THE HOUSEKEEPER.

Evening Post, Volume LXXXV, Issue 57, 8 March 1913, Page 11

THE HOUSEKEEPER.

HOME HINTS. Spilt Fat.—lf fat or milk boil over on the kitchen stove, salt thrown over it will keep down the smell. If hot grease •be spilled on table or floor, cold water thrown on it will set it and prevent"it sinking into Jhe wood. New Broad.—Before cutting new bread, try dipping the. knifo into a jar of hot water. In this way the thinnest slices of bread may be cut from a new loaf without any trouble. Light Pastry. —To ensure pastry being light and digestible, it is better to use the yolk of an egg, and one tablespoonful of lemon juice instead of baking powder. The yolk of an egg contains' mineral matter, which takes the place of the soda in the baking powder, and the lemon juice that of tartario acid. The pastry canstand for a time without baking, whereae pastry with baking powder must go- into tho oven as quickly as possible. Dry Salt.—A little cornflour added to the salt in the 6alt cellar will prevent it hardoning. Proportions are half a teaspoonful of cornflour to two tablespoonfuls of' salt. Mushrooim.—To distinguish these from poisonous fungi, sprinkle a little salt on tho apongy part, or gills. If they turn yellow they are poisonous; if black, wholesome. Mustard.—lf milk is used instead of water when mixing mustard for the table it will look fresh for several days. For Oilcloth. —When washing oilcloth very littlo water should be used, as it is apt to soak through tho cloth and rot it. Use a flannel well wrung out, and wipe tho floor until it is as dry as you can get it. Wine Stains on Linen.—Old wine stains on linen can bo removed with chloride of lime. Soak the article in a solution of chlorido of lime till tho stain is removed. Then rinso it thoroughly, first with ammonia and water, and then with several lots of puro water. To Clean Oilcloth.—Never use soap on oilcloth. Wash it with ai flannel or sponge and cold water, and then polish it with a dry flannel. To improve the colour and repolish it when dull, a very little beeswax and turpentine may be well rubbed in. A LITTLE DINNER. Whito Soup.—Thro© pints of milk, a dozen fino potatoes, piece of butter tho Bise of a walnut, two onions, salt and pepper to taste. Simmer all together for two hours, then rub through fine hair sievo, add two tablaspoonfuls of sago, and bring all gradually to a boil. Servo very hot, with dico'of broad friedFilleted Soles a la Maire d'Hotel. — Three small soles, fillettsd, plain boiled, each piece rolled and placed on a small skewer, which is removed when tho fish is sent to table, served covered with sauce mado as follow? :—Half a pint of milk, tablespoonful of flour, mixed ' to smooth paste with a little milk, piece of butter the size of a walnut, salt and pepper to taste, two teaspoonfuls of parsley, tcaspoonful of lemon juico. Grilled Mushrooms.—Wipe a dozeh mushrooms carefully, place •on a tin in. front of fire with a small piece of butter, salt and pepper to tasto on each; have ready twelve little pieces of toasted bread (well butterod), and when dono pift a mushroom on each piece; servo very hot. Small Saddle of Mutton. —Currant jelly, potatoes put through a sieve after well boiling, stewed Celery (six heads), covered with melted' butter. Wild duck, plainly roasted, served with cayonno pepper, lemons cut in_ halves, and fried potatoes, to be cut in thin strips, fried a light brown in boiling lard, then placed on blotting paper to remove grease, placed in hot vegetable dish and served. Turret Puddings. —Take two eggs, add their weight in flour, sugar, and buttor; beat the eggs thoroughly first, then add sugar and flour, and the butter melted; boat all together to a cream, fill email tins, bake for twenty minutes; add sauco made from milk, two teaepoonfuls of flour, and a tublespoonful of brandy; servo hot. Pears in Jelly. —Six stewing pears, 2oz sugar, 2oz butter, ono pint water, £oz gelatine soaked in water; stew the poars until they are soft, turn out into a basin, and add the gelatine when hot: placo pears when comparatively cold round buttered mould, pour in syrup, turn out when set; servo cold. Cheese Straws. —2oz of buttor, 2oz of flour, 2oz of bread crumbs, 2oz of cheebo grated, half a email saltspoon of mixed salt and popper; mix all together to a paste, and roll it out a quartor of tn inch in thickness; cut into narrow strips, lay them on a sheet of paper, and bake for a few minutes; arrange them in a pyramid on a napkin, and serve hot.

"For nearly fifty years I have been an actor on the London stage and for twenty-five years a London manager, and I can honestly say that at no time during that long span of years has, in my opinion, the stage in this country been in so healthy a condition as regards the ability and promise of the younger men and women who act on it, and the literary gifts of those who write for it." —Sir John Hare, at tho annual dinner of the Actors' Benevolent Fund, ' in London,