HOUSEHOLD HINTS.

King Country Chronicle, Volume V, Issue 314, 23 November 1910, Page 6

HOUSEHOLD HINTS.

.USEFUL RECIPES. Carrot Soup.—Cover the bones of any cold roast meat with two quarts of cold water; add one onion sliced and fried in butter, one potato, one turnip, and six medium-sized carrots, all pared and sliced. Simmer until the vegetables are tender, strain through a sieve, remove the bones and press Ihe vegetables through. There should be about a quart and a pint. Put a spoonful of butter in a saucepan stir in a spoonful of flour, and when smooth add the broth of puree, from which you have skimmed the fat. Season with salt and pepper, and add one half of a pint of hot cream. It should be as smooth as velvet and of the consistency of pea soup. Its richness will depend upon the quantity of meat and bones used, but it is very pood with little or none.

Salmon Loaf.—Open a pound can and empty out the fish, freeing it from skin and bones, and separating in fine flakes with a silver fork. Mix with two well-beaten eggs, one cupful of fine stale bread-crumbs, salt and white pepper to season, one tablespoonful of lemon juice, one tablespoonful of fine-ly-chopped parsley. Pack into a wellbuttered mould and steam from one hour to one hour and a-half, according to thickness.

> Hop Beer (to make 10 gallons).— Ten gallons of water, IOJb, brown sugar, £lb bran (which can be omitted), i\b hops= Hops and bran to be enclosed in a bag. Boil briskly for one hour. When luke-warra put in cask with half-pint yeast; let work briskly for four days, skimming off the froth as it gathers, an 3 filling up tha cask with luke-warm water to keep it full to the bung hole. Bung tightly, and two days after you can begin to draw it from the tap. The beer may be put in a tub to ferment, carefully covered, and bottled, if more convenient. Tie the corks down.

Rhubarb Wine. —Twenty-five pounds of rhubarb, five gallons of cold water; to each gallon of liquid thus obtained add 31b of loaf sugar and the juice and rind of one lemon; add loz of isinglass. Method: Wipe the rhubarb with a damp cloth, and cut into short lengths, leaving on the peel. Put into an earthenware or wooden vessel, crush thoroughly with a wooden mallet or potato masher, and pour the water over it. Let it remain covered for ten days, stirring daily; then strain the liquor into another vessel, add sugar, lemon juice, and rind, and stir occasionally until the sugar is dissolved. Now put into a cask, add isinglass, previously dissolved in a little warm water, cover the bung-hole with a folded cloth for 10 days, then bung securely, and allow it to remain undisturbed for 12 months. At the end of that time rack off into bottles and use. Little Cheese Creams. —Take two eggs, three tablespoonsful milk, one ounce grated cheese, a few grains of cayenne, pinch of salt. Beat the eggs slightly, and mix with them the cheese, milk, and seasoning. Butter some small moulds, divide the mixture between them, set them in a saucepan with a small quantity of water, and steam very slowly until set, or place them in a roasting tin with water and bake in a moderate oven for about 15 minutes or until set. Remove carefully from the moulds, roll in flour, brush with egg, and coat with fine breadcrumbs. Before frying the cream prepare a sauce. This is notnecessary, as they are good without Sauce: Take two yolks of eggs, one dessertspoonful butter, three-quarters of a teacupful of milk, salt, cayenne, a few drops of lemon juice. Put all the ingredients except the lemon into a pan, and whisk over the fire until the sauce thickens; add the lemon juice. Fry the creams in smoking hot fat, drain; serve with the sauce poured round and a little finelychopped parsley sprinkled over.

Coffee. - The greatest secret of successful coffee is the thorough washing of the pot every time it is used, as there is a bitter oil or residuum which fills every available seam in the pot, and, one day old, spoils the best efforts at coffee making. The best guides make their coffee in a clean tin pail, commencing it in cold water and shoving it forward to a boil about the time the rest of the meal is ready to serve, taking care not to let the aroma boil away. When ready to serve dash a cup of cold water on it to settle the grounds. The proportion of coffee to use is a tablespoonful for each person and then an extra tablespoonful. Flapjacks.—Flapjacks are simple things to make, yet it requires some aptitude on the part of the novice to learn to cook good ones? To one quart of flour add two tablespoomful of baking powder and a pinch or two of salt, mix with water until of the consistency of cream. Have a frying pan piping hot and well greased. Pour on batter. When the surface of the cake begins to have bubbles in it turn it over with a wooden paddle and cook the other side.

Birds Roasted in Their Feathers. — Open the birds in the usual way and draw. Cover with wet clay and bury in hot coals. In forty minutes draw from the fire; peel off clay, when feathers and skin will come too. They are delicious cooked this way. Broiled Birds. Clean and split down the back. Wipe dry and broil over a clear fire, if small ten minutes, but if large fifteen. Season with salt and pepper and butter. Serve on toast.