The Houskeeper.

Evening Post, Volume LXXV, Issue 33, 8 February 1908, Page 11

The Houskeeper.

HOME HlNiy. To Keep Food Hot. — Instead of putting food in tho oven to keep hot for late comers, it should bo covcicd closely with a tin and get over a basin of very hot water. This plan will keep the food hot without drying it. To Keep Awoy Motha. — Powdered alum and boras mixed logethor havo been fouud very effective as a moth preventive. A» some common preventives have an intensely aisagreeablo odour it ia worth while trying this mixture, which, of course, has no smell To yiice Eggs. — Boiled eggs, to slice nicely, should bo put orer the h"rc in cold water, and should remain fifteen minutes alter the water begins to boil and allowed to cool in tho same water. If cooled by dropping into cold water they will not cut smoothly. To Keep Fcrii6 — To prolong tho life of cut maidenhair fern, whether used for table decora! ion or for wearing on tho person, Bingo tho end of each stailc a,5 &ocn as possible after the fern has been cut from the plaut. Soiled Silk. — Spirits of wine will clean soiled silk embroidery. Dip a camel-hair brush in it and brush the trimming till all the dirt is removed. Jet passementerie can ba cleaned by rubbing it with a cloth dipped/ m equal parts of alcohol and water. Dry it afterwards with a clean cloth. SIX BREAKFAST DISHES. Chicken Jelly. — Cut some cold chicken into neat small * pieces ; two hard-boiled egga in slices and place in mould. Pour over' them one pint of good stock, flavoured and seasoned, in which a sixpenny packet of gelatine has been dissolved. Cook in a moderate oven for half an hour ; allow to stand till quite cold and jelly has sot ; then turn out and serve. Bacon Rolls. — Rub two hard-boiled eggs through a sieve, and add to them one largo tablospoonful of white bread crumbs, moistened with boiling water : one teaspoonful of finely-chopped parsley, and a, littlo pepper and salt. Spread slices of bacon with this paste. Roll and secure with thread. Fry and serve on fingers of fripd bread or toast. Fish nnd Potato Pio.— Put a layer of mashed potatoes in a small piedish. Then a layer of cold fish, free from bones. Over this some well-seasoned eauce. Cover with mashed potato and small pieces of butter, and brenn in the oven. . Stewed Kidney and Macaroni. — Wash and dry an ox kidney; cut in thin slices, and fry with a finoly-ehopperl onion. Stir in 0110 tablespoonful of Hour, half teaspocnful of Euc&r, mustard and pepper, and one teaspoonful of palt. Add a large cup and a half of cool wator, stir till it boils ; lot it simmer for two hours, and servo with boiled macaroni. Potato Patties. — Mash aix large potatoeE, all a little chopped parsley, half rup of bread-crumTis, two woll-beaion eggs, and pepper and salt. Mix well, divide into flat cakos, dip in flour and beaten egg, and fry. Scrambled Egg and Sausage — Fry in a liUle butter some rausage-meat, well flavoured.' Add six well-beaten eggs and a tablo'-ponnful of mill:, pepper, and salt, to taste. Stir constantly untill it thickens and Servo on slices cf buttered toast.