THE HOUSEKEEPER

Evening Post, Volume LXXXIX, Issue 150, 26 June 1915, Page 15

THE HOUSEKEEPER

SEASONABLE RECIPES. Now cauliflowers are in season it is as well to have some good recipes for using up pieces left over from tho first cooking, especially as they are somewhat expansive this year. The following aro .very good and simple recipes: — Cauliflower, Baked, with Cheese,— Boil two or three _ small cauliflowers, drain well, and divide them into pieces convenient for serving. Have ready a round grating dish or any fireproof dish that may be sent to table, butter it well, and in it arrange the pieces of cauliflower bo as to appear as one large one. Mix a tablespoonful and a half of cheese (preferably Parmesan) with three-quarters of a pint of cold white 6auce, and half a tablespoonful of cheese, with one tablespoonful of brown bi-eadcrumbs ; pour the sauce over the cauliflower, and cover the surface with the mixed breadcrumbs and cheese. Place email pieces of butter on, top, and bake in a moderate oven until well browned. _ Baked Cauliflower. — Arrange cold remnants of boiled cauliflower in a flat baking dish. Over it pour any kind of white 6auce. Beat two eggs, and stir into sauce. Cover the top lightly with breadcrumbs, scatter little bits of butter over it, and bako till brown. Serve very hot. Cauliflower Fritters. — Boil a good-sized cauliflower till nearly cooked. When drained and cold, break off the branches into even 6prigs. Season with pepper and salt, dredge well with flour, and dip into good batter. Fry in hot fat till a goldon brown ; drain very dry, and sprinkle with grated cheese. Serve with fried parsley. Cauliflower Soud. — Small oauliflowers of the second quality do quite well for cauliflower .soup, but require a longer time in boiling. Wash and trim two small cauliflowers, cook them in ealted water till tender, drain (keep the water), and rub the flower through a fine_ sieve. Bring tho water in which the cauliflower has been cooked to the boil, stir in two ounces of crushed tapioca, and simmer for twenty minutes. Mix one ounce of ground ripe with a little cold milk, boil up one pint of milk with a pint and a half of good white stock. Stir in the ground rice and cook for a few minutes, stirring all th© while; add the cauliflower water, season with salt, pepper, and grated nutmeg to ta6te, bring it to the boil, stir in a little cream, and lift off the stove. It is now ready :or serving, and is a most nourishing dish for all ages. Onion Soup. — This is both wholesome and tasty. Fry two or three large onions in butter or clarified dripping. When soft, add three tablespoonfuls of flour, and stir until cooked and frothy. Now add slowly a pint of boiling water, stir* ring until smooth and slightly thickened. Have ready three potatoes boiled and mashed, and add to them a quart of milk that has been brought just to the soalding point. Put the potato and onion mixture together, season with salt and pepper, let it get very hot, then press through a strainer into a hot tureen. Sprinkle over tho top a little parsley minced fine, and a handful of crisp toast cut in tiny pieces. Scotch Broth.-^-Cut three pounds of scrag end of mutton, into small pieces, put them into a etewpan with three quarts of cold water and a teaspoonful of salt, and cook gently for two hours. Wash two tablespoonfuls of Scotch barley, cut one onion, one oa-rrot, on© turnip, a strip of celery into dice, add them and one dessertspoonful of finely chopped parsley to the broth, and cook for another hour, making three hours in all. Strain and return tho broth to the stewpan. Cut tho meat into small pieces, carefully remove any fragments of bone from the vegetables and barley, and add them to the broth. When quite hot, season to taste ahd serve. HOME HINTS. A Precaution Whan Wringing.— When washing blouses or any garments that have press-'fastoners on thorn press the studs together before putting them through tho wringer. If this is dono tho fasteners will come out quite uninjured. To Clean Britannia MetaL — Take a. quarter of a pound of fino powdered whiting, half a wineglassful of sweet oil, half a tablespoonful of soft soap, a quarter of an ounce of yellow soap, melted in water. Add sufficient quantity of spirits of wine, stirring, tho while, to make the whole of tho consistency of cream. Apply to the metal with a soft rag and polish with a dry cloth. To Clean White Wicker Chairs.— Take the juice of one lemon, two teaspoonfuls of salt, and add one teacupful of cold water. Scrub the chair with this mixture. Rinse it in cold water, and dry out of doors in the shade. To Clean a Black Mackintosh. — Procure a pennyworth of logwood chips, and put them into an old saucepan with about half a gallon of water. Boil the liquid until there is about one pint left. Then strain it and let it cool. Now take tho mackintosh, free it from all dust, and lay it on a table. ,Dip a brush into the logwood water and rub the artiole well all over. Then hang it on a line to dry. To Clean a Blouse.' — When a, 'white blouse is stained under the arms, let it eoak for half an hour_ in warm water to whioh a b'ttle ammonia has been added. No soap shonld be used, as it only sets the stain. Wring out, and if the marks have not quite disappeared, squeeze a little lemon juice on to the stain and rinse in clean, warm water. Then wash in tho ordinary way. A Hint in Shoe Blacking. — Boots or shoes, however damp, will polish in a few minutes if a drop or two of paraffin oil is added to the blacking. This also prevents the leather from cracking. Good Laundry Hints.— Borax and am", monia are both valuable and useful in the laundry. A tablespoonful of borax (pow•dered) is tho proper quantity for a boilerful of_ water. Buy pure ammonia from tho chemist, and do your own diluting. Turpentine and kerosene- are also invaluable in the laundry. Turpentine in proportions of three tablespoonfuls to a gallon, of warm water will be found excellent for washing silks. To Mak a Veil Last.— When it is not in use, put your veil on a piece of stiff paper, and roll both together. The paper should be about 18 inches long, and just tho width of the veil. When veil and paper are rolled, fasten with one of the little wire clips used for keeping papers together. Smooth the veil out as you roll it. You will bo surprised how long your veil will last and how nice it will look. A perfume bag may be put inside the roll if liked. Indigestion. — This is a very simple remedy and very inexpensive for indigestion. Mix a teaspoonful of glycerine witu_ a wineglassful of water, and take it with or directly after each meal, until the enemy is ousted, which in an ordinary case will be only a few days, and in a very obstinate case about a fortnight. The same treatment should be repeated if the indigestion manifests itself again. • To Banish Damp. — Blocks of camphor dispersed in corners of damp rooms in a house will effectually banish damp in a very short time, oven when fires have proved ineffectual. They should be simply laid on paper, or on the bare shelves of a damp room or linen _ closet. The blocks gradually decrease in size, and when they finally disappear should be replaced until their purpose is served. Miscellaneous. — The white of an egg applied to a burn is a. more efficacious remedy than carron oil or collodion. Knife handles which have become yellow with ago can bo whitened by rubbing with fine emery paper. To remove a fishbone from tlio throat, swallow a raw ogg, and follow, if possible, by eating plenty of mashed potatoes. Tho egg will carry tho bone into tho stotnach, and tho potatoes will provent it from doing any injury there. When boiling new potatoes add * few sprigs of mint to tho wator._ When dishing up, sprinkle with a little chopped parsley mixed with melted butter. When kitchen towels wear thin lay two of the samo size one upon the other, machine the edges together, and stitch diagonally across. Mildew stains ore sometimes a sourco of great trouble, and aro difficult to remove unless you know just tho right way. Rub a little soap ovor the mildew spots, and on top of this a littlo chalk and lemon-juice. If the garment is then put out in tho sun for a couple of hours and fl/tfirwiiwls 'Wnpbed in ths übhol w*y tho