KITCHEN HINTS.

Grey River Argus, 28 June 1922, Page 6

KITCHEN HINTS.

By

“Freda.")

Tea Hint.—Did you know that by keeping a few pieces of the dried yellow rind of an orange in your tea canninter you can give the cheaper grades of tea the delicious fragrance and taste of the more expensive grades? . To polish cut glass.—To polish cut glass, looking glass, etc., make a paste of alcohol and whiting. After washing the glass, apply the paste with a soft woollen cloth and rub briskly. This i will give the glass a very high polish. Sago pudding.—Take one heaped cup lot bread crumbs, half cup of sugar, ' half cup of sago, half cup of suet, one teaspoon of spice, one cup of milk, half ( teaspoon of carb soda, small piece oi I lemon, quarter lb of dates. Put into a buttered basin and boil for three and a-half hours. J’oulet a la Rcine.—Spring chickens are required for this dish. Rub them with lemon juice. Put in a stewpan with carrot, parsley, and any herbs i liked. Drain well and pour over bird ! supreme sauce. Fish Balls.—These make a little I fresh-cooked or tinned fish go a long j way. Half a pound of well-boiled and i drain-cd rice. Half a pound of mashed potato. Six ounces of cooked, chopped fish. One tablespoonful each of chop- . ped onion and parsley. Seasoning of ■j salt and pepper. For the coating—l four ounces of flour, water to make | thickish batter, frying fat. Well work I and mix together all the first list of I ingredients. .Shape into balls, dusti ing your hands, with a little flour or oatmeal, to prevent the mixture- stiuk- | ing to to them. Make the coating batter, see the pan of fat is smoking hot, with the bluish smoke rising from it. Dip the balls into the batter, lift out again, and let them drip a little, . then dip in crumbs. j Place one or two, acording to size of pan and amount of fat into the pan. Fry a golden-brown, and put to drain —not in paper, but in a wire tray or the iron stand that is sold with tins for roasting meat ov-er a tin, in order to catch all fat, which can then bo returned again to the pan. Save your cheese. —Don’t throw away cheese which has become hard and dry but grate it and mix with en- > ough ('roam to moisten. This seasoned properly makes delicious filling for tea or picnic sandwiches. Alouhled Applies.—Six tart apples, half cupful of cold water, two . teaspoonfuls of gelatine, two cupfuls of sugar, juice of one lemon, two cupfulls of boiling water. Soak the gelatine in cold water for five minutes. Alake a syrup of the sugar and boiling water. Pare and core the apples, and cook in lhe syrup; turn them often to keep them whole. "When tender, remove from the syrup and arrange them in a serving dish; adding boiling water to make them one pint. In this dissolve | the gelatine; add lemon juice, and strain over the apples. Let stand until the jelly stiffens.