The Housekeeper. HOME HINTS.

Evening Post, Volume LXXVIII, Issue 135, 4 December 1909, Page 11

The Housekeeper. HOME HINTS.

A Sewing-Board — A sewing-board to use in Iho lap, made of a nice clean pieco of white pine or poplar, about ten inches wide, by eighteen or twenty inches long, will be a help to tho woman who setts a great deal. Round off the edges neatly. For basting or cutting, such a board is most convenient. It has an advantage over a table top, as it may be tilted at any desired angle. A Clothes-Hanger. — A coat-hanger may be used to support a boy's trousers as well aa his coat, in this way : Tie a string from one end of the hanger to the other, fold tho trousers and lay them over the string ; then the coat or blouse may bo placed on the hanger in the ordinary manner. Tho Baby's Belongings. — A ehirtwaistbox for the baby is better than the usual baskot for his small belongings, as it will also hold all tho clothing. Make a tray to fit the box, and in this keep sych articles as pins, powder, soap, etc. In the lower part the dresses, skirls and flannels may bo folded. A Spool-Holder. — A good spool-holder may be mado of a brass curtain-rod. Chooso one that is small enough to go easily through the holes in the spools, so as to permit them to revolvo when the thread is, required. Place on tho rod as many spools as it will hold, and support it by means of brass brackets fastened lo tho wall in the sewing-room. In the Guest-Room.— A trunk-rug for tho guest-room will protect a pretty carpet or matting from the disfiguring marks often made by a visitor's trunk. The rug may bo of the same material as the floorcovering and cut the size of a good-sized trunk. Take care to see that any incoming trunk is set squarely on the rug. Kitchen Paper. — Clean sheets of Manila paper in the kitchen will save the washing of many dibhes after preparing a moal. When breading anything place it on a clean piece of paper while rolling it in the crumbs. The paper may be folded and burned afterwards. Many uses for tho paper will come, especially where a plate would bo needed for only a few moments. SOME RECIPES. Veal Pie with Potatoes. — Cut some cold cooked veal into small pieces, and slice doublo tho quantity of small cold boiled potatoes. Butter a pie-dish, and fill it alternately with tho meat and potatoes. Season oach layer with popper, salt, grated nutmeg, and grated lemon rind, and lay dots of butter upon it. Cover with good pastry., and bake in p. good ovon. When tho pastry is dono enough the pie can bo served. Croamod Turnips. — Wash and peol a dozen young turnips, put them in a saucepan with a pint of milk, add a little pepper and salt, and let thorn simmor gently. When they are hwlf cooked, put with them half an ounce of butter rolled in flour. Serve very hot. _ Sausage Dumplings. — Take six or eight *sausages, and bend each one in a ring, and sew or skewer it in that shape. Enclose tho sausage in a good suet crust, pinch the edges Rccurely to prevent leakage, and tie each dumpling in a separate cloth. Plungo them into boiling water, and boil quiokly until done — from half an hour to three-quartors of an hour. Turn out carofully, and Gcrve at once. This would bo a nico change di&h for children, when homo from school. Rico Savoury. — Boil two eggs lightly, add a liltlo butter to thorn, and mix thorn with a plate of hot boiled rice. If this preparation is usod with moat, or fish, it will be found pleasant and agreeablo food. Somolina Pudding. — -TDrop three tablespoonfuls of semolina into a pint and a half of boiling milk, and stir all together for fifteen minutes, thon throw in two ounces of butter and three and a half ounces of sifted sugar, with the grated rind of a lemon. Whilst the semolina is hot, beat in gradually and brisldy four eggs. Place in a buttered disb, and bake in a moderate oven for half an hour. Celery with Tomato Sauce. — Cut- into inch pieces, and oook in boiling water until tondor. Drain in a colander. For three cupfuls • of celery make a sauce with a pint of. canned or stewed tomatoes, heated, and thickened with a lableBpoonful of flour rubbed smooth in a tableßpoonful of butter. Add a cupful of cream or rich milk, and pour over tho oelery cither in a baking dish or on toast. Celery with Carrots. — Cut in short pieces, and boil in salted wator until tender. Cut tho ' same quantity of carrots in dice or balls, and boil separately. When dono, drain and mix them together, adding a cupful of white sauce. Stew in this tor about five minutes, and serve. Celery Soup. — Wash a half-cupful of rice and boil until tender in three pints of milk. When done, add a head of fine-ly-ininced celery, and boil ten minutes longer. Then strain and pass through a sieve. Add buttor, popper, and salt, and sorve with a tablespoonful of whipped oroam.