THE HOME.

New Zealand Herald, Volume XLVIII, Issue 14691, 27 May 1911, Page 6 (Supplement)

THE HOME.

THE TABLE.

Braised Calves' Tongues with Piquante Sauce.Trim, blanch, cool, and pare two or three calves' tongues, then placo them in a stewpan lined with slices of bacon, ono peeled onion stuck with a clove, a small bouquet garni (faggot), and a, few slices of carrot. Add about one and ahalf pint of stock, and cook tho tongues till three-parts ' done, then take them up and remove the skin whilst hot. Strain tho liquor in the stewpan, remove the fat, add half a pint of rich brown sauce, and some capers finely chopped. Put in the tongues and continue to cook till tender. Cut the tongues into slices, dish up, and pour over the sauce.

Calf's Head Salad.—Cook a calf's head in stock, remove the bones, drain, and dish up, and garnjsh with parsley. Send it to table with a sauce served separately made with a little mustard, two tablespoonfuls of oil, and one of vinegar. Sea-son with salt and pepper, add capers and a shallot or a little onion, blanched, and some pars ; ley, all finely chopped.

Lobster Salad In Shells.—Split a lobster down the back, crack the claws, and remove all the meat, which cut into very small dice. Mix these with some finelyshredded celery, endive, or batavia, and season well with mayonnaise or tartaro sauce. Clean and trim the shells of the lobster, fill up with the prepared salad, and placo thpm on a dish. Wash and r trim a small white endive and cut it into small pieces. Should there be any lobster-mix-ture left over put it at each end of tho, dish, and upon this placo the prepared endive. Garnish with thinly cut slices of lemon, .and send to table.

Potato —Wash, peel, and boil a large mealy potato. When done, drain, and rub through a sieve. Beat up four eggs with a tablespoonful of cream, mix with the potato puree, and season with salt, pepper, and a grate of nutmeg. Melt an ounce of butter in an omelet pan, pour in the mixture, stir and cook till nearly set. Shape it and let the omelet take colour, then turn out on a hot dish, and serve promptly.

Spinach Pancakes.Half a pound cooked [ spinach, two yolks of eggs, one tablespoonfill cream, one white of egg, breadcrumbs, three-quarters pint pancako batter, 2oz butter, ten small rashers bacon, salt, pepper, nutmeg, pinch of sugar. Put the spinach throdgh a sieve. Heat up in a stewpan with the cream and a little stock or gravy. When hot stir in the yolks of eggs, season to taste with pepper, salt, a pinch of nutmeg, and a pinch of sugar. Take off the fire and let cool. Prepare a number of- thin pancakes (fried in butter). Spread some of the prepared spinach on one side of each pancake, placing them together ,in twos. Stamp out some rounds by means of a plain 2in cutter, dip in beaten white of egg, and crumb. Fry in hot fat a golden colour, drain, dish up in a row; place the rashers of bacpn, nicely fried crisp, on each side, garnish with a few sprigs of fried parsley, and serve with a boat of tomato or piqante sauce. ■ " A Delicious Pancake Pudding.— about a pint of pancake batter, and fry with it as many thin pancakes as possible. Lino a well-buttered charlotte mould with the pancakes, and fill the mould threeparts full with alternate layers of (a) apricot t marmalade, (b) almond cream, - (c) rolled pancakes. Have ready a custard made with three eggs, one and a-half gills of cream or milk, sugar, and vanilla flavouring. With this fill up the mould, and bake in a moderately-heated oven • for about 40 minutes. When done unmould on a, hot dish. Pour over a sauce made of two egg yolks, a small glass of kirsch or brandy, half a gill of milk, and half an ounce of sugar, whisked over the fire .till hot. The pudding must be sent to table quickly. .. CLEANING . HINTS. - . Before .attempting "to drive a nail through wood, push it through a thin cake of soap., You, will fhid that .will then go through the wood quite easily. . An undefinable smell "of cooking can generally be traced to a dirty oven. Wash the oven thoroughly with soda and hot water, and the smell will vanish.

To colour kitchen * walls, dissolve some permanganate of potash in water, and add sufficient of this solution to the whitewash to make it the colour you require. /"

To cleans© a frying pan in which fish or onions have been " cooked, fill 'it with water and bring it to the boil, . then drop in a red-hot cinder. ' Afterwards rinse in the usual way. / , . ....

' In cleaning ivory knife handles rub them well with half a lemon dipped in salt. • -This will make them beautifully white. After this treatment they ,should be " well-washed in cold water and thoroughly dried: , • • • ' - ' ' '

: For a handy dishcloth take a piece of soft towel, hem the raw edges, and sew a good-sized pearl button,on one-corner. You will never have to rim for a knife to scrape a dish, for you will always have-the button in your hand, and it never-scratches even silver. -.0 - . ■ - . . •

To make a, candle fit any candlestick, dip it in hot water, to soften the- wax, and then push it into the candlestick, that would otherwise be too largo or too small. If too small the candle can be Squeezed in; if too large the soft wax will spread and hold, the candle up.

To remove unsightly brown marks on china put the articles in cold water with a good lump of soda. Place on the. stove and let boil for 15 minutes; then rinse well, and the marks will have disappeared. If there be gilt on the china do not use the soda, but rub the marks well with a damp cloth dipped in salt.

Place a piece of sheet iron over the top of tho gas-stove during cooking, -using only one jet. It" will then bo found that tho heat will travel the whole extent of the iron, and the same amount of heat will be obtained as if all the jets were burning. This splieme will bo welcomed by many. It will make a vast saving in the gas bill. To prevent cheese from getting hard, if the cheese is larger than what is required for a day or two's uso, cut a small piece off, and place the remainder in a cool safe. Spread a thin film of butter over the cut part, and cover with a clean • cloth. . This will prevent that hard, cracked condition which ruins the best of cheese.

To Remove Green Stains from Linen : Mix some powdered , starch with turpentine 'into' a 'smooth paste, place some on a plate,'and lay the linen cloth on it; then put another layer on the top of the stain. Leave it for two hours, then well wash it, and rinso it in plenty of clear' water.