HOUSEHOLD HINTS.

New Zealand Herald, Volume XXXII, Issue 9720, 16 January 1895, Page 3

HOUSEHOLD HINTS.

THE TABLE.

Raisin Cak*.—Take Jib ground rice, Jib flour, Jib sultanas, Jib butter, 6oz sifted sugar, 2oz lemon peel, two eggs, one and ahalf teaspoonfuls of baking powder, one-half of milk. Bake two hours.

Rock Buns.Take lib flour, Jib butter, Jib currants, Jib sugar, one teaspoonful of baking powder, one egg, half a gill of milk, a littlo nutmeg, 2oz candied peel; mix together well. Drop on tins as rockily as possible. Recipe for Chutney.—Four pounds of green apples, 2lb onions, 2lb brown sugar, Jib small raisins, two teaspoonfuls of salt, one teaspoonful of cayenne pepper, Jib garlic. Cover with vinegar, and boil for five hours. If you think ib is too hot pub less cayenne. Lemon Marmalade.— and slice the lemons mix them thoroughly with an equal weighb of apple pulp. Make a syrup by boiling one pint of water with every 2lb of sugar, allowing 2lb of sugar to every lib of fruit. Boil the sugar and water together for ten minutes ; put in the fruit, and boil again until ib is clear. Pub ib into jars, leb ib cool, and cover in the usual way. Time, two hours to boil the lemons, forty minutes the marmalade.

Boiled Turkey. A small turkey should be selected for this mode of cooking, and the breast filled with forcemeat, as follows : Take 6oz of breadcrumbs, 3oz beef suet chopped small, and seasoned with minced parsley and lemon thyme. Add cayenne, salt, pepper, and a little finely minced lemon rind. Mix thoroughly together with a well-beaten egg and one teaspoonful of milk. Fill the breast of the bird with this, and, after trussing firmly, place it in a pan of warm water, bringing it gradually to a boil. The scum should be removed as it rises. Boil two hours, and serve with rich white sauce and sliced lemons.

Veal Cutlets.— Steam the cutlets for a few minutes, so as to partly cook them, then wipe them dry. Have ready a dish with finely-powdered cracker dust. In another dish have four egg yolks beaten light. Season cutlets and egg mixture with salt and pepper. Have ready a frying-pan half full of boiling lard. Dip the cutlets first one side and then the other in the egg, and then in the cracker dust, after which pub them in the boiling lard. Do not disturb them till the under side is brown, then carefully turn, and when the other side is brown remove to a hoi) dish, and serve at once while crisp. Do nob attempt to serve gravy with cutlets.

Coffee Stains.— stains, even when there is cream in the coffee, can be removed from the most delicate silk or woollen fabrics by brushing the spots with pure perfumed glycerine. Rinse in lukewarm water, and press on the wrong side with a warm iron till the glycerine absorbs both the colouring matter and the grease. To Clean White Woollen Shawls.— Spread a cloth over a table, lay on it the article to be cleaned, powder ib well with finely-ground starch, fold, powder ab each fold, press well together with both hands, cover up for some hours, shake off the starch thoroughly. If- carefully done this process leaves the article as white and fresh as when first manufactured.

The Hands. —Red hands are attributed to a variety of causes—cold feet, imperfect circulation, indigestion, tight gloves and clothing, and too much or too little hob water. Ugly hands are not worth a moment's worry. Keep them nice, and have the sleeves loose and the cuffs of soft stuff or lace reaching down to the knuckles. Newspaper Wrapper.— Seal the newspaper or magazine that is to be sent through the mail with a common envelope cut open at both ends. This cakes the best of wrappers, and ib is easily prepared.