The Housekeeper.

Evening Post, Volume LXXI, Issue 148, 23 June 1906, Page 11

The Housekeeper.

SOME RECIPES. Pineapple Pudding.— Peel the pineapple (a tinned one does equally well for this purpose), being careful to remove all 6pecks, and grate it. Take its weight in sugar, and half its weight in butter, and mix with the pineapple. Then add three well-beaten eggs and a cupful of cream. Line a piedish with good paste, and pour this mixture in, or it can be baked without the paste, if preferred. Batter Pudding. — One pint of milk, five ' eggs, two even cups of flour, one teaspoonful of salt. Beat the whites to a stiff froth, and the yolks till creamy. Add yolks and salt to milk, and then the flour, beating till perfectly smooth. Last, stir in the whites, and put the batter in a buttered pudding boiler, and boil ono hour and a half. Serve atonce, as it soon falls. Vermicelli Pudding. — Boil a handful of vermicelli in half a pint of milk for ten minutes, sweeten it, add' a small bit of butter, a pinch of salt; let it cool for a minute; then add a beaten egg, and stir over the fire for a minute or two without allowing ib to boil. Turn OHt on a plate and eat with sugar or stewed fruit The flavouring of this pudding should depend upon what is to be served with it. Macaroni Cheese. — This is a very cheap and tasty supper dish, cheaper than bread and cheese, and decidedly nicei. Put a quarter of a pound of good macaroni in a. quart of water, and boil as quick as you like. It is done when the spoon will pass with a quick click through one of the pipes of macaroni against the side of the saucepan. Have ready two ounces of cheese grated on a, bread-grater. Strain the macaroni off, return to sauce-, pan, with the cheese, a little mustard, and a knob of butter. Stir until the cheese is melted, and your savoury supper is cooked. Sponge Biscuits. — Three eggs, six ounces sugar, three ounces flour, one lemon. Beat the yolks of the eggs to a froth, add the sugar and grated' lemon rind, beat again, then add the whites whisked to a snow ; stir iit the flour, and do not beat after the flour is added ; bake in small buttered moulds for half an hour ; turn out and ice with coffee, orange, or chocolate icing' as preferred. HOME HINTS. To Clean Nickel.— To clean nickel silver ornaments dip a piece of flannel in ammonia, and with this rub the article, which will soon be beautifully clean and bright. Medicine Stains. — Medicine stains on silver should be rubbed with a little methylated spirit, and the spoon then washed in warm soapy water. To Clean Pots.— lf pots and pans have a stale and unpleasant odour, they should be thoroughly reused out in water and charcoal. If tho odour is very strong, allow the charcoal to remain several hours. A Fire-extinguisher. — A good fire extinguisher can be made with very little trouble as follows : — Put three pounds of salt in a gallon of water, and to this add one and a half pounds of fial ammoniac. Bottlo this liquid, keep in various places about tHe house, so that when a fire is discovered it may be quickly extinguished. , Lemon and Apple. — To improve the ' flavour of apple-pie, sprinkle the fruit with lemon juice after it is put into the piedish, and cover with tiny pieces of bubter. Then add tho sugar and nutmeg; or cinnamon. To Clean Gloves. — To clean gloves, lay them on a clean table or board, and rub a mixture of finely-powdered fuller's earth and alum in equal quantities. Brush off and sprinkle the gloves with dry bran and whiting. Lastly, dust thoroughly. Glove-trees are useful for cleaning "in this way. Dry Green Peas. — To improve green peas which have become old and dry, place two or three large lumps of sugar m the water in which they are cooked. When quite cooked, take the saucepan off tho fire, and let the peae stay in the water for five minutes before straining.