THE HOUSEKEEPER

Evening Post, Volume XC, Issue 63, 11 September 1915, Page 11

THE HOUSEKEEPER

SEASONABLE RECIPES. For those who are interested in economical cooking a Sydney paper gives some excellent recipes: — Soup Made from Bones. — Take 4 pints of the stock the bones were boiled in for at least ten hours, then cut up into small pieces 2 carrots, onions, turnips, a little celery if at hand, and a small crust of bread, fry these in butter till a nice brown, then add them to th« stock, with pepper and salt, and gently .simmer till ' the vegetables are cooked, and pass all through a fine wire sieve; if needed, add a little browning; return it to the - saucepan to make it hot. ' / ' Fish and Macaroni.— To utilise cold fish. Any cold white fish can be" used for the dish. Boil about 6oz of macaroni in salted water until it is. tender, and cut into small pieces. Free the fish from skin and bone, and break into flakes ; mis the fish and, macaroni and about- loz of grated Parmesan cheese ; season it with' salt and pepper. Put it into a- -well-buttered dish, add a few pieces of butter, and brown it in the oven. Calf's Liver a la, Brochette.— A" savoury dish. Cut some slices of liver" a qnarter of an inch thick, then divide them into pieces an inch square, cut some fat bacon into pieces of the same size, and place on a skewer first ' a piece of liver then one of bacon, and ' so on till tht skewer is full. Dissolve a little butter, mix pepper and salt with it, and thenpass the liver and bacon through at on all sides. Cook it slowly in a Dutch or other oven. When done, carefully draw out the skewer, so as" to leave the liver in the form in which it has cooked, pour, the gravy which has run from it over, and serve it very hot. ■ Stewed Steak. — If your doctor forbids you beef, mutton cutlets can be cooked m this way : — 21b of steak, 1 large onion, 2 peppercorns, 1 bay leaf. 6 cloves, 1 carrot, a piece of turnip, 2 or 3 sprigs" of parsley, 1 tefcspoonful of salt, 1 quart of hot water, loz of cornflour or flour, a little browning, some maehed' potato, 1 egg. Roll the steak up and tie it, place it in a jar or pan with the water ; season it, add bayleaf, parsley, stick the cloves in the onion, and add also the carrot and turnip, cover all closely and stew it gently for two hours; then lift it out on a hot dish, mix the cornflour with a little water, then strain the stock from the meat, and add gradually 1 pint of it to the cornflour, put it into a pan, etir it 'till it boils, boil it 3 minutes, then add a little browning if required. Pour the sauce- over and around the steak, arrange the vegetables about it. Red Robin. — It is an old-fashioned and very good pudding. Take l£lb of lump sugar, and. put it into a stewpan with. 1 pint' of water and boil it till it becomes thick, then add 21b of apples, peeled and cored, the rind of a large lemon cut thin, and boil all together till it is quit© etiff, stirring it frequently to prevent burning ; then put it into an oiled mould, and when it is cold turn jit out. A rich custard may be served with it, but it is very good alone. HOUSEHOLD HINTS. When Making Milk Puddings.— Allow two ounces of sago or rice, or whatever you are making, 'to each pint of milk. To Remove Paint from Clothes. — Saturate the spots two or three times with equal parts of turpentine and ammonia, j and then wash out in soapsuds. A Washing Hint.-— Wheq washing with hard water, try adding a cup of milk to < the blue tub. This will prevent the clothes being streaky with blue. Dripping in Pastry. — When dripping is used for making paetry in cold weather S^n ft tightly. *ttd thin fenfc ft tti » ,

cream and stir in the flour with a knife. This will make the pastry nice and short and beautifully light. A Good Floor Polish. — Half an ounce of Castile soap, two of beeswax, half a, pint of turps', and half a pint of boiling water. Shave the soap and wax and put it into a jar, then add the turps and let it stand for twentyfour hours. Then add the boiling water and stir one way until, nearly cold. - To Polish Lacquered Brass. — Lacquered' brass should never be touched with metal polish of any description, or itslustre will be lost. Instead, dissolve four level tablespoonfuls of soft soap in one pint of boiling water. Allow it to cool, and then mix in half a pint of kerosene. Rub some of this mixture well into the brass, polish off with a soft chamois leather, and you will find the brass will look like new. Bottle and cork tightly.