HOUSEHOLD NOTES.

Hawke's Bay Tribune, Volume I, Issue 288, 25 November 1911, Page 3 (Supplement)

HOUSEHOLD NOTES.

A CHEAP PUDDING. Soak two tablespoonfuls of sago in half n, pint of milk overnight. Next day, add one cupful of breadcrumbs, hall a. cupful of sugar, half a tablespoonful of melted butter, one teaspoonful of carbonate of soda, and three-quarters of a cupful of dates or raisins. Turn into a buttered basin, and steam for three hours. This makes w very nice pudding for a small fam- * ir 4ECOLD SALT BEEF. This is a good way of doing up cold salt beef. Pour some of the sauce from bottle of piccalilli on to a dish add a little vinegar to make it thinftor, and into this clip some large thin wliroc. of the beef- Put them on a bak-ing-dish, pour over a gill of water, and put in tho oven to warm. Mash some potatoes with a little butter, pepper. and salt, and when tho meat is hot put it on tho potatoes, and servo, w * -x* TO SAVE TIME. Fp:- everyday underwear, it is often too much trouble for the busy girl io run in fresh ribbon. Run tape, through tho beading: the narrow linen tape used for babv-r-lothcs. Catch it firmly at tho back in the centre, so that if will not nail out when the garment is wewhod. T' - s saves time and expense. Tt niav not be s> pretty, but it is more useful.

FISH CAKF<. Ingredients.—Remains of cold fish, a Lit! - cooked potato, proper and salt, ehrr.ipt d narslev. egg and crumbs. M< thoil.—Mix the fish, freed from bones and skin, with tho potato and .'-■'voiiings ; hind with the egg. If any ‘-■'m'- is at hand a tablespoonful is a groat improvement added to the mix-t-.ire. Form into round, flat cakes: egg .and crumb these, and fry until a pretty brown colour. Pile these tin on hot dish .and serve, decorated with 'lings of parsley. N’ B.—As a breakfast dish these fish fakes are excellent with thin rashers ni frizzled bacon. ESEFFL AVIUNKLEP. Hold .a. hot poker over a screw that won’t eorno out. AVhen it is heated ii. v. ill start easily. Ground gin,ger used for plasters in■tcad of mustard is iust as good to draw, and it never blisters. To cure a cold, boil together eqtml qimntities of vinegar .and golden syrup. AVhen cold, take a spoonful from time to time. TO CLEAN PANTRY SHELVES. Tho e.a-iest way to keep pantry shelve. 1 : eb-nn is to give them two coats of white paint, allowing tach to dry thoroughly, and then one ofUvhitc enamel. All the shelves will need is wiping with a damp cloth to keep

•»- « «. I BROWNED APPLES. i Pare and core a dozen large cook- ■ cig apples ■ fill the centres with hut- ’ ier. and place them in a buttered : fire-proof dish, with a few bits of but- | ter on them. Cook in a moderate I oven, basting well. Before serving.. ’ put a little red-currant jelly in the ■ t.-ntre of each. NEW ESE FOR OLD CERTAINS. Cut the border from old long curtains. about ten inches wide, and pin the strips to form a frill —eithe’’ pleated or straight, according to taste ---between the clean curtains and th" i blinds at tho top of tho windows. The I effect is pretty, and curtains will last. I clean mm-h longer, as the slip catches »ho dust that comes in when windows 1 are kept open at. the top. I * * * » I FILLETED FLOUNDER. t Buy a good-sized flounder, and got it i filleted. Cut each fillet in two; place them on a plate, and sprinkle over one taidespnonful of vinegar, the same of finely-chopped parsley, and a little pep-

per and salt. Leave them for half en hour, turning over once. Make i* batter with two heaping tnblespoonfi’lj of Hour, the yolk of an egg, a tablespoonful of melted butter or olive oil, Lull a teacupful of warm water, and a hltle salt. Whisk the white of the egg to a stiff froth, and stir it in at tne last. Dip the pieces of flounder into this butter, after wiping then) quite dry, and fry in boding fat. Mov? them about, to prevent sticking to the (an; drain well, and servo very hot.