The Housekeeper.

Evening Post, Volume LXXIV, Issue 138, 7 December 1907, Page 15

The Housekeeper.

HOME HINTS. To Sa\o Sugar.— -Half the quantity of sugar will bo sa\ed if preserves arc sueotcned when the cooking is done, instead or adding the sugar when they begin to cook. Paint, on Glnss. — Paint mark? on glass may bo removed by rubbing with a pasto of whiting and ammonia, thinned uith water to the consistency of cream. Leave the ijaato o:?, and when it, is dry wash off with soap and warm water. A aiusty Teapot.— A lump of sugar placed inside and the lid left opon of tho teapot uhich is only used on grand occasions, will present tho unpleasant musty odour which always issues from s\ metal teapot whon only occasionally used. A Soap Hint.— Soap will go twico as far if well dried. It should be cut into small blocks, and then arranged in tiers, with spaces between to allow them to dry. To Clean Marble. — To clean marble chimney-pieces, uso equal parts of pearlash and soft soap. Put tho peaTlash and soft soap on with a soft rag, and lot it remain for a few minutes. Afterwards, wash off with warm water. To Wash Carpets.— When tho carpet has been beaten to free it of dust, nail it in ita place and wash it wibli hot water, to which Lux and ammonia have been added, a tablespoon of each to every gallon of water. Apply this compound with a soft scrubbing brush, lightly and quickly, and rub dry at once with a clean cloth, doing only a small portion of tlio carpet at a timo _. Cane Chairs. — Cane-seated chairs often sag; before they _ are otherwise shabby. This defect is. easily remedied by turning tho chair upside down, washing the cano with hot soap and water till thoroughly soaked, and then leaving' it (still in tho fame position) in the sun to dry. This treatment will shrink the cane, and so tho seat will becomo firm and flat again. Stains on Linon. — Table linen should ahvaj'3 be placed in pure boiling water before being touched with soapsuds, if slainocl with wine, tea, fruit, etc. Soap sets tho stains, but the hot water takes them out. Egg stains, however, neod different treatment ; these require to bo soaked out in cold water, just as do stains of blood on cloths in which moat has been wrapped. VARTOTJS~RECIPES. Beauregard of Eggs.— One tablespoonful of corn ttarcli, five egg?, one and a-half pints of milk, butter about tho size of a walnut, fivo squares of toast. Salt and pepper to tuslo. Boil tho eggs hard (tako twenty minutes), chop up tho whites, and rub tho yolks through a sieve. Put milk on to boil. Rub corn starch and butter together, and 1 add same to tho boiling milk. Add tho whites, stir well, and poiir over the toast. Stand in hot oven for about a minute. Tomato Checso. — Melt an ounce of butter in a baticepau, and add a tablespoonful of tomato sauce. Stir well, and then add a tablospoouful of cream cheese, stirring all the time. Season with lemon juioe, pepper raid salt, and serve very hot on littlo slices of buttered toast from which the crust has been removed. Corn Pudding. — Half a tin of sugar corn, about throo-quartcrd of a pint of milk, one egg beaten light, a tcaspoonful of flour mixed in a liltlo cold' milk, a tcaspoonful of sugar, si little salt. Bako in moderate oven three-quarters of an hour to an hour. This is eaten with meat. Salad Dressing. — Boil together one teacupful of vinegar, two teaspoonfuls of sugar,' one and ra-half leaspoonfuls of salt, and one-and-a-half teaspoonfuls of pepper. Rub one tea?poonful of butter to a cream with two teaspoonfuls of flour. Add 1 to the boiling vinegar, and boil live minutes. Take off the fire. Add two well-beaten eggs and a cup of sour cream. This, if kopt in a cool place, will remain good for quito throe weeks. Popovcrs. — Ono cupful of flour, measured after sifting ; ono egg, \inbeatcu, one cupful of milk and a pinch of Ealt. Butter a gem pan and put it into a hot oven. Mix all tho ingredients together, stirring hard with a wooden spoon. "When the pan is hissing hot, pour in tho batter, filling each compartmont half or twothirds full. Bako in a very hot oven until well puffed and brown, cover with a paper, Mid finish baking. This quantity makes a dozen popover*. Sally . Lriuns. — Take flour, a- liUlo salt and butter, (wo or three eggs, a small quantity of yui.-t, and milk and water ; niako light dctgh ;_ set to rise after knending; make dough into cakes, large onough to slice into rounds for toasting ; bake slightly and quickly in hot oven. Anplo Vinegar. — Tr.ko two pounds of hard apple?, two pounds loaf sugar, one-and-a-half pints of water, ono ounce tincture of ginger. Boil the sugar and water to a syrup, adding the ginger when it boils. Dip the pared and cored apples into cold water, and boil them in the syrup until transparent. Put tho pieces of apples into a jar, pour over them the syrup, and cover. Kggs Coeotlo. — Have six small cocolieres nt hand. Chop very fine ono medium-sJzcri shallot nnd tho half of a finnill peeled onion; place them in a sautoir, or small frying-pan, with a tablespoonful of butter, and let them simmer for fiyo minutes. Mince very fine one dozen shrimps, add to tho content? of the frying-pan, pour in half a cupful of cream sauce, season with salt and pepper, mix well together and simmer five minute 1 ?. Placo a tcaspoonful of this sauce in each cocoticro, break in a fresh egg, sprinklo with chopped parsley pour over it a tcaspoonful of tho sauce, and, placing tho cocotiel'es on a bakim sheet, run into a hot oven for four minutes. This makes a delicious luncheon dish.