THE HOME.

New Zealand Herald, Volume XLIV, Issue 13453, 1 June 1907, Page 6 (Supplement)

THE HOME.

- - THE TABLE. . ;. Saute Lamb - Cutlets : Required—Neck cutlets, one ounce of butter, salt and pep- • per, liquid glaze, mashed potato. Make • shapely cutlets from a neck of mutton, trim off the fat, chop off a piece of bone and strip' the end clean. Have ready a piece of butter, melted in a saucepan,' and 'dip each cutlet (both sides) in the butter. !Fry.them to a light colour;, dust with salt and pepper. When cooked take up the | cutlets and drain from,- the fat on clean | paper. Brush over with liquid meat glaze, and serve round a boiled cauliflower or a i mould of mashed potato., I French Steak: Required— piece of steak two inches thick, three ounces of dripping, one carrot, parsley, a few peppercorns, three cloves, a. tablespoonful of capers. Dis- '■ solve the dripping in a trying-pan. Wnen- quire hot put in the steak, turning constantly with a knife till quite brown. Take the steak out and put it in a pan with a tight cover, adding the peppercorns and cloves. Into the frying-pan ; put a little I sliced onion and carrots, also some chopped parsley. When nicely browned lay these lon the steak, and pour round a little stock, \ adding the peppercorns and cloves. Cover | the pan closely,.set it in a .saucepan of water [which reaches halfway up the pan, and let I the steak cook slowly for two hours. Baste constantly, and serve with a little gravy and chopped capers. .A boiled vegetable or potatoes should be served with this dish. Italian Cream Required—A quarter of a pint of ,cream, half a pint of milk, half a lemon, one yolk of egg, half an ounce of sugar, half an ounce of gelatine, half a glass of sherry. Peel the lemon thinly, and place the rind in the milk, boil up, add tho sugar, meanwhile soak the gelatine in a little water, and strain into the above. Take out the lemon rinds. Stir in the yolk of egg, and keep stirring over the lire until the egg begins to thicken, then strain into o basin,- and let cool. Whip the cream and add to the custard, together with the wine- After a few minutes beat up again, and pour into a wet mould. Turn out when cold. Tripe and Tomato Sauce: RequiredHalf a pound of tripe, two ounces of dripping, one onion, chopped parsley, few drops of tarragon vinegar, salt, cayenne l«pper, , half a. pint of thick tomato sauce. Tripe mav be made a very dainty dish, and with many people it is very popular; but with it, as willi many things, a. great deal depends on how it is served. Procure the cooked tripe and scald it, then leave till cold, when it should be cut in neat squares. Place the dripping in a pan, and add to it a large teaspoonful of chopped onions. When fried a nice colour add a dessertspoonful of chopped parsley, a few drops of tan-agon vinegar, and seasonings of salt and cayenne; Stir all while cooking to prevent burning. Add the meat and cook well together for about seven or 10 minutes. Make a puree of fresh tomatoes, and cover the centre of the dish with it, and on it daintily arrange the tripe garnish with sippets of fried bread, and serve very hot. Jellied Apple Pudding: Stew. enough apples, after peeling,' to have one and ahalf cupfuls when strained. To the strained apple add the juice of an orange, the I crated rind and juice of half a lemon, a cupful of sugar, and a quarter of an ounce of gelatine which has been dissolved in water.. Beat the mixture j well with an ecrg-beater, and, as it gets cold, add to it the beaten white of three eggs. . Turn into a mould. Unmould when serving, .aM surround with a border of whipped cream. Vanilla Caramels:' Put into ft. pan two cups of granulated sugar, half a cup of cream, and a quarter of a cup each of molasses and butter. ~ Place on the fire, and stir until the sugar is dissolved, then cook without stirring for about fifteen minutes, or until a firm ball may be formed im cold water. Add ft teaspoonful of vanilla and beat until creamy. . HOUSEHOLD HINTS. Directly any kind of tinned food is opened, turn "it out. The neglect of this precaution, and not badness of the contents i of the tin, has caused many cases of illness | from poisoning. j Paint spots on glass may be removed by scraping them with the, edge of a penny dipped in cold water. If any paint should remain after the scraping, a rub with turpentine will take • it off with the , least trouble. If table silver be boiled in soapy water, to which a little borax or soda has been ;added, it will look bright as. new, without I tiresome rubbing with powder. After the boiling it will only need to be rinsed with | hot water, dried, and polished slightly | with a leather. Doorstep cleaning is not pleasant work, ;so do it in such a manner that it need not :be done every day. Mix the whiting J with skim-milk instead of water, and apply lit with a brush like paint, after the step has been washed. The use of milk instead of water makes the whiting adhere firmly, and it will not easily spot or wash off with rain. | Table linen should always be placed in pure boiling water before being touched with soapsuds, if stained with wine, tea, fruit, etc. Soap sets the stains, but the hot water takes them out. . Egg stains, however, need different treatment; these require to be soaked out in cold water, just as do stains of blood on cloths in which , meat has been wrapped. 1 To Bleach a Faded Blouse: A faded 1 cotton blouse or frock may have a new [ lease of life if bleached white. This is ; easily done. Mix three tablespoonfuls of chloride of lime inthree quarts of water ■ or double that quantity of each if neces- . sary—and in this liquid stir about tho j garment till all colour has disappeared . from it. Then rinse thoroughly at once, . and starch and iron as usual. , White Felt Hats: These hats are very . dainty-looking, but exceedingly easily soiled. . Happily they can be cleaned at home. Proceed as follows: First brush the hat thoroughly (mind the brush is clean) after removing the trimmings. Then take some flour that has been well dried in a slow oven. Mix it with breadcrumbs, and rub on the felt with the hand till all marks are -removed. Then brush off the crumbs, and, unless the hat was very badly soiled, it will look like new. • NOVEL TABLE DECORATIONS. In a unique table decoration, mentioned in the London Tribune, flowerpots are used as the primary common red flowerpots gilded with lustrous gold paint, the hole in the bottom slightly enlarged.. The pots are reversed. . A large one " queens" the centre; four small ones stand round ; arranged in a diamond. Under each pot a glass of wafer is hidden. Through the hole of the centre pot. lilies are stuck— four, six, or eight, according to taste— whilst in the small pots two lilies are placed, stem crossing stem, one head bending right and one head bending left. The "flowerpot" device may be used at all times, painted various colours, and with all sorts of —green pots with daffodils, mauve pots with flags, and pale-blue pots with white lilac.

THE SHAH'S KITCHEN. The new Shah succeeds to what is with out doubt the most magnificent kitchen ii the whole world, for it is more like a palaci than an ordinary kitchen, as the ceiling i; of costly lacquer and the pillars which sup port it are of marble and onyx. The stoves, pokers, and tongs, and evei the coffee-mill, are of solid silver, and al that is not made of .silver is of coppe heavily gilt. The dishes and plates, a-n< the knives and forks and spoons are al made of. solid gold, and the plates' am dishes are, in addition, set with hundred of precious stones. No such magnificent apparatus f'»r fat ing is to be found anywhere else, and tin value of the Shah's kitchen and dining room has been estimated by one Europeat traveller, who knows Teheran well, as a .least a million sterling.