THE TABLE.

New Zealand Herald, Volume XXXVI, Issue 11149, 23 August 1899, Page 3

THE TABLE.

Vegetable Curst.Take any variety of well-boiled vegetables. Set them in a pan, with sufficient curry sauce to cover, as for the ordinary brown curry; simmer for 20 minutes and serve with or without rice.

Tomato Salad.—A delightful salad is made by putting alternate layers of sliced tomato and chopped onion and parsley in a glass dish, and putting salt, pepper, oil, and vinegar between each layer, finishing with a thick layer of chopped parsley on top. Jugged Steak.—Cut a piece of beefsteak into slices, roll them, and put them in a stone jar. Add two onions stuck with cloves, a glass of wine, pepper, and salt to taste, and cover closely. Place the jar in a pan of boiling water, and let it simmer till the meat is tender. The meat tastes very like jugged hare. Do not add any water in cooking. Italian Scones.— pounds of flour, 4oz sugar, 4oz butter, loz cream of tartar, loz carbonate of soda, one pint sour or buttermilk. .Rub butter in the flour, add the other ingredients, and make into soft dough with the milk. Cut in small cakes, and handle the dough as little as possible. Bake in a thick oven for a quarter of an hour. Wheaten Scone.— a pound of wheaten flour, Jib flour, a teaspoonful of bicarbonate of soda, one teaspoonful of cream of tartar, and a teaspoonful of salt, 2oz dripping. Rub the dripping into the flour, add the other ingredients, and make a stiff dough with buttermilk. Shape into a round cake, score it across, and bake in a good oven for about half an hour.

German Sausage,—Take 31b each of lean beef and pork, put the meat into hot water, and let it simmer gently for half an hour. Take it up, shred it finely, each kind separately, and mix with it ljlb pork fat. Mix thoroughly, season with fine pepper, thyme, and ground mace, and pound to a smooth paste. Pill the skins (ox skins prepared), and put a long, thin strip of fat bacon amongst the meat. Tie the skins in Bin lengths, and put the sausages in brine for 10 days, then smoke them. Hang in a cool place till dry.

GENERAL NOTES. Stained Pie-dishes. — Try rubbing these with a bit of flannel dipped in damp whiting. It will quite remove the brown stains caused by baking. A Throat Gargle.— level teaspoonful of boracic acid dissolved in a pint of freshlyboiled water is an excellent remedy for a sore throat if used as a gargle. Worth Knowing.—lf anything boils over on your stove and begins to smoke and cause an unpleasant odour, throw a handful of salt on it. This quite removes the objectionable smell.

Steel Brooches.—lf you keep these in a box of powdered starch or arrowroot they will not get rusty; and if brushed with a soft brush when taken out they will at once be ready to wear. Grease-spots on Carpet.—Spread a paste on these made of fuller's earth, and either cold water or ammonia-and-water mixed in equal proportions. Leave till quite dry, and then brush off. See that no one steps on the spots while they are being treated. " °

Foe tee Cook,—lt is not necessary to keep a special pan of fat for frying fish. Fish does not flavour it at all, and if the fat is strained after frying in the usual way, it can be used for any purpose you like, without fear of giving things a fishy flavour. Osteich Feathers that have Got Damp. best plan is to shake them before the fire directly you come in. If you remember to do this every time you get them damn they will very seldom need curling. Shaking over a gasjet, or even a candle, is better than nothing, if there is any difficulty about a fire.

For a Bruise.— the skin is not badly broken hold me injured part in water as hot as you can bear it for a few minutes, then applv hazeline on a piece of soft cotton wool, and cover with oiled silk. Damp the cottonwool often with the hazeline, and the bruise will heal in a wonderfully short time. : f