The Houskeeper.

Evening Post, Volume LXXIX, Issue 83, 9 April 1910, Page 11

The Houskeeper.

HOUSEHOLD HINTS. To Peol Onions Easily. — Begin at tho root ond and pcol upward, and tho onions will scarcely affect your oyes at all. To Prevent Enamelled Vessels Chipping. — Before using now enamelled cr^jking utensils grease tho inside with buttor. This prevents tho enamel cracking and chipping afterwards. Economical Soap Tablets. — There aro always wnall pieces of soap loft in every household. Collect them, add half their weight in oatmeal ; now put your »onp into a saucepan with a little water. Koep stirring till all is dissolved, then add tho oatmeal, and when it is well mixed turn it out on a piece of wood to cool. Divides it into small cakes with a sharp knifo, and leave it thrco or four days to thoroughly sot, beforo using. To Cloan a Crreasy Sink. — Scrub it with a brush dipped in kerosone. Throw sovoral basins of cold water over tho sink, and you will find no trace of an unplcas ant odour. Wholesome Bods. — To keep beds in a healthful condition thoy should be sunned and aired often. Tho framo should bo washed in disinfectant, and all dust wiped from the springs. Blankets and pillow I Should bo shaken frequently. TO REMOVE VARIOUS* STAINS. Scorch Stains. — Wet tho scorched placo, rub with soap and bleach in tho nun. Soot Stains. — Rub tho spot with dry most beforo _ tending to tho wash. Blood Stains. — Soak in cold water; thon wash in warm water, with plenty of soap; afterward* boil. Ink Stains. — Soak in sour milk; if a dark stain remains rinso in a weak solution of chlorido of lime. Vordigrii. — Salt and vinogar will removo tho worst spots of verdigris on brats or copper. Wash off with toap and water, and polish with whiting wet with alcohol. Hot Tea and Coffco Stain*.— Soak tho stained fabric in cold -water; wring, ■pread out and pour a fow drops of glycerino on each spot. Lot it stand several hours, thon wash with cold water and soap. Fruit Stains.yßtretch tho fabric containing tho stain over tho mouth of a basin; pour boiling water on tho stain. RECIPES. Excellent OjMstor Soup.— Ono dozen oysters, ono tin of oysters, one pint of milk, tca»poonful of anchovy sauce, three quarters of a pint of plain white stock, thicken with flour, add a littlo wator. Open tho oyitcrs, and put the liquid in « small pan ; add that trom the tin, and heat. Into this plump thn freth oystera. but do not let them boil, or they will get hard. Then talco them out. Cut up tho tinned one.% . and rub thehi through a sieve. Thon add them to tho liquor with stock; noxt add the milk (baling) to this. Boil up together. Put in tho flavouring of anchovy and ft little pepper, and thicken with Hour. Lastly add tho oysters; let thorn first got hot through and serve. ilow to Chcoto Kisn. — The genoral rulca for choosing fish aro those: — The flesh ehould be elastic U> tho touch, tho scales •hould not bo rubbed off, the gilU should be red, and the eye* full and bright. To be wholeaomo fish must be perfectly freeh. The flesh of sole* should be ■ cream colour. The bead and shoulders of cod •hould bo thick, tbe flesh very white, and tho skin a light clear silver colour, liols being generally sold alive, thero is but littlo danger in choosing them freeh. Crayfish and crab* should bo heavy when weighed in tho hand, and tails of tho former when pulled out should spring sharply back. 'fusty Celery Sauce. — Two heads of celery, half a pint of melted butter mado with milk, a littlo popper and ealt. Wash colory, boil it in salted water till tender. Then cut into small pieces, and add to it the molted butter, and simmer for a tew minutes. i Tomato Sauce for Keeping. — One pint Wnegar, ten pounds, tomatoc?. six ounces »ilt, half a pound sugar, half an ounco I cloves, half an ounce cayenno- popper, ono ounco allspice, one ounco garlic (finely chopped), half an ounce whole black I peppor, quarter of a pound grated horso radish, half a pound raisins, stoned and I chopped, quarter of an ounco mace Boil tho tomatoes to a pulp, strain them through a colander, put tho spices in a muslin bag, then simmer all the ingredionts Very gently in an enamelled saucepan, not to discolour tho sauce, simmer for two or threo hours; if it bi^omc* too thick, add v littlo more vjnogar. Strain tne sauco through a colander, and bottle and cork well. Indian Chutney. — Three pounds ripo tomatoes, ono and n half pounds apples, ono and three-quarter pounds sugar, threo and a quarter pounds raisins," half an ounce cayenno peppor, half an ounco soil, half an ounco ground ginger, six lornoiib, quarter of an ounco mustard seed, two onions, half an ounco citron (cut email), half an ounce desiccated coconut, three pint« vinegar. Boil tho apples and tomatoes to a pulp in tho vinegar, boil tho lemons in water till soft, cut them in half, squeeze out the juice, cut tho pool as tine as possible. If possible, bruise all tho other ingredients together in emortar, then mix all togethor, and simmsr gontly for three and a half hours. If liked very hot, add morn cayenne popper. Indian Currio Powdor (home-made).— Ono drachm each of ground cinnamon, mace, and ciovm. two ounce? each of coriander seed and fresh yellow turmeric, half an ounce each of black pepper iind small cardamom saeda, quarter of an ounco of cayenne. Put all through a good machine, and mix well. Put in a closely-stopped bottle. Cream Cheeso Sandwiches.— Onu email cream chee«c, threa ounces spiced beef, ono teaapoonful mustard, one ounco buttor, quarter of a tcanpoonful black pep per, wait to tasto. Pass tho beef through a mincing machine, pound it well with tho butter and a littlo black pepper. Mix tho cream chcego with tho mustard, salt, and pcjippr, spread thin slices of bread with this mixture, instead of butter. Cover ono slice with a layer of pounded beef. Cover with another »lice of bread. Sproad with the cream cheeso mixture. Cut into *quares. Chee.fO Straw*. — Two ounces of butter, three ounces of flour, three ounces of grated cheese, half-tcaspoonful baking powder, a little cayenne, salt 4o taste Rub tho butter into tho flour, then add all tho other ingroofents. Mako into a •tiff paste with a littla «iilk. Roll out Cut into iitrip^ about three inches long, brush over with egg. Bako in a brisk oven about fivo minute*. Serve hot or cold. Tomato Ketchup.— Toko a bushel of tomatoes, cut them in small pieces, boil until soft, then rub them through a wiro sieve, add two quarts of good cider vine gar, ono pint of salt, quarter of n pound of wholo cloves, quarter of a pound all•pice, ono tublcspoonful of black pepper. onb Rood -sized pod of red pepper, and fivo heads of garlic. Mix together, and boil until reducod to ono-half of the quantity. When cold strain through «. colander, and bottle, sealing the corks. , It will keep frc«h for two or thrco years.