The Housekeeper.

Evening Post, Volume LXXXI, Issue 23, 28 January 1911, Page 13

The Housekeeper.

♦ HOUSEHOLD HINTS. Tired Feet.*- When the teet have become tired from long standing, a bath of salt and water will be found most soothing. Put a handful of common salt into four quarts of water, and place the feet in this, as hot as it can be borne. Do not keep the feet in the water after it has cooled, but rub them hard with a rough towel. Homemade Toilet Soap. — An excellent toilet soap is mads by taking half a cupful of odd scraps of soap (too small for use), and dissolving in a cupful of boiling water by setting on the stove. Whon dissolvod stir in a little oatmeal, and a few drops of good scent— eau-de-Cologne is good for the akin. Pour in a greased dish, cut into squares, and leave to harden. To' Clean Leather Furniture. — Rub well with a soft rubber dipped in warm milk, polishing afterwards with a leather. Hint for Using Lemons. — It is not generally known that if a lemon is warmed before squeezing nearly double the quantity of juice will be obtained. To Wash Coloured Frocks.— Before washing coloured articles, place them in cold water, to which a handful or so of kitchen salt has been added. This will help to fix the dye. To Remove Tea Stains. — To remove tea atain from linen wet the spot with glycerine and allow it to stand for a few minutes before washing. Scrubbing Brushes. — Scrubbing brushes will last twice as long if they are put to dry with the bristles downwards. If turned the other way the water soaks into tha wood and rots the bristles. RECIPES. Stuffed Eggs. — Ono pint of shelled peas, three hard-boiled eggs, one tablespoonful of grated cheese, one raw egg, salt, pepper", cayenne, two teaspoonfula of chopped parsley, two tablespoonfule of cream and butter. Cook the peas in fast boiling water, with a little salt and two lumps of sugar. Strain off when, done, and add half the butter and a little peppei and salt. Now shell the hard-boiled eggs, cut in halves, remove the yolks, and place them in a basin, adding the rest of the butter, parsley, and cheese, and season the whole well. Fill the cases of whito egg with the yolk mixture, pressing it well in and making the tops level and smooth. Brush each egg with beaten raw egg, and roll it in breadcrumbs. Fry them till each in a golden brown in plenty of hot fat and then drain them. Heap the peas, mixed with the cream, on a dish, and arrange the eggs round garnishing the dish daintily. Serve it cold. Ox Tail Soup — One ox tail, one and a half quarts of water (or weak stock}, one stalk of celery, one carrot, a bunch ot herbs, ten peppercorns, one onion, three cloves, salt, one dessertspoonful of flour, a little dripping ketchup. Cut the ox tail into joints, and divide the large joints at the root of the tail into four. Fry till brown in some good dripping. Add the water, and simmer gently for six hours t or till the tail is quite tender. Strain off the stock into a basin; dip the pieces of tail quickly into hot water to remove the fat, and set them aside. When the stock is cold, remove the fat, and put the stock in a eaucepan with the vegetables and seasoning. Simmer slowly. This soup may be thickened by a, puree of carrots, turnips, peas, or lentils. Tho puree is made by boiling whichever vegetable is required until very tender, and pressing it through a sieve or tammy. Add it to the strained stock and mix well. .Rhubarb Fool. — Stew a pound of rhubarb with sugar enough to sweeten, and water enough to prevent 'burning. When perfectly tender, beat well with a fork, then rub through a sieve. Whon cold, add three-quarters of a pint of milk, and six pennyworth of cream. Stir all well together and 6erve in custard glasses. Green Gooseberry Jelly.— Head and tail the berries, and put them into a preserv-ing-pan with sufficient cold water to cover them, and boil them to a pulp; strain the juice through a jelly-bag, and let it drip all night; allow 1 pint of juice to lib of sugar; let the juice boil for 25 minutes before adding the sugar, and test a little on a plate before taking it from the fire. This is a delicious preserve, and can take the place of rod currant jelly with .oast meat, costing, considerably less. Cream Pie.— Two cups of sweet milk are allowed io come to the boil. ' Two. tablespoonsful of flour or cornstarch, thoroughly mixed with the yolk of one egg, a pinch of salt, are addod to enough milk to mix smoothly. Stir these slowly into the boiling milk and let it thicken. When cool flavour with vanilla. Russian Mince.— Cup up a pound of cold moat into dice, add to it a variety of cooked vegetable, and some bacon chopped. Season with chopped onion, parsley, pepper, and salt. Moisten with a tablespoonful of vinegar and a little gravy. Stir over the fire till hot, servo heaped on a hot dish, garnished with sippets of toast and sprigs of parsley.