RECITES AND HINTS.

Dunstan Times, Issue 2481, 17 May 1909, Page 8

RECITES AND HINTS.

To Make a Curry—Cut any white meat or fish flaked into small square pieces, free from fat, skin, or gristle. Cut up four or six onions in slices or squares, fry then in butter until nicely browned, add one apple and the meat, and fry until a pale brown. Add gradually a pint of stock oi water, and simmer the whole gently for two hours. Stir iu a basin two table* spoonfuls of curry powder and one tablespoonful of flour. Mix with it a little water, and add it to the meat, and stir so that it does not burn. Add a lew drops of lemon juice just before serving. Place the curry on a dish with a border of vice, nicely boiled, and drained drv. Mould of cold meat.—llb of meat, four ounces of breadcrumbs, two shallots, one ounce of fat, one gill of gravy, a teaspoonful of parsley, a little lemon rind, ii pinch of allspice, two yolks and whites of egre. Grease a flat round cake mould, then cover it with browned breadcrumbs. Mince the shallots and the parsley, fry the shallots in the fat, then mince the meat. Place the ingredients in a basin, and mix with the gravy and beaten eggs. _ Beat this mixture till nice and light, tasting it to see that it is well seasoned, then put into the cake tin. Bake in a steady oven for three-quarters of an hour. Turn out, and scatter chopped parsley over. Potato Salad.—Cut the potatoes into small dice shapes or with a pea cutter, to be about a pint when they are cut out ; put them into a stew pan with enough cold water to cover them and a pinch of salt; boil until tender, but do not let them break; strain off and let cool. Mix in a basin with a wooden spoon, one large tablespoonful of mayonnaise sauce, one tablesponful of thick cream, a teaspoontul ot taragon vinegar, a good pinch ot salt. Add the potatoes and serve. If liked, take some fresh tomatoes, peel them, and remove the pips; cut them into small square pieces, and season with salt, peppei, salad oil, and taragon vinegar, and use as a garnish round the salad. . . Peach Pie—Line a pie-plate with good pastry, and fill with peaches peeled and halved; sprinkle the fruit with half a cup of simar, and sift over one tablespoonful of flour. If the fruit is not juicy, use less flour and a few bits of butter. Bake until the peaches are done. _ Pomfret Pudding.—Rub the rind of a fresh lemon with lumps of sugar until a 1 the yellow is removed, add a litle more sugar to make up the weight of a quarter of a pound, which crush to a powder. Beat a quarter of a pound of butter to a cream; add a pinch of salt, two wellwhisked eggs, and a quarter of a pound of flour dusted in by degrees. Three parfs fill some small buttered cups with the mixture, and bake it in a quick oven for 20 minutes. When done, turn the puddings on to a hot dish, and serve with sauce in a tureefi. Pineapple Cream. —Half pint of custard, half pint of cream, half pineapple cut in dice, one ounce gelatine, sugar to taste. / Whip the cream. Dissolve the gelatine in a Tittle pineapple juice. Mix the cream, eelatine, and pineapple lightly together. Sweeten to taste. Have a mould decorated with jelly. When set fill it up with the cream. Let it set, turn out, and serve.

Chocolate Biscuits.—Dissolve two ounces of chocolate with a little water and vanilla over the fire. Beat two ounces of butter and two ounces of sugar to a

cream, add the yolk of an egg, then the chocolate, then two ounces of flour. Beat well and add other two ounces of flour, but work it in by nand. Roll out lightly and bake a few minutes.

When the lips are at all inclined to crack, as is frequently the case when the weather is cold or windy, they should be well rubbed over with honey and glycerine mixed in equal proportions. A little, too, can be rubbed on when the lips are dry, or before going out into the wind. This preparation will keep them moist. L)o not salt stock till you have done skimming it, as the salt prevents the scum from rising. • Add a very little at a time.

Diluted acetic acid mixed with rosewater, applied to the teeth very morning for a few days, will remove the tartar without affecting the enamel, ' When free from tartar, keep the teeth cleansed with a good powder. LTse powdered whitening on a damp doth to clean paint work, rubbing evenly with the grain of the wood. This treatment does not spoil the paint in any way. Deep-sea stieiis, tilled with wet moss or sand, make pretty vases for flowers; and rosebuds, pansies, etc., and geranium leaves, show to great advantage in them. When tortoiseshell becomes dim, polish with a paste of jeweller’s'rouge and sweet oi\. Let this tie on tho shell nntil dry, then brush off, and rub with chamois. A sheet of brown paper worn like a shirt under the clothes is said to be equal to a flannel shirt, and a walking-coat lined with a sheet of brown paper is equal in comfort to a top-coat,