THE HOME.

New Zealand Herald, Volume XLV, Issue 13674, 15 February 1908, Page 6 (Supplement)

THE HOME.

THE TABLE. Baked Eggs in Curry Satjce : Cook one tablespoonful of minced onion in one tablespoonful of butter for five minutes. Be careful not to burn it. Then mix one even tablespoonful of curry powder: with two tablespoonfuls •of flour,* and stir into the butter, adding one pint of milk gradually. Pour the same into a deep plate, and drop in as many eggs as convenient. Put in the oven, and bake till the eggs begin to set. Serve immediately. - Raglets: Cream puff paste may be dropped through a pastry bag in hot lard and fried into raglets. When done dip them in powdered sugar and a little cinnamon., Tapioca with Apples or Peaqhes: Take one cup of tapioca, cover it with cold water, and set on the back of stove until it "is thoroughly dissolved; when it becomes starchy add one quart of boiling water, a pinch of salt, one teaspoonful of vanilla, and sweeten to taste; cover the bottom of a pudding dish with fresh peaches, pears, or apples; pour the tapioca over the fruit and bake in oven until well done. Apple Fritters: Beat the yolk of one egg with a little warm milk, and add to it one cup of sifted flour, one teaspoonful of butter, a pinch of salt, and enough warm milk to make a batter than will drop from the spoon; stir it. until smooth, and then beat into it the -white of one egg, beaten stiff and dry; peel and cut your apple in thick slices, cutting out the core. Dip and thoroughly cover them with the above batter, and drop in boiling lard; fry on both sides; when done, drain a few moments and sift powdered sugar over them, and serve with a nice syrup. Lemon Butter: Two large lemons or three small ones, six eggs, and two cups of sugar. Grate yellow part of lemon, squeeze out the juice, and be ; careful to take out the seeds; beat eggs, then add sugar and stir thoroughly together; place it on. the fire, and when it first commences to pulp up, give five minutes to cook the eggs; putting the saucepan in a vessel of water is the safest . and easiest way; stir constantly to prevent scorching. Whip Syllabub: One pint of sweet cream, six ounces of double refined _ powdered sugar, one half cup of white wine, strained juice and grated rind of one lemon; beat well together, put gelatine in glasses, and fill with the foam as fast as it rises. To Make Orange Syrup: Pare the orange and press the juice from the pulp. To each pint of juice allow one and threequarter pounds of sugar.- Put the juice and sugar tpgether, boil and skim until it becomes creamy, then strain it through a flannel bag, let it stand until cold, and bottle for use. Lemon syrup may be prepared in the same way, except that the lemon£ must be scalded before squeezing and more sugar allowed. There is nothing more delicious than good, wholesome..'pickles, but no article of diet can be more turned into 'injurious foods than these if improperly manipulated. Before beginning the'annual pickling, therefore, remember that brass kettles,- alum, and turmeric are to be avoided, and that strong spices are to be used only moderately. Alum and the other preparations are used only for giving the pickles a tender and crispy appearance, or a fresh green colour. The former can be obtained if the vegetables or fruits are fresh, and young, and wholesome. A deeper green can be imparted to the pickles by adding some grape or cabbage leaves. Mould 'can be prevented from forming on pickles by covering them with nasturtium -or horse-radish' leaves. Sour pickles should be inspected often, and any white scum that forms on, the top should be removed. Both sour and sweet -pickles : should" be made -of sound fruits ,: and vegetables, _ cooked; or pickled with .quire cider, ' vinegar,,and spices, and be ■'•made-and cooked in agate ware, earthenware, or;; porcelain-lined .iiteiisils.v Prepared in. this ,way- they cannot be otherwise than appetising arid wholesome. • •'' ■.;■'■ HOUSEHOLD HINTS. Weak borax water is a good- dentifrice. Borax water is excellent for washing the hair, 4 : r '.- .*.-:•. ~-.; . Water added to omelette' mixture renders it. lighter than milk. ( ' '"" . ' A" new whisk broom -is excellent to' use when 'dampening laundry. ■ '';.':■' ; - Bread.' used for making toast should be it least one' or two days old. Flour should always be measured after sifting, and measured lightly. Weak ammonia water will clean hairbrushes very rapidly, and keep the bristles white and stiff.

Matting may be cleaned with salt water, applied with a small brush. ttinse and dry thoroughly. ■' ■_ .. Potato salad is much more savory • .if mixed with the salad dressing while hot and before serving. ■ Warm water should be used with yeast, while with cream of tartar and soda cold liquids only are allowable. A little vinegar in polish will be found to obviate the dead, oily look so often noticed after cleaning furniture. Apples for making pies should not he sliced; merely peel, cut in quarters, core, and again cut each quarter in half. Do not wash lamp chimneys. They arc liable to break if washed, and it is , not necessary, for, by holding them in the steam of a boiling kettle for a moment, the task of rubbing them clean with a cloth is rendered very easy. When the cane chair seats are out of shape,. turn up the seats and with hot. water and soap wash the. cane-work until thoroughly soaked, and leave the chairs to dry upside down .in the air. when. the seats will become firm and tight again. To remove grease spots from carpets, sprinkle powdered fuller's earth quickly on the spot, cover with a piece (pi coarse brown paper, and put a hot iroji on the paper; when the iron is cold remove,. it, Ibut do Hot brush oft' the fuller's earth for several hours. -'..■■■•■. .

If glazed tiles are spotted, wash them with lem6n-juice, leave them for a quarter of an hour, and finally rub thern with a soft cloth. Tiles should not be -washed, but only rubbed with a damp cloth, and then polished with skim milk and water. Perhaps a rag on which a little paraffin has been sprinkled is the best of all polishes but it should be used before a fire is lit in the grate. To wash woollen stockings so that they. will not shrink is quite easy. First shred some yellow soap into a small tin saucepan, cover it with cold water and let all boil slowly on the stove till a jelly. Take some tepid water, and with the boiled soap make a good lather. Wash the stockings in this, rubbing well and using no other soap. Rinse in tepid clear water, wring out, and set in the air to dry quickly. THE HOME BEAUTIFUL. Women who are fond of draping their doors will be interested to know that one of the latest fabrics for portieres is moreen in a soft quality. Provided the right shade is obtained in this fabric the effect is-, exceedingly good, but in order to obtain the greatest success care must be- taken to provide an interlining of flannel, which in turn must be covered with silk or sateen. In cream ivory, and shades of green and rose pink or dull blues, these moirette portieres are quite effective, and their cost is considerably less than watered silk. When the walls ,of the room arc hung with fine satin-finished paper, then the contrast of i the moirette curtains is especially good, and these portieres are quite suitable for drawing-rooms as well as morning-rooms. An old fashion has been revived in the use of rep • for curtains, and the old favourite colours of dull wine colour and dull greens have also come into vogue. As a rule, these curtains are finished with a border of figured material or wide fancy silk braid, and their use is generally confined to the library or dining-rooms.' Nothing is more suitable for portieres for bedrooms than the daintily flowered chintz or cretonne, and in a room that is otherwise dark, quite a light effect can be given by the employment of a chintz portiere with a cream background springled with flowers and finished with a heavily-flowered border up the sides. ■■':;,