THE HOME.

New Zealand Herald, Volume XLIII, Issue 13193, 2 June 1906, Page 4 (Supplement)

THE HOME.

THE TABLE.

Fish Cakes : Take the remains of :.ny cold fish, remove.all &kin and bones, and pound in a basin until quite smooth. Have ready three or four cold boiled potatoes, and pound up with the fish; then add a tablespoonful of fresh-ohopped parsley r.nd a dessertspoonful of anchovy c.aice; pepper and salt to taste, then beat up the yolks of two eggs, and mix all together. Make up' into small cakes about an inch in thickness and dip in egg and breadcrumbs. Fry in boiling lard or butter for about three minutes and serve quickly.

Braised Beef: Enough butter to cover the bottom of tho pan, lox to 41b be:f. Dissolve till it becomes a palo brown. Put in beef (which must be lean), and simmer gently for a little over two hours. Turn beef over at intervals :\nd when warmed through add pepper and salt to taste. For gravy, when done, add a little flour and water, smooth down, and let it come to the boil.

Kidney Pie: Take a nice-sized piedish and butter it well, and put in a layer of breadcrumbs about an inch thick. Lay on this three or four rashers of very fat bacon or ham, then about five sheeps' kidneys, cut in two, and seasoned with pepper and salt. Have ready some tomatoes cut in slices, and lay on the kidneys, then another layer of breadcrumbs, and so on until the dish is full. Bake iu a moderate oven and serve very hot. . ' \ x

Fish Rissoles: Take the remains of cold fish or some tinned salmon, breadcrumbs and eggs, seasonings of cayenne ; -.id anchovy sauce, lard. or butter for frying. Flake or mince the fish finely (if tin be used let it be free from moisture), mix it with one-third of its proportion of breadcrumbs, moisten with a beaten egg, ana season to taste. Make into balls or rolls, dip in beaten egg, then in fine dry breadcrumbs, and fry a bright golden brown. Serve with cut lemon and parsley garnish, but a very nice accompaniment is some thin brown bread and butter. Time, five minutes to fry the rissoles ; sufficient for four persons seasonable aI my tme.

Potato Pudding To lib of boiled potatoes beaten light and smooth, add half a pound of butter while still warm. Stir in three-quarters of a pound of sugar end the yolks of seven eggs, beating in one before "adding the next. Add. the grated rind and juice of two lemons, and lightly stir in the whites of the eggs beaten, to a stiff froth. Line a shallow baking-dish with a thin pie crust, fill the lined dislv with the mixture, and bake in a quick oven.

Carrot Fritters: Boat' two small boiled carrots to a. pulp; add four., beaten eggs, stir in a half cupful of flour, moisten with a little cream, salt to taste, ' and fry by dropping by spoonfuls into hot fat.

Cauliflower Omelette : Take the white part of a boiled cauliflower; chop it small, mix with it a sufficient, quantity of well-beaten egg, and season. Put it into a well-butter-ed, shallow pan, and bake in a quick oven.

Banana Pudding: Bananas eve plentiful and nourishing, and may be served in so many ways that they have become some of the most popular of fruits. They are never nicer than when eaten, uncooked, but are very excellent, as fritters and puddings. Here is a, recipe for a, delicious pudding: Take four large bananas, remove the skin and beat the fruit to a pulp; then beat up the whites and yolks of two eggs separately. and add these with a gill of cream and jib of crushed macaroons to the fruit. Butter a pudding mould, decorate it with slices of bananas and blanched almonds, and perhaps some pieces of dried angelica, nul pour in the mixture. Cover the pudding with buttered paper and steam it for 30 or 40 minutes, serving it. with sweet sauce, if eaten hot. SOME RHUBARB DISHES. Rhubarb Flummery:. Stew some rhubarb with ; sugar to taste and press through at sieve, add a cupful of good cream, and beat all together. Put into fancy cups or glasses with two or three ratafias on the top and serve cold. : Rhubarb Tapioca: Skin, and , then cut some rhubarb into small pieces. Place in a stewpan , with one cupful, of sugar and a. small piece of fresh ginger root, and cook slowly till soft; eoak two heaiped tablespoonfuls of crushed tapioca in just enough cold water to cover for two hours, then strain and add to the hot rhubarb with the juice of a lemon. Cook all very gently till the tapiocai is perfectly soft. When cool pour into a glass dish and cover with stiffly beaten white of egg. Baked Rhubarb Pudding: RequiredBunch of pink rhubarb, while breadcrumbs, brown sugar, half an ounce of butter. Butter a piedish and cover the bottom of. it with a layer of white breadcrumbs. Then place a layer of rhubarb cut into pieces one inch long "and scatter a teaspoonful of moist sugar over a,ll. Fill the dish with alternate layers of breadcrumbs and rhubarb, not forgetting the sugar. The last layer must be breadcrumbs. "Scatter some little bits of butter on the top and bake in a moderate oven for an hour.. HOUSEHOLD HINTS. ; Tea will not stain, a tablecloth if spilt on it if a lump of sugar is put in the teapot. , • A woman who is too busy to take care of her health is like a workman who is too busy to sharpen, his tools. In cold, frosty weather it is advisable to place the milk to be used in scone baking iu a corner of the fireplace until the thill has been taken ofT it. ' Straw matting may be. cleaned with a. coarse cloth dipped iii salt and water and then wiped dry. The salt prevents the matting from turning yellow. Casts and ornaments of plaster of Paris ma v. bo cleaned, by applying a thick coating of "starch. Let this dry thoroughly, and then brush it off with a stiff brush.

When cooking onions or cabbage keep a little viiiogai" boiling on the stove beside them, and this will prevent the disagreeable smell going through the house. ; Vegetables, when possible, should "be cleaned and cut with an old silver knife. A steel knife destroys the flavour. If steel is used it should be . very bright, not old and rusty. .. ' A/ fork should never be put into the lean part of flesh food while cooking. A single prick will allow juice to escape, and so deteriorate the meat'. The fork should be put in the fat portion or not at all. . If towels or table linen show wear darn even tiny holes with cotton floss or coarse thread. For darning purposes the cotton floss is preferable to linen. In all cases and at all times dam and mend. It saves making new. If a stitch in time is taken it is surprising how much longer sheets, pillow-slips, towels, and all wearing apparel will last. When darning weave the thread in and out as far as the thin spots extend, keeping the stocking or garment smooth over the darning egg. Do not wash lace collars. Sew them carefully on two pieces of calico and. dip into a little benzine; squeeze out into the hand once or twice and dry in a towel; then put them out in the air to let the smell evaporate. When quite free of this iron carefully, ,then , remove from the calico. When the sewing-machine runs hard take kerosene and. oil it thoroughly, remove the needle, and run it as for sewing. Then, with a cloth, wipe carefully, removing all the oil and dust. Next oil with the machine oil in the ordinary- way, wiping again every part. Before sewing your goods sew a few stitches on a strip of cloth, to remove, all oil'.that may have attached to the needle bar. ■: . HEALTH IS HAPPINESS. You never see a happy dyspeptic or a joyful sufferer from gout. It is the person who feels tho thrill of strength and the pleasure of appetite who can enjoy living. And the : healthy person is the one who knows himself well. He understands what is good for him, what is harmful, and learns to avoid the things that are liable to cause after-regret. When you see an old man with a young face, who walks with a swingv; step." and radiates cheerfulness, you are sure, to find that he was a person who never let good judgment die from lack of attention and appreciation. Make yourself a student of your own system, and try to prevent disease rather than to frighten it away with fierce concoctions after it has a hold in your system. Remember that illness thrives 011 coddling. .