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New Zealand Herald, Volume XLVI, Issue 14133, 7 August 1909, Page 6 (Supplement)

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THl£ TABLE.

Scallops of Fish.

, 0 Tins is a particularly nice way of serving . remains of cold cooked fish. White fish is 7 very effective if served with anchovy sauce, A the pale pink being a pleasing contrast. , s Requiredßemains of cold cooked fish; any j fish sauce, such as anchovy: a little butter; salt and pepper. Well butter some scallop shells, either the natural ones or those made of white fireproof ware. Remove all skin and bone from the fish, and - divide it into fairly large flakes. Heap 0 these u-n in the shells, duet with salt and , pepper, then pour over two or more spoon--3 fuls of good fish sauco. Put them in the - oven until heated through, then serve in 3 the shells, one to each person. If liked,, 1 a few browned crumbs may be sprinkled - over tho top of each. ' Pigeon Pie. Cut two pigeons in quartern, and ljlb rump steak into small pieces. Prepare seasoning balls by mincing very fine 41b steak mixed with very fine breadcrumbs, a • little finely-chopped parsley, onion, shredded ham, and thyme, and bind all together with the beaten yolk of an egg. Make sauce putf paste and line your piedish. Fill in pieces of meat, pigeon, balls, and two hard-boiled eggs cut in pieces. Add a little water or stock, cover with paste, bring four pigeon legs through at the centre ; set first, in a hot enough oven to brown the paste, and then where tho meat will slow!}- stew. Chocolate Cake. One cup of butter, two cups of sugar, stirred to a cream. Add the yolks of five eggs, well beaten. Stir in a cup of milk and tho whites of two eggs beaten to a still froth. Then stir in three cups and a-lialf of sifted flour, and two heaping t-easpoonfuls of baking powder. Bake in jelly pans. The filling is made with the remaining three whites of eggs beaten to a stiff froth, two cups of sugar, melted carefully without burning to almost the consistency of candy and poured very slowly over the eggs, beating vigorously during the pouring. Then add half a cake of grated chocolate and teaspoonful of vanilla extract Stir the mixture until cool and spread over the layers, top and sides. Cake Without Eggs. Beat to a very light consistency one teacupful of butter and three teacupfuls of sugar._ Stir in a pint of sifted flour. Add to this a pound of seeded and chopped raisins, or, if preferred, chopped nuts. Mix with a cupful of sifted flour a teaspoonful of nutmeg and one of powdered cinnamon and a pint of sour cream or milk in which a teaspoonful of soda is dissolved. Bake ; in "a buttered cake mould in a moderate Oven for an hour or more. ' An Excellent Soup for Invalids. ' Boil |oz of small sago in a-quarter of a j pint of water till clear, adding a little ' more water if necessary. Have ready half ' a pint of beef-tea, half a pint of milk, and ' a little seasoning. Add beef-tea and milk 1 to sago. Boil again, then add yolk of an ( egg beaten well. Stir, and serve at once. ' Cheese Pudding. £ Required— pint of milk, two eggs, one teacupful of grated cheese, cayenne [ and salt. Beat- the eggs, stir in the cheese, c j and then the milk, seasoning highly with , ; cayenne and salt. Pour into a greased pie- \ dish, and bake till set. Serve hot. Macaroni and Celery Au Gratin. t Wash a head of celery, and cut into one- 5 inch lengths. Boil for ten minutes to a 1 quarter of an hour in salted water. In 11 the meantime prepare -some macaroni for cooking by breaking it into two-inch pieces, and place into boiling water. When the vegetable and the macaroni are both tender * remove, drain, and place in alternate layers in a fiieproof dish, adding a seasoning of a salt and pepper and a few spoonfuls of r finely-grated chese. Pour over all a cupful t of thick white sauce, sprinkle a handful of rj breadcrumbs and grated cheese over tho a ; top, and bake at once a light brown. . 1 c HOUSEKEEPERS' HELP. r Rugs should be beaten on the wrong side, s then swept on the right. Spots may be r removed by the use of oxgall or ammonia h and water, using a sponge or flannel for y the purpose. Slightly moistened bran is ii equally as good as salt in brightening rugs and carpets. - Remove ink stains with milk, and after ° soaking up all that seems possible, either C sprinkle them thickly with salt or wash a them with a pure white soap, a clean brush C and warm water. Cl For grease spots use powdered magnesia 0 or fuller's earth. Sprinkle this on the . spots, and let it lie until the grease is absorbed. Renew it as often as necessary. When moths are in the carpet they may it be got rid of by scrubbing the floor with b strong hot salt water before the carpet is it put down, and sprinkling the carpet with p salt when it is being swept. "USEFUL TO KNOW. One teaspoonful of extract will flavour w a quart of any frozen sweet or an equal amount of custard or pudding. s;

One cup of sugar will sweeten a quart of any frozen mixture. One level teaspoonful of salt will season a quart of soup.

One tablespoonful of water or milk should be added to each egg in making an omelet.

Rice will absorb three times its measure of water or rather more milk.

If ham be plunged from boiling water at once into ice water the fat will harden white and firm, giving the meat a nice flavour.

WHEN TO CUT FLOWERS. The best time to cut flowers, says a writer in Gardening Illustrated, is early in the morning whilst the dew is upon them, or else during the evening. I prefer the early morning. As soon as cut, the stems should be placed in water, even if in a temporary way if not convenient to arrange them at once in their proper positions. When the flowers have to be packed early in the morning to be sent a long distance, they must either be cut extra early, or, what is better, cut the previous evening, and placed in water all night in a. cool place, which can be kept close. ' In this way they absorb all the water it is possible for them to do, being consequently fresher when unpacked. Maidenhair fern has the name for not keeping any too fresh after it is cut; this is partly, 'if not greatly, the fault of the management. When it is known that a certain amount will be required in the morning, it is much better to pick the fronds over night, and bunch them afterwards, leaving them immersed until the following morning.