HOUSEHOLD HINTS.

Northland Age, Volume 3, Issue 22, 8 January 1907, Page 6

HOUSEHOLD HINTS.

PICKLED LEMONS. *r Wipe two dozen lemons, rub With salt’, place in a bowl, cover with more salt, and let them stand for 3 or 4 days, turning occasionally. Take them out to dry on a sieve in the sun, place in jars, sprinkling over evenly, two ounces each of bruised white ginger and white peppers, then | one-fourth of an ounce of red peppers and one-half ounce each of coriander and mustard seeds. Pour over enough vinegar to cover, let them remain for three weeks, theni add enough vinegar to make up for what has been absorbed by the lemons and spice, tie down, and iet. stand for six weeks —six months better still. PICKLED EGGS. Put 20 eggs in a saucepan with more than- enough boiling water to cover them, and boil 4 for 30 minutes; then take out and put into cold water, remove the shells and place in a jar. Then pour half a dozen large cupfuls of brown vinegar into a saucepan, add half an ounce of mace, ditto white ginger, ditto coriander seed, ditto cardamoms and cloves, and 10 cyanne pepper pods, also one ounce of sugar, and boil for a few minutes. As soon as the pickle is cold, pour aver the eggs and cover them. BANANA TRIFLE. Slice four or five bananas, and lay them in a glass dish in alternate with fresh lady fingers split in two. Thicken one pint of scalding milk j with one tablespoon of cornflour diluted in a little cold water, and let ! cook five minutes. Beat the yolks 1 of three eggs until light, add half* a ! cup of granulated sugar and a few | spoonfuls of the thickened milk, then ! stir it into the remainder of the 1 milk, and cook until the egg is set. Remove at once from the fird, flavour with vanilla, and pour the custard over the fruit. Chill on ioe before serving, sprinkle the top with shredded cocoanut, or cover it with whipped cream.