THE HOME.

New Zealand Herald, Volume XLIII, Issue 13355, 8 December 1906, Page 6 (Supplement)

THE HOME.

V ~ THE TABLE. . • Scotch Eggs: Boil three eggs for twenty minutes, then -'shell "and put them "in "it basin of cold water. Remove the skins from half a pound of pork -sausages. Dip each egg in flour, then coat it over with a layer of sausage-meat. -Next beat up one egg on a plate, brush each of the sausage-covered eggs over with ; it, then- cover.: them with breadcrumbs. Have ready a .pan of frying fat. When a, faint, bluish smoke rises from it r put in the Scotch eggs and fry them a pretty golden brown. When the case of egg and crumbs has set it is well to. lower the heat under the pan, otherwise the outside- will be too dark before the- sausagemeat is sufficiently cooked. Drain well. ou kitchen paper, then cut each egg carefully in half. Place each half on a neat round of toast or fried bread, and garnisli the dish with fried parsley. These may be served colu, or if preferred hot can,.with the exception of the actual frying, be prepared overnight, ■;. ,; "..,:.' -_ Skelford Pudding: Mix three-quarters of a pound of dried currants with one pound of finely-shrcd suet, one pound- of flour, six well-beaten- eggs, :. two ounces of- mixed candied peel, ami a pinch of salt. Boil in a melon-shape for' six hours. "-"._' - , , : - Croquette's of Venison: of cooked venison, four ounces of mashed potatoes, two tablespoonfuls of breadcrumbs, minced shallot, cnopped parsley, savoury herbs, salt and pepper; three yolks of eggs, half an ounce of butter, frying batter, frying fat, red currant jelly, a little venison gravy. Take some slices' of cooked meat and'mince finely, then add to-each pound of it four ounces of mashed potatoes, two-table'spoon-fuls'.of breadcrumbs, a liberal .-seasoning -of minced .shallots, chopped parsley and some Savoury herbs. Season all with pepper and salt. Beat up the, yolks of three eggs i and add to the mixture.. Stir over the lire with a piece of butter to form a nice paste, and then spread .on a dish■• to get cold; form in croquette shapes. 'Dip' into season-- ; ed frying batter and fry in deep fat Till' a delicate brown colour. When thoroughly dried serve with rich venison gravy, 1 flavoured with red currant jelly and, if you have it, a little red wine. Serve hot with a. garnish.of French beans. ;*■;■ ?_';_•;;"* '; ; Light Steak Puddings: Have you ever tried steaming steak-and-kidney, puddings instead of boiling them? "They are far lighter and nicer, and infinitely more digestible. But allow double time for cooking, or they won't be done. Many other puddings that are usually boiled can be steamed in this way with excellent results. ls,'*, , .Baked 'Fowl: RequiredA : nice fowl, seasoning , of pepper and salt, . dripping. ! Take the chicken, split it half down the back, and put it in a baking tin. Season Tightly with pepper and salt, put some i bits of dripping on it, cover with, another tin and put in the oven. Baste frequently, and half an hour before serving dredge with flour, repeating., the process so that the outside is brown and nicely frothed. Pour a little good gravy round, : and serve with a good garnish of stewed celery. Hand bread sauce.. ' ' ~'; '

Madrid Pudding: Required—Pour ounces each of beef suet, flour, currants, raisins, and breadcrumbs, two tablespoonfuls ' of treacle, half a pint of milk;, flavouring of ground ginger. ; Mix all . the ingredients lightly together,-and -boil in a buttered mould for four hours, ilf special pastry Hour be not" used add 'V teaspoonlul of baking powder to the flour. : : ' Tomatoes for Salad: Always skin tomatoes before slicing €hem to add to a salad. To skin, put the tomatoes in a basin, pour boiling water ever, drain at once, and the skin can be taken off as easily as.possible.

COLD DESSERTS >0R SUMMER.

STRAWBERRY chartreuse.

Take of the hulls.of two pounds of ripe strawberries and cut them in halves. Now prepare one quart of gelatine, flavour with lemon, and leave until slightly cool. Place a thin layer of jelly in large mould, arrange a layer of strawberries on top, and cover with a little jelly and allow to stand until set. When the jelly in the large mould is quite firm place a smaller mould inside. Fill the spaces between the moulds with strawberries and the : cavities with jelly, and place. all on ice. .Dissolve onehalf | ounce of ; isinglass *in a =.' little water, then mix with it one-half pint of strawberry juice,, sweeten to taste, using powdered sugar. Whisk one pint'' of cream to a stilt' froth, stir it in with the strawberry juice. When the jelly has set pour a little warm water into the smallest mould to loosen it, then .take it out carefully from the large one. Fill the hollow with cream, and leave on ice until the cream has set. , j When ready to serve turn the chartreuse out into a fancy dish. ' (*' ~ . ...

.'..,., COMPOTE OF : ORANGES. 1;, ". . Peel the skin off eight oranges, and place in saucepan with one pound of sugar and three cupluls of water, and let boil for twenty minutes, skimming frequently until the scum rises. ,Remove the white pith from the oranges, taking care not to break the pulp; separate into quarters, add them to the syrup, and simmer gently for six minuter, longer. Take out with a. .skimmer, arrange in a. heap on a dish, keeping the skin side downward, boil ■ the syrup' until quite thick, and when cold pour it over the oranges and serve.

' . COFFEE CREAM. Boil together one pint of ihlk ami cream 'and f add -<r small lump of sugar and a pinch of ' salt. Roast four ounces of green coffee berres in a. frying pan, and place the beans while hot in with the cream, place, the cover on-the stewpan and let them steep until quite cold. Beat ill with the cream the yolks of four eggs,, strain it through "a cloth, twice,. fill some cups with...it,' and place these in a large 'stewpan' 7 con tailing enough water to reach to half their height. Cover this and place a few live , coals on the top. of that and let the water simmer. When the cream is set allow it to get cold and then turn it out of the cups.

..;. ; SOME DAINTY RECIPES. x , ' ; ' RICH SUGAR CAKES. • . ■ Olio pound of butter, one;; and a-quarter pounds of sugar, two and a-half pounds of flour, half-a pint of milk, one' teaspoonful of saleratus in a little water. Roll the dough thin and bake a delicate brown in a very quick oven.

SNOWBALLS. • • Six eggs, three cupfuls of sugar, four cupfuls of sifted flour, half a pound of butter, one cupful of milk/ one tcaspoonful of soda, and two toaspoonfuls of cream of tartar. Flavour with vanilla. Bake in muffin thus. Do not beat the eggs separately. , ' - -.'•:. • ' ;■

WALNUT KISSES. Beat the whites-of three eggs as for icing, then add half a pound of pulverised sugar and a quarter of a pound of English walnut meat. Have ready three eggs beaten separately, half a cup of milk, and half of a grated nutmeg. . Sift in one dessertspoonful of yeast powder, with enough flour to make the batter a little thicker than pound cake. Drop a small spoonful in a well-buttered pan.

TURKISH DELIGHT. Turkish delight is an easily made bonbon. Soak one.ounce of gelatine in half a cup of water for two hours, then put it into a pan" with one pound of white sugar, one teaspoonful of citric acid, and threequarters of. a cup of cold water. Boil this for ten minutes, then add to it one teaspoonful of lemon extract.- Pour the mixture through muslin on to two dinner plates previously wet with cold water. • Colour one plateful pink with a few drops ■ of riochineal (liquid),' and add : one ounce of almonds, blanched and chopped.. \ Leave the mixture in a cool place till it is quite firm. Cut it into small, squares, and roll it in plenty J of sifted : confectioner's sugar. '

MEUINUI'KS. '-- ":',-. Whisk the whites of four eggs To a. high fioth, and. stir in a half pound of powdered sugar, "'flavoured " r with vanilla : or lemon. Whisk again, and then with a tablespoon lay the meringues on letter paper, about half an inch apart. Place the paper containing the meringues on a piece of hardwood and put them in a. quick oven, butdo not close "the oven door. When they become yellow take them out. Remove the paper carefully from the wood and let them cool for two or three minutes.

Slip a thin knife under one meringue, turn it into your left hand, take another from the paper in the same way, and join together the two sides which were next the paper. The soft inside may be taken outwith the handle of a small" spoon and the. shells filled with jam,or jelly, then joined together as above,. cementing them with some of the mixture.

APPLE MERINGUE. * Spice and sweeten apple sauce. Beat in two "or three eggs. Pour into a pdding dsh and bake quickly. When well crusted cover with meringues made by whipping the whites of three eggs witli a little sugar. Shut the oven door and brown slightly.

CHOCOLATE CUSTARD. Pour two tablespoonfuls of boiling water over two ounces of grated chocolate. Jet it stand near the fire, till .perfectly dissolved. Put into, it a pint of milk mixed with a pint of cream, a pinch of salt, .and three ounces of sugar. Let it simmer fifteen minutes. Add by degrees the yolks of four well-beaten etrgs and stir to a froth while it thickens, then pour out to cool. .

':■■ HOUSHOLD HINTS. To revive, a dying fire scatter on it- a little powdered sugar or a few lumps of sugar. This method is both simple and safe. '. '.. When starching linen if a small piece of soda is put in the starch it will-prevent the iron from sticking to the article and will give a gloss. Ivory handles of . knives when stained should lie rubbed with a . piece of damp flannel dipped in salt. Under this treatment the stains will quickly vanish. If a lamp should be overturned do not attempt to put out the 'flame with water, for it will simply spread it. Instead throw down .flour, sand, garden dearth, or salt, any of which will have the desired effect.

Bananas are very good with beefsteak. While the steak is on the broiler slice two bananas in rounds half an inch thick. Fry them in a little butter, and arrange over the beefsteak on a hot platter. Garnish with , plenty of parsley. v , To stop. a leak:in a gas or water pipe rub on a mixture.of soap, and whiting. This will not prevent the necessity of a visit from the plumber, but it will make a temporary patch-up, very useful when the plumber cannot pome immediately, to repair the damage. „ '' -,' •> Green food is almost indispensable to canary birds,'but" if lettuce is scarce a good substitute may be had by planting a little of their favourite seed in*small flower pots, and allowing it to grow. The birds like it even better if they are allowed to pick the little green leaves themselves. , . Here is a useful bit of . information for mothers with .several energetic youngsters. The soles of boots and shoes may be made waterproof 'and .their lasting qualities trebled if they receive an application of copal varnish, one or two coats, in which one ounce of fine, clean sand to the halfpint has been stirred. , .: To clean marble sift the following ingredients, and then mix them into a paste with cold water: One ounce of soda and half an ounce each of finely.powdered chalk and pumice stone. Rub the paste all over the article to be cleaned,'then wash off with soap and water. The marble will be beautifully clean after this treatment. - To clean a white mackintosh moisten au ounce .of Fuller's earth with a tablespoohfiil of . spirits; of turpentine, then mix 'in half an ounce of salts of tartar and one ounce/of potash. Blend the whole into* a stiff paste with a little soft soap. Apply this mixture to the mackintosh with a piece of flannel, rubbing till it lathers, and then sponge it off. In order to be quite sure that this treatment suits your mackintosh—it may not suit , every kind—try it on a little unimportant corner, to begin with. '■ ■ '- ' ■ " *

To : wash an eider down quilt is quite a ! simple matter. Preface the washing by 1 ' mending any little holes there may be in ; the quilt. Then put it into a tub of warmsoapsuds and squeeze it about with the j hands. When the quilt appears to be quite clean rinse out all the soap with as many changes of water as may be necessary, adding a little borax to. the last to brighten the colours of the covering. Squeeze as dry] as possible with the hands, shake well, and ; hang up to dry. When dry. shake the: quilt till it is soft and full-looking. On no account mangle it or it will be spoilt.

WOMEN WHO ATTRACT. t . Beauty has its attractions, no doubt,' but the attractive woman often possesses but' j little- beauty of face or figure. Perhaps j she has a quiet, restful charm about her I to which the most jaded are attracted: She may be gifted with a, spiightliness of manI ner, that fascinates against;,one's will. Her I conversation may bo so sparkling and wittv | that none can resist her. She may enthral ! by her great knowledge or by her confessed' [ ignorance and • Anxiety, to" learn. Her ! sympathy may draw all round her. •

THE BACHELOR'S AGE-LIMIT. It is very noticeable that if a man omits to marry while he is in the twenties he •settles down in the thirties, to bachelordom. •'■■'. ,

J -, rile teens and the twenties are mail's first impressionable age. : When a man arrives at the thirties he becomes critical and stoically; says good-bye to sentiment. 1

In all likelihood he'-has suffered between his twentieth and his twenty-ninth birthday, the sting of unrequited passion,. and what is perhaps worse, has outgrown thesorrow of the rebuff, only to cherish a cynical determination never to,-be hurt in that way again. He has also, unconsciously, during, the passage; of the years between twenty and twenty-nine acquired expensive tastes and what with the difficulty there is to please him.m his choice of a wife, and the selfdenial he dreads to face in connection with making an income that barely suffices for one meet the requirements of two, he gladly turns from the tortuous path of matrimony and takes the easy road of bachelor existence with cheerful alacrity.-. The Daily

Among the creatines whom no one can contrive to love is the superior person And tins is .satisfactory enough, because the superior person has no desire to be loved cynics take these facte as a" testimony to the inherent meanness of human nature the truly superior person, they point out knows that the love of mankind is worth having, while mankind totally declines to love anyone better than the common. But tins, like most cynicism, is shallow. It ignores the fact that by " superior person" is meant a person who, is not really superior. Ihe man who is';actually a,'trifle above the rest of us is rarely without a desire lor the approval "d affection of outers. But your " superior person" is not a person who is really superior. That is the annoying part of him. He—or sheis one who. while you know very well he —or she— is no wiser and probacy not so good .-is yourself, insists' upon represent tumsc i—or herself—as a union of the sage and the saint. Now we recognise, most otus thai, the Bag© and the saint are admirable people, but we like them to b» genuine, and we like them at times to forget their sanctity and their sagacitv. { prominent; characteristic of the superior person is that he— she—never forgets to lie .superior. The species insists on being sage at •.* children-e .patty,' and saintly iii the middle of dinner. That is what win's thorn their position among human kind.