HOUSEKEEPER.

Dunstan Times, Issue 2336, 18 June 1906, Page 3

HOUSEKEEPER.

Victobia Plum Jam —Take 4lbs of plums, wipe and wash them clean, and carefully remove the stones, breaking the fruit aa small as possible ; put tho kernels and stones in a pan with 2 breakfast cups of water, and boil them for 20 or 30 minutes : strain them and put tho water (there should be l£ breakfast eupa of it) iuto the jelly pan with 4.bs of sugar; Ist tho sugar molt and boil, then add tho plums, and boil for 16 minutes; if the sugar does cot quite mc-lt with tho water add a very little more

rt xNit. Tick - me uornos, bruise and strain them : let the liquor settle in a glazed earthenware vessel for twelve hours ; put to every pint of the juice a pint and a half c! water, and to every gallon of this liquor 3ibs of sugar; set in a kettle over the fire, and when about to boil clarify with the white of eggs well beaten, and then let it boll for an hour; when almost oold pnt into a barrel with yeast, and fill up regularly as it sinks with some of the liquor saved out of the barrel; in a month It may be bottled. Pbbsebvbd Rhobabb I This is a very good time to make it, though the colour is better rather earlier; cut up your rhubarb, weigh, and then wash it; don't skin it ; put it Into a basin, and put all over and about it lib of sugar to each lib of rhubarb, and jjoa of rough ginger to 4lbs; put the ginger in the basin with the rhubarb and sugar, and let it stand for 24 hours, or even two days ; then pour all the liquid into the jellypan and let It boll up ; add the rhubarb, &o. (all in the basin), and boil 20 minutes very gently; put it in pots for use. Eowan Jhixt.—Take 21bs of rowans; pick them and soak them in cold water for a few hours; then take lljlbs of apples, wash and cut them up in small pieces; put the rowans and the apples into a jelly pan, and cover well with cold water; let it boil for 20 minutes, and pour through a jelly bag; measure the juice, and to each largo breakfastcupful put lib of sugar; put all on and boil for 10 minutes, when it should be putin pots ; rowans make beautiful jelly, but it has rather a bitter taste, hence the soaking and the addition of apples makes it much pleasanter.

Brown Tomato SAUOK.—Fry an onion, out it in rings in an ounce of dripping, when browned, stir in an ounce of browned flour ; when this is very dark without being burnt, add half a pint of stock, using the sediment left over from the gravy foupe, stir, and boil for five minutes. Take the sauce off the fire, add a tablespoonful of tomato sauce, a teaspoonful of anchovy, half a wine glassful of sherry, pepper, salt, and a pinch of cayenne. Wring this through a tammy cloth, beat up, and pour round the cutlets. Ol’iSN Cubuant Tabi may be made with fresh or bottled fruit. Pass a pound of good pastry flour through a wire eievo into a basin, rub in half a pound of butter ; a mixture of butter and suet pounded together in a mortar is also excellent, and by many it is preferred to batter alone for making pastry. When thoroughly mixed with the flour, add a tablespoonful of castor sugar and mix all together with a well- beaten egg and a little water if necessary. The paste should bo stiff, not too moist, roll it out to the required size, line a plate with it, and add a border with the trimmings; fill the centre with red currants sweetened with castor sugar. Bake in a good moderate oven for about three quarters of an hour. Whip half a pint of cream till quite thick, sweetening it with a dessertspoonful of castor sugar, cover the fruit tart, when cold, piling it up in tho centre. This is a delicious sweet.

CnHESK Steaws. Mix together two ounces each ef grated Parmesan or any dry choose available, fresh butter and flour, rub together till the mixture is like breadcrumbs. Season with a pinch of cayenne and a dust of powdered mace ; add as much raw yolk of egg as will make a stiff paste, roll out thinly, being careful not to break it. Out into lengths of threo inches, a quarter of an inch wide; put on baking sheet with greased paper, lay ia the straws and bake in a good oven till a rich yellow colour. Remove the straws and servo cold, either in transverse rows or in bundles put through rings made of the same pastry and baked at tho same time.

FATAL FOIES GRAS. We learn that in a certain French village where fowl tuberculosis is very prevalent, the inhabitants have been in tho habit of preparing a pasta with the diseased livers for tho purpose of veuding them as * pate de foie gras.’ Is this practice very widely encouraged P The trade in foie gras is of considerable dimensions all over Europe, and this revelation’will doubtlessly open the eyes of gourmets to a hitherto unsuspected danger. Pate de foie gras has always been under suspicion, but if this tuberculosis tale ba corroborated wo think the trade in it will bo killed ; just as, if the charge is proved, it must have killed thousands of people in tho past. Lex talionis. WASHING FLANNELS. Flannel garments of any sort must never bo washed ia either hot or cold waterEither extreme of temperature causes the flannel to shrink suddenly, and dieoolours it. You should prepare a good lather in hot water, and allow that to 000 l down till it is just warm, then put ia your flannels and work them up and down backwards and forwards. JL)o not scrub them. No soap should bo actually rubbed on the flannel; to do this induces shrinkage. Rinse tho garment in plenty of warm water twice over if necessary. The flannel should feeisoit; if you find it hard or sticky rinoe it over again, and wring it out with care. Flannel should always be dried when possible in the open air, but in a sbady place ; quick drying or great heat spoils the flannel, Tho nonobservance of these rules causes tho bad colour, the hardness, and general unsatisfactorinsss of the home washing of flannels complained of by so many readers.