The Houselceeper.

Evening Post, Volume LXX, Issue 61, 9 September 1905, Page 11

The Houselceeper.

USEFUL RECIPES. SOME SOUPS. Cream of Fish Soup. — Rid cold cooked fish (fre&h) of any kind of bones, fat, and skin, and mince fine ; season to taste. For each cupful of this allow two cupfuls of boiling water, in which a sliced onion has been boiled, and set over the fire to cook. Heat in another saucepan a cup" of milk (not forgetting the pinch of soda). When boiling stir into it a, tablespoonful of butter rubbed smooth with a teaspoonful of flour. Add half a cupful of bread dust, already soaked soft in the same quantity of cold milk. Beat well together over the fire with a raw egg whipped light, pour into a tureen, turn in upon it, stirring all the while, the boiling fish and water. As soon as it is thoroughly mixed send to table. Pearl Barley Cream Soup. — Simmer a teacupful of pearl barley in stock with an onion, a stick of celery, a carrot, and half a turnip, for two hours. Remove the' carrot and stew the rest till reduced to pulp. ' Then rub through a hair sieve, adding as much stock as will dilute it to the consistency of thick cream.^ Bring it to the boil and lift the pot off the stove at once. Stir in the beaten yolk of an egg ip a little milk. Scatter chopped parsley over and serve. This soup may be varied by tihe addition of slic.es of tomato added to the other ingredients. Sheep's Head Soup. — Wash and clean' the head thoroughly and soak in salted water for an hour. Then put in a saucepan with two quarts or little more of water, an onion cut up small, a carrot and turnip cut into discs, and boil for two houvs. Then remove the head-, strip the meat off, cut into small pieces and put back into the soup, adding a handful of pearl barley, pepper and salt. Let nil boil for another hour, sprinkle in chopped parsley and serve. Leek Soup. — Take half a dozen of leeks, wash them well, and cut them into pieces about, an inch long, put them into a saucepan with 3oz of butter, fry them, but do not let them burn ; add four large potatoes sliced, cover up, and simmer gently for half an hour ; them put in some fowl giblets (which have been •well cleaned) and three pints of good stock, simmer till the giblets are tender, and keep skimming the soup ; add pepper and salt to taste and a little nutmeg. 'Take out the giblets, and serve very hot. Asparagus Soup. — Make a white stock of knuckle of. veal, about three pints ; scrape a bundle of asparagus (fifty heads), tie up in bundles, as they are taken out easier; boil until tender in the stock; take out and cut off the heads, and lay on one side; put the remainder back into stock N with an onion peeled and studded with cloves and a pint of milk. Simmer for thirty minutes, press through a hair sieve, put back in saucepan, and thicken with a tablespoonful of flour in a little milk; boil up, and salt and pepper to taste. Carefully put back pleads of asparagus, and if at hand two tablespopnfuls of cream, failing that a piece of butter, and serve with little discs of fried bread. HOME HINTS. Discoloured Enamel. — A disdoloured enamel saucepan should bo filkd with water, to Wlhich a littls chloride of lime has been added, and allowed to boil un J •til the stain has disappeared. To Clean Slates.— Children's slates shoiild occasionally be washed in warm water to which a little soda has been added. This takes off the grsasinaes that sometimes makes writing a difficulty. - To Cleau Gloves. — White kid gloves can be -cleaned on the hands by Tubbing ■with oatmeal and benfcoline, mixed to a paste. Continue rubbing until the paste drops off in dry, flaky bits. Squeaking Boots — Squeaking boots are very uncomfortable, and tlis best remedy is boiled linseed oil. Pour it on to a big disih or old flat tin .to the depth of a quarter of an inch. Stand 'the boots in ■thk'eo that the soles get saturated, but the oil „riust not ctouch the " uppers." ■If this does not remove tho annoyance Tepcat the proosss. Patent Leathers.— To clean patent J-eather boots which 'have got a bit shabby French iharne6s polish is most useful. It can be bought at <my saddler^s. Apply -a very little of it to the boots, and then polish with a soft, woolly cloth. Besides making tho boots shine beautifully, it -prevents tho leather from j cracking. .Tho Uses of Whiting.— Whiting— the kind sold by grocers and stores in packets — is excellent for cleaning paint, and ■will not injure it in the least. Mix it with cold water to >the consistency of cream. See' ithat all dust ha 6 been brushed from the paint. Wring a cleau cloth out of warm water, squeezing it as dry ■as possible, dip It in the whiting mixture, and rub the paint till all stains disappear. A wooden skewer, such as butchers use, is excellent for pushing tiho cloth into corners and crevices. Rinso the whiting off with a clean cloth and warm water, and Men wipe the paint as dry as possible. If rubbed till dry the polish will be restored to the paint, and it will look like new. Many people suffer severely from chilblains on both feet and hands. There are some prescriptions which are a. complete success in many cases, a failure in others. The following is worth,- trying: — Make a mixture of five paits of spirits or losemary to one part of spirits of wine. Rub on when the hands are burning and inclined to swell.