The House Keeper.

Evening Post, Volume LXXII, Issue 66, 15 September 1906, Page 11

The House Keeper.

USEFUL RECIPES. Spice Cakes. — Well work together a pound and a half of flour, f twelve ounces each of sugar and butter, and half a cup of mixed spice. Roll it thin, cut into small cakes, and bako them in a moderate oven. Lobster Rissoles. — Minco the meat from a boiled lobster very fine, season it with a little pounded mace, pepper, and salt ; add two ounces of melted butter, and sufficient breadcrumbs 10 make into balls. Brush them over with tho yolk of a well-beaten egg, strew breadcrumbs thickly over them, and fry in boiling fat a nico brown. Serve them in a dish with some good gravy. Chicken in Batter. — Pluck, draw, bone, and truss the bird, fill it with veal stuffing. Make a batter with a pint of milk, three eggs, and sufficient flour to mako it thick ; pour it into a deep buttered dish. Place the chicken in the centre of the batter, and bake it in the oven. Serve in the same dish. Jerusalem Artichokes. — Wash and thinly pare, or scrape clean, as many artichokes as required, and throw into clean water as pared, to preserve the colour. Cut a little piece off the thick end, so that it will stand, .and taper tho other end._ Drop into boiling milk and water, slightly salted, and boil, j When tender, arrange them in a dish, the points uppermost, and pour over them a good white sauce. Time to boil, about twenty minutes. About two pounds will fill an ordinary tureen. The Curate's Pudding. — Pnt a pint of milk into a saucepan with the thin rind of a large lemon, a pinch of salt, a piece of butter the size of a walnut, and a heaped tablespoonful 'of sugar. Let it stand by side of fire till the butter is dissolved. Let it stand to cool. v Whisk tho yolks of four eggs and the whites of two. Mix with them gradually four tablespoonfuls of flour* add the milk and pour the mixture into buttered cups, which must be only halffilled; bake for half an hour, turn out and serve with wine sauce. Stmyberry Tart. — Line an open tartdish with puff-pastp, fill it with rice or barley and bako it, and when baked take out the rice, etc., and havo ready to pnt in a pound of strawberries which, have been boiled with a pound of sifted sugar, and a little water. The syrup should bo boiled up, and then poured through a sieve over tho fruit. May 'bo eaten hot or cold. HOME HINTS. To Keep Moat Fresh. — Raw meat can be kept fresh several days during tho hottest weather 1 by putting it into an oarthernware bowl, covering it with nearly boiling -water, and over this pouring enough oil to cover the entire surface of the water. The oil will float upon the heavier waler and foi'm a hermotical covering, which excludes the air and acts as a preservative. A Good Cement. — A good cement for switchboard repairs, where >iron has to be fastened to marble, is said to consist of i thirty parts plaster of Paris, ton parts iron lilingo, and half -part of-sal-ammoniac ; it is mixed with vinegar fo a fluid paste for us-5 and made freshly, for it solidifies if allowed to stand. Fresh j Grass for Carpets. — Persons who aro accustomed to uso tea-leaves for sweeping their carpets, and find they leave stains, will do well to employ fresh-cut grass instead. It is better than tea-leaves for preventing dust, and gives tho carpets a very bright, fresh look. For Brasswork. — For cleaning discoloured brasswork use a pennyworth of oxalic acid crystals dissolved in a gill of water and applied with a piece of old flannel. Afterwards well polish. ] Caro- should, of course, bo taken in handling tho poisonous acid. A Disused Teapot. — When a teapot i& to bo set nsido and not used for a time, if a lump of sugar bo placed inside and the hd left open, it -will be found to prevent that unpleasant musty smell and taste whirh frequently distress- the particular housekeeper on having unexpectedly to use tho "company" teapot.