RECIPES AND HINTS

Dunstan Times, Issue 2480, 10 May 1909, Page 8

RECIPES AND HINTS

Veal Broth.—Take a knuckle of veal, two turnips, two carrots, two heads of celery, and six onions. Stew them in a gallon of water, and when the liquor is reduced to about one-half, add a lump of butter rolled in flour, with a little cayenne pepper and some salt. Then strain, and add a gill of cream. You may add two ounces of rice, or vermicelli, with good effect. Minco Mould.— Mince finely two pounds of steak. Put it into a large bowl, and add to it two ounces of bacon and a little parsley, both finely chopped, two ounces of breadcrumbs, a well-beaten egg, and a small teacupful of stock or water. Season to taste. Then mix together thoroughly and press into a buttered mould. Cover with a buttered paper, set in a saucepan with about two inches of boiling water, and steam for two hours. Allow it to get cold, then turn out and serve with a salad.

Rabbit with Macaroni.—This recipe is usually very much liked, and there is but little trouble in its preparation. Joint the rabbit; fry the pieces a rich brown, and put them in a stewpan. In the same fat, brown, a Spanish onion, sliced. Add to tho rabbit, with a sprig of parsley;, a small sprig of thyme, or a pinch of the same herb (powdered), half a bay leaf and a few peppercorns. All these to he tied in a piece of muslin. Cover with hot water, and stew slowly for an 1 hour. Boil in a separate saucepan, as much macaroni, broken small, as will fill a breakfast cup. Fricassee of Sheep’s Tongues.—Boil some sheep’s tongues in salt and water until they are quite tender. Then skin them and cut them into small pieces. Have ready the following sauce:—Melt a tablespoonful of butter in a saucepan, and add to it three slices of onion, salt, and pepper. Then stir into to a tablespoonful of flour, and next three-quarters of a pint of milk and water. Stir this until the mixture boils, and then strain this white sauce on to the tongues, and reheat it, adding lemon or nutmeg ii it is necessary. If tho onion is ,to be served in tho fricassee it should be chopped before it is added to the butter. Fried bread or toast is often served with this dish.

Apple Souffle.—Boil a pint of milk with, tho pared rind of a lemon in it. Strain off the lemon rind and put in three ounces of rice. Cook this slowly till the milk is absorbed. Add two ounces of castor sugar. Beat it well with a spoon to crush it, and next press the rice on tho bottom and sides of a cake-tin, and let it dry in a cool oven. Have ready some nicely stewed apples which liavo been rubbed through a sieve; add to them the beaten yolks of two eggs and one ounce of butter. Stir over the fire to cook tho eggs, but do not boil it. Beat the whites of two eggs ■ to a stiff froth, and add lightly to the apples. Put it into the rice border, and hake in a quick over about half an hour. It must bo served immediately. Baked Omelette.—Six eggs, one teaspoonful of cornflour, a little salt, one cup of sweet milk or cream, one tablespoonful of butter. Beat yolks with cornflour, add salt, batter, milk, and lastly the whites, having been beaten separately. These should be whipped in with a fork. Have a. frying-pan hot and well buttered', into which pour the omelette, and set it*

in a hot oven to bake. When it tlem considerably and is dainty brown it should be slipped on to a hot plate, without jarring, and served' at onoe. Before sending to the table sprinkle a small handful of sugar over top. Candle-ends. —An economical way of using candle-ends after they have been burnt down to an inch or two is for starting wood-fires. They burn so long that, though the wood may he a little damp, it is sure to become ignited at last.

The Life of Picture Wire.—Some housewives wonder why their pictures and mir. rors crash to the floor, never believing that it is merely that the picture-cord or wire has rotted. The guaranteed life of wiro is about three years. To Clean a Boa.—lt is not generally known that Coque and Marabout feather boas wash and look quite equal to new. Warm soapy water is required. Dip the feathers in and out until all the dirt is out, rinse well, and hang in the sun or wind to dry, or shake before the fire. Stiff Windows.—lf windows are hard to move, melt a tablespoonful of lard and pour a little between the window frame and casing, and also a little on the roller and rope. It works like magic. This is a good thing to know when the frames are swollen from being closed during rainy weather. Enamelled Pans. —To clean enamelled' pans fill each pan with water, add a tablespoonful of powdered borax, and boil gently. Then scour with soap rubbed on a coarse cloth, rinse well, and dry. Damp salt rubbed on the stains will also remove them.

To Place a Piano.—A piano should never be placed so that it rests close against the wall, as this not only detracts from the sound of the instrument, but the constant vibration of the wall does it positive injury. Place it across the corner of the room for a time.

To Wash an Eiderdown Quilt.—Make a lather of hot water and soap jelly (a heaped teaspoonful to the gallon), and add a. little liquid ammonia. Put the quilt in this, and leave for a few minutes. Souse well up and down in this and another suds prepared in exactly the same way. Use a third lot if it does not look clean. Rinse in two lots of clear, warm water, to which a little ammonia has been added. If you have a wringer, run it through this. If not, hang on the line in a windy place, and let it run dry, squeezing the lower ends occasionally between your hands as the water drains to the bottom. As it dries, shake frequently.