The Housekeeper

Evening Post, Volume LXXII, Issue 6, 7 July 1906, Page 11

The Housekeeper

MEAT COOKERY. Stewed Beef and Onions.— Cut a pound of beefsteak into piece's, melt loz. of dripping into a stewpan, and then add the beef, which has beqn previously dredged with flour. Turn the meat about until it is very brown, but not cooked, add two sliced onions. Stir all together, and then cover the meat with good gravy. Let all stew gently until cooked, then take up the meat, thicken the gravy with half-an-ouncc of dripping rolled into flour, garnish with small sprigs of boiled cauliflower, and serve. Recipe for Cooking Mutton. — Cut the uncooked meat from a mutton bono into small squares. Chop a plateful of onion finely dnd fry in butter, add a tablespoonful of curry powder, and one cupful of vinegar. Stir the meat into the sauce and let it stand for the night. Next day thread the meat upon very slender wooden skewers, lean and fat piece alternately. Grill upon the gridiron just before it is to be served, and send to table on a mound of boiled rice. What is left of the sauce must be boiled, and also served very hot. Roast Sirloin of Beef. — Choose a nice 6irloin of beef, about 101b., and put it in a brisk oven. Serve with norsei radish sauce. Horse-radish sauce : Two tablespoon fuls grated horse-radish, 2 tablespoonfuls made mustard, 2 dessertspoonfuls vinegar, 1 teaspoonful sugar, half-pint cream, a little salt. Mix the grated horse-radish, mustard, vinegar, sugar, and salt, then gradually add the cream ; put into a jar, which stand in a saucepan of water ; let tho sauce get thoroughly hot, then serve. Browned Sweetbreads. — These make an excellent dinner for an invalid. Parboil the sweetbread and allow it to get cold. Dredge it thickly with flour and fry till browned all over, and stand it on thick paper for two hours. Make some good brown gravy, heat the sweetbread, in it, and serve. Sheep's Head Stuffed.— Clean a head thoroughly, cover with water, add a bunch of sweet herbs, an onion, a carrot, a stick of celery, and usual seasoning. Boil until the meat comes from the bones, and strain. Have ready some veal stuffing, take away all the bones, and fill the cavities with seasoning. Press the head into a neat shape, cover with crumbs, and brown in the oven. Colour and thicken some of the strained .stock, and pour round the moat. HOME HINTS. Tan Linen.— Hay water is splendid for tan-coloured -or brown linen. To make it, pour boiling water on a few handfuls of hay. Wall-paper. — A plain brown or green wall-paper makes an ideal background for pictures, and the absence of pattern on walls adds immensely to the apparent size of the room. To Hang a Mirror. — In hanging a mirror choose a spot where it will reflect the view from the window 'or something pretty; then it wiil add to the beauty of a room. , Polishing Grates. — To polish a grate use a woollen cloth instead of a brush, for it occasions but little dirt and produces a soft gloss on the iron. Plaster-of-Paris Ornaments. — To clean plaster-of-paris ornaments cover them with a thick coating of starch, and allow it to become perfectly dry. Then it may be brushed off and the dirt with it. To Iron Embroideries. — Embroideries should be ironed on a thin smooth surface over thick flannel, and only on the wrong side. I Sticky Irons. — A very good way to prevent the irons from sticking to starched things is to tie up a piece of beeswax in flannel and rub on the iron before using it. This method also gives a very nice gloss to the articles.