THE HOME.

New Zealand Herald, Volume XLIV, Issue 13485, 11 May 1907, Page 6 (Supplement)

THE HOME.

■ THE TABLE. . Artichokes With Cheese: Wash the artichokes well,. pare neatly, and lay r in cold water and: vinegar to cover them. Have ready some boiling water, add a teaspoonful of.: ;alt to "each" quart f water, and, if liked, use one-fourth milk. Boil gently till tender,- about fifteen or twenty minutes. Melt one ounce of utter in a pan, add one ounce of flour, and mix with it half a pint of milk; add seasoning. Pour over the artichokes, which must be well drained and placed -in a hot vegetable dish.« Sprinkle over the sauce one' ounce ■./ of f grated cheese (dry cheese is best;"". Parmesan, if possible) and. s few brown crumbs, and heat in the oven till a pale golden brown. Cooked thus, the artichokes , might form a vegetable course all by themselves; they would make a tasty, little supper dish. Tongue Toast: . Ingredients—A-quarter- of a. pound of cold tongue, three-quarters of an ounce of butter, one egg, salt and pepper. Method—Chop up the tongue, melt the butter in a saucepan, add the tongue and seasoning. Beat up the egg, stir into the tongue and butter, place over moderate heat and stir until the/ egg sets slightly. Spread over , shoes of , hot dry toast, and serve at once. Sausage Ragout: Ingredients— me-dium-sized onions, a pound of , sausages,, a little gravy, a tomato, and some mashed potatoes. Method Cut up and fry the onions lightly, skin the sausages and put them into a saucepan, add* the onions and tomato,- skinned and ' cut into slices, and pour over the gravy. Should there not be sufficient gravy to allow the other ingredients '; to simmer properly add some warm water Simme" gently for half .an hour, flavour to taste, and thicken with flour. Put the ragout into the muddle of a hot dish, pile up the mashed potato round the side, decorate with little pieces rof dry toast,; and / serve very hot. ■ Calf's-foot Broth: Take one calf's-foot, clean it well, put into it three pints of water with a little lemon-peel, and let it simmer for three hours, then' boil it down to one pint and strain; when cold take off the fat. When required for use, take half a pint of the broth and melt it over the fire. Then take one egg, beat it up well with a small piece of "butter (not more than half an ounce), and a little grated nutmeg; add these to the broth as soon as it is melted, and stir till it thickens, then remove from the fire immediately, and serve. If it be allowed to boil after adding the egg it will be spoiled. • •■ Persian Pudding: Six baked apples, four eggs, one lemon, half a pint of milk, loz of Carolina rice, and sugar to taste. Boil the rice in the milk in an enamelled saucepan until thick, heat it in a basin until smooth, add to it the pulp of the baked apples, add one teaspoonful of lemon juice and the rind of one lemon '(grated), and sweeten to taste. Whisk the whites of four eggs to a stiff froth, add them to the mixture last of all. Mix well and put in I a buttered mould and bake for half an hour. Serve with a custard or sweet sauce poured round the pudding and'a few chopped pistachio nuts scattered on the top. This pudding may be served either hot or cold. Rice Meringue: Boil half a pound of Caroline rice m milk until quite soft; when done, beat . in one ounce of fresh butter, the yolks of two 'eggs, and ,a - little flavouring, and put aside to cool. Line a piedish with a good paste, then take the rice and put a layer in: the bottom of the piedish on the paste, then a layer of strawberry or raspberry jam, and another of rice, and so'until the dish is full, leaving rice on the top. Bake in a moderate oven for half an hour; then beat up the two whites until stiff, add a quarter of a pound of castor sugar, put lightly on the top, and bake until very crisp. " * t ! .. HOUSEHOLD HINTS. / To keep milk from scorching rinse the saucepan in cold water before pouring, in the milk., / "A good beefsteak, however well cooked, will not be at its best unless served) directly it is cooked. ' When packing a skirt, fold it right side out, as it , will crease less than if folded wrongside out. -/'To freshen stale. bread, rub it all over with a cloth dipped! in cold .water; put in the oven, and heat-thoroughly.'/ v;-".;.;;';. ;// For getting . rid 7of • rats ..pour strong liquid"ammonia-into holes or any crevices where the fumes can get at them. Horseradish;': should be ; scraped for the table only' just before : it is wanted; '. otherwise Jit becomes discoloured and insipid! ■' A capital dish i for , breakfast; is. a ; small plateful of .cooking raisins; Pour boiling water, oyer'' them, ; and let/them stand six or seven /hours. ; /V/ .77' ..." s' : Steel may be -ileansed with; a paste made of powdered brick-dust and vinegar. Rub this on' hard, polish off with dry brickdust. This "cleans steel easily and effectively. ,/- -' • -• Onions, wholesome as they are, should be partly boiled in salted water, in order that the essential oil in them, which makes them disagree with some people, may be dissipated. ■ . Oil-lamps when not ourning should not have the', wicks turned up above the burner, as they draw up the oil, which then d'rips on to the metal work and causes; a nasty smell,when lighted. v,y.;.,-.',' Remove the scratches from varnished furniture by going over them. carefully with a camel's-hair brush that has been dipped in shellac varnish until they disappear. Nothing should touch the places until they are quite dry.! ' ' If a skirt is much splashed with mud or stained along the hem,' it should never be brushed until the stains are completely dry; prompt " treatment - while the mud is still wet only causes the * dirt to sink into the material. If bruslfing does not succeed in eliminating-the marks when the material is dry. sponging with pure alcohol : should be tried, this method 'succeeding admirably both with serge and t cloth costumessin dark colours as well as lighter fabrics. >