The Housekeeper.

Evening Post, Volume LXXIV, Issue 18, 20 July 1907, Page 11

The Housekeeper.

SOME RECIPES. Fried Rico Cakes.— Any cold rice that is loft over may be made into cakes about an inch thick, dipped into an egg-and-flour batter, then fried a good brown. Breadcrumbs for Frying. -Let the bread be baked in tho oven, without being allowed to take colour, llien pound finely and pass through a sieve. By this method tho^ iish or meat will be much crispcr. I Gingcrotto. — Pour one pint of boiling !, water over two Icaspoonfuls of cssenco of I Ringer, two leaspoonfuls of cssenoo of lemon, and a quarter of an ounco of citric acid. Rtir till all is well amalgamated, then add a pound and a half of whito sugar and stir till dissolved. I Italian Macaroni.— Boil a teacupful of macaroni till lender, strain, and then put it into a stowpan with a little butter, pepper, and salt. Add a lablespoonful of tomato pulp, sprinkle grated Parmesan, qheeso liberally over, and nervo very hot. 1 French Milk Soup. — Take a quart of milk and set it to boil with an onion, a sprig of parsley, and a pmall pieco of ipee. Thicken tins slightly with flour and stir till it boils, then strain ; add a beaten ogij, a teaspoemful o£ chopped paveley, pepper and salt. J Coft'co Icing. — Put 607. of icing mgar into a stewpan, add thrco dessertspoonfuls each of hot uater and strong black coffee, stir together with a wooden spoon over the firo till warm and RinooUi, then uso Spread the icing smoothly over the cakes and leave to harden. Italian Cream.— Tako one quart of fresh milk, ouo pint of rich cream, one ouuee of ibingla?s. Boil tbo milk and isinglas3, and inako it very swoot Strain, and flavour dohealoly with lemon or vanilla. When cool, add the cream, whipped very • light Stir in quickly and put away to mould. Potato Rolls. — When mashed potato is loft from the table, add a well-beaten egg toMl, season with pep};er, salt, and a little chopped parsley, mix thoroughly, form into balls, and hake for ihreo-quarters of an hour on a buttered bakiug-lin These rolls make a cheap am) nice breakfast dish. Preserved Pineapple. — Pare the pineapples and put them through the chopper. Take three-quarters of a pound of Eugar to every pound of fruit. Mix weLl, and let stand in a cool place Overnight. In the morning cook slowly until tho fruit is tender and the syrup clear. Skim carefully and put into jar?. HOME HINTS. Damp walU aro often caused by the houso not being provided with air bricks. A little unbaked lime kept in a room and' renewed as required will keep it fairly dry. An asbestos glove, such as tnoy sell in a boot shop, is an. cxcßllcnt thing for a woman to weaa* when pulling hot dishes out of the oven ; it protects the skin perfectly. Jyory which has becomo discoloured n?ay easily bo restored to its original colou- Siy painting with spirits o r turpentine ar.d exposing it to the sunshine for two or three Gave. Ink spots may be entirely removed by treating with a paste composed of miik and starch, which must bo loft on for two de.ys and then brushed off. It may Hp rO-co=flaryr - oco=flary to repoat the treatment. Blankets miry be whitened by occasional ly hanging them in the Kun. Green vegetables can bo .kept perfectly fresh for several days by well wetting and rolling them up in pa.per, and Ecrewing up/the ends to excludo tho air. Black laco should', bo clowied by rinsing in cold tea. Gently pull out and pin on a, cloth to dry. If tho lace is only crumpled, ironing between tissue naper will ftiffen it. / A cheap stain can bo made from about three pennyworth of permanganate of potash dissolved in half a pint of water. You will soon be able to find tho imt you require, and the darker tho shade '.ho moro coats) you will hnve to apply. It can bo finished off with kerosene Cut Flowers. — Tho life of cut flowers can bo very much prolonged by sprinkling them with water raid placing them in a vessel containing soapsuds. They should bo taken out every morning and placed in fresh water for a minute or two, jthen sprinkled with water, and replaced in the fuds. Tho suds should bo changed every third day.