HINTS TO HOUSEWIVES.

Evening Star, Issue 10339, 12 June 1897, Page 4 (Supplement)

HINTS TO HOUSEWIVES.

Rhubarbe a la DiiiNETTis.— Wash, peel, and cut the rhubarb into three-inch lengths ; put it in a jar with sugar to ta3te, and stand the jar in a saucepan of boiling water until tbe rhubarb is tender; then rub it through a sieve and mix it with as much cold custard as will make it as thick as double cream. Whip some cream stiffly, sweeten it, and pile it on top. Sprinkle over with hundreds and thousands.

Roman Stew.—Cut a pound of chuck steuk into pieces, chop two onions finely, cut two ounces of fat bacon into dice ; put all these in a stewpan and let them fry gently in the bacon fat; add halt a tumblerful of claret, and cook until it has reduced two-thirds. Slice a pound of ripe tomatoes, add them to the stew, and simmer gently two hours. Risotto.—Melt two ounces of butter in a fryingpan and fry two shredded onions brown in it. As soon as the butter is brown pour it off and put in some well-boiled rice and three ounces of grated cheese. Make quite moist, like a very thick soup, with good brown gravy; add pepper and salt, and serve very hot. Butter Sauce for Asparagus.—Work an ounce of fresh butler with«n equal quantity of sifted flour, seasoned with nutmeg, pepper, and salt. Stir this over the fire in a gill of water until it boils. Let it boil for three minutes and then strain. Just before the sauce is wanted return it to the sauoepan with three ouuees of fresh butter, and whisk over the fire until the butter just melts. A.ld a tablespoonful of cream and a few drops of lemon juiqe. Asparagus Omelette.—Beat up six fresh eggs with pepper, salt, a dessertspoonful of chopped parsley, a tmall piece of spring onion chopped finely, and a spoonful of water. Cut the points from some young asparagus that has been boiled and add them to the omelette. Melt two ounces of butter in an omelette pan, and pour in the eggs; separate the setting part from the pan with a knife, and let the liquid .part go underneath. Shake the pan well, and do not let the omelette stick. When nearly set slide quickly on a hot dish,.cover over, and serve at once.

Eggs in Marinade.—Put two tablespoonfuls of water, four of good gravy, and a teaspoonful of vinegar over the fire, and when it boils stir in, the well-beaten yolks of two eggs. When the sauce thickens pour it around half a dozen poached eggs garnished with sippets of toast; Tongue Toast. Take a cold boiled tongue and mince it fine. Mix it with cream and the beaten yolk of an egg, and let it gett thoroughly hot Oat off the crust of some slioes of bread and toast them nicely; butter them ; lay them on a hot platter, and cover each slice ttaiqkly With the tongue mixture. Serve at once.

Ham Cakes.—These are very nioe for breakfast if you have the remains of a ham that is no longer fit to appear at table. Mince the ham very finely, after removing all gristle and shin. Add a little caiyenne pepper. When quite smooth form into cakes the size of a five-shilling piece and a quarter-inch thick. Cover with mashed potatoes and fry in boiling fat. A small quantity of soaked breadcrumbs may be mixed with the, ham. ,; To Wash GiiEASt. Plates and Dishes. 4When washing greasy plates'; and dishes have the water as hot as the hand ban bear. By attending to this they will be very much easier to clean.

To Clean BboV*? Shoes.—Brown boots and shots when stained should be rubbed ,with ft Jittla methyjited spmt, and then cleaned and polished in the ordinary way. Old Gloves.—Never throw away old gloves; keep them to wear while dusting, cleaning silver, and attending to other household work of a similar character. By so doing the hands will be kept clean and in good condition. Save your eggshells to clean, bottles, vinegar cruets, and the like. Pot away in a paper sack, and when you get ready to wash your bottles Crush soma, of the eggshells to fine bits and put them in the booties with clean, soapy water, and -shak&pell. It will clean and not soratoh the finest glass. Table decoration; is undergoing quite a change. Some ladjes, who have beoome quite expert at Hbniton laqe wfcirbr, ■ have combined the effect with rich embroidery oni» centre linen piece, surrounded ;by the border of Honiton. .....: ■:.&:■■■■■%'.