ I never had it!’

It may be that the article in question is already so much dilapidated from a long course of charieals that it is not worth worrying about, so you pay your biU,_ and docliiio to send your washing to a private laundry any more, and patronise one of tho big steam laundries. Hero trouble still meets you, and very likely one of them may bo that of having your nntno and the laundrj mark written in ink on all your garments. I have experienced this, and boro it till I found my handkerchiefs were marked in three corners, when 1 struck.