HOUSEHOLD HINTS.

New Zealand Herald, Volume XXXII, Issue 9832, 29 May 1895, Page 3

HOUSEHOLD HINTS.

THE TABLE. Tomato Toast.—Rub a quart of boiled tomatoes through a colander, put in a stewpan, season with butter, pepper, and salt. Lay slices of buttered toast on a hot dish and pour the tomatoes over. Sponge Podding.—Mix into Jib flour a dessertspoonful ginger, 3oz brown sugar, and 6oz butter, one teaspoonful of carbonate of soda, in a little milk ; beat into a batter f \)our into a buttered basin, boil for two hours and a-half. Serve with sweet sauce.

Creamed Eggs.—Take four slices toast, four hard-boiled eggs, two tablespoonfuls of butter, one-fourth of a tablespoonful of pepper, half a teaspoonful of salt, one teaspoonful of flour, and three gills of milk. Cub the eggs into thin slices. Cub the slices of toast in half and lay them in a warm dish. Put the butter on the lire, and when hot add the flour. Stir until smooth and frothy. Gradually add the cold milk, stirring all tb.o_time. When this boils add the salt and pepper. Mix the eggs with the sauce, and spread on the boast. Bake in a moderate oven for six minutes, and serve immediately. Kidney Broth.— Ingredients: Liquor from a boiled leg of mutton, one bullock's kidney, three sticks of celery, three or four turnips, throe or four carrots, a bunch of sweet herbs (tied together), peppor and salt, one spoonful of mushroom ketchup. Method: Place the kidney in the liquor, put ib on the fire, and when it is half done take it out and cut ib into dice; cub the celery, turnips, and carrots into small pieces, and add thom with the herbs to the kidney, seasoning to taste. Boil slowly for five or six hours, adding meanwhile the ketchup. When done take out the herbs and serve the vegetables in the broth, which will be all the better if made the day before it is wanted.

Onions to Pickle.—Onions should be chosen about the size of marbles ; the silverskinned sorts are the best. Prepare a brine, and pub them.into it hot let them remain one or two days, then drain them, and when quite dry pub thorn into clean, dry jars, and cover thom with hot vinegar, in every quart of which has been steeped loz each of horseradish sliced, black pepper, allspice, and salt, with or without mustard seed. In all pickles the vinegar should always be 2in or more above the vegetables, as ib is sere to shrink, and if the vegetables are not thoroughly immersed in pickle they will nob keep. GENERAL NOTES. Limewash for Bird Cages.—A limewasb which would do for this purpose is prepared by placing some freshly-burned quicklime in a pail, and pouring sufficient water on to cover it; boiled linseed oil should then be immediately added, in the proportion of one pint to one gallon of the wash. Cold Feet.—lb may be a bad habit to toast tho feet before the fire for half an hour before going to bed, bub ib is nob half so bad a habib as going to bed with the feet cold. The body ought bo be bo vigorous and so well clothed thab the feet should always be warm. Lacking this, ib is the height of folly nob to resorb to artificial means.

Polish for Patent Leather.— One parb of linseed oil and two parts of cream ; mix and warm in a jar surrounded by hob waber ; cleanse the leather, and apply the mixture with a flannel, then, polish with a soft dry rag. Hat and Cloth Reviver.— Take an ounce each of borax and camphor, and dissolve in one quarb of boiling water; when cool, add one pint methylated spirit. Bottle, and cork tightly. To use, apply with a sponge. This is an effectual reviver and cleanser.

To Clean a Comb.— one end of. a strong piece of thread to the handle of a drawer. Sib down before ib with a towel or a piece of paper on your lap. Hold the other end of the thread firmly in the left hand, bake the comb in your right, pass ib up and down the thread, which should go between each tooth. You will find this will remove all dust.