HOUSEHOLD HINTS.

New Zealand Herald, Volume XXXIII, Issue 10034, 22 January 1896, Page 3

HOUSEHOLD HINTS.

THE TABLE. Vegetable Marrow Soop.—lngredients: Four young vegetable marrows, or more if very small, half a pint of cream, salt and white pepper to taste, two quarts of white stock. Pare and slice the marrows, and put them in the stock boiling. When dono to a mash, press them through a sieve, and at the momont of serving add the boiling cream and seasoning. Time, one hour.

Orange Marmalade.—Take 51b sweet oranges and lib Seville oranges, cub into the thinnest possible slices, rejecting all the pips. Put into a basin, and allow one pint of water to every pound of fruit. Let this stand all night. Nexb day boil until the fruit is quite soft and clear. Then add lib sugar to every pound of fruit, and boil until it jellies when a little is put on a plate to cool.

Baked Podding. — Mix 3oz finelychopped suet with 602 breadcrumbs and a tablespoonful of sugar. Make into a stiff batter with two well-beaten eggs, half a pint of milk, and a little dried flour. Grease a piedish and put a layer of the batter at the bottom, then a layer of orange marmalade, and so on till full. Bake an hour, or more if necessary, turn out, sift white sugar over, and serve.

Fish Mould. This can be made with either fresh or salted dried fish. If the latter is used it should be soaked for twelve hours, mid then boiled until the moat can be easily removed from the bone. Take the fish free from skin and bone, mix ib with half the amount of potato, add some butter, a teaspoonfnl of anchovy sauce, and season with cayenne pepper. Butter a mould, press the mixture into it, bake for half an hour, or long enough to make the mould hot through. Turn it out on a dish, place slices of hard-boiled egg around it, and sprinkle the mould lightly with chopped parsloy. Frosted or Iced Pears.— Tako half a dozen large pears which have been stewed whole in syrup. Dry them well, then coTer them smoothly and evenly with a white icing inado us follows-.—Beat the white of an e?g to a firm froth, a quarter of a pound of powdered and sifted sugar, a tablespoonful of lemon-juice, and a few drops of cold water; beat the mixture thoroughly till it forms a very thick smooth liquid. When the pears are covered, set thorn in cool oven to stiffen the icing. Ciikrry Jelly.— every pint of cherry juice a pound of sugar. Stone the fruit and pub ib into a jar, set ib in a kettle of cold water, cover the jar and cook the fruit until quite soft, which should be in about an hour. Weigh the juice and add the sugar. Pub the juice into an enamelled pan and boil for twenty minutes. Add the sugar, boil the whole for ten minutes, remove and pot whilst still warm. Let it stand for a few days, and then tie down with bladder dipped in alcohol.

GENERAL NOTES. To Clean Velvet.—A little paraffin oil rubbed over tlio velvet, applied with a piece of flannel, or cloth in preference, renovates it equal to n6w. To Treat Burns and S«alds.—Without loss of time cover the injured part with cotton wadding, lay on this some salt, and pour whisky over it. This will immediately soothe the pain, and prevent blistering. Put on a bandage to keep the wadding in position. As soon as the spirit evaporates add more salt and whisky, always keeping the dressing wet with it.