Household Hints.

King Country Chronicle, Volume III, Issue 178, 2 August 1909, Page 4

Household Hints.

Japanese Flower Salads » v a ja?a xv. s la u y | The llowcr salads that we Japanese j love to make will seem simple enough : to English hotlsewives. We Japanese think in flowers, arrange in flower*, eat in flowers, so it must follow that we cook in flowers. The "rose salad" is popular in Japan for holiday dinners. We have it on the Mikado's birthday. The "Chrysanthemum salad" is a much liked breakfait salad. You will see it on the menu cards of Tokyo and Yokohama. You will find the country people eating it 400 miles inland. CHRYSANTHEMUM SALAD. Prepare small lettuce leaves for each salad dish. Boil one egg for each dish, stirring often so that each egg will be evenly boiled. Put the eggs under water, and peel, and do not allow whites to harden. Cut the white to the yellow in strips from the top to the bottom, leaving a space as large as a penny at each end uncut. Place eggs in tea towel that has been damped in warm water When ready to serve take each egg between thumb i and towel around it, and press togeti her. Serve with French dressing, j JAPANESE &ALAD DRESSING. Yolks of two eggs, one teaspoonful t of lemon juice, one pinch of salt; beat I topaprika to taste; thin with whipped > cream. j POPPY SALAD, j Prepare small lettuce leaves for f garnishing. Boil fresh beets for half !an hour. Dip in cold water and skin. Rub beets dry. Place thumb at stem of beet. Cut into five strips from thumb to form petals. Cut out all the pulp of the beet except about one half inch.Fill in this space with yellow and white of egg chopped fine and seasoned. Serve with French dressing. LILY SALAD. Arrange nicely-selected lettuce leaves in little piles so that there will be three sizes of leaves in a pile. Roll each pile into the shape of a cornucopia with the largest leaf on the bottom. Tie the ends of each cornucopia and place in a cool place overnight. If serving five people boil one egg evenly and hard; cool thoroughly; slice into rings fine and season to tast<>. Chop small beets, which have not been cooked too long, fine also. When ready to serve place egg ring around the base of each cornucopia on the outside. Put chopp-d beets into the cornucopia, then the seasoned yellow of egg. Serve with French dressing. ROSE SALAD. Wash and dry thoroughly white leaves of lettuce. Cut nicely washed celery into one inch strips. Shave these bits into thin layers and put into cold water. After an hour the celery will have curled nicely. Put whole j red tomatoes into boiling water and from under side cut out a half inch ; square. Remove all the pulp of the square except one sixteenth of an inch near the skin. After cooking fill the square with the dressing given above. From the stem to the under part of the tomato cut skin in roseleaf shape and crinkle back. Arrange each salad dish with garnishing of lettuce leaves, then a circle of the curled celery, then the tomato. On top of the tomato : sprinkle a teaspoonful of blanched ali monds, chopped almost to a powder, to represent the pollen of the rose. FISH PUDDING. Required: One pound of cod, whiting, i or fresh haddock; two ounces of breadi crumbs; four ounces of beef suet; two I eggs; One gill offish stock or milk; • salt and pepper; two teaspoonsful of chopped parsley; One teaspoonful of I chopped shallot, if liked. Remove all skin and bone from the fish. Chop the ■ suet finely, then put it in a mortar • with the fish, and pound both together; add the crumbs, parsley and shalI lot. Next beat up the eggs, add them I and the stock or milk, also salt and , pepper to taste. When the mixture is ■ well blended, put into a buttered ■ mould or basin, cover the top with a t piece of buttered paper and steam it » for an hour. -Turn it carefully on to r a hot dish mask it with the sauce and r garnish it with stars, or any other - design of truffle, arrange a border of i shelled shrimps round the top and one i of fleurons of pastry round the base. i For the Sauce. —Required: Haifa > pint of fish stock or milk.; one gill of cream; two ounces butter; one ounce flour; a sprig of parsley and a bay--1 leaf; one or more teaspooonsful of > essence of anchovy; lemon juice. Melt - the butter in a small pan, stir in the f flour, and let it cook for a few min- • utes with out colouring. Next add the . stock, and stir it over the fire until it . boils; then let it cook gently for f about ten minutes. Next add a few _ drops of lemon juice, the anchovy est sence and seasoning. Lastly add the cream, let the sauce simmer for a- few minutes longer, then, if possible, tamB my it, or at any rate pass it through a £ fine strainer. Reheat it without boiling, and use as directed.