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New Zealand Herald, Volume XLVII, Issue 14375, 21 May 1910, Page 6 (Supplement)

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THE TABLE. Braised Cutlets.— : Five or six neatly-trimmed lamb cutlets, half a stick of celery, one carrot, one turnip, three-quarters of a' pint of stock, one ounce of butter, pepper, salt, arid chopped parsley to taste. Chop the vegetables quite small, melt the butter in a frying-pan, and cook the vegetables in it till tender. Brown the cutlets in a dry, hot frying-pan. Take a saucepan with a well-fitting lid, put in the vegetables, and lay the cutlets on them, adding just . enough stock to cover all. Close the pan, and put it in a steady oven for a quarter of an hour. To serve, put a heap of the vegetables in the centre of a dish, with the cutlets on it. Strain, thicken, and colour the gravy, and pour round. Stuffed Shoulder of Veal.—Required: A small shoulder of veal, forcemeat, curled rashers of lean bacon, grated lemon-rind, and slices of lemon. Cut the knuckle off the veal, and remove the blade-bone, filling the space with chopped bacon and highly-seasoned forcemeat flavoured with grated lemon-rind. Sew up the opening, and press the meat into a good, shape. Cover with caul, and roast, basting well. Serve with a good brown gravy," curled rashers of bacon, and slices of lemon. Liver Toasts.— : Two chickens' livers, ono teaspoonful of anchovy sauce, one teaspoonful of butter, yolk of egg, rounds of toast, white of egg to garnish. Boil the livers till tender, and then pound to a paste with the anchovy sauce, the butter, and yolk of egg. Spread the mixture on small rounds of toast, and make hot. Garnish with chopped -white of egg, and serve. Saddle of Mutton a la Naples.—This consists of a carefully roasted saddle of mutton, garnished with plenty of cooked ribbon macaroni .mixed with a tomato puree. Between the macaroni are arranged cooked carrots, cut like large marbles, and the top is sprinkled over with chopped parsley. Risotto of Vegetables.— Chop equal quantities of onions, carrots, and turnips. Place some mixed herbs in either water or stock, and pepper and salt, and then the chopped vegetables. Lot this liquid come to the boil, and simmer for one hour. While it is boiling drop in a teacupful of rice and stir well and continually. Let this thicken and serve it very hot. Rhubarb Fool.—Required: One pound of rhubarb, sugar,* lemon-rind, half a teaspoonful of ginger,, if liked, half a pint of milk, one egg, one teaspoonful of flour. Stew the rhubarb with the sugar, lemon-rind, and ginger. It should be rather thick. Set it aside to cool. Make a custard with the milk and egg, thickened with the flour. ' When cold, add it to the rhubarb; sco that it is sufficiently sweetened ; pour into custard glasses, and serve. .' ' Creamed Apple Tart. — Line a plate with paste rolled one-quarter inch thick. v Pare some ripe apples, core and cut into quarters. Fill the'plate and pour sweet cream round the apple. Bake and serve when slightly cool. ; ' Orange Cheesecake. —Required: Light pastry, two eggs, two ounces of sugar, one ounce of sponge-cake crumbs, one ounce of ratafia, crumbs, and the strained juice of two oranges. Line an open tart tin with light pastry, and to raise the edge nut on it a second layer of pasie, (which should be moistened with water. Put the yolks of eggs into a basin and the whites on to a plate. Beat the yolks well with the sugar, crumbs, and the orange-juice. Lastly, add the whites, beaten to a stiff froth. Pour this mixture into the tart, and bake for half an hour in a moderate oven. , HOUSEWIFE'S HINTS. The Kitchen: When boiling bacon or ham add a little vinegar and two or three' cloves to the water, and leave the bacon in. after until the water is cold. If this plan is pursued the 5 flavour . of' the"bacon' or ham will be found delicious. The Wardrobe: A white serge skirt will in many cases remain quite clean everywhere else save at the edge, where it gets dirty. Try cleaning it by rubbing it with a piece of flannel dipped in flour and salt mixed in equal quantities. Well shake it out afterwards. White silk or fur may be effectively. cleaned in. the same manner. , ■ . - . The Nursery: Holland window blinds that have become dirty in places • should be rubbed with a, piece of fairly stale bread. The bread should be constantly turned and renewed 4 s it becomes soiled. This simple treatment will freshen up the blinds wonderfully, and put off the washing of them until a distant date. The Scullery: This is a good way of mixing blacking. Cut the cake, into small pieces, place them in a saucer or a similar vessel and pour enough milk over to make 4 a thick cream. The milk helps to keep the kid supple. The Sick Room: A very simple method, but ono that is most effective, for adding freshness to a sick room is to pour a few drops of oil of lavender into a glass of ; very hot water and let it stand in the room.- ".' ' * ";■; ;^ : " -. ';■ '■■;" The Dressing Room: A sore throat due to a cold should be rargled several times a day with lukewarm salt and water. This acts as. a disinfectant and is good for a weak throat. Matting can bo very efficiently cleaned by means of Indian meal. A little should be sprinkled over the matting, and the matting should then be swept carefully. The process, if repeated frequently, will keep the matting in excellent condition. In cases where grease of any kind has been spilt, this process is not sufficiently drastic, and. the following methods shoula be adopted: The grease spot should be covered thickly with French chalk, which should be moistened with benzine, and'left on until the benzine has thoroughly evaporated. .When; brushed off, the spot will be found to have been entirely eliminated. To make buttered toast, toast the bread before a brisk fire, slightly moisten with hot . milk or water, then butter. Toast made in this way is very tasty, and requires a less quantity -of butter than in the ordinary .way. -. ■ : ./ In baking a cake in a round tin, it is not necessary to cover the whole bottom of the tin with an oiled paper. Cut a small round of paper for the centre and oil the rest of the pan. This saves the measuring and fitting of the paper, and the cake comes out perfect. Many would be glad to know that two or three slices of a good lemon put into a boiler on washing-day with white linen will ' make it beautiful and white, and get all stains out of the pocket-handker-chiefs and children's pinafores. Cut the lemon with the rind on, and let it remain in tho boiler. Steel shoe buckles which have become rusty and tarnished may be successfully cleaned with emery powder. The best way of brightening the intricacies of cut steel is to put the ornament into a bag of emery powder. This should be well shaken and rubbed between the hands until the rust is removed. / -The following method of cleaning a clock is simple and inexpensive: Take a bit of ordinary cotton-wool—about the size of an egg— our about a-teaspoonful of coal oil on the wool, and after placing it inside the clock, wait three or four days. If the clock is in working order, so much the better. Your clock' will, if going, strike as of old, and at the end of the specified time, if the wools is examined, it will be found black with dust. The explanation is that the fumes of the oil loosen the particles of dust, and .they fall, leaving the clock quite clean. - . . Housewives complain that milk puddings and custards curdle in cooking. If,the' milk is scalded, and allowed to become cool before adding the eggs, it will not curdle. ■ - ' ; ,'...'....' When dressing the hair, if you first'fluff it to make it stand up, be \ sure that you comb it out very gently, beginning at the tips, when . taking it down, or the hair will be broken. While stoning raisins have ready a basin of hot water to keep dipping the fingers in. It keeps them clean and the stones sink to the bottom of the basin, 6aving time and trouble^ . *"' ■ <