The Housekeeper.

Evening Post, Volume LXXV, Issue 27, 1 February 1908, Page 11

The Housekeeper.

HOME HINTS. Now Glass — Wash uew glasses for the first lime in cold water; this will give them a brighter look than if hot water is used. Glasses that, have been used for milk should ako fiut be washed in ; cold wator, or they are apt to look cloudy when dried. Care of tho Mincing Machine. — When tho machine has been used for mincing rather fat meat, run a crust of dry bread through it. This will remove a good deal of tho grease, but the mincer should afterwards be. well washed and scoured. To Clcau Copper. — A mixture of oil and rottenstono, applied with a floth, and then well rubbed and polished off with a leather, will clcau your copper work far moro satisfactorily than any patent paste Boiled Fish. — To servo boiled fish nicely and free from water a small strainer should be placed on a dish and covered ovej: with a" little napkin, simply folded in two if it be too large to look well To Keep Lemons Flesh. — .uomonp will kHcp fresh if they aro put into au uncovered jar of cold water. Change the water every two or three day?. China Silk. — Chins silk should be washed in warm soapsuds, and shoukLbe neither boiled nor ecalded. Remove it from the lino before it is quite dry, and roll it up without sprinkling it Spots on Polished Wood. — A spot on polished wood, made by a heated dish, will disappear if a little salt and salad Oil is poured on it and allowed to remain for an hour or co, an then rubbed off with a soft cloth. ! SOME RECIPES. Lady Baltimore. — One of the inumerablc English readers of Mr. Owen Winter's delightful novel procured from a friend in Americ.v, the recipe for the "Lady Baltimore cake. Here it ie. — One cake unsweetened chocolate, £ cup sweet milk, add yolks of two eggs; boil together until thick, stirring all the time, then add 1 cup sugar, 1 tablespoonful butter, £ cup sweet milk, 14 cup flour, 1 teaspoon of soda dissolved in a little hot water. Bake in two layei-a in a. moderate oven. Icing c White of 2 eggs beaten stiff, 1 cup sugar, 6 tablespoons of water, 1 cup sultana, raisins, 2oz blanched almonds. Boil sugar and water to a syrup, and add to the beaten white > lastly add raisins and nuts (chopped fine) ; beat well, and put between the layers and all over the cake Potato Soup. — Take seven or eight potatoes, one onion, butter or dripping, three pints of water, one large tablespoon of chopped parsley, the yolks of two eggs, pepper and salt. Fry the potatoes and onion in the butter or dripping ; when they are slightly coloured put them into the boiling water, and add the parsley. Let it boil till the potatoes are quit coft, then press all through a colander. Return the puree to the fire, and let it simmer for two or three minutes, when juet tima to' serve, have ready tho yolks of eggs well beaten ; add to them a email quantity of the soup, stirring all tho time ; when mixed, add them gradually to the hot coup, with plenty of pepper and salt. Do not let the soup boil after the eggs j are in, or they will curdle. Lemon Marmalade.. — Scrub and' wash some lemons and put thorn into a saucepan of boiling wafer. Boil these gently | for twenty minutes, and pour off ail the water, anS covpr again With fresh boiling water. Then boil until quite soft— about twenty minutes — put on a plate, and cut them into quartern, remove tho pips, cut into strips, and then weigh. To eaoh pound of boiled lemon allow two pounds of loaf sugar, and one pint of the lemon water. Put; all into a clean preserving 1 pan, cook over a clear fire, and removo the soum as it rises. Let the marmalado boil gently about twenty minutos, stirring constantly. Pour a little on a plate, and if it forms a jelly when cold, it is cooked sufficienlly. Pour into clean, dry jars, cover with white paper, brushed over with white of egg. Store in a dry and airy place. Choose fine-skinned and well-col-ourod fruit. An Fconomical Dish. —Cut some pretty fat ham or bacon into slices, and fry to a nioa brown ; lay them apide to keep warm ; then mix equal quantities of potatoes and cabbage, well together, and fry them in tho fat from the ham. Place the mixture al the bottom, and lay the slices of bacon on thn top. Cauliflower, or bvocoli, substituted for cabbage, 18 truly delicious ; and, to anyone possessing a g3rden, quite easily procured, as those newly blown will do. The dish must be well aeasoned v/ith pepper. Sponge Cake Pudding. — Butter a mould thickly, stick it all over with blanched almonds or raisins. Fill 'the mould throb-ports full with small pponge cakes soaked in wine,, and fill up the mould with rich custard. Then butter a piece of paper, put it on tho top, tio it securely, and boil it. Pieces of an ordinary jam sandwich may bo used for this purpose.