THE HOME.

New Zealand Herald, Volume LIV, Issue 16561, 9 June 1917, Page 4 (Supplement)

THE HOME.

GAME RECIPES.

Game Pie.—lngredients: Two grouse, lib steak and kidney, two hard-boiled eggs, button mushrooms, gravy • and seasonings, Jib pastry. ■ Method : Pluck, singe, and draw the birds; cut them into quarters, and fry these portions slowly in ; butter, or good dripping, . until halfcooked. Cut up the beef and kidney, also the hard-boiled eggs. . Place these ingredients in layers in a .piedish with sjood gravy well* seasoned. Cover the dish with 'tho pastry, decorating the top with leaves. Glaze with white of egg. and bake in a hot oven for an hour and a-half. When the pastry becomes browned enough, cover the piedish with greased paper, and continue the cooking slowly.

Game Pudding.—This is made in exactly the same manner, substituting a suet crust for pastry, and cooking in a pudding basin. The pudding is steamed for three hours, instead of being baked.

Sportsman's Ingredients: The remains J cold game, Jib cooked ham or tongue, one egg, chopped parsley, salt and pepper, dust of nutmeg, one tablespoonful sauce, lib cold potatoes, egg and breadcrumbs. Method : Mir ce the game and ham together. Season with pepper, salt, and nutmeg; add the shopped parsley and sauce. Mash the potatoes, add the egg. Form the potatoes into thin cutlets, and place a layer of the game mixture over this; place more potato on top.. Shape the cutlets carefully, egg and crumb each one, and fry in hot fat a pretty golden colour. Drain, and insert a piece of macaroni in the end of each cutlet on which to place the cutlet frill. Dish on a hot dish with paper d'oyley, and decorate with sprigs of heather or watercress. Hand, breadsauce with these.

Potted Game for Sandwiches.— the meat from a cold grouse, add a little cold tongue or ham. Pound these together, .and mix with loz of butter. Season with pepper, salt, and nutmeg. Place the mixture in jars, and cover with melted butter.

Game 'Salad,—This is another way of using up any. cold game. Remove the meat from the bones, and cut it into neat pieces. Prepare some hearts of lettuce. Shred a little of the'lettuce; arrange the game on this; cover with mayonnaise sauce. Arrange the remainder of the hearts on top, and garnish with slices of cucumber, portions of tomato, and mustard, and cress. V This makes an admirable luncheon or supper dish.

Roast Leveret (Young Hare).—lngredi- .. ents : - One' leveret, t forcemeat stuffing, bacon rolls, rich gravy, red currant jelly, port ■'■ wine. Method: After skinning, - well wash the leveret or young hare. Make a forcemeat stuffing with the liver, ' fat bacon, herbs, crumbs, and seasonings, binding with an egg. Place this in the , belly .part and "sew it up. Truss we leveret , by, iikewering the hind-legs . forward and the front legs back, and the ; head; bent over its back. The ears should be cleaned and singed, and left on the Minimal. - Baste well while roasting and ■' dish with rolls of bacon as a garnish and red currant jelly.. >;-" J glass of .port wine .> should be added to', the gravy! "!"*" .•'..-" i HOW TO TEIIAT" GLUCOSE. . Though glucose clings most tenaciously ■■!; to•■•;any; cold : substance,- it )i* quite easilydealt with when the spoons or other things brought in contact with it are first heated. : When ?; warmed it becomes quite liquid, j and in * this ; state mar ■be sprinkled over ".fruit in pie or pudding instead of sugar. | i : :- ; | , WASHING SILK HAHDKIBOHZXIS.) .Never allow silk handkerchiefs to be- ■ come too* dirty. Wash them 1 in a warm > lather made with white curd soap. ;> This '■;-. water should jbe blued, ■ also , the rinsing water. rN Roll *up tightly in a cloth, and v iron the handkerchiefs between linen. The ' ;■■ iron must* not ; touch the silk, otherwise \ it * will'turn yellow. This method has been f found to be the best' for keeping handkerchiefs white. , ■ / ■. ■ . —"—; — tWASHING GLASSES. Glasses which : are used for milk or any - milky substances should always be washed ■i in cold water in preference to hot, as ,the s latter is apt to leave, a cloddy appearance, . and necessitate ': a hi eat ■ deal > more : labour in the fashing. The same role applies to perfectly new glasses which have not been used. . * . • ; ' ■iV'': ; .-:-'v''-''. '."■'■J-'-" ■''■'■' '■-'"'■' .-'■'•--••■■•':.••.*■.■ •'-.. „- .> ■ ' ~—~ : f .Ashes ■ and cinders ; taken'''.' from t dining ;. and; breakfast" rooms should 'be stored ;at a vacant corner'inside the coaljjouis, and • some t small coal, dust, tea leaves, and potato parings, damped well, mixed ihot- ";?. gWT together with. them. It ; makes an • ?; excellent backing for the kitchen fire during the afternoon, and; is excellent for the :; wash-house fire. :*There is no end of ether ■i ; rubbish, pieces of linoleum cloth,'■•ate.'/ thrown away into dustbins that might be m used in this way with saving to the house- ;,: hold, exchequer. •■' ;..f ;..,■, :>■■;, »-" ' ■■-■'■• ■■■-■■ f .- ■ . "... 7 ■ - \ First boil one pint of soft water* "add to it-lib of soft eoap andjflb.of whitinjr. .f This is well mixed/ and stored in * covered: % i a ' l ; tin. Rub ■ the silver to be cleaned •-with i just, a very little :of this mixture, and polish with a soft duster. 'If too much" m? f this mixture is .used; the silver, will be inclined to look smeary. < Sometimes you can add a little> to the water in which the silver is washed. It is notquite so effec tive, but it takes less time. ;A- < ™v"' '~; HOUSEHOLD HINTS. '7* '-.- Keep-a- box of lime in a damp closet' Squeeze a few drops of lemon, juice • into the water in which you are boiling .old potatoes, to keep them white. g ft Liquid ammonia ''*?■- quickly and easily remove the stains of sewing-machine maker * often annovhe home'dress■To • clean greasy, dirty, sponges, put them into a jar and cover them with milk. Let them stand for 12 hours, and then wash them well in cold water. When a lamp is not in use the wick should be kept turned low, otherwise the oil will be drawn up through the wick and will spread over the outside' Of the iamp. Enamelled saucepans should always be hardened .when new by being put into cold water in a larger vessel, brought slowly to the. bod, and boiled art fof few minutes. Do not put cold water ! into a boiling-hot enamelled pan.. One often hears people complain about omelettes falling in; but if, instead of beating the salt with the yolk, it is beaten with the -white of the egg the .omelette will be quite a success. ' To remove grease from boards, dissolve ■ .a' small- quantity of fuller's earth in hot water -so make,it the consistency of paste. ; When cold,' thickly cover the greasy .boards with it, and.let' it remain a few hours, then scour well with cold water. It may be necessary to repeat the opera . tion. j- i ■ - ' ". • i'.: ■' To make varnish'.s for furniture, take ■m 52 parts of alcohol and dissolve 'in, it four >• parts of shellac. .';■: On X the other hand, ; dissolve the same quantity of ' boiled '• linv;seed oil in 16 parts, of oil..'of: turpentine. • Mix the two solutions slowlv, ? while :r stirring constantly. add four /.;. parts of tj liquid ammonia, and mix^yigor- :' oiisly!>: to *; render the "' whole perfectly homogeneous. •';-,{-. -sS„>%»:;■ .\.. : ' '. : ; . : -i-";;