HOUSEHOLD NOTES.

Hawke's Bay Tribune, Volume I, Issue 120, 6 May 1911, Page 3 (Supplement)

HOUSEHOLD NOTES.

DAINTY DISHES

SAVE ALL COI D VEGETABLES

Including potatoes, chop them, then try together with a liberal seasoning ol salt and pepper. RICE AND RAISIN PUDDING.

Make a rice pudding in the usual way. When half cooked add a good handful of stoned raisins, stir in carefully, cover the top of the pudding with a thin la.ier of breadcrumbs, and on it piit -i.i.tle bits of butter. Bake til! the ucc is cooked thoroughly. SAVOURY’ RICE.

Is a very nice change from the ordinary rice pudding Wash, three ounces iff rice and boil it in milk till quite tender adding pepper and salt. Butter a dish, spread half the rice on it, sprinkle one ounce of cheese on it, add the rest of the rice, scatter the rest of the cheese on the top, put little bits of butter over, and brown in a quick uven. The rice may be cooked in stock with a flavouring of vegetables instead of milk. VEGETABLE SOUP Will be most acceptable during winter. Place an ounce of butter In a jrying-pan. Slice into it*a small onion, one carrot, one turnip, and two potatoes. Stir till all the vegetables arc slightly browned, then place them in a stewpan. add two tablespoonfuls of nee and two quarts of cold water. Simmer gently tor one hour and a half and strain through a wire sieve. Return to the saucepan, add two tablespoonuils oi cornflour moistened with cold water. Stir continuously till it boils, then add a seasoning of pepper and ‘•-alt, and serve. BEEF .MOULD. Chop a small onion and three quarters of a pound of cold meat very finely, mix thoroughly, then add some chopped parsley. Put one ounce of dripping into a pan, and when dissolved stir in one ounce of flour, a tablespooniul of ketchup, and the same quantity of stock. Stir with a wooden >'Poon, adding more stock if necessary, then add to the meat a beaten egg. Grease a basin, cover with breadcrumbs, and fill , with the mixture. Cover with greased paper, and steam for three quarters of an hour.

STUFFED SHOULDER OF MUTTON.

Procure .a medium-sized shoulder of mutton, and get the butcher to remove the bone without cutting it open. Pack with a very savoury seasoning moistened with a beaten egg. Tie the joint up into a neat roll, place hi a pan, season with salt and flour. When browned, add a little hot water, and keep on basting. Serve with thick

ITALIAN VEG ETABLE SOUP.

Cut up a variety of vegetables into tiny pieces; potato, carrot, onion, celery, cabbage--in fact, any vegetables that are in. season. Cook these gently in a little oil or butter, but without allowing them to brown in the least. Add sufficient water, or milk and water. Simmer very gently, until tho vegetables are thoroughly soft, but not boiled to a pulp. Before serving, throw m some bciled macaroni, broken into small pieces, and a little grated cheese. Hus soup should be rather thick. Rico may be substituted for the-macaroni. TO SOFTEN A SPONGE. A hard sponge is extremely difficult to soften satisfactorily, but the following are three efficient'methods for dealing with the hardest sponge. , I. Soak it in cold buttermilk for a tew hours, then wash it out in clean water 2. Take one quart of rain water, heat if and add a tea-pooniul or soda and a !'ery little soap. Lay the sponge, in this for ten minutes, when it will be found soft enough for use. _3. PLmc tho sponge in a saucepan with cold water, add a spoonful of borax, and boil for a few minutes. Then remove the sponge and rub it with a lirtle borax. HINTS ON CAKE-MAKING. In every branch of cookery th" greatest care must be exercised to follow the rules exactly, and ingredients must all be weighed, not thrown in haphazard quantities anyhow, but precisely in tho manner indicated. Attention to little things may mean th ■ complete success of the cake.

Everything used in cake-making must b - p Tter tl'.’ free from damp, or the result will be heaviness and generally a

“sad condition, as Yorkshire pc.p'.e tnr.

In mixing sugar and butter heat the latter gently before beginning, and in mixing eggs and sugar, do not attempt to add more than three eggs without adding a little flour every now and then

Some fruits, such as cherries, aroLetter when rubbed with flour -o as io prevent their sinking to the bottom of the tin

Flour should be perfectly free from lumps: currants and raisins cleaned and dried.

. Al) tins should be well buttered, and m case of scorching it. is a good plan to cover them with a piece o f parchment paper.

As much care is necessary in the n’v as tlle Sponge and all light eake s with those tmal! mes. baked m patty tins, require a quick oveq. whilst ordinary cakes of the sultana and seed species are mod successful when cooked in :i moderate oven Hie oven should not be opened until at least twenty minutes after the cake lias been put m. and it it has to bo cliwcd again it mud be done gently When thi' cak.' appears cooked, insert. a.Knitting-noixlle. and if it is norfe--t.lv-clean, then the cake is done. ‘ M HAT AN EGG WILL DO. The white of an egg mixed with either olive or castor oil makes one of the most soothing and healing applications tor a burn. *

A raw egg swallowed immediately afterwards wi l cariy down a fishbone that cannot be up from the throat.

A mustard plaster, if mixed with the white of an egg, wil] act quite as well and will not leave a blister • • • »

The white of an egg beaten, up with.a little sugar ami a dash of lemonjuice will teliovc hoarseness.

home hints. after . PEEL] Nt TonionS M ash your hands in mustard waterto remove the smell. * * * • DO NOT CLEAR SOUP I ntil the day it is needed, for it q-iickly ’•ccemes cloudy again. THE TEAPOT . Should be carefully dried after wash-' mg to keep it sweet. BEFORE TURNING OUT 1 PUDDING, _ Let it stand three or four minute*, ror the steam to escape. ?£* J EST THE FRESHNESS* OF EGGS Drop them slowly into a. bowl of water, and if the small ends come up thev are fresh. MILDEW STAINS ' On clothes are difficult to eradicate. Sometimes they will yield to rubbing with whisky. s BLACK STOCKINGS M'lll keep their colour far bettor if taev a_rc carefully folded and mangled instead oi being ironed. * * # < OLD ( HINTZ COVERS Make excellent dust sheets. The material is bght and nt the same time close enough to exclude the dust. CHOOSE JUGS

For household use which are wide enough at the top to allow a thorough cleaning with the hand or a cloth. * • • _

FOR OBSTINATE STAINS

Of tea and eofloe try applying a mixturo of yo.’k of eg?.*’ and glycerine in equal parts. Leave till dry and then P USH OUt. * * • FOR RUSIA’ FIR El RONS r Try this homely remedy. ' Put somo .me coal ashes into a saucer and make into a paste with paraffin. This will remove rust as if by magic. “ WHEN BOILING FISH Let the liquor (four ounces of'salt to each gallon of water) boil for fifteen minutes before the fish is put in. Cook- z tlie fish very gently or it is apt to boil to nieces.