THE HOME.

New Zealand Herald, Volume XLVI, Issue 14145, 21 August 1909, Page 6 (Supplement)

THE HOME.

THE TABLE. Egg Soup.—One tablespoonful of beef, extract, stirred into one quart of boiling water until thoroughly dissolved. Add a grated onion, a dash of celery seed, two saltepoonfuls of salt and one of pepper. Stir until boiling, strain, and add the beaten yolks of two eggs. A New Way to Serve Spinach.—Cut the crust- from a loaf of bread, divide it into about four-inch pieces, scooping out the- centres flo as to leave email boxes; dip into beaten egg with salt and pepper and fry in hot fat until a golden brown. Have" the spinach ready cooked and chopped and seasoned with lemon juice, salt and pepper, and melted butter. Fill the bread boxes with the spinach, and garnish with hard-boiled eggs. Surprise Potatoes.—Take one dozen good-sized roasted potatoes, half a pound of cold cooked meat, one tablespoonful each of butter and flour, salt and pepper to taste, four tableepoonfuls of water, ami half a teaspoonful of meat extract. Melt the butter, mix it with the flour, also the water, the extract of meat, and seasoning. Boil it up and add to it. the cooked meat and reheat it. Partially cut off the end of each potato, take out a portion of the inside, sprinkle in a little salt and fill the vacancy with the meat mixture. Cover it with a little of the potato taken out, close up to the end, and dish the potatoes in a pile. Quenelle of Chicken—Cut a . thick slice of bread, remove the crust, and lay it on a dish, pouring . over it as much boiling milk as it will absorb. Then lay it on a sieve to drain for a little while. Chop all the white meat of a cooked chicken and pound it; then put the soaked bread into a small saucepan with half a teaspoonful of butter and add to it one teaspoonful of chopped parsley and the yolk of an egg. Stir it till it boils and turn" it out to cool. When it is cool add it to the chicken meat and pound all well together. Add to it two eggs, one at a time, mix all well and season it nicely. Pour this into a buttered mould, cover it with a buttered paper, and steam it gently till it is firm. Stock for Brown Soups.—Eight pounds shin of beef, two cow's feet (uncooked), one and a-half pounds lean ham and poultry giblets (mixed in any proportion), five onions, four large carrots, two small heads of celery, one bunch of savoury herbs, four ounces of salt, one ounce of white peppercorns, two ounces of loaf sugar, half an ounce of mace. Cut up tho beef, cow heel, ham or giblets, and all the ingredients as indicated abovo, and place their.' in a stewpan with seven quarts of water. Stew for eight hours; strain through a fine sieve, and put aside to set. Remove the oil from the top, and wash the latter with warm water. The soup made from this stock can be regulated to any strength, according to taste. • ■♦■ To Cook a Ham.—The " following recipe for cooking a ham is a time-hon-oured one, used by many generations in one family. Get. a country-cured ham if possible, and soak it over night. , Next morning put it in a boiler, with enough cold water to cover it, add one pint of vinegar, one and one-half pints of brown sugar, and one dozen cloves. Let the ham simmer three hours, then place it in a shallow pan, skin side up, with some of the liquor in which it has been boiled, and let it bake two hours. When done, remove the skin. Then make a dressing of one egg well beaten, two teaspoonfale of sugar, one of dry mustard, and one-half teaspoonful of celery eeed. Spread this over the top of the ham, then sprinkle it with fine breadcrumbs, and return to the stove. Let it. brown; and put pepper on it in small spots. ■,?% . •-■;".- - • v - HOUSEHOLD NOTES. When peeling onions, begin at, the root and peel upwards, and the onions will scarcely affect the eyes at all.

To clean the inside of the lamp chimney use a stick covered with a piece of washleather. The outside can be polished with a duster.

Persons who are accustomed to use tea leaves for sweeping their carpets and find they leave stains will do well to employ fresh-cut grass instead, t is bett6r than tea leaves, and gives a brighter and fresher look.

In cooking cabbage never add the salt until the vegetable is cooked, as it makes the cabbage tough. Instead, when the water boils, put in a pinch of baking soda, and add the salt five minutes before serving.

• If housekeepers who have natural wood kitchen tables would cut a lemon in two and rub it over the surface, rinsing it well with clean warm water, the result would be a snowy white board without the rough top made' by continual scrubbing with a brush.

The objection that many people have to flannelette is its inflammability. This danger may be averted if after flannelette articles have been washed they are rinsed in water in which one ounce of alum or salammoniac has been dissolved. This ppccaution may be the means of saving lives. CURE FOR A COLD. An excellent German remedy for curing a cold is the yolk of an egg beaten in a pint of water, add a little butter, three lumps of sugar, and a tablespoonful of whisky. When it begins to boil, pour it backwards and forwards from one saucepan to another until it is smooth and frothy. Allow it to get cool, then take a teaspoonful of the mixture every half-hour. FOR KING BABY. A dainty cover to use on the baby's carriage in the summer is made of strips of pink and white pique and white pique or linen joined with a beading run with pink ribbon. This may be finished with a wider piece of beading run with pink ribbon and a bow placed at one corner. Lace can also be whipped on the edge to give a prettier finish to the cover. If a lining is used, sateen or thin silk will be found satisfactory. PERFUMING THE HAIR. The best time to perfume the hair.is immediatelv after it has been shampooed, and while it is still slightly damp. Pour five or six drops of oil of lavender, oil of jasmine, or oil of violet into the palm of the . hand, and rub it over . the bristles of a clean, rather stiff hair brush. Brush the hair thoroughly for five or ten minutes, and a faint delicate fragrance will be the result.