THE HOME.

New Zealand Herald, Volume XLIX, Issue 14925, 24 February 1912, Page 6 (Supplement)

THE HOME.

THE TABLE. Toffee Apple Pudding.— Make a light suet crust of ilb of Hour, 6oz of suet, lilb of apples, and 2oz of brown sugar. For the toffee you require 2oz of butter and 2oz of brown sugar. -Make exactly us for boiled apple pudding, but before lining the basin put in the butter and sugar, smearing it in every part. Bake the pudding in the oven for one hour and a-half. Keep a. plate on the top to pre*vent burning. The appearance of the pudding, when turned 'out is superior to that of,one with a boiled crust, and,, , possibly, | the crust.is lighter—certainly, it is nicer,,.. .'"..A Delicious • Soup.—Boil a. small cupful: of rice in, two, pints of: milk and one pint 1 .of<a;eaui until.it will pats .through ! a 'sieve.: (Do this 'in '.A ftfoublo saucepan to prevent; burning). ■. Grate-the \ white part of k two 'beads, of celery (three,' if: small), add this to the rico milk after' it has-been, .strained ; put. it "to a, quart, of .white' stock, . let ,Who simmer—not boil —till the. celery is tender. Season with ' salt ' and cayenne pepper. If liked, more milk and'less cream or all milk may bo used, but, itcream is omitted a lump of butter should bo added to.the milk. Royal Ragout.—Cut iuto neat piece:; two young rabbits. Put them into hot water to blanch for hall an hour. Place in a stewpan a-quartcr of a pound of butter and as much bacon cut into dice. Set these over the fire, and when heated add thy rabbit joints. See that first they are well dried : then put into the pan half a pint of Boiling water, a few small onions-, or some minced whole onion, two cloves, a blade of mace, and a bayleaf. Leave the whole to simmer only for oue full hour. Before taking up mix in a cup one dessertspoonful of cornflour, a wineglass of port or claret—port is the better tablespoonful of store sauce, and a saltspoonful of browning salt. Stir the mixture into the ragout. Let it, come to ! the boil. Pile the pieces of rabbit high i on a dish, pour the gravy over, and serve very hot. The bavleaf must be removed. Send to table with the following sauce : Dissolve a small jar of red currant jelly with two tab] cspoonfills of port wine, heat it, and serve in a tureen. Celery Sandwiches.—Whip pome sweet thick cream, and when stiff add to it as much grated, Pearniesan cheese as will make a paste : spread thin slices of bread and butter with the paste, then sprinkle plentifully with finely-chopped celery. This must be done just before serving "i>r the celery -will be discoloured. Berlin Cream.—Boil and then roast sufficient chestnuts, grate them very fine, and beat up with cream till of a thick consistency. Place in a glass dish, and .sprinkle the cream very liberally with powdered chocolate. If preferred, the whole may be beaten together.

ECONOMICAL COOKERY. Halifax Stew.— Take 31b of the thin part of the breast of veal .and cut it into square pieces, but two or three slices of salt pork or bacon small and mix with the veal. Fry all till lightly ' browned," place in a jar, scatter over a few mixed herbs, a few strips of lemon rind, and a. couple of shallots carefully peeled. Cover with stock or water, and add a little savoury sauce. Simmer gently for two hours. When done, strain off the gravy, arrange the meat on a hot dish. Thicken and colour the gravy, and let it boil till really thick, add some chopped parsley, and pour over the meat. A border of iic» goes well with this dish. Brown Stew of Beef.—Take' a pound and a-half of beef skirting, skin and cut it into neat pieces, place in a stewpan. cover with water, and when it simmers add three onions cut in quarters, a sliced carrot, a turnip, a stick of celery, and some parboiled haricot beans. Let all simmer for an hour and a-half. Then thicken, colour, season the- stew, and serve. Beef Kidney. the kidney in neat slices, soak it in warm water for an hour, changing the water twice. -Wipe with a dry cloth, dredge thickly with flour., sprinkle with chopped onion and parsley, pepper. • and Kilt. Fry brown in a little beef dripping, then place in a saucepan, add flour to the fat and let it brown, pour in a gill of gravy, and a-little ketchup, and • let it boil before pouring over the kidney. . Simmer very slowly for an hour. Serve very hot with sippets of toast round the dish. Mutton Pudding.—Line a basin with suet crust, take the meat off three pounds of neck of mutton, cut it into two-inch lengths, flour and season each piece well. Fill the basin with meat, pour some good stock over it, cover with crust and boil slowly for four hours. This long boiling is necessary to cook the skinny parts thori oughly and make them- tender. Sheep's Head Pie.—Take a singed sheep's head and trotters, have the head split open and thoroughly cleaned. Place all in a saucepan with cold water to cover, and cook gently for three hours, or till the flesh-will gently slip from the bones. Take the head and feet and cut the flesh neat pieces. Keep the lid off the saucepan and boil down the liquor until it is reduced to about half the quantity. Put into a piedish a layer of the meat, sprinkle over it a little finely-chopped onion, some chopped parsley, pepper, and salt. Repeat till all the meat is in the dish, and pour the liquor over it. Cover with a good pastry; bake for an hour in a moderate oven. Serve cold. HOUSEHOLD HINTS. Very hot water externally applied will stop dangerous bleeding. Soft soap rubbed into the seams of. new boots will often prevent their squeaking. To strengthen a weak throat gargle daily with salt and water whenever troublesome. Stains on. knives can be removed by scouring • the blade .with a raw potato dipped in brick-dust. .

Cockroaches dislike turpentine, so sprinkle where they congregate, and they will soon disappear. Sprinkle salt over the coal in liberal quantities, and it will make" it burn moro evenly and prevent "clinkers." A good remedy for burns is a" strong solution of Epsom salts in water. It not only relieves the pain, but helps to heal the wounds. A pinch of baking powder in a cup <»f water, used as a mouth wash just before going to' the dentist, makes the gums much less sensitive to pain. Before using a lamp wick soak it in strong vinegar, then dry it thoroughly, and it will burn both brightly and without any unpleasant smoke or'smell. To renovate a shiny coat rub well with a little turpentine. Sometimes strong coffee or a solution of ammonia is recommended for the purpose, and is equally good. To beat the white of an egg quickly so that it will he stiff, be sure that the basin or plate is perfectly dry. If the process is carried out in the open air it is quicker. To boil eggs for invalids or children bring the water to-a boil, take the .saucepan off the lire, and place the egg in it lor five minutes. This will cook the egg perfectly without making the white hard and indigestible. To preserve (lowers put a small piece of saltpetre in the water in which they arc placed. A lump of sugar will prevent any unpleasant smell which arises from the water in which thick-stalked flowers are placed. Apple, potato, and most other stains may bo removed from the hands by rubbing them with oatmeal moistened with lemon juice or vinegar. Never use soap before removing the stain, or it will be more difficult to remove. Lemon juice and salt will remove ironmould from linen without injury to the fabric. Wet the stains with the mixture and sot the article in tho sunshine. Two or three applications may bo necessary if , the stain is of long standing. j