THE HOME.

New Zealand Herald, Volume XLIV, Issue 13497, 25 May 1907, Page 6 (Supplement)

THE HOME.

.'■ V- ■'■ - THE TABLE.!- '-;:..; Scbajibled Omelette: ; Put a tablespoo: ful of milk, into a small saucepan. Add quarter of a teaspoonful of butter and tiny ..." pinch of [.< salt. -. Beat '\ one egg j'ui I enough to break the 'yolk', pour it into tr ho' jailk, and stir until it begins to stiffei scraping it from the bottom of ' the saua pan that it may not burn. Have ready square of hot toast, pour the egg on i and serve. , ■ ~ -v Cream Scalloped Fish: Take of cold boi ed or baked fish any amount you want then boil one pint of milk with half a onion cut in two. While boiling stir i perfectly smooth one and one-half tabl< spoonfuls of flour. When boiled take on onion and stir in one-half cup butter; but ter a deep earthen dish; put in first a lay« of fish, then sauce until full, making sauc come' : on, top; strew over it a layer of breac crumbs and a very ''little cheese,'"' if liked bake v from half to three-quarters of a hour. '"-V . - ' '" ' Lentil Soup: Two ounces of lentils, tw onions, one carrot, one turnip, one potatc one quart of water, seasoning to taste. M< thod—Well pick and wash the lentils, was and cut up, the'vegetables, and put on a. to boil in cold water, with herbs tied u in a little bunch to flavour if liked. Brin Ito the boil and simmer slowly for tw hours, pass through a wire sieve,' return t the saucepan, add one ounce of butter '6 [other fat, and boil up again. Serve wit toasted brown bread. - -■ -'■ *.•--. Chicken a la Boston: Prepare s spi'in; chicken for boiling, place in a: stewpaj with sufficient water to cover it, and stev till tender, adding a seasoning of salt, pep per, a bouquet of herbs, and a piece o butter the size of a walnut. Lay a pin of green com cut from the cob in a butter ed fireproof dish and stir in two breakfast cupfuls of milk mixed with three well beaten eggs. Stand the chicken, when ten der, in the centre, pour a little melted but ter over it, and sprinkle well with flour Place in a moderate oven, and bake til the custard is set, taking care not to let i curdle, and then * remove. Pour a little nicely flavoured and thickened brown sauc< over the chicken and serve at once. - , Oyster Salad: For each person alkvn about six oysters. , Scald these in then own liquor, drain and dry them carefully stand in a very cold place or refrigerator. Just before serving mix the oysters witl: an equal amount of lettuce leaves, shred ded, ■ and hard-boiled white of egg. Covei dec! and hard-boiled white of egg. Covei with good cream salad. dressing and servo 'on big lettuce leaves. .Garnish .witl rolls of brown bread and butter and slices of lemon. «i f -~-;■■'...' .. ■. , :■;■ .■'.,_.. '.Ginger Buns: Take flour, lib treacle, ping, three eggs, one ounce ground ginger, ioz, three eggs, one ounce ground ginger, £oz allspice, half pint of milk, and one teaspoonful of carbonate of soda. Mix the flour, butter, sugar, y ginger, allspice, and soda together. Then add the milk, warmed a little, to the treacle,-and lastly the eggs, well beaten. Bake in a quick oven in bun or patty tins, which should be well greased." • ' .'' ' ........ ■. , -Pear Charlotte: ,■: Cut as many:, slices of stale bread as "suffice to lino a mould. Moisten them with water, heat a little butter to soften it, spread it on the slices of bread.; Line the mould, filling up the crevices with small pieces of crumb. Peel and core six or seven, pears, and chop them finely.. Put a layer of pears in the mould, cover with a layer of castor sugar, squeezing a little lemon juice over the top, then a layer of breadcrumbs and ,' a little batter, and repeat the pears, sugar, and breadcrumbs untill the dish is full. Pour over all a cupful of golden syrup, cover with a slice of bread, and bake for an hour in a slow < oven. When ready,u turn out, ; pour whipped cream over the top, and serve at once. , •;■ ■ ••■ .■ —————'- HOUSEHOLD HINTS. To clean , the glass.of the pictures rub , with a little pounded blue, -afterwards" • polish.' •■' ' t , .'■: "Clothes lines and pegs will keep? ■~ i good condition much longer if they an boiled for ten minutes before using. , . An ordinary screw with a piece of strong string attached can be used instead of a corkscrew, .in case of emergency. !; A new tooth-brush shoiild be soaked in cold water for some hours before it is used, as this; will prevent the hairs coming out. The ; shank bones '• of mutton., so little valued in general, if : well soaked, add) to the richness of^gravies] and soups for sickroom broths...;-..-.y .... - - ; Nitrate ; of soda'will rapidly improve the appearance !■■ of house, plants ;. that have become sickly. A piece .about; the size of a marble 'is enough for i a plant taking a 12ili pot. •:'-'•'-•- ■ _, '" .'"•-•■ If the insides of shoes,or-boots are sponged one© a week* with'liquid ammonia tc which an equal quantity } of- cold water has been added, and allowed to thoroughly air, it will add greatly" to the comfort oi the.feet. ' r , **'■ , ..;, „ , _' ;.-Mildew is one of the most .difficult stain! to remove, Rub: well with brown soap, then apply a paste of chalk and water, anc put the article in the .sun. After two 01 i. three.; applications, ; the ' mildew will b< bleached out. " ;.■■. ; • . To render boots and shoes soft \ and elas '< tic wash well in warm water and then rut in castor oil. Almost any oil will do foi the* purpose, but castor oil gives the " mosl "supple' result. ' ■•■■■•* ' ";*'•"- | Brushes and brooms ought to be washed occasionally with two tablespoonfuls': ol household ammonia added to half a gallon of j water. The bristles' must 'be left -tc stand in - this for half an v hour, then 'be rinsed thoroughly and the brushes be hung in a cool place to dry. - ■; ? '6 To keep- butter fresh for several days, knead it well to extract the buttermilk. Put it ; into, a glazed jar, which insert in another jar, pouring into the second one a small quantity , of cold water. , Change the water daily. .' ' . ;:'/, :,'■ Indoor "Plants: Sponge the . leaves of an ; indiarubber plant with milk, for this makes them glossy and bright. A very good tonic for such- a plant ;is a circle dug round its roots, into which a tablespoonful of castor oil is put once a month. .To 'i Keep Bread Moist: A simple plan for keeping; bread from getting dry is to place in the v pan a board pierced with holes, and supported ,so as to be two inches from the bottom. ; Let there be one inch of- water, put bread on the board, and cover pan with the lid. The air enclosed in the pan will prevent the bread becoming too dry. ' ' ~ - ,~ ~