THE HOME.

New Zealand Herald, Volume XLV, Issue 13781, 20 June 1908, Page 6 (Supplement)

THE HOME.

Ai'i'i,K Mkhinotje: Take half-a-dozett large apples, peel, core, and slice them. Then place them in a stew-pan with two ounces of fresh butter, two "ounces of sugar, and the thin rind of a, lemon, and stew slowly until tender. Finally rub the mixture through a hair sieve. Tako any remains of short crust which has been left over in making pastry,, lino the edges of a pie-dish with it, and make patterns with the back of a knife. Beat the yolks of two eggs thoroughly, mix with the apple puree, pour into the pie-dish, and bake for about twenty minutes. Have ready the whites of the eggs beaten stiffly, pile these over the apple when done, sift with castor sugar, colour slightly in "a, cool oven, decorate with strips of angelica, and serve. Orange* en Surprise : Cut oft the tops of half a dozen Tangerine oranges neatly, and scoop out the sections as carefully as possible, so as to avoid breaking the peel. Divide into pieces, and crush the contents of one of the oranges in a bow], strain oil tho juice, and add to it a few drops ot lemon-juice and a very little maraechmo and sugar to taste. Allow tho rest of the orange sections to remain in this for an hour, dividing them first in halves with a silver knife, and adding a banana, peeled and chopped finely.. Mince half a dozen preserved cherries, add them to the fruit, and pile in the orange skins. Cover with a spoonful of whipped cream, sprinkle some chopped pistachio nut over the top, and serve. Oyster Cakes : Chop and put through the mincing machine -.'rib of veal, 2oz of suet, and ilb of pounded oysters, season with salt, pepper, and a little mace. Add 2oz of breadcrumbs and one egg, and mix all to a smooth paste. Shape into the form of corks. Dip into beaten egg, cover with breadcrumbs, and fry in plenty of boiling fat.

Oyitere au Gratin : Open a dozen oysters, and drain each oyster on a. cloth until perfectly dry. In the meantime beat tip the yolk of an egg. and stir in a quarter of a cupful of rlotir and a dessertspoonful of butter, previously melted, adding salt and pepper to taste. Have ready some finely grated breadcrumbs, and mix with grated Parmesan and stale Gruyoro cheese in equal quantities. After dipping the oysters one bv'one into the.beaten egg mixture, roll "in the cheese and crumbs, fry in deep fat, and serve on little rounds of creamed potato.

Scotch Scones : Sift a half teaspoonfnl of soda into a quart of Hour and mix with rich buttermilk to make a dough as for biscuit. Roll out half an inch thick, the size of a dinner plate, cut, in quarters, and bake on a griddle. Rabbit Mayonnaise : Roast a couple of young rabbits, joint .them neatly, and put the pieces in a stew-pan with six shallots —previously finely chopped—two tablespoonfuls of oil, and a dessertspoonful of tarragon vinegar, adding three dessertspoonfuls of aspic jelly. Simmer very gently until tho rabbits, are sufficiently cooked. Then take out tho pieces, and dish them neatly, pouring the liquor over the top. When set, cover with a thick -mayonnaise sauce. Sprinkle a little minced parsley over the top, and serve with a lettuce salad. HINTS THAT SAVE TROUBLE. Cut-Glass : To clean cut-glass, moisten it all over with a paste of whiting and water, with which ammonia has been mixed. Leave till quite dry, then brush with .an old, dry toothbrush until quite bright -and clean. Perfuming a Room : One of tho most delicate ways of perfuming a room is to fill a wide-mouthed bowl or other dish with boiling water, and then pour over ita few drops of perfumed oil. Half a teaspoonful of oil of lavender so used will make a room delightfully fresh at a very small cost. . Any other may be treated in the same way. t Ebony Brushes : The backs and-handles of ebony brushes should be rubbed over with a very little boiled linseed-oil after washing, and then rubbed with a soft' duster till every vestige of oil is removed. . Soiled Silk Embroidery : Spirits of wine is the best thing with which to clean, this. Dip a camel-hair brush in it, and brush the trimming till all dirt is removed. Jet passementerie, can be cleaned by ruboing with a cloth dipped in equal parts of alcohol and water. Dry w,ith a clean doth. ' ■, Cleaning Silver : Silver can be cleaned very satisfactorily by putting it in a pan off sour milk. Finally wash it in very hot, soapy water, containing a few drops of ammonia. An Ironing Hint: A little salt in raw or boiled starch will prevent the irons from sticking, and make the starch whiter. If the irons are rough, put some salt on a piece of brown paper, lay a piece of muslin over it, and rub the irons on it until they are bright and smooth. To Clean White Furs : Take two or three handfuls of flour, and put it in the oven to bake for a few minutes. Place tho fur on the table, and rub the flour into it well with a piece of wadding. Leave it for half an hour, then shake all the flour out well from tho fur, and it will look like new.

To Clean Gilt Frames : Put a gill of good vinegar into a pint of cold water, and brush over tho frame with a soft brush. HOW TO SWEEP AN INVALID'S ROOM. We all know how untidy & sick-room becomes, and how annoying the dust of the sweeping is. to the patient. "To remedy this," s;?id a trained nurse recently, " I put a little ammonia in a pail of warm water, and with my mop wrung as dry as possible, go all-; over the carpet first. This takes up all the dust and much of the loose dirt. A broom will take up what is too large to adhere to the mop, and raises no dust. HYGIENE OF THE NAILS. It may be surprising to many to knowthat Mitt-man succeeded in isolating seventy-eight different varieties of bacteria or germs from under the fingernails of untidy persons. A moderately stiff brush and the use of warm water and soap will keep the nails in good condition. They may be polished occasionally with precipitated chalk in impalpable powder, to which a very little, carmine has been added. For removing dirt underneath the finger-nails a dull knifeblade should be used. Ingrowing toenails may be avoided by trimming the nails squarely across at right angles, leaving the corners untrimmed and long enough to reach well beyond the folds of the skin on each side, so that the 'latter cannot be in hired bv them.