HOUSEHOLD HINTS.

Otago Witness, Issue 1479, 20 March 1880, Page 25

HOUSEHOLD HINTS.

Stewed Fruit for Children.;- Rhubarb and apples are beat for eating with rice or macaroni, by gently boiling in a stew pan until tender or tolerably dry ; sugar to taste Bhould then be added, and stirred with the fruit over the fire for five or ten mtnuteß ; a email quantity of carbonate of soda will cor reot too great acidits', and much lef s sugar may be used. An agreaable change may be made by occasionally mixing a little strawberry or raspberry jam, or orange or lemon marmalade. To Bestorb Orapb. — Hold it out smooth over heavy steam until the wrinkles are all removed, then lay it away to get dry. flow to Curbs Damp in Walls. —To a bag of good quick-lime, while it is slaking and boiling well, add about a.quart of raw or boiled oil and lib or l£lb of good soap, out in shreds and boiled down to a good consistency. Add all these— oil, soap, and lime- together, and cover the b-ick work _ with the mixture. The bricks will soak it * in, and a coating rain-proof will, thus be - formed. A coat of paint over it will make it last for years. " Stbak and Onions," a certain famous professor has observed, "is a well-known English dish. I believe," he sdds, with grave irony, "the custom is to fry the steak with the onions. This is wrong, a fried steak is a mistake. Fry the onions and broil the steak, then serve the two together. Minced Fowl.— Take the remains of a cold roast fowl, cut off all the white meat, which mince finely, free of skin and bone 'j put bone and skin into a stew-pan with an onion, a blade of mace, and some swee.t herbs, tied up. Add nearly a pint of water. Let it stew nearly an hour, then pour off the gravy, to which add a toaspoonful of Worcestershire giucej two hard boiled eggs ohopped very fine. Mix them with the fowl. Salt and pepper, a tableapoonful lemon juice, half a teaspoonful of lemon peel minced very fine,' 'two tablespoonfuls of flour made to a smooth paste with cold water,- and let' it boil once. Serve.with sip • pets of bread. , „ ■ Puff Pasts as .Used >y the Nuns.— Take l£lb flour, .reserve a small quantity wherewith to dredge the pastry, break into it the yolks of two eggs and one white, and half a glass of tepid water and a spoonful of butter. Knead the paste well, and roll it lightly out several times. Divide it into two or three parts, roll each piece out quite thin ; butter a tart mould, and put in the paste in layers, with butter between each layer. Cut off the edges all around the mould, and then with a sharp knife mark around the size of the cover you wish to take off, leaving the bottom intact. Bake, and then remove the cover. Fill the tart with whatever you like, put on the cover again, and serve hot or cold.