USEFUL RECIPES

New Zealand Mail, Issue 1507, 17 January 1901, Page 26

USEFUL RECIPES

Stains on Brown Shoes.—Rubbing with a clctb clipped in methylated spirit will generally remove these. Cleaning them often by rubbing with milk, to which a drop of ammonia has been added, and afterwards polishing with a dry cloth, will gradually darken the leather, nd give it that rich brown shade so many people admire. To Keep Brass Bright.—lf you brush your brass over with a. little brass lacquer or shelac after cleaning it will keep bright much longer. Brass plates that are exposed to the air should be rubbed over with a cloth dipped in a very little vaseline in damp weather after cleaning. Unless this is done they tarnish again almost at once. - Shabby Leather Bags.—The white of an egg, well beaten, and rubbed oyer these with a soft cloth, improves their appearance wonderfully. Or they can be rubbed with the following “reviver" :—One part boiled linseed oil or two parts vinegar. Use only very little of this. Rub well in, and polish with soft dusters. To Curl Ostich Feathers. —A smooth piece of whalebone is far better for curling feathers than the more generally used silver knife. A knife, however, carefully used, damages the feather slightly, and the whalebone curls it just as well. If you sprinkle a little salt on before beginning the curling process wwill be much easier.* Fruit Stains on Linen. —One of the simplest methods of removing these isi to strain the stained parts over a bowl, and pour boiling water, in which a little borax lias been dissolved, through till the stain disappears, For this treatment to be successful the stain should not be allowed to dry. For stains that have been allowed to dry. moisten with a little whisky before sending to wash. Chicken or Cold Meat Croquettes.—-Take any remains of cold chicken, game or cold meat, chop finely, and avour with a little chopped ham, mushrooms, and parsley. Make some thick white sauce and let it boil well, add to it two yolks of egg, return it to the fire, but do not let it boil again stir in the meat, flavour to taste, then turn all on a plate, smooth it compactly flat. When cold, form into balls, roll each into the shape of a cork, dip in egg-wash, shake among breadcrumbs, roll each croquet lightly to cause the crumbs to adhere, then fry in deep, hot fat till a nice light brown; serve plain, garnished with parsley and beetroot. Croquettes of Veal.—Take some cold fillet ,or any part of cold veal, and mince it very fine. Place it into a stew nan with a little pale stock, a tablespoonful of cream, a little salt and pepper, with flour enough to thicken. Let it boil up, then pour into a, soup nlate, and put aside till quite' cold. Then divide it into small portions, form into little balls about the size of a bagatelle ball, roll in fine flour, then in beaten egg, roll in breadcrumbs, and fry in a delicate gold colour. Disli up „eu pyramide, and garnish with fried oa.rsley. Onmberlan.de Hash.—Cut some slices of cold roast or boiled leg of mutton, trim off all fat and sinew. Melt 2 cz. cf butter in a frying pan, and add one tablespoonful of red currant jelly: when it simmers, put in the mutton and let it heat slowly, turn it and do not allow it to get too crisp. Put a mould of mashed potato on a. hot dish, ar range the meat on it; put a tablespoonful cf vinegar, a little dry mustard, a squeeze

of lemon juice, and a little good gravy into the pan, thicken the sauce slightly with corn’flour, and pour it round the potato. Curried Fowl.—Cut the foA\d up in small pieces, place it in a saucepan with cold Avater and steAv it gently till soft. Fry in a. pan one or two onions and three apples finely chopped; Avhen they are a dark broAvn put them with the fowl, adding some ourrv powder, a little cornflour, colouring, Worcester sauce and any other sauce that is liked. Let the whole simmer at the side of the fire. Boil some sice, put it into a border mould, and, at the time of serving, turn it out, place the foAvl in the centre, and serve at mice. Curried Rabbit.—Put into a saucepan 2 oz. of batter and a couple of onions finely sliced; add a quarter of a pound of bacon sliced; add cut in thin strips, and a rub bit cut up into neat st rips. Toss the whole on the fire until the pieces of rabbit, are slightly browned, then sprinkle over them a heaped tablespoonful of curry powder, and the same quantity of flour; moisten with tAvo cupfuls of stock, and salt to taste, and let the curry simmer for about an hour. Lay the pieces of rabbit on a dish Avithin a border of plain boiled rice, skim the sauce, stir into it (off the fire) the yolk of an egg beaten with the juice of half a lemon, pour it. over the rabbit and serve.