Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image

HOUSEHOLD HINTS

THE TABLE.

Vegetable Marrow Preserve, — The marrow and to every pound of it two pounds of loaf sugar, two ounces of freshlyground ginger, the rind and juice of one lemon, a small cupful of water. Boil the sugar, water, and lemon juice together until clear; tie the lemon peel and ginger in a piece of muslin and add them with the marrow to the syrup; tho marrow should bo wiped, the soed parts removed, and cut into nice square pieces. Boil the pieces in tho syrup for half an hour or so and until the marrow is tender and clear. Then drain the marrow from the syrup, fill some jam pots with it, return the syrup to tho tiro and boil till it candies; cover the marrow with the syrup and when cold tie it, down like jam. The preservo should become quite hard and crystallised if tho directions are foilowod. Plum and Apple -Equal weights of the two kinds of fruit and sugar. Peel and divide tho apples into small pieces and cook them for twenty minutes or more until they aro soft. Cook the plums in another pan until they burst open. Mix the two fruits, add tho sugar, and boil whole for three-quarters of an hour, when the jam is ready for potting. Fruit Salad (to substitute stewed fruit). —Half a pint of water, half a pound of sugar, half a teaspoonful of vinegar, tho fruit. Boil the sugar, water, and vinegar to make a syrup, skimming it carefully, and putting any unripe fruit into tho syrup for two or three minutes. Take from tho fire and pub the fruit into the syrup. When cool arrange on a glass dish and, if liked, add two or throe spoonfuls of brandy. Serve in a glass dish. Orange loino for Cakes.—Half a pound of icing sugar, the juice of three oranges and of one lemon. Squeeze and strain the juice of the oranges and lemon on to the sugar and add the grated rind of the lemon. Stir in a small saucepan on the fire until I tho icing becomes thick. Pour over cake and lot it sot.

Russian Salad.-Take soma cold vegetables and lettuce, some endive, cress, a few anchovies, stoned olives, cold fish flaked, aspic jelly for garnish and some Mayonnaise sauce. Cub up all the vegetables very small, add the fish, and mix all well in a bowl with the same; turn out into the dish in which it is to be served, garnish with the anchovies filleted, the olives, and the aspic jelly.

Summer Salad.-Take three young lettuces, two large handfuls of mustard-and-cress. some young radishes, and a few slices of cucumbor. Let all be as freih as possible, and let them lie in water for an hour or two before using. Wash and dry them thoroughly by swinging them gently in a clean cloth. Cut the lettuces very finely, also the radishes and cucumber. Arrange all on a dish with the mustard and cress, and pour under, bub nob over, the salad the following sauce One teaspoonftil of mixed mustard, one teaspoonful of pounded sugar, two tablespoonfuls of salad oil, four tablospoonfuls of milk, two tablespoonfuls of vinegar, cayenne and salt to taste. Put the mustard into a bowl with the sugar, add the oil slowly, carefully stirring and mixing all well together. Proceed in this manner with the milk and vinegar, wbioh must bo added very gradually, or the sauce will curdle. Putin the seasoning when the sauce is wanted for use. If this sauce is properly made ib will have a soft, creamy appearance. Garnish with hard-boiled eggs cut in slices, beetroot, cucumber, and nasturtium flowers. Younir spring onions cut small may be added according to taste.

GENERAL NOTES. | Pianos.—A piano, when nob in use, should bo close locked like a watch, to keep the dust from getting at and damaging the works. Hanging.—A square-framed picture, however small, should always be suspended from two nails; independent of safety, the effect is better. A Steak.—Tough steak may be made tender by boing allowed to steep in a small quantity of vinegar for some hours before cooking. Id should be turned from time to time. To Core a Nervous Headache. -That a cup of moderately strong tea, in which two or threo thin slices of lemon have been infused, will frequently cure a nervous i headache.

Bandages.—Linen should be used in preference to cotton for binding up cuts and wounds, because the fibres of cotton are flab and have not perfectly rounded edges like linen, and consequently are apt to irritate a sore place, Mattresses.—lS is necessary to turn the mattresses of beds every day, because the heat given off by tho bodies of the sleepers will cause the side of the mattresses nearest the floor to become damp, and in time it will contract a musty odour. To Clean Windows.— the simple method of cleaning windows with newspapers is better than any other. A piece of newspaper is dipped in cold water and used to wash the window, which is afterwards finished with a pieco of dry newspaper.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/NZH18960318.2.12

Bibliographic details

New Zealand Herald, Volume XXXIII, Issue 10082, 18 March 1896, Page 3

Word Count
857

HOUSEHOLD HINTS New Zealand Herald, Volume XXXIII, Issue 10082, 18 March 1896, Page 3

HOUSEHOLD HINTS New Zealand Herald, Volume XXXIII, Issue 10082, 18 March 1896, Page 3

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert