HOUSEHOLD.

New Zealand Mail, Issue 880, 11 January 1889, Page 5

HOUSEHOLD.

Beeswax and salt will make your rusty flat-irons as clean and smooth as glass. Tie a lump of wax in a rag and keep it for that purpose. When the irons are hot, rub them first with the wnx-rag, then Boour with a paper or cloth sprinkled with salt. Mutton and Macaroni. —Boil a quarter of a pound of macaroni in salted water 11 ti tender ; skin four or five fresh mutton kidneys, fry them lightly in butter, lift them from the stewpan and mince them finely. Make a gravy in the same pan, adding a desertspoonful of brown flour, half a pint of gravy or two spoonfuls of butter, a couple of onions minced and a pinch of cayenne. Stew the minced kidneys in this gravy for ten minutes, when some of the macaroni, whioh should all have been kept warm, may be mixed and tossed in tbe pan to absorb the gravy," Serve turned out on a hot dish, arranging the rest of the macaroni on the top, and pour hot tomato sauce over.

Lemon Creams. —Pare two lemons thlaj pour over one-half pint of boiling water and let Btand all night. Squeeze the juice of the lemons on one-half pound ot sugar next morning, beat three eggs well, take out the peel and mix the water with other ingredients, strain through a sieve, then stir over a brisk fire till thick as cream ; pour hot iu the glasses.

AMoyREjTEi/.—This is a favourite Bupper dainty in German nurseries. Soak slices of bjead, from which the crust has been cut, in a custard made with two eggs beaten up in a pint of milk and sweetened. When well saturated lay on a baking-dish and set in tho oven until they brown delicately. Sprinkle with powdered sugar and serve hot. Jelly pin also be spread on them, if preferred. To Preserve Eggs.— The Magnet gives the following as an infallible preservative pf pggs ; Take a teacupful of salt, and lime the size of an egg, and pour boiling water ou them. When cold, drain off the liquor and put it on the eggs ; if so, add more water. This is for two gallons of liquor. There is no recipe that beatß this, and it can be relied upon. Egga put down in August and used iu April are just as fresh and make just as riice frostings as newly laid ones.