HOUSEKEEPER.

Lake County Press, Issue 2789, 12 June 1919, Page 2

HOUSEKEEPER.

HOUSEWIVES' HINTS. For She Economical Housewife. To prevent greens from smelling ■bile cooking, put a piece of dry toasin a muslin bag in the water. A deal table rubbed over with a lemon, loft to dry, and then scrubbed with sand will be snowy white. Never leave potatoes in a saucepan' ifter thoy are cooked, as this spoils their colour. To keep hot place in a basin in a steamer. Never put onions or cabbage into the larder; the smell is apt to affect other food. Warm gravy should also I 9 kept away from the larder for the ime reason. The bread-pan should ! 3 scoured out once a week and • { loroughly dried before the bread is lint back again. When making small cakes have a • sheet of tin slightly smaller than the oven shelf, and turned up at tho j edges, on which to place the cakes. ; This is easily lifted, and can be very 1 1 quickly turned, so that all the cakes \ ' are properly baked without tho trouble j iof moving each one separately. It: ' saves time. j »i _ 'j TO CLEAN LACES. t) Delicate laces that have oecome j joiled may be cleaned bv squeezing ',' them through skimmed milk, to which :a little blueing has been added. They ; i come out of their bath looking like • j new, and are just of the right stiffness ) ] when stretched and dried, or dried and I ironed between cloths. i Before washing fine lace or muslin ; j collars and cuffs, baste them to a piece b J of heavier muslin, and they will not bo > | apt to stretch or tear in the process of foundering. 1 ASTHMA. ' Asthma is a disease which requires skilful medical treatment, and we can i suggest only a few remedies which may relieve the paroxysms of coughing, etc., as they occur—Powdered > senna leaves one "unre, flour of sul- ! phur half an ounce, powdered ginger , two drachms, powdered saffron half > a drachm. Mix with honey or treacle, \ and take a teaspoonful night andjj > morning. Or two ounces of best honey, i j and one ounce of castor oil, mixeu— \ j teaspoonful night and morning. Or j !« caraway and sweet fennel seeds, each f half an ounce, boil in pint of vinegar \ about twenty-minutes, take off the fire, ] i j and add three ounces of sliced garlic: j cover up, and when cold squeeze and strain; mix the whole with a pound j lof good honey. A teaspoonful or two! ! to be taken night and morning. Paper, \ . j which has been saturated in a strong \ ; solution of saltpetre, if burnt under ( | tho nose, will often give relief in I asthma. Those who suffer from this) I complaint should eat very light sup | . pers, if they wish to avoid night at t j tacks of this distressing disease [ | Asthma is more common among me? fc I than women, and is often hereditary f i! I fit of asthma looks very alarming i ' i ut it is seldom fatal. J

MAKE USE OF YOUR TALENTS. Talent, perfected and used towards a good end, is power, and talents are given ua to train, not to neglect. Many I go to their graves without having put 1 to any practical use or developed half , the talents they possessed; numbers, inj deed, are quite ignorant of the talents they are gifted with and never exercise them. Day by day one sees examples of talents rusted and undeveloped—there a gift for draughtsmanship, penmanship, portraiture, and so on, that has lain dormant through laziness or lack of opportunity to display itself, there a glorious voice, untrained eithei through lack of means or lack of am bition to train it. In every walk of life may be met persons who might have been a source of pleasure to many, had their talents only been trained—persons who have become bores even to themselves because, maybe, they have been too idle to cultivate their talents, and so proride a resource for themselves. They sre bored with life because they have learned nothing thoroughly, and have no special interest in art or science or anvthing useful. Talents are of various kinds. Some are obvious, such as talents for music, painting, sculpture; others are unobtrusive but valuable, nevertheless, such us talents for peace-making in the home, for putting people at their ease, and so on.

Whatever talents are possessed, let them be brought to light and made use of. The homely talents must not be despised, for they are, no doubt, as valuable in their wav as the more showy ones, but are less regarded because they are not usually classed among the “arts.”

USEFUL RECEIPTS.

Specially written for this column

TASTY TONCUE DISHES.

Summer dishes made of tongue are light and appetising for luncheons and suppers. Made of lambs’ tongues is 1 the following dish:— Have ready six tongues, three onions, one pint of stock, half a teaspoonful of sugar, one small carrot, a small bit of turnip, half an ounce of flour, hall a pint of milk, the yolks of two eggs, a bunch of sweet herbs, one ounce and a half of butter, and seasoning of pepper and salt. Scald the tongues in > boiling water for a quarter of an hour: then put into a stewpan the stock and ; the vegetables, cut in small pieces. ' Place the tongues on the vegetables, put the lid on the saucepan, and let the contents braise for an hour. Then remove the tongues and skin them; strain the stock, put into it the tongues and lot the former reduce to a glazs that should well cover the tongues. Meanwhile, put the butter in a sauce* pan, add sugar and flour, then the milk. Let all boil gently at the side of the fire, season with pepper and salt and add the egg-yolks, mixing thoroughly. Dish the tongues on a circle of mashed potatoes and pour the sauce in the centre. i t Jellied Tongue.—Another recipe, * dainty and tempting, is jellied tongue, j | Boil a tongue until tender, so that it v ill skin readily; cut it in thin slices t and arrange it in a mould with thin slices of lemon at the bottom. Dis-

solve gelatine in water, to make a stiff jelly, add sufficient lemon juice to give » nice flavour, and sufficient sugar to sweeten the whole. Strain the jelly, cover the tongue with it, and let the mould stand in a cool place for 12 hours before using the dish. CHEAP SPONGE CAKE. To make sponge cake without eggs, take a cupful each of caster sugar and of milk, two cups of flour, and two teaspooufuls of baking powder. Beat all together thoroughly and bake in a moderate oven, making the mixture into one fair-sized cake or into small cakes. This is an economical sponge cake, very nice for the nursery. It may bo eaten with jam, or in plain form is a nice etcetera to a dish of bottled fruit. TABLE RECIPES. Fish Cakes: Take equal quantity of cooked fish and mashed potato, seasoned with a little grated nutmeg, the rind of half a lemon finely chopped, and about a toaspoonful or loss or anchovy essence (the amount to be used depends on the quantity of fish and potato). Biond all well together, and bind with a beaten egg, or if the egg is not sufficient uso a little milk. Shape into cutlets, or flat cakes, just as you fancy, dip in breadcrumbs, and fry quickly in hot butter, or clarified dripping. Serve very hot on a d’oyley, garnished with cut lemon and parsley, spoonsful of butter, and quarter cup spoonsful of butter, add quarter cup of soft stale breadcrumbs, aud one cup of rich milk, or thin cream. When the mixture is thoroughly heated, add two hard-boiled, finely-chopped eggr,, one tin of mashed sardines with tails and bones removed. Season to taste. Prepare slices of very hot toast, spread the mixture on the slices, aud serve as hot as you can You could use a less quantity, say half, hut it depends, of course, on the number to no served. Nice for supper or lunch Eggs a la Monaco: Boil four eggs for 15 minutes. Place them for five minutes in cold water, shell them, cut in halves, remove yolks carefully, cut a small piece off the bottom of each half so as to make them stand evenly. Dust each half of white with fiour. Boat up a raw egg, brush all over the white with it and cover them with fine breadcrumbs. Do this very carefully so *as not to break them. Fry a pretty brown in fat so hot that a faint bluish smoke rises from it. Drain them on paper and keep hot. Hub the yolks of the eggs through a wire sieve, mix with them a few drops of lemon juice, two teaspooufuls of vinegar (tarragon and malt), aud a dust of cayenne. Have ready about 11b. of nicely boiled spinach. Put a teaspoonful of it into each white, then divide the yolks evenly and heap up the cases with it. Spread over the top a layer of spinach, smoothing it with a knife dipped in hot water. Ileheat in tin, oven and serve on a fancy paper.