THE HOME.

New Zealand Herald, Volume XLIX, Issue 15056, 27 July 1912, Page 6 (Supplement)

THE HOME.

, THE TABLE.

! Whipped —Required: A packet of j strawberry jelly, threepenny worth of | cream, the juice of a lemon strained. Dis- | solve the jelly according to directions, j add the juice of a lemon, and let. it get nearly cold. Then whip with an egg beater till quite frothy and paie. Heap on a glass dish. Just before serving garnish i with lumps of whipped cream. A Good Breakfast Dish.—Fry in the fryi ing-pan some baton, and then lift, on a j dish to keep hot. Beat thoroughly one or i two eggs and allow to each egg a small tftblespoonful of Hour, three tablespoonS nils of milk, and a little pepper and salt. i .Mix well and fry in bacon fat a nice brown; cut in pieces and turn. Pile on bacon and serve very hot. Done in this way. two egg* will go as far as six, and the dish is a nice change. Bean Croquettes. a pint or old beans with water, soak over night; drain and cook in fresh boiling water until tender (about one hour); drain, press through a colander: add a level tablespoonful of salt, a saltspoonful of pepper and a tablespoonful of butter.; mix thoroughly, roll, into cylinder-shaped .croquettes, dip in beaten' egg. roll in breadcrumbs, and fry in hot fat. .Serve with tomato sauce. This recipe will also answer for dried pea or lentil croquettes. Orange Buns.lngredients: One pound of Hour, a teaspoonlul of baking powder, 3oz of butter or good dripping, 602 of sugar, 3oz of candied orange peel, the grated rind and the juice of two small oranges, one egg, 1£ gills of milk. Method : Mix the drv ingredients all together, and then add the well-beaten egg, the milk, and, lastly, the orange juice. Mix to a smooth dough, make into 12 small balls, and bake these in a moderately quick oven for about 20 minutes. This mixture makes an .excellent orange cake, in which ease the dough must be made'softer than for buns by~tho addition of rather more milk, or, better still, another egg. A Hovel Egg Salad.—Wash a fresh lettuce, a bunch of watercress, and peel half it' cucumber, slicing it finely. Boil six eggs hard. Take the yolks of three of the eggs, and season with a little salt. Mix with a heaped-up tablespoonful of curry powder. and then add a few drops at a time a gill or more of olive oil, stirring until the sauce is rich and thick. Finally, work in • the juice of a lemon and a spoonful of j minced chutney. Slice the three remain- ! ing eggs, and' dress them on the green j salad. Pour the curry sauce over the top 1 and surround with slices of cucumber. Finally, chop up the hard-boiled whites of the eggs ana sprinkle over the top.

Almond and Eaisin Pudding.Soak aquarter of a pound of the stale crumb of bread in half a pint of new milk; add two tablespoonfuls of finely-shred suet, the same of currants washed and picked, a little sugar, the juice and finely-chopped rind of a lemon, three well-beaten eggs, and a tablespoonful of ale. Well butter a mould or basin. Place raisins in rows round it with lour ounces of sweet almonds blanched and split in alternate rows (tire butter will make them stick), and pour the mixture in. Put it into boiling water, and allow it to boil for three hours. Turn out and serve with wine sauce. Sufficient for five or sis persons.

Beef Steak and Kidney Pudding.— one pound of rump steak, beat and cut it into long strips for rolling, or, if preferred, pieces about i'm square. Season well with pepper and salt, and dredge over it a little flour; cut £lb of beef kidney into thin slices, season in the tame way, and lay it with.the beef into a basin lined with a good suet paste, about jin thick; throw in a little water and close over the top securely with paste. Let it boil three hour?, and keep the saucepan well filled up all the time. A few mushrooms or ovstera may be put into the pudding, and will be a" very great improvement.

Delicious Potato Chips.—Take four large, sound potatoes, and shave them into very thin slices, throwing them into a panful of cold water as fast as they are cut. Drain on a clean cloth and place them in the open air for an hour or two to dry. Have ready a pot, or frying-pan, with enough oil for the cliips to float in. After the oil is thoroughly heated drop in a few chips of potato at a time, watching them closely for a minute or two until they have turned a golden brown. Then quickly remove, by means of a perforated spoon or drainer, sprinkle with salt, and place upon a cold platter. If you so desire you may cook a peck of potatoes at a time, and they will stay crisp and delicious, winter or summer, as "long as they last.

I USEFUL HINTS. ; i Moist Hands : Hot weather often produces moist hands. -Moist hands ruin kid gloves, so it is wise to powder them freely before wear. For a few pence we may buy one of the sprinklers used in glove shop,?. Fullers earth is the best powder for this purpose. Stains on Black Material: To remove stains from black dresses, boil a handful of fig leaves in two quarts of water, until it is reduced to one pint. Leave it to get cold, then sponge the spots with it. This solution is excellent ior reviving crepe, which, I see, is again being worn for fashionable mourning. Floor Polish : There, are many excellent floor polishes in the market, but I have made a moat satisfactory polish by shaking well together equal parts of boiled linseed ! oil, turpentine, vinegar, and spirits of wine. 'flu's composition, should be very sparingly applied, using a piece of flannel. Afterwards, polish the floor with a soft cloth. To Remove Grease from Wallpaper : The disfiguring marks of grease may be removed from wallpaper if the following mixture is applied. ' Mix 2oz of powdered pipeclay with a little cold water to the consistency of cold cream. Lay it thickly over the mark, and leave it for 24 hours, or until perfectly dry. Brush off with a J whisk. If the stain is of long standing, I the operation may need repetition. I To Remove Mud Stains : Some stains ! made by mud are troublesome to remove, [ and a few may appear to defy treatment. i They can, however, bo cleared from clothes j by using a solution of carbonate of soda ! and tepid water. Apply it with a piece ! of cloth, well rubbing the spot; afterwards I press the material on the underside with i a hot iron, putting a damped towel be- ! toveeu tho iron and the garment pressed. j London clay stains badly ; the whitish i mark, however., will succumb to the treatI meat just described. I To Black Stoves : The best way of treatI ing a stove which has not been blacked i tor some time is to rub it. well with news- ; paper, using a, little oil. It will then take j blacking better, and polish quickly after a few applications of this sort. Another and corresponding method of treating a, grate is to paint the bars before they lire blacked with a little sugared water. * Dissolve a lump of sugar in a tablespoonful of water, then -with a soft brush paint it on the bars which have red stains caused by coal gas. They will disappear, and the bars hike blacking at once. | Eggs that are to be kept should bo j stood on the small end of the c.'g, and not I the broad end. If a braised place be well bathed in hot j water immediately it will prevent a dis- ; i colouration of the skin. ; A teaspoonful of ammonia in a quart of I j water will remove all grease and dirt from \ j brushes and combs. Rinse, shake, and dry i ' in sun or at the fire. \ To get comfortably-fitting shoes buy I them in the afternoon, when the exercise I of .the day has spread the muscles of the j feet to their largest extent. | Soapsuds form a very valuable manure : for bushes or young plants; therfore, in- [ stead of throwing them all down the drain, ] put some of them on to your garden. An easy way of removing ironmould from-linen, etc., is to. damp tho places, and then rub them with over-ripe tomato juice, and place out in the sun. When washed the marks will be found "to disappear.